Raw food recipe

Shoelaces

Before a child can learn to tie her shoelaces, it’s important for her to eat them. Makes about twenty laces.

Keeps for over six months when refrigerated in a sealed container.

1 medium and very ripe mango
1 sweet pear
1 ripe banana

Peel and stone the mango. Peel the banana. Core the pear. Cut the ingredients into chunks and blend in a high-speed blender until liquified.

Pour the liquid onto a dehydrator tray topped with a sheet and dehydrate for about eight hours at 115°F/46°C. When dry, peel away from the sheet and cut into thin strips.

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