By Avena Staff Member

Prep Time: 20 minutes
Dehydrator Time, Optional: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 3 1/2 cups



• 2 Cups celery, cut into 1/4 inch slices
• 1 1/2 cups zucchini, small cubes
•  ¼ cup thinly sliced leek
• 1/2 Cup sunflower seeds
• 1 Tablespoon fresh rosemary, minced
• 2 teaspoons fresh thyme, minced
• 1 teaspoon rubbed sage
• 1 Tablespoon hemp oil
•  ¼ teaspoon Avena’s Pristine Sea Salt
• 1 teaspoon nama shoyu, optional
•  ¼  Cup raisins



Place all of the ingredients, except the raisins, together in a mixing bowl and stir well to coat evenly with the oil and spices. If you have a dehydrator, set it to 145º F and heat the food for about an hour, stirring occasionally to keep the top hydrated a bit. Add the raisins and stir well. Serve immediately or store in an airtight container for up to 4 days.