Raw Food Recipes:
dehydrator

A biscotti is a dry, crunchy Italian cookie used for dipping into coffee or red wine, but in my case a cup of tea.

2 cups almonds
1 cup oat groats, soaked
1/2 cup dried cranberries, soaked
1/4 cup agave nectar
1 teaspoon cinnamon
1/4 teaspoon sea salt

1 In food processor, pulse almonds into a flour. Remove from processor.

2 Add oat groats to food processor and process until smooth. Place mixture in a bowl.

3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.

4 Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.

12 mini portobello mushrooms caps, stems removed
2 T olive oil1 t sea saltLightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS6 cherry tomatoes, thinly sliced1 red onion, diced1 yellow bell pepper, diced6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE1/2 c macadamia nuts, soaked until softa handful of spinachjuice of one lemon juice
2 T water1 T nutritional yeast2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps.
Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.