Greek souvlaki with mustard sauce

Tools needed: bowl, dehydrator

Ingredients:

2 cups marinated mushrooms (southern marinara)

Few wooden sticks

1/3 cup Red bell pepper diced

Few green olives

White onion chopped

Preparation:

Marinate the root oishi mushrooms for 2 hours in glass bowl with southern marinara( wine vinegar, paprika, fresh black pepper grounded, 2 tbsp tamari, 2 tbsp olive oil, half tsp dehydrate garlic, oregano, half tsp dehydrates green onion, salt, pinch chilly hot flakes)

Dehydrate for 40 minutes afterwards

Cut the onion diced and Red bell pepper diced

Bring through the stick the mushrooms with the bell pepper, onion and green olives

Dehydrate for 20-30 minutes

Serve:

Serve with tzatziki sauce or mustard sauce see: (tzatziki, mustard sauce recipe page

apricot cake with rose choco mousse and apples

apricot crust

Tools needed: food processor

Ingredients:

1/2 cup soaked apricots

1 1/2 cup half soaked cashews (soak no more than 15 minutes)

3-4 tbsp agave nectar

3 tbsp coco powder

1 tsp nutmeg

2 tbsp coconut oil

Water if needed

Preparation:

Add all the ingredients into the food processor

Process avoiding melting

Apply over the tart bottomless mold

Refrigerate few hours

Coconut coco mousse in rose water

 Tools needed: blender

Ingredients:

2 tbsp cacao

1 young coconut meat

1 avocado

1 tbsp coconut oil

Pinch vanilla bean

2 tbsp agave nectar

Rose water as needed

Preparation:

A glass jar add fresh water and handful rose petals

Refrigerate for few days and shake it occasionally

Add the ingredients into a blender add rose water and blend very well

Refrigerate afterwards

white coconut almond sauce

Tools needed: blender

Ingredients:

2 cups fresh coconut

1/2 cup almond butter

Half glass ice cubes

1 tbsp agave nectar

Pinch vanilla

Preparation:

Add all the ingredients into blender and blend very well

Refrigerate afterwards

assemble:
fill the cake crust with choco musse, add slices of apples, dehydrated almonds
apply around the coconut sauce and refrigerate