Holiday Feast Recipes

Apple and Sweet Potato Soup
3 small Apples (remove stems, use skin and seeds)
4 large baking Apples (for bowls)
1 small Sweet Potato (clean well, use skin and all)
10 dates (remove pits)
filtered water (as needed to blend smoothly)
1 T Cinnamon
1 tsp Clove
2 tsp fresh ground Nutmeg
1 tsp Allspice

Put all ingredients in a high-powered blender and blend until creamy
Fill large hollowed out baking Apples with mix

Dehydrate at 115 degrees for 4 hours
Top with sprig of Stevia or slice of date and small kale or chard leaf

Bi-color Corn Dressing
4 ears of Bi-color Corn (remove the kernels from the cob)
1 cup combined roughly cut fresh Sage, Thyme, Rosemary, Basil
1 stalk Celery (diced fine)
Spouted Buckwheat or Red Winter Wheat (optional)
1 cup Hemp Seed
1 cup chopped Almonds
1 cup chopped Pine Nuts
1 cup chopped Spinach
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Orange Bell Pepper
1/2 cup coarsely chopped Onion
1/8 tsp Sea Salt

Combine in medium bowl
Spread about 1 inch thick on dehydrator trays covered with non-stick paper
Dehydrate at 110 degrees for about 4 hours

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