It's a great way to improve your health and it's super fun! When you dehydrate food, all you are doing essentially is drying out raw food using heat. Dehydrating is a healthier way to enjoy some of your favorite foods. Also, you can get added health benefits that you would not get by simply cooking your food. Cooking fruits and veggies on the stove or in the oven you are actually killing much needed enzymes and nutrients. Dehydrating at a temperature of 105 or less will NOT kill all the good stuff in your food. Dehydrated food can also be stored for long periods of time and rehydrated into a delicious and nutrious meal! Here are 5 simple recipes that can get you going with your dehydrator.
Strawberry Blackberry and Banana Fruit Leather
4 cups (over ripe) bananas
2 cups strawberries
2 cups blackberries
Blend untill desired cremy texture. Poor onto dehydrating trays ( make sure you have a solid peice of paper or plastic to protect the tray). Smooth out the puree so it is thicker around the edges and thin in the middle. Set the temperature to 105. Let dry for 4-6 hours. Enjoy!
Sea Salt & Vinegar Chips
apple cider vinegar
salt and pepper to taste
Cut potatoes into thin slices. Put potatoes in a large bowl. Pour apple cider vinegar over the potatoes so the cider covers them completely. Then let stand for 10-15 minuets. Spread out potatoes evenly over trays, sprinkle salt and pepper to tast. Set temperature to 135 heat for 5-10 hours.
1 large bunch curly leaf kale
1/2 teaspoon Salt
1 Tablespoon cold pressed olive-oil
Tear kale into small chip like sizes. Soak in water for 10-15 minuets. Strain from water and let dry. Spread out evenly on trays. Sprinkle olive-oil and salt evenly over kale. Set temperature at 135, heat until crispy. Kale is packed with antioxidents and essential vitimins K, A, and E. Enjoy!
Pesto Stuffed Mushrooms
14 button mushrooms washed and lightly steamed
1 cup walnuts
1/2 cup pine nuts
2 cups basil
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon sea salt
Place mushrooms top side down on tray. Blend stuffing ingredients together in a food processor until smooth. Scoop a teaspoon size of the stuffing into each mushroom. Dehydrate at 105 for 5-6 hours, or until soft.
2 cups soaked almonds (1 1/4 cup before soaking)
2 cups soaked sunflower seeds (1 cup befoe soaking)
1 cup water
1/2 olive oil
2 tsp. sea salt
3/4 cup golden flax meal
Blend all ingredients together except the flax meal until smooth. Mix in the flax meal with your hands. Spread out evenly two cups of batter per tray. Set temperature to 105 and heat for 36-48 hrs. Flip the batter halfway through. This recipe takes long to finish, but when you do it right they come out nice and crispy. Enjoy!