Photo Cred Lisa The discussion of the day is dehydrators, lots of questions coming in which is timely with the arrival of the dreaded cold weather. I use a nine tray Excalibur without a timer. It works like a dream for fruit leathers, crackers, flat breads, wraps, dog treats, chips and seasoning to name a few. There are several types of dehydrators on the market that come with added features but ultimately it's a basic device so I suggest keeping it that way. If you're looking for something pretty then the Sedona is it, personally there is too much going on with this system for me. And if you're curious but on a tight budget the round dehydrators are fun to play with. Both Upaya Naturals and Juicers 4 Life have great selections and competitive prices. Here's an good recipe to experiment with: Homemade Chili Seasoning  9 habanero peppers 9 green chili peppers 1 red onion 1 bulb garlic 2 large red tomatos Chop peppers in half lengthwise leaving the seeds for extra kick, slice remaining ingredients to about 1/4" thick or less. Lay everything flat on dehydrating screens (no teflex), set temperature to 115° for approximately 18 hours or until ingredients are completely dry. Blend into a fine powder, careful not to inhale "smoke" it's hot!!! Store in a glass container, and add to dressings or in your fav recipes for extra flavour.

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.