Apologies for no pictures. All the recipes below are currently in the dehydrator. I hope they taste good!

Marinated tomatoes & mushrooms
I know some people don’t eat mushrooms because they’re fungus but I like them. For the marinating mixture I combined the following in a bowl:
– 2 fat cloves of garlic, crushed with some Himalayan salt
– crushed black pepper
– some olive oil
– some balsamic vinegar (not raw but …)

Chop 4 tomatoes & add to this mixture. Added a box of sliced portabello mushrooms and toss them in the marinade until the mushrooms have soaked it up. Spread on a dehydrator tray lined with teflex & sprinkle over with Italian herbs and a little more salt & pepper. Dehydrate at 105 degrees for a couple of hours or until they’re the consistency you want them to be.

Sprouted Wheat Berry & All Sorts of Other Things Bread
Soak 1 cup wheat berries for 24 hours & then sprout for 24 hours. Process in your food processor until all wheat is broken up and a dough forms
Set aside in a big bowl. Process some vegetables to a puree consistency & then add to bowl & mix thoroughly. I added the following (in two batches to make it easier to process):

1 beetroot
1 carrot
1 small sweet potato
1 courgette
5 slices ginger
1 onion
1 fat cloves garlic
3 stalks celery
1 apple
1 leek
2 tblspns (a big splash) nama shoyu
Lots of Himalayan salt & crushed black pepper

You should now have one big well combined but sloppy mixture – dark pink if you used beetroot. Add something like the following to make a kind of dough, mixing well in your bowl:

1 cup sunflower seeds, powdered in a blender/vita mix
1 cup flax/linseed, powdered as well
0.75 cup sesame seed – I left them whole because I thought they’d be prettier that way
1 bunch chopped coriander/cilantro

Spread the mixture on dehydrator trays lined with teflex sheets (the above comes to 3 trays). Score the mixture with the back of a knife into any shapes you want your bread to be.
Dehydrate for a few hours at 105 degrees & then turn over and remove teflex sheets. Keep dehydrating until it’s the texture you want it to be – i.e. bread or crackers