Blend all ingredients until smooth. Add more water if needed for the blending process. Spread a thin even layer on T-flex sheets, and dehydrate at 43° Celsius for 6-8 hours, or until crispy.
DRIED TOMATOES WITH HERBS
2 kg tomatoes, sliced
¼ C mixed fresh herbs, chopped (basil, oregano, rosemary)
1/8 C olive oil
1 t honey
salt and pepper
Mix the olive oil, honey and herbs in a large mixing bowl. Add the tomato slices and fold gently until evenly coated in the liquid. Layer evenly on a T-flex sheet and sprinkle with salt and pepper. Dehydrate at 43° Celsius about 15 hours until completely dry.
5 medium sized tomatoes, chopped fine
1 red bell pepper, chopped fine
1 clove garlic, minced
½ yellow onion, chopped fine
½ C fresh cilantro coarsely chopped
½ seeded red chili pepper, minced
2 T lemon juice
salt and pepper to taste
Combine all ingredients in a bowl and serve.
1 C basil
½ C parsley
¼ C pumpkin seeds
1 C olive oil
1 T lemon juice
2 cloves garlic, coarsely chopped
Salt and pepper to taste
Combine all ingredients in a high-speed-blender. Don´t blend too long, the dressing should remain chunky.
1 ½ C zucchini
¼ C olive oil
½ C dried tomatoes, soaked
¾ C water (use the tomato soak water)
¼ C lemon juice
1 C flax seeds, ground to powder
1 ½ C almonds, ground to powder
¼ C fresh dill, chopped
¼ C rosemary, chopped
½ T cayenne pepper
½ T dried oregano
1 T paprika powder
½ T salt, or to taste
¼ t cayenne pepper
Add zucchini, dried tomatoes, olive oil, water and lemon juice to a high-speed-blender. Blend until smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until well incorporated. The consistency should resemble a thick nut butter.
Spread a thin, even layer (about 2 m.m.) onto T-flex sheets. Score into desired shapes. Dehydrate at 43° Celsius for 6-8 hours. When the crackers are firm, gently flip over onto fine mesh screens and remove the T-flex sheets. Dehydrate on another 6 hours or until crackers are crispy.
1 small broccoli, cut into small florets
½ yellow bell pepper, cut into cubes
1 C cherry tomatoes, whole
½ C snow peas, sliced
1 avocado, cut into cubes
½ C sun dried tomatoes, sliced
½ C olives or capers
¼ C fresh tarragon, coarsely chopped
2-3 T C olive oil
zest and juice from 1 lime
salt and black pepper to taste
Use a vegetable spiralizer to make long noodles of the zucchinis and carrot. If you don´t have a spiralizer you can use a mandolin or knife to cut long thin noodles. Gently mix with all remaining ingredients in a large bowl. The secret to this recipe is to use only the best quality organic vegetables and let their flavors do the job.
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