Juice carrots, sweet potato, eggplant, and head of cilantro (other greens like parsley and kale are great too) in between* eggplant pieces.
Optional - raw black olives (this will add overt fat - check cronometer.com)
DIRECTIONS: Take pulp out of juicer and put into food processor. Add diced tomatoes (without seeds), green onions and herbs like rosemary and garlic and blend everything together. Spread on a baking dish and bake in oven at 110 for about 4 hours and flip and then 4 hours on other side. Check often to see when done.
*If you want it to be fully raw and still dehydrated, put out in mesh clothes bag on a flat plate and hang from clothesline on a sunny, dry day. May take more than one day of sun.
*Tip - Juicing green veg in between fruit (eggplant is a fruit) will help it to go through
the juicer more efficiently. Optional - raw black olives (this will add overt fat - check cronometer.com)
DIRECTIONS: Take pulp out of juicer and put into food processor. Add diced tomatoes (without seeds), green onions and herbs like rosemary and garlic and blend everything together. Spread on a baking dish and bake in oven at 110 for about 4 hours and flip and then 4 hours on other side. Check often to see when done.
*If you want it to be fully raw and still dehydrated, put out in mesh clothes bag on a flat plate and hang from clothesline on a sunny, dry day. May take more than one day of sun.
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