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Raw Cheese Croutons

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I loved the combo of tomato soup and grilled cheese as a child.  I have been looking for ways to use the pulp left from the Liver Lemon Flush.  I do put some in my smoothie but I still end up with quite a bit leftover.  Here is a great way to use that leftover, too good to throw away pulp:

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Raw Lemon Basil Cheese Croutons

1/2 cup lemon ginger pulp
1 cup nut pulp (from almond milk)
1/4 cup raw organic pumpkin seeds (soaked and dried)
1/2 cup raw organic cashews (soaked and dried)
1/2 cup nutritional yeast (I use Braggs)
1 tsp. Himalayan salt
1/2 cup fresh basil leaves
1/4 cup EVOO
Pulse in food processor. Form into balls and dehydrate until crunchy.

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I used my smaller scoop to create a crunchier crouton.  The larger scoop is used in the Almost Baked Brownie and Chocolate Carrot Cake recipes.

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To make into crackers, add 1/4 cup almond milk and spread onto a paraflex sheet to dehydrate.  Here is another option:

 

Rosemary Garlic Cheese Crackers

1/2 cup lemon ginger pulp
1 cup nut pulp (from almond milk)
1/4 cup raw organic pumpkin seeds (soaked and dried)
1/2 cup raw organic cashews (soaked and dried)
1/2 cup nutritional yeast (I use Braggs)
1 tsp. Himalayan sale
1/4 cup EVOO
Fresh organic rosemary leaves from 6-8 in. stalk
3 cloves crushed organic garlic
¼ cup almond milk
Pulse in food processor.
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Spread mixture on paraflex sheet and dehydrate until firm. Flip over onto a dehydrating screen and dehydrate until crispy.
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This entry was posted on October 31, 2017 by in Desserts/Snacks.

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