sunny burger with almond sauce-μπεργκερ με σαλτσα αμυγδαλου

Fresh green onion

Ground black pepper

¼ cup olive oil

1 cup marinated mushrooms

Little mustard powder

Salt

2 tbsp soy sauce

1 peeled and shredder carrot

Add all the ingredients into food processor (multi)

Stir well and dehydrate on paraflexx for 4 hours each side

Almond sauce ingredients:

1 cup soaked peeled almond butter

3 tbsp olive oil

1 garlic clove

Fresh onion

½ medium cucumber

½ medium peeled zucchini

Vinegar

Salt

White ground pepper

Fresh Parsley or fresh coriander

In the blender we add the almonds with 1 ½ glass of water.use a strainer or cheesecloth for the milk for a delicious drink afterwards.
serve with julianne glass noodles (green papaya or courgette marinate with garlic and olive oil)

carrot coconut soup-σουπα καροτο με καρυδα

Ingredients for the soup:

2-3 carrot juice

2 fresh coconut meat

1 spoon ground cashews

1 tbs tahini

1 tsp sesame

1 tbsp olive oil

White ground pepper

Little lemon juice

Himalaya Salt

Little ginger

Tomato in small cubes

Fresh green onion

Place all in multi and stir well

*Optional can add your favorite sprouts and warm it in 47C 105F
Garniture with fresh coriander, and baby asparagus

coconut papaya crepa-κρεπα απο παπαγια και φρεσκια καρυδα

coconut papaya crepa

Crepe sheet recipe ingredients

2 huge banana 1 cup papaya

Little vanilla bean powder or cinnamon

Tool: multi or blender

Stir well add some water if needed or orange juice

Apply on paraflex tray and dehydrate for 5-6 hours

Crepe fill ingredients:

3 young Thai coconut meat

2 table spoon agave nectar

Half small banana for thickness or 1 tsp agag agar

Freeze everything for a while and use blender or good multi for creamy results

Add afterwards

Papaya in small cubes

3-4 tbsp walnuts or almonds

Add few raisins and walnuts for garniture with agave on top and some shredder papaya