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from Natural Life Magazine, September/October, 2006
Sweet Potato Crisps
Serves 4
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1-1/2 c sweet potatoes, chopped
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2 T onion powder |
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1-1/2 c cauliflower, chopped
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3 T flax oil |
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1-1/4 c pine nuts `
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1/4 c filtered water |
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1/4 c leek chopped
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1/2 T Celtic sea salt |
In food processor, combine all ingredients and blend until smoothest
consistency. Continue by pouring mixture in a high speed blender and blend until
completely smooth. Adjust salt if needed. On dehydrator sheet covered with "teflex", pour
mixture to form a 1/4-inch thick burger-size patty. Dehydrate at 105 degrees F
for 4-6 hours. Flip off of teflex and onto direct screen and continue to
dehydrate 5-7 hours until optimum dryness. Serve with an apple compote and
coconut sour cream. Also note that if mixture is not dehydrated it can be served
as a delicious “whipped sweet potato.”
Recipe courtesy Chad Sarno, one of the world’s leading vegan chefs,
who is in the forefront of the raw vegan community with his innovative cuisine
and high profile clientele. Visit his website at
www.rawchef.com.
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