Ingredients

Broccolis 70g
oranges 280g
celeries 70g
lemons 70g

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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.

[Tip]
The roots of broccolis may be too firm, so they should be chopped into smaller pieces for use.

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Ingredients

• 1 cup frozen berries, such as blueberries

• ½ banana

• 1 tablespoon acai powder

• pinch cardamom powder

• ¾ cup coconut water

• ½ cup ice

• Liquid stevia, to taste (about 4 drops)

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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.

Ingredients:

• 2 frozen over-ripe bananas

• 2 coconut ginger cubes

• 4 spicy carrot cubes
  
  Directions

1. 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.

2. 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.

3. Slightly thaw your frozen fruit & cubes prior to putting through your yonanas maker.

4. Insert 1 frozen banana

5. Add 2 spicy carrot cubes

6. Add 1 coconut ginger cube

7. Alternate remaining bananas and cubes

8. Sprinkle toasted walnuts over Yonanas

Ingredients

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• 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

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Ingredients

Boiled beans 120g
spinaches 60g
apples 320g

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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.
[Tip]
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.

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Ingredients

• 2 sweet potatoes

• 1–2 teaspoons coconut oil, melted

• sea salt, to taste

• cinnamon, to taste (optional)

Instructions

1. Peel sweet potatoes and slice thinly with a mandoline slicer.

2. Place potato slices in a bowl with coconut oil and sea salt. Toss to combine. Add cinnamon, if using.

3. 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.

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Ingredients

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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

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Directions

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.

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