Garlic Almond Bread - GooD4U Food Dehydrator Instruction Manual

1 cup Brazil nuts (ground into a fine texture)
1 banana (chopped into bite size pieces)
1 cup strawberries (chopped into bite size pieces)
1. Blend 1 cup blueberries in a food processor until
smooth. Place in a bowl.
2. To the processed blueberries, add in 1 cup whole blue-
berries and refrigerate mixture for 1 hour.
3. In a food processor, grind walnuts until fine.
4. Add in dates and blend until smooth.
5. Remove from food processor and mix together in a
bowl, the walnuts, date mixture, refrigerated blueberry
mixture, strawberries and banana.
Form into squares or bars on a mesh dehydrator screen and
dehydrate for about 12 hours at 105 degrees

Garlic Almond Bread

Submitted by Elaina Love
4 1/2 cups packed almond pulp (leftover from making al-
mond milk)
1 1/2 cup olive
1/2 cup flax seeds ground into meal (3/4-1cup meal)
2 tsp Celtic sea salt
2 cloves crushed garlic
1 tsp. garlic powder
1/4 cup chopped herbs (basil, oregano, rosemary, thyme)
1. Mix almond meal and flax meal together by hand in a
large mixing bowl.
2. Add the remaining ingredients and mix well with your
hands .
3. Press onto a dehydrator tray lined with non-stick drying
sheet. It should be
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Stuffing:
1 cup walnuts
1/2 cup pine nuts
2 cups basil 1/2 cup olive oil
3 cloves garlic
1/2 teaspoon sea salt
1. Place mushroom caps top side down on a plate
2. Blend all stuffing ingredients in a food processor until
smooth.
3. Scoop a small amount of stuffing into each mushroom
cap.
4. Dehydrate at 105 degrees for 5-6 hours, or until soft.
Baby Raw's Sea Salt & Vinegar Chips
My niece, Brooke made these up a week after going raw to
satisfy her craving for potato chips.
3-4 potatoes
Apple cider vinegar (enough to cover potatoes in a large
bowl)
Sea salt
For this recipe I usually use 3-4 potatoes. You can use as
any as you like.
1. Peel, then slice the potatoes in a spiral slicer, mandolin,
or any other machine that will make thin slices.
2. Place potatoes in a large bowl with enough apple cider
vinegar to cover them and let soak for 1-15 minutes.
3. Remove potatoes from the vinegar and place on a mesh
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