Operating instructions

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Matt’s recipe Onion Bread Crisp,
(Courtesy of Matt Amsden, RAWvolution)
ONION BREAD CRISP
What you’ll need:
1 large yellow onion
2 cups ground axseeds
2 cups ground sunower seeds
3/4 cup coconut aminos or Nama Shoyu (*not gluten free)
3/4 cups cold pressed extra virgin olive oil
Lets get started!
• Peel and halve the onions.
• In a food processor, cut the onions using the slicing blade.
• Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix
until the ingredients are thoroughly combined.
• Evenly spread 1 ½ cups of the mixture on an Excalibur dehydrator tray lined with a
Paraexx® sheet.
• Dehydrate at 100°F/38˚C for 36 hours, removing the Paraexx® sheet after the
rst 24 hours.
• Once dehydrated, cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).
• Makes about 2 ½ trays
ZUCCHINI CHIPS WITH MARINARA DIP
For Zucchini Chips:
2 - 4 zucchinis
Preparing the Zucchini Chips:
• Slice the zucchini into slices with a knife or with a mandolin.
• Place the slices in your Excalibur dehydrator and leave in for as long as desired.
• The longer that you leave the slices in the dehydrator, the more crisp they become.
• These “chips” were left in the dehydrator about 6 hours on a low setting of about
105˚ to 115˚F (41˚ to 46˚C).
• Once done, organize them beautifully on a platter and get ready to make your
marinara!
For Marinara:
1-2 ripe fresh tomatoes
3 stalks of Swiss chard
Juice of 1/2 Lemon (Optional)
1/2 cup fresh cilantro
Preparing the Marinara:
• Place all of your ingredients into a food processor and process until you achieve the
desired consistency.
• Serve and enjoy!
PUMPKIN NUT CAKES
½ cup raw pumpkin seeds, soaked 4-6 hours
½ cup raw walnuts
½ cup raw pecans
• Pulse your ingredients in the food processor until the mixture holds together when
pressed against the side of the bowl.
• Dump out onto waxed paper and atten/roll out to about ¼” thick.
• At this point you could cut them into circles with a cookie cutter.
• Place on Paraexx® sheets in your Excalibur dehydrator at 115˚F/46˚C for 6 hours,
ipping half way through. You can also place them on the regular dehydrator
screens after 3 hours for a drier texture. These can be dehydrated for longer,
depending on what texture you want. The longer they are in the dehydrator, the
crunchier they become.
• These cakes store very well. You could make them days ahead, or even freeze them
for a future event.
Caramel Cashew Cream
1 cup raw cashews (soaking not necessary)
¼ cup date paste
1 tbsp. maple syrup or raw agave
• Blend all the ingredients in your high speed blender until smooth, but still thick.
• You can always add more spices or sweetener to this until it suits your taste buds.
• This can be stored in the refrigerator for 3-4 days before use.
Kristina’s recipe Zucchini Chips
with Marinara Dip,
(Courtesy of Kristina Gabrielle
Carillo-Bucaram, founder of
Fully Raw and Rawfull Organic)
Christy’s recipe Pumpkin Nut Cakes
and Caramel Cashew Cream,
(Courtesy of Christy Smith,
Nutrition Therapist, Whole to Healthy)
1/2 cup fresh basil
1/4 cup of fresh oregano or thyme (optional)
1/2 red bell pepper for an added kick (optional)
Celtic sea salt to taste
2 medjool dates
½ tsp. pumpkin pie spice
¼ tsp. Celtic sea salt
2 tsp. maca powder
2-3 tbsp. ltered water,
until desired consistency