Mix all ingredients in together in a large mixing bowl, then scoop the mixture in batches into food processor till all is blended well.
Lightly grease 2 solid dehydrator sheets with olive oil and spread mixture into 10×10 inch squares. (should be about 1/4 inch thick). Dehydrate at 110 degrees for about 8 hours or until dry enough to flip over so the other side can dehydrate for another 8 hours. Use your judgement on how long to dehydrate.
Submitted by ilikenuts on October 6, 2007 - 1:45am
you look at a simple bowl of soup and just feel like falling in love. the beauty of making raw food for me is that you feel none of it, absolutely none has been incinirated by any form of heat, and yet you feel so warm inside. really has that hmmmmmmm factor.
please dont claim the picture as your own, i really take passion in photography.
This is the perfect thing to add some “ZING” to your salads or for wraps. It definatly hits that “I’m craving pickles” urge that comes every so often.. Here in Kurdistan we eat it with pretty much everything but it goes the best with greens. We made some today and the whole house smells just wonderful!
Tirshi in Kurdish means “Sour” and Tirshiaat is roughly “Sour salad”
Submitted by myrawlife on September 29, 2007 - 5:54pm
1 to 2 Tall Glasses.
I made this juice up today, when I wanted to have something green, refreshing, and use up my kale. Measurements are not exact, so add or take away what you desire to make this green envy your own. I added the juice to a tall glass of purified ice cubes…and saved the pulp to make crackers later in the dehydrator.