Raw Mexican recipe without a dehydrator?

[1-icurn]

I haven't been able to but a dehydrator yet. Does anyone know any Mexican recepies that can be made without a dehydrator? Does a dehydrator change the consistancy of food? Is it's purpose to warm food? If so can I just use my normal oven and just not set it greater then 118?

Thanks in advance ,

Debbie

[exurb]

oh, easy question... Besides guacamole, which can be served with something like flat-cut carrot sticks instead of chips... one thing I like to make is as follows. sort of like a chunky salad.

chopped up:

avocado
sweet red pepper
small amount fresh hot pepper
red onion or green onion
fresh corn cut from cob, or from bag of frozen
fresh chopped cilantro


toss with a lime juice-hemp oil dressing, or avocado-lime mayo, and add a generous amount of chili powder, some celtic salt, and I like to add some ground pink peppercorns (totally optional).

all non raw types have loved this recipe.

PS I prefer lower temps than 118, more like around 105 or 106 tops, for less loss of enzymes.

[RawYogini]

I don't think it's necessary to dehydrate the red onion, pepper and garlic.

Mexican Rice by rawguru.com
serves 2-3 people

Ingredients

2 tbs. chopped red onion
1/4 cup chopped red bell pepper
1 large clove garlic, minced
2 teaspoons olive oil
1 cup parsnip rice (3/4 cup parsnips processed in a food processor til rice-like with 2 tbs. pine nuts)
4 tbs. minced sun dried tomtatoes (soaked for 6 hrs)
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon celtic sea salt
3 tbs. of the sun dried tomato soak liquid
How to: Put the onion, bell pepper and garlic on a telfex sheet and dehydrate it for 4 hrs. It will get rid of some of the bitterness of the raw vegetable.
Next, mix the dehydrated veggies with the parsnip rice, add tomatoes, chili powder, salt, and the soak liquid from the tomatoes. Stir this mixture until well combined. Taste and add more salt if needed. Let this mixture marinate for the flavors to develop, about 3-6 hrs in the fridge.) Enjoy!