1 batch is too large for the blender* so make a ½ batch twice.

Blend ingredients (EXCEPT Chia) until creamy. Place in a mixing bowl and add enough chia to form a soft spreadable mix.                               

3 cups Pumpkin Seeds*

3 cups Sunflower Seeds*

1 Chopped Zucchini

1 cup Sun-dried Tomato*

2 Tbsp Dried Basil

1 tsp Salt*

3 Tbsp Olive Oil*

3 cups Water      

¼ cup Apple Cider Vinegar*

1 cup Ground Chia*

Spread evenly, 1 inch thick, on teflex dehydrator tray. Dehydrate 6 to 8 hours at 115°F flipping half way through. It should be dry all the way but not hard as a cracker. Set aside.


3 Ripe Avocados

1/4 cup Olive Oil*

2 Tbsp Lemon Juice

2 Tbsp Apple Cider Vinegar*

1 tsp Mustard

½ tsp Salt*

½ tsp White Pepper


Slice 3 large eggplant (or zucchini) with a mandolin*.  Salt, let sit 2-3 hours, rinse, and pat dry. Set aside.    



Blend the following ingredients until smooth, should be the consistency of heavy cream.

1 ½ cups Sun-dried Tomato*

1 cup Sun-dried Tomato Soaking Water

½ cup Olive Oil*

2 Tbsp Apple Cider Vinegar8

¼ tsp Hing

2 Tbsp Lemon Juice

2 Tbsp Sage    

2 tsp Smoked Paprika*

¼ tsp Chipotle*

1 Tbsp Italian Seasoning     

1 tsp Cumin*

1 ½ tsp salt*

Cover zucchini/eggplant with sauce and place on a dehydrator tray. Let dry until desired crispiness is achieved (6 to 8 hours minimum).

Serve with lettuce and sliced tomatoes.

Upaya Note: Phase 1 means it is suitable for diabetics

*available at Upaya Naturals


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