My Latest Recipes

These are recipes that aren’t in my book, which has my most favorite ones.
But these are new ones I’ve learned and want to share with everyone!

Meatball Sliders – Learned From Dr. Doug Graham

meatball sliders recipeWhen we were at the Woodstock Fruit Festival my mom and dad watched Dr. Doug made meatball sandwiches.  We made smaller ones today and my dad said they are called “sliders” when they are small.

We don’t do much dehydrated food (except onion crackers) but this one you only dehydrate for 2 hours so it still has most of its water still in it.  The dehydrator just softens the veggies.

Try it.  It’s easy and you can just wing it!


1 or 2 Zucchini
Meatball spices – we used oregano, basil, thyme, salt, parsley, garlic
Veggies for meatballs – we used celery, carrot, onion, zucchini, tomato, sundried-tomato
Sauce – tomato, onion, spices

First peel the zucchini and then slice the zucchini in half (long ways).
Scoop out the seeds and put them in the food processor, so there is a trough in the middle of the zucchini.
Put on dehydrator tray

Put meatball veggies in food processor with the seeds of the zucchini as well as the spices.  We put bit of tomato and sun-dried tomato for flavor.
Process until you can make small balls out of it.  They stick together, no problem.
Put the balls on the dehydrator tray (may need to use the teflex sheets if they are a bit juicy).

Dehydrate for 2 hours.  The zucchini will get soft.  The balls will get soft and the outside a bit of a skin on it.

In the meantime put tomato and onion and spices in the blender or Nutra-bullet and make a nice thick sauce.  I liked the one without sundried-tomato the most but my mom and dad liked the sundried-tomato.  Try it both ways and see what you like.

After 2 hours, take everything out and cut the zucchini into small pieces that can hold one meatball or you can keep them bigger and make a big sandwich (that’s what Dr. Doug did).  Put some sauce on the zucchini and then the meatball and then sauce on top of that!


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