Ingredients

• 1 cup Almonds, soaked
• 1 cup Pecans, soaked
• 1 cup Pumpkin seeds, soaked
• 1 cup sunflower seeds, soaked
• 1 cup cashews
• 1 cup shaved coconut
• 1 cup raisins
• 1 cup cranberries
• 2 cups fresh pumpkin, cubed
• 1 cup maple syrup
• 1 1/2 teaspoons sea salt
• 1 1/2 tablespoons Pumpkin Pie Spice

Directions

Almonds should be soaked for 12 hours, Pecan pumpkin and sunflower seeds only for 2 hours.  (The rest should not be soaked)  After soaking, rinse and drain and place in large mixing bowl.  Add the un-soaked cashew, coconut, raisins and cranberries and toss.

Place Pumpkin, maple syrup, salt and spices in high speed blender and blend until pureed. Pour mixture over nuts and seeds and toss until completely coated.  Prepare Dehydrator tray with and teflex sheet laying over mesh grid sheet.  Pour mixture onto 2-3 trays and spread evenly.  Place in dehydrator for 3-5 hours at 105 degrees.  Remove trays and transfer mixture from teflex to grid sheet only and continue to dehydrate for 12-24 hours, until mix is crunchy.  Will keep in airtight container for up to a month.

You will need a dehydrator for this special summertime treat. This is an amazingly easy candy that kids love and can be enjoyed on the go.

Ingredients

• 1-6 lb seedless/organic watermelon

Directions

Cut the watermelon in half and remove the rind. Lay the watermelon flat side down on a cutting surface. With a large chefs knife, slice into ¼ inch thick slices. Lay the slices on the side and slice into 1” X 3” pieces. Prepare dehydrator sheets, laying Paraflexx on top of grid sheet and place watermelon in a single layer Dehydrate at 100 degrees for 12- 24 hours. Remove and store in airtight container

Delicious frozen natural treats that all kids love.

Ingredients

• 1 baby seedless watermelon
• 1 Tuscan melon or cantaloupe
• 1 honeydew melon
• Popsicle sticks

Directions

Cut melons in half, and scoop out seeds. Using a small ice cream scoop, spoon out melon balls, trying to get as much of the meat of the fruit as possible. Insert a popsicle stick on the flat part of the ball, and place on a covered plate in freezer for two hours. Serve immediately or keep in an airtight container in freezer for up to a month.

A great addition to any salad!

What can you do with the left over almond pulp after making your fresh almond milk?
Freeze it until you need it.  And than make croutons! You will need a food processor and a dehydrator for this recipe!

Ingredients:

• 4 cups almond pulp
• 2 bunches fresh scallions
• 1 bunch fresh parsley
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 1 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• Water as needed

Directions:

Place all fresh herbs and scallions in a food processor fitted with s-blade and process until finely chopped, add olive oil, salt and pepper and continue  processing until mixed together  Remove lid and add almond pulp.  Continue processing until incorporated, add water as needed to make a batter-like consistency.  When ready, remove blade and with a spatula, scrap all batter into a pastry bag fitted with large round or star tip.  Prepare Excalibur trays (appx 3) with Paraflexx sheets and squeeze pastry bag onto little half inch droplets.  Imagine a half size of a Hershey’s “Kiss”.
Dehydrate at 115 degrees for 24 hours.  Store in Airtight container.

Ingredients

• 1 bunch Lacinato or Dino Kale
• 2 tablespoons Cold Pressed Olive Oil
• ½ cup Raw Parmesan

Raw parmesan

• ¼ cup walnuts
• ¼ cup nutritional yeast
• ½ teaspoon sea salt

Directions

Place in a coffee grinder, personal blender or my favorite Nut and Spice Grinder and process until a powder. Do not over process. Wash and stem the kale. Pat dry from any excess water.  With a sharp knife cut Kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the Kale with olive oil and sprinkle with raw parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2-4 hours. Remove Paraflexx sheet and place chips on Grid sheet only. Dehydrate an additional 4-6 hours until crispy

Available as a Step-by-Step Instructional Video

Instant digital download includes .mp4 video file and a pdf of recipe card.

Available as a Step-by-Step Instructional Video

Instant digital download includes .mp4 video file and a pdf of recipe card.