In today’s video we demonstrate how to use the Excalibur Dehydrator.
Preserve your raw food the natural way, with all its enzymes intact. Make dried fruit, raw gourmet meals, and hundreds of other recipes! Includes 9 removable trays for 15 total square feet of drying area, variable temperature dial, and easy set up, operation, and cleaning.
Watch the video below to see Judy prepare the following: Veggie & Fruit Slices, Flax Crackers and a Dehydrated Veggie Stir Fry
Tomato Sandwiches
Here is an old favourite – the Tomato sandwich with lettuce and a nut pate on a gluten free flax wrap. I have also showed it with an organic whole wheat pita bread as well.
To make it easier to carry the ingredients you need to work or school you will need to put the pate, tomato slices, bread, and lettuce all in a separate containers and assemble the sandwich just before eating it.
Ingredients needed:
- 3-4 slices of tomatoes per sandwich
- 2-3 flax wraps or pita bread
- Lettuce
- Nut pate(we use this instead of butter)
Basic Flax Cracker:
Preparation time: 20 minutes to prepare for dehydrator – then 4-8 hours in dehydrator
Serving size: each recipe makes 2-4 trays of crackers
Soak the flaxseed in water for ½ hour while getting the rest of the ingredients ready
- 2 cups freshly ground flax seed
- 2 cups water
Meanwhile in your food processor add the following and blend well:
- 2 tomatoes diced
- ½ cup of each: chopped onion & celery
- 1 tsp. of each: paprika, cayenne
- 2 garlic cloves
- 1 tsp. sun-dried sea salt
Half an hour later add the seed mixture, water and all, to the tomato mixture in your food processor and blend until creamy & smooth.
Using a large spoon spread this batter onto a Paraflex lined tray (about ¼” thick) score in 2″ squares and put into your dehydrator for 6-8 hours, when firm turn onto the fine-mesh screen and dehydrate for another 4-6 hours until crisp.
Nut Pate
makes 2 cups
Put the following ingredients in your food processor and blend until creamy:
- 1 cup of each: walnuts & pecans (that have been soaked for 2 hours then drained)
- ½ cup of each: sliced onion & celery
- ¼ cup nutritional yeast
- ⅓ cup fresh lemon juice or apple cider vinegar
- 1 tsp of each: sea salt, curry powder, and chilli powder
- ½ cup zucchini slices
Once processed, store in a sealed container in the fridge for up to 5-6 days.
