Recipe

  • 2 C. chopped red bell peppers, 2 C. chopped zucchini, 2 C. chopped broccoli, 2 C. cherry tomatoes, and  C. cauliflower (you can add 2 C. more of your favorite veggie)
  • 2 C. brazil nuts
  • ¼ C. lemon juice
  • ¼ C. olive oil
  • 1 ½ Tbsp. coriander powder
  • ¼ C. ginger juice
  • 1½ Tbsp. cumin
  • 1 tsp. turmeric
  • 3/4 tsp Salt
  • 1 C. filtered water
  • ¼ tsp. hing
  • ½ tsp. black pepper
  • 1/8 tsp. cayenne
  • ½ bunch cilantro
  • 1 tsp. cardamom
  • 1 tsp. fennel seeds

Chop red bell peppers, zucchini, broccoli, cherry tomatoes, and cauliflower.  Blend rest of ingredients and marinate the vegetables for 4 hours. Put vegetables on a skewer, place in the dehydrator for 2 hours at 145°F. (If using a conventional oven please turn to lowest temperature setting, place marinated skewers on a baking sheet lined with parchment paper, place baking tray in oven, keep door open slightly, check in 1 hr. Conventional ovens dehydrate more quickly so often dehydration times are cut in half. You can always add more time for desired texture.)

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