Experience Nutrition

Tag: Dehydrate

A New View of Healthy Eating: Kale Chips with Raw Cashew Cream & Nutritional Yeast
By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
In addition to simple dehydrated kale chips with olive oil, dried herbs, and sea salt we can also make kale chips with a cheesy-taste. Soaked raw cashews and nutrition yeast are the key ingredients in these kale chips. Nutritional yeast, a fungus grown on molasses, is a complete protein, rich in vitamin B12. It melts and has a mild Cheddar cheese flavor, and adds flavor to kale chips, sauces, and soups.

EXCERPT from A New View of Healthy Eating

Kale Chips: Dehydrated & Baked

Kale is such a popular food, eaten as a salad, chips, or a wrap. Here’s a very quick way to make delicious dehydrated kale chips. Once you have learned to make dehydrated kale chips, you can easily change the flavor with different spices and herbs, such as fresh ginger, basil, or oregano.

SIMPLE INGREDIENTS
- 2 large bunches kale, dinosaur or curly green, torn into pieces
- 1 cup raw cashews, pre-soaked in water 4-6 hours
- 1 fresh lemon, approximately 2 tbsp lemon juice
- ¼ cup nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp sea salt
- ½-⅔ cup water
SIMPLE STEPS
- Soak cashews for 4-6 hours in water. Once soft, drain.
- Wash kale, remove the leaves from the stems, and tear leaves into big pieces.
- Place lemon juice, nutritional yeast, onion powder, and garlic powder into high-speed blender.
- Add about half of the water and blend.
- Continue to add more water, if needed, to create a thick, pourable dressing.
- To prepare the kale chips, place the kale pieces into a large bowl and pour dressing over the kale.
- Using your hands, thoroughly coat the kale leaves with the dressing.
- Place the kale leaves onto dehydrator trays, making sure that the leaves are in a single layer so that they dehydrate evenly.
- Dehydrate at 115°F for approximately 7 hours or until dehydrated and crisp.
Simple Steps to Bake Kale Chips
- Preheat oven to 275°F.
- Line 2 large, flat baking sheets with parchment paper.
- Place kale leaves on the baking sheet in a single layer.
- Bake for 40-45 minutes, turning leaves halfway through cooking.
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September 25, 2016
A New View of Healthy Eating: Simple Steps to Make Your Own Kale Chips

By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
Right now kale is in season here in Arizona. In addition to massaging kale (yes! we massage kale!) and making all kinds of delicious raw kale salads with fresh berries, fruit, and figs, I decided to dehydrate a batch of kale. The simple way to dehydrate kale is to lightly massage (or coat) the kale leaves with organic extra virgin olive oil, add sea salt, and dried herbs, such as basil and oregano.

I am so fortune to live less than a mile from Maya’s Farm in South Mountain, Arizona, that I had the opportunity to visit the farm this week and see the organic kale growing.

SIMPLE STEPS TO MAKE YOUR OWN ORGANIC KALE CHIPS

Step 1: Gather mise en place: Organic kale, organic extra virgin olive oil, dried herbs (basil, oregano), sea salt. Keep kale leaves as large as possible, as they will shrink when dehydrated or baked in the oven.

Step 2: Gently massage (toss) organic kale leaves in the organic extra virgin olive oil, freshly ground herbs, and sea salt.

Step 3: Mindfully spread the kale leaves onto dehydrator trays, being careful that the leaves do not touch each other.

Step 4: Slide trays into the dehydrator. I’m so excited to dehydrate kale on all 9 trays of my dehydrator.

Step 5: Dehydrate at 115 degrees F for about 7 hours.

Step 6: Plate and enjoy the fresh, crispness of your home-dehydrated organic kale chips!

Step 7: Place extra organic kale chips in class containers for healthy ready-to-eat healthy snacks.

If you enjoy this simple recipe, I invite you to take a look at my new book, A New View of Healthy Eating, which is available now!

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September 22, 2016
A New View of Healthy Eating: 3 Types of People who Dehydrate
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.
If you’re interested in my new book, A New View of Healthy Eating, it’s available and I can ship it to you right away.

Step 1: Order the Book

Step 2: Fill out the form and receive Top 5 Recipes & Culinary Tips

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Email

What is your top nutrition or cooking issue?
Thanks!

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September 21, 2016
A New View of Healthy Eating: Dehydrate Bananas & Check out my 90-Year-old Dad’s Banana Crop!
By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

I love, love, love dehydrated bananas and when I saw them a few days ago selling for $19.99 a pound, I decided to dehydrate a few. All you need are some bananas and a dehydrator. My 90-year-old Dad has been growing bananas almost year-round at my parents’ home in Cocoa Beach, Florida, so I thought you’d enjoy seeing some home-grown bananas.

A few of my Dad’s bananas. He literally grows hundreds at a time. My parents dehydrate or freeze them for snacks or smoothies. Also, it’s interesting that my Dad learned how to grow the bananas from “Google”!

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Simple Steps to Dehydrate Bananas
- Cut the bananas into about 1/8 inch slices.
- Mindfully place the sliced bananas onto the flat dehydrating trays.
- Set your dehydrator at 135 degrees F and 6 hours of dehydrating.
- Slide the dehydrating trays into the dehydrator.
- Turn the bananas over after 6 hours.
- Dehydrate another 2-4 hours, checking for crispness every hour.
- These bananas took 10 hours to dehydrate.
- Mindfully enjoy eating the dehydrated bananas, which become very sweet and caramelized tasting.
EXCERPT from A New View of Healthy Eating

How to Shop for a High-Quality Dehydrator

A dehydrator, sometimes referred to as a “raw oven,” is an essential tool for the raw kitchen. When shopping for a dehydrator, look for one with the heating unit in the back, as it creates a constant circulation of air in the box, which allows for the evaporation of moisture from the food. Through the removal of moisture, the foods are properly preserved without spoilage and harmful bacterial growth. Excalibur and Sedona are two popular brands. Teflex sheets (or parchment paper) are used to dehydrate foods, such as fruit or vegetables, with higher moisture content.

If you are new to dehydrating you may want to try a less expensive dehydrator to get started. Keep in mind that round dehydrators with fans on the top or bottom do not dry food as evenly and require manual shifting of the trays to optimize drying consistency.

Have fun dehydrating and share your goodies with us on our Facebook page: www.facebook.com/NewViewHealthyEating
September 5, 2016
A New View of Healthy Eating: Enjoy Dehydrated Organic Tomatoes
by Melanie Albert, Nutrition and food expert, author and speaker, Founder & CEO Experience Nutrition Group, LLC
Motivational message from “A New View of Healthy Eating, A-55 Card Deck”

Enjoy Dehydrated Tomatoes

A New View of Healthy Eating: Enjoy Dehydrating Tomatoes, Bananas & Apples

Dehydrating is a simple, quick way to prepare veggies for different types of people and for different culinary uses:
- Raw Diet. Raw foodists (who eat food that is not cooked above 118 degrees) dehydrate lots of fruit, vegetables, 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 flvor of food, such as tomatoes, sweet peppers and beets.
20 Pound Flat of Organic Tomatoes. A few months ago I purchased a 20 pound flat of organic tomatoes at an Arizona Farmers’ Market. I sautéed some of the tomatoes into a simple sauce with garlic and onions; roasted some tomatoes with garlic, onions, and carrots for a thick tomato sauce; and dehydrated a batch into a beautiful culinary treat with a deep, rich, sweet garnish for salads, veggies, avocado salsas, and pizza.

A New View of Healthy Eating: Dehydrated Organic Tomatoes

Home-grown Dehydrated Bananas. This week while in Cocoa Beach, Florida, we harvested dozens of bananas from my 80+ year old parents’ yard. My Dad was actually thinking about buying a dehydrator since they grow bananas year-round and literally have 100s of fresh bananas. We dehydrated our first batch of bananas for about 12 hours which are so crunchy, sweet and full of flavor. We also dehydrated a few organic apples that are so crispy and melt in your mouth.

A New View of Healthy Eating: Dehydrated Home-grown Bananas

Dehydrate! I invite you to dehydrate some fruit and share your photos on our Facebook page: www.Facebook.com/NewViewHealthyEating

For motivational messages for healthy eating, intuitive cooking, culinary skills, mindful eating, and self care, purchase “A New Way of Healthy Eating”, A-55 Card Deck
December 23, 2015