View Full Version : Dehydrator and Blanching
11-10-2004, 09:15 PM
How do you prep your vegetables for the dehydrator? The instruction booklet tells me to blanch them but I am not sure if that is going along the lines of raw......
Also, are dehyrdated veggies and fruits alright to eat or are they too concentrated after dehydration?
11-10-2004, 10:48 PM
Dehydrated food is a part of our raw diet. I think they aren't the most optimal of foods and that natural state is best, but when transitioning to raw from SAD, some of us need that denseness to compensate for the "full" feeling we're used to having when eating cooked food. I LOVE dehydrated bananas although I don't have much experience with dehydrating veggies.
But please see my post in the thread about round teflex where you posed the question about no temp. control.
Also, do NOT follow the manual's guidelines for prepping or temp settings as they are not geared towards a raw way of eating.
11-11-2004, 08:04 AM
I just saw your new picture and you look fabulous!! Great Shot! Keep up the good work!
11-11-2004, 08:20 AM
:D awwww shucks...thanks!
11-11-2004, 02:21 PM
Yep just noticed her new pic to. :) Very nice.
11-11-2004, 04:39 PM
I thought one of you looked great. Two is even better.... ;)
11-11-2004, 06:21 PM
Thanks Curtis and Edda!
Okay, enough about me... ;)
11-12-2004, 08:39 AM
I do not know if your question was answered. Of course I wash and peel any veggies that require peeling like an eggplant or a yam.
I make several different types of mariandes and can marinate up to 24 hours -depending on how intense I desire the flavor, and then place them on the trays.
I haven't yet just put a plain veggie on the dehydrator cause I am still looking for the flavor as I transiton, but I do my best to stick to raw stuff in my marinades.
I have sliced large eggplants to sub as bread, which really worked well and I only brushed them lightly with olive oil, and added a little celtic salt, and when form enough but not crisps, I had a nice sandwich.
Hope this helps
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