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!!!
Add to your favorites
Found in:

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

By 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.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

zhanna8

Dec 30, 2009

60 votes
+
Vote up!
-
Vote down!

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

47 votes
+
Vote up!
-
Vote down!

Now thats eatin in season! :)

All

zhanna8

Dec 30, 2009

60 votes
+
Vote up!
-
Vote down!

it would be so perfect with Coconut Cream Cheese... we only need a rawfood party to make it all come together!

thanks.......

Top Voted

humanimal

Dec 29, 2009

47 votes
+
Vote up!
-
Vote down!

Now thats eatin in season! :)

Top Voted

Leave a Comment