Ronco EZ-Store 5-Tray Turbo Dehydrator - Manual (Page 30)

28
Vegetable Crackers
1 cup flax seeds 3 cups water
2 medium tomatoes 1/2 medium onion
2 carrots 2 celery stalks
2 cloves garlic 2 teaspoons basil
1 teaspoon dill seed 1 teaspoon sea salt
1 teaspoon cumin
Place the flax seeds in water. Allow to soak overnight.
In a food processor, use a setting. Grate the tomatoes,
onion, celery, carrots and garlic. Add the basil, dill seed, sea
salt and cumin. Switch to the regular setting on the food
processor and blend ingredients, adding enough water to
create a smooth mixture. Combine vegetable mixture and
flax seeds in a large mixing bowl. At this point, the mixture
should have a mild taste. The flavors will become more
intense as the crackers dehydrate.
Using a tablespoon, drop spoonfuls of the vegetable mixture
dehydrator sheets. Dehydrate for approximately 12 hours, or
until the crackers turn easily and have reached your desired
level of crispiness.
Raw Kale Chips
1 Bunch Kale Olive oil
Sea Salt Diced Garlic
Juice of Half a Lemon Pinch of Cumin
Wash the kale and then cut it into 3 inch long strips. Put the
sliced kale in a large bowl and add the olive oil, sea salt, diced
garlic, lemon juice, and cumin, all to taste. Use your hands to
massage the ingredients into the kale.
Wait for 10 to 20 minutes: the kale leaves should have shrunk
a little bit. Now place your marinated kale on a dehydrator
tray and turn the dehydrator on to dry for about 7 to 8 hours.