Broccoli & Mushrooms With Garlic Brown Sauce

Broccoli & Mushrooms With Garlic Brown Sauce

I Love Chines food and this is a grate dish!!! - Marinating followed by dehydrating softens the broccoli and onions nicely, and the mushrooms are just yummy.

2 servings

2 heads broccoli

8 oz mushrooms

1 medium onion

sesame seeds

3 tbsp olive oil

3 tbsp balsamic vinegar

3 tbsp agave

2 cloves garlic, pressed or finely minced

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

red pepper flakes to taste

Mix together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and paprika. Chop the broccoli into bite sized pieces, and diced the onion. In a Zip Bag, put the broccoli, mushrooms and onion. Pour the marinade over, shake to coat, and let sit overnight in the refrigerator.

An hour before serving, dehydrate on plastic or teflex sheets. About an hour should make these warm and slightly softened. Sprinkle with sesame seeds and, if you like it spicy, add a pinch of red pepper flakes.

Mango Bread

Mango Bread

Makes 1 loaf

2 cups Sprouted spelt

1/2 cup chopped apples

1/2 mango, peeled and seeded

2 large dates, pitted

1/3 cup fresh- squeezed-orange juice

2 tablespoons olive oil

1/4 cup maple syrup, agave or honey

2 tablespoons mango cubed

2 tablespoons apples or other fruit, diced

In a food processor, puree the ingredients except mango and fruit cubed and dice.

Transfer the mixture to a bowl and stir the cubed mango and diced apples.

On a solid dehydrator sheet, form the pureed dough into a loaf about 1 1/2 inches tall, 3 1/2 inches wide and 6 inches long. Dehydrate at 90° for 13 to 17 hours. When you take the loaf out of dehydrator it should be crisp on the outside and moist on the inside.

And definitely make more than one bath! is really good!!!