BUTTER CRACKERS
(note: measures are approximate)
8 cups hulled buckwheat groats
2 medium butternut squash
4-6 small-medium onions
1/4 cup ground fennel
1/8 cup ground fennugreek

Soak buckwheat groats overnight in water to cover. Rinse well and drain. Peel and finely shred squash.
Cut up onions. Using a food processor with S blade,
process portions of groats, squash, and onions and
add to large mixing bowl. When all is processed,
mix thoroughly, add herbs and mix together.
Mixture should be dough-consistency. Take portions of
mixture and roll out dough between parchment paper
or food-grade plastic sheets. Place on teflex sheets,
score in squares, and dehydrate at 100-105 degrees
for about 24hrs.

SWEET CRACKERS
(note: measures are approximate)
12-18 bananas
2 bunches kale
2-3 cups coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
2 Tbsp. corriander

In a food processor, blend bananas. Pour them into a large mixing bowl. Process the kale until it is well chopped and then add to bananas. Add remainder of ingredients and stir well. Spoon onto Teflex sheets and place in dehydrator. Dry at 100 degrees for 24hrs. or till done.

DEHYDRATED SALAD
(note: measures are approximate)
2 dozen assorted baby squash (zucchini, summer squash, zephyr)
1 bunch green kale
1 bunch chard
2 medium red peppers
2 medium green peppers
4 large carrots
4-6 large scallions or 1 medium onion
1cup raw pumpkin seeds
1 cup ground sesame seeds
3 Tbsp. curry powder
handful fresh tarragon leaves
Juice of 1 large lemon
2-3 tbsp. hemp oil
few dashes cayenne pepper
1/2- 1 cup dehydrated tomatoes

In a large mixing bowl place: sliced squash and sweet peppers very thinly, preferably with a mandolin, grated carrots, de-stemmed chard and kale cut into small, bite-sized pieces, and finely sliced scallions or onions. Add pumpkin and sesame seeds, lemon juice, hemp oil, cayenne, curry, and tarragon. Toss well. Spread onto teflex dehydrator sheets and dehydrate at 100 degrees for about 24 hours. For added color and flavor, add bits of dehydrated tomatoes to finished salad mix.

SQUASH CHIPS
4-5 lbs. buttercup and/or butternut squash
3-4 medium onions
2/3 cup olive oil
2/3 cup lemon juice
¼ tsp. cayenne pepper
¼ tsp. salt (optional)
4 tsp. curry powder
3-4 tbsp. fresh, chopped rosemary

Wash, peel, de-seed, and thinly slice squash, using a Kitchen Aid mixer attachment or similar appliance. Place squah slices in large mixing bowl. In a small mixing bowl blend together oil, lemon juice and seasonings. Add mixture to squash slices, tossing thoroughly. Dehydrate at 95 degrees for about 24 hours.

ACORN CHIPS
3-4 lbs. acorn squash
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
¼ tsp. cayenne pepper
1-2 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. ginger

Wash, peel, de-seed, and thinly slice squash, using a Kitchen Aid mixer attachment or similar appliance. Place in large mixing bowl. In a small mixing bowl blend together oil, lemon juice and seasonings. Add mixture to squash slices, tossing thoroughly. Dehydrate at 95 degrees for about 24 hours.

CELERIAC CRISPS
2 large celeriac root
5 medium carrots
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
1 ½ tbsp. garlic powder
1 ½ tbsp. curry powder
¼ tsp. cayenne pepper

Wash, peel, and thinly slice celeric root. Wash and thinly slice carrtos. Place both in large mixing bowl. In a small mixing bowl blend together oil, lemon juice and seasonings. Add to squash slices, and toss thoroughly. Dehydrate at 95 degrees for about 24 hours.

ORIENTAL PIZZA
CRUST:
4 lbs. mung bean sprouts
1 cup ground, golden flax seed
2 cups water
1 medium onion
2 large cloves garlic
2 stalks celery
1 tbsp. ginger
1/8 tsp. cayenne pepper
2-3 tbsp. dulse (optional)

In a food processor, chop onions, celery, garlic, and sprouts. In a small bowl, soak flax seed in water and let stand for 15 minutes. Add flax to bean sprout mixture and blend thoroughly. Add seasonings and blend again. Place on teflon sheets, forming the sprout mixture into 10" round ‘crusts’ about 3/8" thick. Dehydrate at 95 degrees for about 24 hours.

Top pizza crust with chopped bok choy, cucumber, grated carrot, onion, and fresh radish sprouts. Drizzle sesame oil on top or for an alternative treat, spread raw tahini on crust before topping with your favorite vegetables.

BROCCOLI SPROUT CRUSTS
1 lb. broccoli sprouts
4 stalks celery
1 medium onion
3 large garlic cloves
3 medium carrots
½ cup ground, golden flax seed
1 cup water

In a food processor, chop sprouts, celery, garlic, and carrots. In a small bowl, soak flax seed in water and let stand for 15 minutes. Add flax to sprout mixture and blend thoroughly. Place on teflon sheets, forming the sprout mixture into 8" round ‘crusts’ about 3/8" thick. Dehydrate at 95 degrees for about 24 hours.

NOTE: Sprouts other than broccoli can be substituted.