Raw Avocado Dip and Celery Crackers
Ingredients
- 1/2 avocado
- 3 stalks celery
- 1 yellow bell pepper
- 2 cloves garlic
- 1 lemon
- 2 tomatoes
- 1 mango
- 3 cups celery pulp
- 2 cups sprouted bean mix
- sprouts
- lettuce
- cucumbers
Preparation
Mash 1/2 avocado.
In a food processor, combine 3 stalks celery, 1 yellow bell pepper, 2 cloves garlic, and juice from 1 lemon until well mixed.
Stir the processed mixture into the mashed avocado.
Chop 2 tomatoes and dice 1 mango, then stir them into the dip mixture.
For the crackers, in a food processor, combine 3 cups celery pulp and 2 cups sprouted bean mix to form a thick batter.
Spread the batter onto a nonstick dehydrator sheet and score with a knife to create cracker shapes.
Dehydrate at 115 degrees Fahrenheit until the crackers can be flipped onto a mesh sheet, then continue drying until crispy.
Serve the dip with the crackers, adding homegrown sprouts, lettuce, and cucumbers for dipping to complete the meal.