– Any fruits and berries. I have used strawberries, raspberries. blueberries, and peach.
– Coconut flakes
– 1/2 lemon (juiced)
Directions: scrape out the seeds from the papaya and stuff it with fruits and berries. Sprinkle with coconut flakes and squeeze some lemon juice on the top. Chill in refrigerator for 30 minutes.
– carrot pulp, 1 cup (left after juicing)
– flaxseeds, 1.5 cups
– sea salt
– olive oil, 2 tsp
– sesame seeds (to sprinkle on the top)
Dehydrating temperature – 105F
Mix ingredients together
Dehydrate for 3 hours. Then flip buns over to its other side and dehydrate another 3 hours.
– Raw almonds, 1 cup (soaked for a few hours)
– Water, 2 cups
– Banana. frozen pineapples
– Nut bag
Directions: Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Place the almonds in the blender and add 2 cups of water. Blend for about 2 minutes. Pour the almond mixture into the nut bag. Squeeze and press with clean hands to extract as much almond milk as possible. Add fruits and blend everything again. Store the almond milk in sealed containers in the fridge for up to two days.
1 papaya, peeled, halved, and seeded
1 lemon, zested and juiced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon paprika
1/4 cup extra-virgin olive oil
Slice the avocado into 1/2-inch thick slices. Slice the papaya into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.