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Yield
6 to 8 peices depending on your size preference
Ingredients
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
Recipe Directions
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 Thoughts

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!!!
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Comments
Top voted
zhanna8
Dec 30, 2009
it would be so perfect with Coconut Cream Cheese... we only need a rawfood party to make it all come together!
thanks.......
humanimal
Dec 29, 2009
Now thats eatin in season! :)
All
zhanna8
Dec 30, 2009
it would be so perfect with Coconut Cream Cheese... we only need a rawfood party to make it all come together!
thanks.......
humanimal
Dec 29, 2009
Now thats eatin in season! :)
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