Julienne Red Bell Pepper Palette

Ingredients:
3 medium sized red bell pepper
3 tbsp. olive oil
1 tbsp. basil powder
¼ tsp. Himalayan sea salt
½ tsp. garlic powder
½ tsp. lemon juice
½ cup nutritional yeast

Directions:
Take a julienne vegetable peeler and turn the bell pepper into fine strips. Place into a bowl and set aside. Place all the ingredients into another bowl and whisk until mixed evenly. Pour this onto the bell pepper and mix until it is evenly coated. Put onto a dehydrator tray with a teflex sheet. Leave the bell pepper together forming a web on the tray. It will naturally cling to itself so do not separate into pieces. Dehydrate at 115 degrees for 8 hour. Half way through the process, flip it over onto another dehydrator sheet. Remove when done and there will be a solid sheet of bell pepper.

This is a garnish so it may be used and formed at will.

Store in a Ziploc bag for 5 to 7 days in the refrigerator or up to a month in the freezer.