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Baked or Dehydrated

Marinated Veggies and Tomatoes

This dish is good enough to lick the plate clean, and asparagus (use for soup or juicing). Cut in 1 inch
sometimes we do! diagonal slices. Peel carrot if necessary and slice

Ingredients: 5 cups of the following in any diagonally as thinly as possible. Cut zucchini in
combination that you like. thin rounds. Cut cauliflower into thin slices. Cut
Asparagus mushroom in half, then slice. Cut green onions in 1/4
Carrots inch diagonal slices. Combine with marinade, and let
Cauliflower sit for about 1 hour, or longer. Mix periodically.
Zucchini
Green onions To Bake: Place veggies on a baking tray and put
Mushrooms in the oven with the temperature set to 350 degrees.
Additional Suggestions: Swiss chard, broccoli, Bake until veggies are just soft, about 7 minutes.
fennel, spinach, kale, tomato, sun chokes
To dehydrate: This makes a pleasing, satisfying
Marinade dish that has the feeling and look of cooked food yet
3 tablespoons sweet olive oil it has all the enzymes intact.
3 tablespoons Coconut Aminos, or low salt Tamari
2-3 teaspoons balsamic vinegar Spread marinated veggies onto a glass cooking tray,
2 teaspoons sesame seeds or ceramic plate. Casserole dishes will work, but the
1-2 cloves garlic high sides make the warming process take too long.
Wash all veggies. Break tough stems off the Place in dehydrator at 135-145 degrees for one hour.

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