Idiomas disponibles
Idiomas disponibles
VEGETABLES
Nacho - Cheese Kale Chips
WHAT YOU NEED:
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp. nutritional yeast
2 tsp. chili powder
½ tsp. lemon juice
1 tsp. salt
1 tsp. pureed garlic (about 2 cloves)
½ tsp. onion powder
½ tsp. ground cumin
1/8 tsp. ground cayenne pepper
½ pound stemmed curly kale
(about 1 ½ large bunches)
HOW TO PREPARE:
Soak the cashews in water for 4 to 6 hours. Rinse and drain. To
make the cheese sauce, combine the cashews, carrot, water,
nutritional yeast, chili powder, lemon juice, salt, garlic, onion
powder, cumin, and cayenne, blend until smooth and creamy.
Wash and dry the kale. Toss the kale with the sauce. Place the
leaves on Excalibur dehydrator trays covered with a nonstick
sheet. Make sure that each leaf is separated from the others.
This ensures that the leaves dry quickly and evenly. Dehydrate
at 105˚F/41˚C until completely crisp, about 12 hours or longer. Roll
tight into bite size lengths and serve. Keep refrigerated.
FRUITS
Blueberry Cookies
WHAT YOU NEED:
2 cups blueberries
2 cups almonds
blanch & soak over night
1 cup soaked raisins (small cup)
HOW TO PREPARE:
Blend
all
ingredients
to
Drop 1 teaspoon of mixture on Excalibur
Dehydrate at 115°F for 18-22 hours until dry. Turn cookies over
about halfway through drying cycle.
a
crumby
consistency.
dehydrator tray.
®
You can dry a different vegetable each day for a month and still not
go through the entire list. Some are more suitable for dehydrating
than others but once you get started, you'll want to try them all.
To preserve most of this goodness in your dehydrated food, start
with vegetables that are ripe and in prime condition. Buy or pick
the crispest, freshest, most flavorful ones that can be obtained.
Dehydrating retains most of the nutrition and good taste, but it can't
improve on the original quality of the food. The fresher the vegetables
are when processed, the better they will taste when rehydrated
and cooked.
Dehydrating
Vegetables have a lower moisture content than fruits, so cooler drying
temperatures must be employed. If the temperature is too high, the
vegetable pieces will "case harden." Let the dehydrator's thermostat
at 125°F/52°C and spread vegetables in a single layer on the drying
trays. Leave space between pieces for better air circulation; do not
overlap pieces. Note: For tomatoes and onions, dry at 155°F/68°C
instead of 125°F/52°C. In case of other exceptions, always refer to the
individual listings before beginning to dry. Different vegetables may
be dried together as long as none are strong-smelling. Some strong-
smelling vegetables include onions, peppers, and brussels sprouts. Dry
on average 4 to 14 hours.
You'll have fun drying fruit; it's one of the oldest and most popular
dehydrated foods. Enjoy dried fruit as a naturally sweet snack, in your
favorite recipes, candied, or in good tasting leathers. Apples, peaches,
bananas, and pears are long-time dehydrating favorites. But why stick
to the tried and true? Dare to dry dates, have a fling with figs, or perk
yourself up with persimmons. Challenge yourself to master them all!
General Rules for Dehydrating Fruits
If fruits (or vegetables) are to be dried with skins on, they should be
washed thoroughly. Some fruits, like grapes and certain berries, have a
natural wax coating that must be removed by checking.
Uniform slicing makes a big difference in how evenly your fruit dries.
Dehydrating
Most fruits do not have strong odors, so feel free to dry them together.
Do not add fresh fruit to a batch that is nearly dry food. For exact
instructions, refer to the fruit dehydrating guide.
11
