½ c tomato ½ orange, peeled ¼ c onion, diced 4-6 ribs celery, cut up 1 clove garlic ½ t. crushed rosemary 1/3 c parsley ¼ - ½ c raw wheat germ 1 t. sea salt (adjust to taste) 1 c carrot pulp
Blend all ingredients except for the carrot pulp in FP until well combined. Transfer to mixing bowl and add carrot pulp: combine. Spread on non-stick sheets on top of mesh screens and dehydrate until flexible. Flip onto mesh tray after 4 hours or so.
1 ½ c diced asparagus ¼ c olive oil 2 cloves garlic 2-3 TB nutritional yeast
Blend asparagus, nutritional yeast, and garlic. Slowly add olive oil; blend well. Transfer to bowl and refrigerate until cold.