(For all ingredients, please use organic versions if available)
Avocado Fries
1 cup golden flax, whole
2 tablespoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon fresh ground cumin
½ teaspoon sea salt
1 large avocado

Ketchup
2 cups sun-dried tomatoes, soaked
¼ cups golden raisins, soaked
5 Medjool dates, soaked
4 tablespoons apple cider vinegar
2 cups purified water

1. Put 1 cup of golden flax into a high powered blender and blitz that for a few seconds to turn it into a complete powder.
2. Add in the organic chili powder, the cayenne pepper, the fresh ground cumin, the sea salt.
3. Use hands to mix them all together.
4. Cut half the avocado, open it and use a very sharp knife to take out the pit.
5. Use a clean spoon to run it right around the outside of the avocado so that it will make a very clean half of avocado.
6. Make some wedges from the avocado and toss some right into the flax breading.
7. Make sure to properly breaded all the avocado wedges.
8. Pop them into the dehydrator for ideally 5-6 hours.
9. For the ketchup, place the sun-dried tomatoes into the blender along with the soak water.
10. Add in the soaked raisins, the Medjool dates, the apple cider vinegar, and the water.
11. Set it on a high speed for about 10 to 15 seconds so that it will become nice and thin.
12. For the presentation, place the ketchup on the plate, start with a little pile, take a spoon at roughly a 45 degree angle, place it down into the pile, and pull it right through. So it looks beautiful right away.
13. Take same spices that are used in the recipe: a little bit of cumin, and sprinkle it across the plate. A little bit of chili powder, cayenne pepper.
14. Pop the avocado fries onto the plate. Make them nice and high.
15. Ready to be served.