- Ingredients:

Avo-Coconut Salad:

meat from 1 young coconut

1 avocado

1 scallion chpped

1 TBSP olive oil

2 tsps mustard

2 stalks of celery chopped

1 tsp turmeric

salt and pepper to taste

handful of parsley

Crackers:

1 cup sunflower seeds ground

2 cups flax seeds ground

3 roma tomatoes

1 small red onion

1 tsp red chili flakes

2 TBSPS Bragg’s

Buckwheat cereal with fruit and yogurt:

1 cup buckwheat raw

fruit chopped (any fruit you like)

1/2 cup cashews soaked

water to consistency (can use coconut water if you like)

2 TBSPS sweetener (dates or agave or maple etc)

juice of 1/2 lemon or lime

- Directions:

Avo-Coconut Salad:

1. Process scallions, celery and parsley until chopped small, then add rest of ingredients and process until all is mixed well, very chunky. Ready to eat.

Crackers:

1. Process all ingredients except for the nuts and seeds until creamy and uniform.

2. Add the ground nuts and seeds slowly to the food processor with all the other ingredients until mix well.

3. Either place on a teflex sheet and dehydrate until crispy, or you can do what i did since my dehydrator is not very good, and spread the dough on a cookie sheet and set outside at the sun until they are crispy. On both cases make sure to flip them so they dehydrate on both sides.

Buckwheat cereal with fruit and yogurt:

1. Soak buckwheat for at least 8 hours (overnight works great) and try to rinse it out a couple of times, the water is really slimy.

2. Dehydrate until they are dry and crispy (i did it at the sun too and it works great!)

3. Make your yogurt by processing cashews, lemon juice, sweetener and some water until creamy and yogurt like.

4. Serve some fruit with yogurt and buckwheat, mix and eat!