Spread the mixture onto a solid sheet using a spatula, making sure the mixture stands only a few millimeters tall – the thicker the cracker, the harder to eat, the longer to dry and the shorter the shelf life.

Score the size of the crackers you’d like with a knife or spatula before dehydrating.

Dry at 72 degrees celcius for 2 hours and then 57 - 60  degrees celcius overnight.

Try any of the following combinations for creating a high energy snack food recipe…

• Sprouted flax seeds, small piece of ginger, garlic, small jalapeno and sea salt
• Equal amounts of sprouted wheat and rye, Braggs Aminos, honey or dates, caraway seeds and finely chopped onion
• Equal amounts of sprouted pumpkin seeds and flax seeds, tomatoes, sprouted sunflower seeds, fresh basil, olive oil, dates, lemon juice and sea salt to taste

Yogurt and fresh fruit can be pureed, sweetened and spiced to make high energy, nutritious snack food.

Simply select ripe or slightly overripe produce that blends and tastes well together. Wash and remove any blemishes, stems or pits and peel the produce if desired.

Puree the produce with or without some yogurt in a blender until smooth.

Pour the mixture onto a solid sheet and place on the tray of your food dehydrator with the temperature set at 65?C. The average time for fruit leather is 4 – 6 hours. Alternatively, you can dehydrate on a lower temperature of 55?C for 10 – 12 hours.

When the fruit leather has dried, it will be a bit shiny and non-sticky to touch. Allow it to cool and peel it from the tray.

Roll into a tight cylindrical shape and store in an airtight container.

Try any of the following combinations for creating a healthy snack food recipe…

• strawberries & yogurt
• bananas & pineapple with a sprinkle of cinnamon
• seasonal berries and peaches with a dash of honey
• mango with a small amount of fresh ginger
• apple & kiwifruit

Serves 2 easily
Toss in a high speed blender:
2 cups of water
2 Kiwi Fruits
1/4 cup of banana
1 mango
3 cups of kale
1 avocado

Blend well

For people who just are not green food crazy and are not going to eat it otherwise, this is a really great way to get started with a huge bank of enzymes.

We use the amazing Power Mill Blender

Blend well

We use the amazing Power Mill Blender

This recipe is from www.greensmoothiechallenge.org

Blend well

We use the amazing Power Mill Blender

This recipe is from www.greensmoothiechallenge.org

Blend well

We use the amazing Power Mill Blender

This recipe is from www.greensmoothiechallenge.org

Pineapple is an excellent source of manganese, which is an important mineral in energy production. Pineapple is often recommended to promote good digestion.

1. ½ head romaine lettuce
2. 1 cup pineapple
3. 1 large mango
4. 1-inch fresh ginger

Blend the pineapple, mango, ginger and water for 30 seconds. Add the romaine lettuce and blend until smooth.

We use the amazing Power Mill Blender

Spinach has been found to have thirteen different flavonoid compounds with anti-cancer properties. Spinach has been shown to slow down the growth of cancer cells in the stomach and the prostrate and to be inversely related to the incidence of breast cancer. Spinach has also been shown to protect against osteoporosis, heart disease, colon cancer and arthritis.

1. 1 cup raspberries
2. 1 cup blueberries
3. 1 apple
4. 3 big handfuls of baby spinach
5. 2 cups of water

Blend together the apples, raspberries, blueberries and water for 30 seconds. Add the baby spinach and blend until smooth.

We use the Power Mill Blender

Bananas and romaine lettuce are packed with great nutritional properties. Bananas give an instant and substantial boost of energy. Many people suffering from depression feel much better after eating a banana. Bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier. Bananas are high in potassium and low in salt, a great combination to help to reduce the risk of high blood pressure, a fact supported by the US Food and Drug Administration.

The vitamin C and beta-carotene content of romain (cos) lettuce make it a heart-healthy green. Cholesterol becomes sticky when it oxidizes and forms plaque on the artery walls. Working together, Vitamin C and beta-carotene prevent cholesterol from oxidizing. In addition, the fiber in Romaine lettuce binds to bile salts in the colon and allows them to be eliminated. The body responds by making more bile. As bile is responsible for breaking down cholesterol the result is a reduction of cholesterol build up.

1. 1/2 Romaine (Cos) lettuce
2. 3 bananas
3. 2 cups water

Blend the bananas with water for 30 seconds. Add the Romaine lettuce and blend until smooth. You can add a few mint leaves for an unusual twist.

We use the Power Mill Blender

Ingredients:
• 1 jar grape leaves
• 3 cups of field mushrooms
• 1 cup of palm heart
• juice of 3 lemons
• fresh coriander and thyme
• salt
• ½ cup walnuts

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• let the fresh herbs run through the guide
• then cut the mushrooms into small pieces and marinate over night in lemon juice and the mashed coriander and thyme
• when you make the filling, take the mushrooms and walnuts and let them run through the guide
• season with salt
• slice the palm heart
• take the grape leaves and fill them with the paste and the palm heart
• roll up the leaves and hold them closed with a toothpick
• decorate the plates with fresh watercress and mizuna which are fine tasting lettuce greens

Preparation time: 12 min
Yields: 2-3 serves

Preparation hints:
Marinating food is a special area and I always plan ahead. It normally takes a couple of days for the marinating to really work. So why not make it in advance and use it over the next couple of days? It will always get eaten!!!

Ingredients:
• 150g beef
• apple cider vinegar
• ½ onion
Garlic Butter:
• 1 cloves of garlic
• 2 tbsp olive oil
Cucumber salad:
• 1 small cucumber
• juice of 1 lemon
• salt
• 1 tsp fresh oregano
• dill seeds
• 1 tbsp olive oil

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• slice the beef as thinly as possible
• let the onion run through the Living Juicer Mincing Strainer
• marinate the beef for around 3 hours in vinegar, salt and the minced onion
• slice the cucumber and let it run through the guide with the dill seeds
• season the salad with the lemon, finely chopped oregano, dill, salt, and oil
• mince the garlic on notch 2 and mix with olive oil
• position the marinated beef and salad on a plate
• season the beef with the garlic butter as you wish

Preparation time: 20 min
Yields: 2-3 serves

Preparation hints:
When you remove the beef from the marinade, scrape off some of the onion and leave it in the marinade. The beef keeps for days in the marinade, and a lean fillet steak is the best choice of meat.

Ingredients:
• 250g beef
• 1 small egg
• 3-4 tsp mixture of black pepper, salt and paprika to season
• 2 tsp mustard
• 2 tsp capers
• ¼ onion
• small bunch of chives and parsley

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• Run the meat through the guide
• then take the fine mince and mix it with the other ingredients except the capers and  fresh herbs
• put it through the guide again
• chop the chives and the parsley
• now add the capers and chopped herbs
• form into 8 meat balls
• serve with bread sticks from the bread section and/or a salad

Preparation time: 8 min
Yields: 2-3 serves

Preparation hints:
Invest in the leanest cut of meat available.

Ingredients:
• 1 ½ cups barley
• 2 tbsp olive oil
• ¼ cup beetroot and basil juice
• 2 tsp veggie salt

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Pasta making Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big plate under the machines Pulp Discharge Outlet in order to catch the pasta.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• soak the barley for 6 hours
• stir all the ingredients together in a bowl and let them run through the guide
• for a spaghetti shaped pasta use the round pasta nozzle, for a fettuccini shaped pasta use the flat pasta nozzle
• it is best to keep feeding the machine continuously in order not to interrupt the pasta coming from the outlet
• serve fresh or straight from the dehydrator

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
When the noodles come out of the outlet, catch them on a plate and cut them into the preferred length. It is best to make noodles with 2 people. If you find the noodles sticky when they come from the machine, put them directly into the water you want to use to boil them in. Another way is to semi dry these noodles in a dehydrator for 3-4 hours at 35 degrees. To make your pasta colorful and more nutritious, add beetroot, carrot, spinach or and herb juice to the dough.

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• remove the middle part of the champignons with a knife so you have hollow heads
• take the radishes and let them run through the guide
• then run the avocados through the guide
• now fill the mushrooms with the avocado cream
• make a salad dressing from lemon juice, oil and salt
• place the radish and dressing on top of each of the mushrooms

Preparation time: 10 min
Yields: 2-3 serves

Preparation hints:
Make it easy for yourself by simply washing the radishes and putting them through the guide.

Ingredients:
• 4 large garden tomatoes
• 1 cup broccoli
• ½ cup celery root
• 1 cup pecan nuts
• 2 tsp red miso

Machine set up:
• First place the Living Juicer Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto notch 2.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
• Always be sure to start the machine before you enter anything into the Guide and keep the machine running until finished.

Preparation instructions:
• cut the upper half of the tomato open and remove the inside flesh with a spoon
• take the broccoli, nuts and celery and let it run through the guide together with the miso
• take the paste and mix with half of the tomato flesh you removed
• spoon the filling into the tomatoes and close the lid
• sit each tomato on a lettuce leaf in the center of a plate and decorate

Preparation time: 15 min
Yields: 2 serves

Preparation hints:
In order not to waste any leftovers, I serve the leftover flesh in a salad to go with the dish or keep the pulp and put it onto my next raw pizza, juice or salad.