1. Place almonds in food processor. Process until they look like slightly chunky "almond flour." REMOVE from food processor and dump into big bowl.

2. Add psyllium husk, flax and salt to bowl that contains "almond flour" that you just made.

3. Your food processor should now be empty. Add onions, garlic and lemon juice to your food processor. Process until quite liquidy, mushy and pourable.

4. Dump onion mixture into the big bowl that contains your dry ingredients.

5. Add 1/3 cup water to big bowl. Mix everything together with spoon. Add more water (1/8 cup) if necessary to get dry, doughlike texture that you can mold into loaves.

6. Mold into six small loaves.

7. Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour - then reduce temperature to 110 degrees. Dehydrate for another 6 hours or so. Tastes best if eaten right out of dehydrator, but can be stored in fridge for 4 days.

1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
2. Place caps aside and reserve for later.
3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
5. Spoon the mixture into mushroom caps.
6. Dehydrate on high for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-24 hours depending on how dehydrated you want them. Serve immediately after dehydrating.

1. Throw almonds in food processor. Start processing and keep going until they look almond meal. This is the most important step. Basically, it should look almost as fine as flour. You are creating flour out of almonds!

2. Throw your almond meal in a big mixing bowl.

3. Add the rest of the ingredients to the bowl that contains the almond meal. Stir/combine with a wooden spoon or even your hands. Your recipe should now resemble the texture of pizza dough!

4. Make small pizza crusts out of the dough. You want them quite thin, about 1/4 inch thick. You can try to use a rolling pin, but in my experience the dough is a bit too sticky to roll. I usually just make 8 or so single-serving pie crusts using my dry, clean hands. If your hands get too sticky wash your hands and dry them again.  I find that it's easiest to make your raw pizza crusts into circles, but it's also fun to shape them into triangles (usually make a square out of the dough and then cut it into a triangle with a knife so you get clean edges), like pizza slices. However, I would only bother trying to make triangles if I was going to have guests over for dinner or something.

5. Place your raw pie crusts on parchment paper or teflex sheets inside your dehydrator. Dehydrate on high for 1 1/2 hours, then reduce heat to 105 degrees and dehydrate for another 7-10 hours or so. Halfway through dehydrating your raw pie crusts you should remove the parchment/teflex  and flip the pie crusts over so that the air can circulate better. Dehydrate them until completely dry.

6. Once your raw pizza crusts are done store them in a big ziploc bag and place in the freezer. That way you have raw pizza crusts ready to be thawed and used whenever.  :)

1. Peel onions, place in food processor and process in your food processor until small but not mushy. (Do not use a high-speed blender.)

2. Place onions in a large mixing bowl. Add everything else! Mix with a spoon. If it's dry and won't mix, you can add a small splash of water (ex. 1 tbsp), but I doubt you'll need to add any water at all.

3. Spread onto dehydrator trays. Use parchment paper (not wax paper because it'll melt and stick!!!) or teflex sheets as a base. This raw onion bread recipe makes three Excalibur trays.

4. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the crackers start drying out and holding together, score them with a knife.

5. At some point you'll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so. I like them to be a bit chewy. Just try nibbling on this raw onion bread recipe and see whether you want it crispier. Dehydrating times can vary greatly, so trust YOUR judgment.

6. Enjoy this raw onion bread recipe!

1. Add all ingredients to food processor. Process well, until quite well blended but still chunky. 40 seconds or so.

2. Spread onto two dehydrator sheets. Use parchment paper or Teflex sheets. (For the love of God, never use waxed paper!)

3. Dehydrate for 1 hour at 115. After one hour score the crackers with a knife so that they’ll be easier to separate later. Dehydrate for another 6 hours at 105. After 6 hours flip crackers and remove parchment paper or Teflex sheets. Dehydrate for one more hour at 105 until dry and cracker-like!

Do not use a high-speed blender for this recipe. A food processor will work much better. Dehydrating times can vary wildly depending on the season, the humidity and your dehydrator. The best thing to do is hang out at home and check on them every couple of hours until you get the hang of making crackers. Try not to nibble too much on these raw flax crackers before they're done!

1. Throw the corn and yellow pepper in the food processor. Process until almost smooth.

2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process.

Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax for God's sake! This raw corn chip recipe needs flax!

3. Throw the mixture in your dehydrator.  As per the above photo, circles are the easiest to lay out in your dehydrator. But you can also do a whole sheet and then cut or snap them when they're partially dehydrated.

4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. So just check on 'em every once in a while.

1. Fully immerse walnuts in a bowl. Let sit for two hours. Discard soak water.  Quickly rinse the walnuts again.

2. Place walnuts in a food processor. Process them until they are in very small uniform pieces (Mindi suggests that they should resemble cous cous.). Transfer the ground walnuts to a bowl.

3. Place chopped zucchini in a food processor. Process the zucchini until it's in very small pieces. Add the processed zucchini into the bowl that already has the walnuts in it.

 4. Add ground flax, hemp seeds and salt to the bowl.

 5. Stir well until fully mixed. Add enough water to make spreadable dough ( 1/2 to 1 cup)

6. Spread the batter onto two dehydrator trays.

 7. Dehydrate at 115 degrees for the first hour, then lower to 105 degrees for the remaining time. Once they start to stay together very nicely (after a couple of hours in the dehydrator), remove them from the dehydrator. Take a knife and "cut" where you want your cracker lines to be. Once they're done (I dehydrate these for approximately 12 hours in total, because I eat them so fast that I like to leave a tiny bit of moisture still in them. You may need to leave them in longer depending on your batter and the moisture in the air), you'll be able to simply snap them along the lines that you made in the dough.

8. You'll know that they're done when they look and taste like delicious crackers and snap easily. If they're still kind of wet or doughy, they are not done.

9. Serve with thinly sliced tomatoes, avocado, sprouts, etc. They're crackers, so do whatever you like with them! Store them in a tightly sealed container.

1. Mix everything together in a mixing bowl.

 2. Spread batter on parchment paper or a teflex sheet. FYI: Do not use regular waxed paper. The crackers will stick to the paper and be difficult to remove. Buy parchment paper or teflex sheets (which can be purchased from dehydrator sellers).

 Remember that the above recipe should make two dehydrator sheets worth of crackers. Spread the batter out evenly. Using the back of a spoon works well.

3. Start dehydrating the crackers. I generally dehydrate everything at 120 degrees for the first hour, then I reduce the temperature to 105 degrees for the remainder of the cooking time.

4. Score the crackers. Once the crackers are starting to harden up (four hours later?), use a knife to score the crackers along wherever you want the crackers to separate. This will make them easier to break later on.

5. Remove paper or teflex. Once the crackers are holding their shape together very well (8 hours in the dehydrator?), break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray.

6. Finish dehydrating. Some people like their crackers a bit moist. I like them to be very dry. If you plan on keeping them for a few weeks or more in storage, then you must ensure that there is no moisture left.

A good way to make sure that they are really dry and dehydrated is to pinch them hard. If all of the moisture is gone, you should not be able to feel any movement. If you pinch a cracker and it gives a little, it needs to be dehydrated longer.

I dehydrate my crackers for a long time. Perhaps even 20 hours or so! That might be overkill, but it's what I do.

7. Eat and enjoy! I love avocado, sprouts, and tomato on raw crackers. Mmm!