1 Medium Carrot
1 Stalk of Celery
1 Small Sweet Onion
1 Small Zucchini
2 cloves Garlic
1 Cup Sunflower Seeds
1/2 Cup Almonds
1/4 Cup Sesame Seeds
1/4 Cup Pumpkin Seeds
3/4 Cup Ground Flax Seed
3/4 Cup Ground Chia Seed
1 Tbsp. Onion Granules or Onion Powder
1 Tbsp. Oregano
1 Tbsp. Basil
2 tsp. Thyme
2 tsp. Rosemary
Lightly chop the 4 cups of veggies, add to blender and cover with water to the 4-cup mark.
Add the Sunflower Seeds, Almonds, Sesame Seeds and Pumpkin Seeds.
Run on high until smooth.
Transfer to a large bowl and fold in the ground flax seeds, ground chia seeds and spices.
Spread onto two 16" dehydrator trays lined with ParaFlexx sheets.
Use a butter knife or spatula to score into 4 squares per sheet.
Sprinkle with sea salt.
Dehydrate at 115-118°F for 2-3 hours.
Flip over onto mesh trays and peel off the ParaFlexx sheets.
Dehydrate at 110°F for another 12-24 hours, or until crisp.
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
I hope you love this recipe. Please take pictures of your creation and share on our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!
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My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
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