From Issue 8 of News From The kitchen

Click ‘more’ for full recipe

Makes 2 napoleons

For the Napoleon Crackers

1 cup tomatoes
1 tablespoon Italian seasoning
3 sun-dried tomato halves
15 basil leaves
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon agave
1/2 cup pumpkin seed meal*
1/2 cup flax meal*

*Pumpkin seed and flax seeds meal is simply the seed turned into powder in a high-speed blender or coffee grinder

- Blend all ingredients in a high-speed blender until smooth.

- Spread in 6 even ’rounds’ on a dehydrator sheet, and dehydrate for a few hours until they can be removed from the sheet. Dehydrate for a further 6 – 8 hours at 115 degrees F, or overnight until fully dried.

For the sour creamed cashews

1 cup cashews

1/2 cup water

1/2 teaspoon salt

2 teaspoon lemon juice

1 teaspoon apple cider vinegar

3 teaspoons minced lemon thyme, minced (or regular thyme)

- Blend all ingredients, except the thyme, in a high-speed blender until smooth.

- Add thyme and pulse until fully mixed in.

For the pepper sauces

The following is for red pepper sauce, if you want yellow pepper sauce as well then you should repeat with yellow peppers

2 red peppers, chopped
2 tablespoons olive oil
1 teaspoon salt

- Mix all ingredients in a bowl and dehydrate for 6 – 8 hours at 115 degrees F

- Once removed from the dehydrator, place in a high-speed blender with 1 teaspoon olive oil, 3 teaspoons water and 1 teaspoon lemon juice, and blend until smooth. You may have to add more water, depending on how dry your peppers got during dehydrating.

For the assembly

- Prepare 10oz (300g) spinach by mixing in a large bowl with 2 teaspoons salt and 2 tablespoons olive oil. Massage the spinach until it wilts and takes on a lightly cooked appearance.

- Cut open 2 small avocados and, using a spoon, remove the flesh from each half in whole pieces. Cut each piece into a ‘fan’ by slicing them several times, 4/5ths down the length, leaving them connected at the top. You should then be able to fan them out.

- Assemble by starting with a napoleon cracker then adding a layer of spinach, one of the sliced avocado halves, and finally some of the creamed cashews. Repeat this for a second time and garnish with the pepper sauces.

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