Matt - Day 2

Breakfast:

1/4 Honeydew
Snacked on some of Samantha's Onion "bread"

We are sprouting some Chick Peas in the hope I can make some bean paste and have some "burritos."

For lunch I had: 1 banana, grapes, 1 apple.

Iced tea for snack in the afternoon.

For dinner I had:
Pesto Stuffed Mushrooms

1 Cup Walnuts
1/2 Cup Pine Nuts
2 Cups Basil
1/2 Cup Olive Oil
1/2 teaspoon Sea Salt

Place mushroom caps top side down on a plate. Blend all stuffing in a food processor until smooth. Scoop a small amount of stuffing into each mushroom cap. Dehydrate at 105 degrees for 5-6 hours (we only did it for 2 hours and it was GREAT.)

Also. Here is the recipe for the Onion Bread that Samantha made:
Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.