THIS IS THE FIRST POST FOR OUR SEMINAR ON SATURDAY 11 MAY @10:00am PST
REGISTRATION FOR THIS SEMINAR CLOSES AT 11:00pm PST ON 10 MAY
We hope you enjoy creating these dehydrating options and take full advantage of their powerful nutrient density powers. When you think of how much fruit or veg you need to dehydrate to get a sufficient amount of ground food - the nutrient levels are out of this world!! Just a little bit will ... heal you!
The process of dehydrating foods is quite simple and easy to understand. It is simply the removal of all water content from the food, inhibiting any growth of yeast, bacteria or molds. There are many methods to dehydrate food - from a conventional oven to a timed and temperature setting appliance. They all work!
Depending on your dehydrator of choice, times for dehydration are not all the same. Read your dehydrator manual for its specific temperatures and times for guidance. And remember, just keep checking the food - when it it no longer 'soft', it is ready!
GENERAL GUIDANCE FOR ANY TYPE OF DEHYRATING PROCESS
Try to buy orgarnic fruit and veg when dehydrating
Clean as much fruit or veg which you intend to dehydrate
Slice/Cut your fruit or veg to allow for more surface area contact with the air
Be patient - dehydrating can take a long time - but it is worth it
Grind your dehydrated fruit or veg in the appliance you prefer - I use a NurtiBullet
Scroll down for some photos of just a few of the foods we dehydrate in our house and join our seminar in May to learn all about each food's nutrient content as well as its health benefits for our lives.
You can also get lost in the plethora of websites out there with specific guidance and temps and times ... or you can simply follow the guidance above and play and find your perfect time and temp and size. After all, our time creating with food such a pleasurable experience - especially when we remember we are simply playing!
STRAWBERRIES
RADISH MICROGREENS
LEMON ZEST
AND DO NOT WASTE THOSE LEMONS - MAKE LEMON JUICE - or CITRUS ICE CUBES
Some fruits and vegetables not shown in the post but which will be included in the seminar book are celery, beet root and its greens, arugula and tomatinas (cherry tomatoes).
These weekly recipe blog posts provide you the 'how' for creating some good food – join us at our seminar to learn about the 'why' for these ingredients and combinations. We will deep dive into the nutritional components, their impact on our bodies and how it all comes together in helping us to obtain optimal health and longevity.
REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on Friday 10 May
Weekly Recipes explored during our seminar on 11 May
Dehyrdating Magic (blog publication date Tuesday 16 APRIL)
Grinding and Soaking (blog publication date Tuesday 23 APRIL)
Berry Power Drinks (blog publication date Tuesday 30 APRIL)
Green Drinks (blog publication date Tuesday 7 MAY)
What is included for those who register for our Probiotic Powerhouses Seminar
Seminar e-Book (both digital and downloadable formats)
Recipes from the blog posts
Bonus variations on those recipes - not posted in the blog posts
Nutritional Benefits/Nutrient Profile for all ingredients in the recipes
Physiological Impact of these nutrients on our health
This seminar offering is a culmination of four recipe blog posts which provided the how of creating nutritiously delicious creations. During our seminar we will do a deep dive into the why of it all - with the hope of turning our knowledge into wisdom.
REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on Friday 10 MAY
Be well
Stop.Breathe.Focus.Move.Flow.
