By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
The last few days, I’ve been having fun dehydrating and tomorrow I will post a blog with the 9 trays of kale chips that are in the dehydrator right now. Meanwhile last night I dehydrated a few apples and realized how much I love the crunch, sweetness, and texture of dehydrated apples.
EXCERPT from A New View of Healthy Eating
What is Dehydrating?
Dehydrating is the process of removing the moisture from food by surrounding food with a warm circulation of air, not exceeding 118 degrees Fahrenheit. This process concentrates flavors and creates dry, crisp food.
Dehydrating is a simple, quick way to prepare food for different types of people and various culinary uses:
- Raw Diet. Raw foodists (who eat food that is not cooked above 118 degrees) dehydrate lots of fruit, vegetables, wraps, and crackers with nuts and seeds for everyday eating.
- Simple Fruit. Kids and adults of all ages enjoy dehydrated fruit (bananas, apples, persimmons) for everyday snacks.
- Culinary Delight. Chefs and culinary enthusiasts dehydrate to concentrate and intensify the flavor of food, such as tomatoes, sweet peppers, and beets.
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