• 3 C Buckwheat (sprouted)
• 2 Avocados
• 1/4 C Olive Oil
• 1/4 C Basil
• 3 tsp Italian Seasoning
• 1/2 C Sun-Dried Tomatoes
• 3 tsp Lemon Juice
• 1/2 tsp Salt
• 3 Tomatoes

• 5 Onions (thinly sliced)
• 1 C Dates
• 3 tsp Tamari
• 2 tsp Olive Oil
• 1/4 C Water

10 Basil Leaves 1 C Sun-Dried Tomatoes 1 C Tomatoes 2 tsp Lemon Juice 1/4 Onion 1 Date

1 C Macadamia Nuts 1 1/2 tsp Lemon Juice 1/4 tsp Salt 1/4 C Water 1 tsp Nutritional Yeast

1. Blend all ingredients in a food processor until smooth.
2. Spread onto a lined dehydrator tray in a circle.
3. Dehydrate at 105 F for until the dough can peel off.
4. Flip onto another lined dehydrator tray.
5. Dehydrate for another until base is dry enough to stay together.

1. Blend all ingredients except the onions in a blender until smooth.
2. In a bowl, mix the date mixture with the onions so that the onions are thoroughly covered.
3. Dehydrate on a lined dehydrator tray at 105 F until the onions are soft and look cooked.

1. Blend all ingredients in a blender until smooth.

1. Pure all ingredients in a food processor until it has a fluffy consistency.