Yield6 to 8 peices depending on your size preference
1 yellow squash (peeled & diced)
½ large jicama (peeled & diced)
½ butternut squash (peeled & diced)
1 parsnip (peeled & diced)
½ large turnip (peeled & diced)
1 cup sunflower seeds (ground)
½ cup flax (ground)
Salt, nutmeg, garlic, rosemary to taste
1. Blend all ingredients and spread on some brown parchment paper.
2. Place in the dehydrator for 6 hours then remove from parchment and unbake two more hours or until dry but still pliable.
I enjoyed mine with fresh tomatoes and greens tossed in olive oil.
Omshanti's ThoughtsBy omshanti
Apparently my body is all about eating seasonally even though it lives in So Cal, so turnips, parsnips, pumpkins, and squash of every ilk are on the menu.
This came about from left overs but i recreated it from scratch.
It's very savory and kind of green in color but so good!!!
Print This Recipe (PDF)
Click the button below to download the printable PDF.