1. Chop celeries and broccolis into smaller pieces with about 3-4cm in length.
Slice peeled oranges and lemons into 4 parts.
2. Put broccolis, oranges, celeries and lemons into a juicer and juice them.
The roots of broccolis may be too firm, so they should be chopped into smaller pieces for use.
1 cup frozen berries, such as blueberries
1 tablespoon acai powder
pinch cardamom powder
¾ cup coconut water
½ cup ice
Liquid stevia, to taste (about 4 drops)
Blend the frozen berries, banana, acai, cardamom, and coconut water into a smooth mixture. Add the ice and blend until frosty. Taste, and add a few drops of liquid stevia (or desired sweetener) as desired.
SPICY CARROT CAKE YONANAS
2 frozen over-ripe bananas
2 coconut ginger cubes
4 spicy carrot cubes
Make the Coconut Ginger Cubes in advance: Mix Coconut milk, 12 small pieces of candied ginger, and 2 tablespoons toasted walnuts in a large bowl. Spoon into ice cube tray and freeze overnight.
Make the Spicy Carrot Cubes in advance: Mix 8 oz. carrot baby food, 1/2 tsp cinnamon powder, and 1/4 tsp cardamom in a large bowl. Spoon into ice cube tray and freeze overnight.
Slightly thaw your frozen fruit & cubes prior to putting through your yonanas maker.
Insert 1 frozen banana
Add 2 spicy carrot cubes
Add 1 coconut ginger cube
Alternate remaining bananas and cubes
Sprinkle toasted walnuts over Yonanas
Snickerdoodle Cookie Smoothie
1 banana, peeled
1 tablespoon almond butter (unsweetened)
1 tablespoon rolled oats
1 tablespoon chia seeds
1 tablespoon chia seeds
1 ½ teaspoons ground cinnamon
1 large Medjool date, pitted
¾ cup brewed green tea
pinch sea salt
1 cup ice
Blend together all the ingredients except the ice until smooth. Add the ice and blend once more until frosty
Boiled beans 120g
1. Soak soybeans in water for about a day and boil; spinaches are cut in 3-4cm; and apples(remove seeds) are cut in half and divided into 4 parts.
2. Put boiled soybeans, spinaches and apples into a juicer and juice them.
While soaking in water, soybeans may go bad.
Thus, they should be soaked in cold water at room temperature during the winter season; during summer, we recommend to soak soybenas in cold water inside a refrigerator.
Homemade Sweet Poatato chips
2 sweet potatoes
1–2 teaspoons coconut oil, melted
sea salt, to taste
cinnamon, to taste (optional)
Peel sweet potatoes and slice thinly with a mandoline slicer.
Place potato slices in a bowl with coconut oil and sea salt. Toss to combine. Add cinnamon, if using.
Set slices in a single layer on a dehydrator sheet and dehydrate at 125° for 12-20 hours or until crisp. Best eaten right away but they can be stored in an airtight container for a few days.
Banana Bread Flax Seed Crackers
2 cups whole golden flax seeds
1 cup ground flax seed
6 cups water
2 peeled bananas
1 1/2 cup pitted Medjool dates
1 tsp sea salt
1/2 tsp ground cinnamon
1Soak 2 cups whole golden flax seeds in 4 cups of water for 8-12 hours. Do not drain or rinse.
2Soak medjool dates in 2 cups of water for 1-2 hours or until softened. Drain.
3Puree the bananas, medjool dates, sea salt, and cinnamon in a food processor.
4Add soaked flax, ground flax and fruit puree to a large mixing bowl and mix until well combined.
5Spread batter evenly onto ParaFlexx lined Excalibur Dehydrator trays. Approximately 2 cups per tray.
6Score the crackers into the shape you desire.
7Dehydrate at 145° F for the first 2 hours then lower temp to 105° F for another 10 hours.
8Flip the crackers on the mesh polyscreens, removing ParaFlexx sheets.
9Continue to dry at 105° F for another 20 hours or until dry & crisp.
10Allow crackers to cool completely. Store in a sealed container for up to 2 months.