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Dehydrating Food

While most food types can be dehydrated at

a temperature of approximately 55ºC/131ºF,

when dehydrating meats, poultry and sh

(making jerky, biltong etc) the temperature

needs to be raised to guard against

pathogens such as Salmonella and E. Coli.

WARNING: It is recommended that meat

and poultry is dehydrated at the 70ºC/158ºF

setting on your dehydrator. Fish should be

steamed or baked to at least 93ºC/200ºF

until aky before dehydrating at the

70°C/158°F setting on your dehydrator.

Choosing food to dehydrate

• For best results only use the highest quality

foods.

• Produce in peak season has more avour

and more nutrients.

• Meats, sh and poultry should be lean and

fresh.

• Do not use food with bruises and

blemishes. Bad produce can spoil the

entire batch.

• Remove as much fat as possible from

meats prior to dehydrating. You can use a

paper towel under meat when dehydrating

to absorb fat.

Tips for pre-treatment of foods

With most types of cooking, preparation is

important for the best results. Foods that are

prepared correctly prior to dehydration will

taste better and have a better appearance.

Cut, shred or dice the food uniformly. Slices

should be between 6mm and 20mm thick.

Meats should not be thicker than 5mm.

To avoid browning of fruits soak, cut fruit in

lemon or pineapple juice for 2-3 minutes,

then place in the dehydrator. Alternatively

soak in an ascorbic acid solution (made

as per manufacturer’s instruction) for 2-3

minutes, then place in the dehydrator.

Waxy fruits, (such as peaches, grapes,

blueberries, etc.) should be dipped in

boiling water to remove the wax. This allows

moisture to escape easily during dehydration.

Blanching can also be used to pretreat foods

for dehydration.

Preparation of Foods

For best results, select the freshest foods

available to dehydrate. Note that immature

fruits and vegetables do not have as much

colour and avour as those that are fully

matured. Foods should be dehydrated as

soon after purchase as possible. Foods high

in sugar such as apples, pears, peaches

and bananas are prone to darkening due to

oxidation of the sugars.

Below are some pre-treatments that will help

to reduce this eect:

• Lemon and pineapple juice are natural

antioxidants. Place the sliced produce in

fresh lemon or pineapple juice for a few

minutes, remove, drain and place on the

dehydrator shelf. For extra avour, try

sprinkling on cinnamon or other spices.

• Ascorbic acid mix (a form of vitamin C) is

available at most health food stores and it

can be used in tablet or powder form.

• Use about 2-3 tablespoons of powder

or ground tablets per litre of water; stir

to completely dissolve the powder and

place fruit into the solution for 2-3 minutes.

Remove, drain and place on the dehydrator

shelf.

• Blanching is used primarily to prepare

fruits and vegetables for dehydrating that

have skins that will toughen during drying.

This process helps lock in the colour and

avour as well as soften the skin of grapes,

cherries. prunes and plums.

dehydrator preparation + usage tips

Summary of content (26 pages)

PAGE 1
dehydrator preparation + usage tips Dehydrating Food While most food types can be dehydrated at a temperature of approximately 55ºC/131ºF, when dehydrating meats, poultry and fish (making jerky, biltong etc) the temperature needs to be raised to guard against pathogens such as Salmonella and E. Coli. WARNING: It is recommended that meat and poultry is dehydrated at the 70ºC/158ºF setting on your dehydrator.
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There are two blanching methods, Water and Steam: Water blanching - Fill a large saucepan about half full of water. Bring the water to a boil and use tongs to place food directly into the water, cover the saucepan and let it simmer for approximately 3 minutes. Remove, drain and place on the dehydrator shelf. Steam blanching – Using a steamer pot such as one used in Chinese cooking, put 5-8 centimetres of water in a saucepan and bring to a boil.
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Food Storage Drying Times Dried fruits require a special next step called ‘conditioning’ which equalises the moisture as all the fruit pieces may not have dried equally due to different thicknesses. After the dehydrator has finished the drying session and the fruit has cooled, pack it loosely in a sealed glass jar and shake daily for 10 days to separate the pieces. The following charts are guidelines for the preparation of various fruits, vegetables and meats.
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dehydrator recipes cinnamon apple chips Green Apples Cinnamon ground Slice green apples into thin slices. Place the apple slices onto your BioChef Dehydrator tray and sprinkle some cinnamon. Dehydrate at 65°C for about 10 hours. Allow the slices to cool down completely before storing them in an airtight container or a storage bag.
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crispy parmesan tomato chips eggplant jerky fresh tomatoes ¼ cup soy sauce 2 tbsp olive oil ¼ cup olive oil 2 tsp sea salt ½ tsp chili powder 1 tsp garlic powder 1 tsp smoked paprika 2 tbsp grated parmesan cheese ½ tsp pepper Wash and slice the tomatoes. Drizzle olive oil over the tomato slices before placing them onto your BioChef dehydrator trays. In a bowl, mix the rest of the ingredients all together and sprinkle over the slices. Dehydrate between 50-55°C for about 10 to 14 hours.
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granola kale chips 4 cups old-fashioned oats 3 heads kale 2/3 cup shredded coconut 2 tbsp olive oil 1 cup slivered almonds 1 tbsp lemon juice ½ cup chopped goji berries 1 tsp sea salt ¼ cup flaxseeds 1 tsp garlic granules 2 teaspoons ground cinnamon Wash and cut the kale. ½ cup melted coconut oil ½cup honey 2 teaspoons vanilla extract Place the kale in a bowl and mix it with olive oil, lemon juice, sea salt and garlic granules.
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lemon and orange chips mushrooms chips Using a sharp knife or a mandoline, slice the lemons and oranges into 6mm slices. 400g of chestnuts mushrooms (or any mushroom of your choice) Place the slices onto your BioChef dehydrators trays and dehydrate between 50-55°C for about 8 to 10 hours or until crispy. 1 tbsp lemon juice Store them in an airtight container or storage bag.
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passionfruit yogurt pear candy 1 gallon of regular milk Fully ripe pears 2 cups of greek yogurt Lemon Juice 1 passion fruit 1 cup filtered water coconut flakes Wash, core and peel the pears if desired. enough canning jars to hold 20 cups of liquid Slice into equal thickness and deep into lemon juice + filtered water for a few minutes. Pour cold milk into a large pot and bring to 1470°C over low-medium heat, stirring constantly.
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pumpkin leather 2 cups of pumpkin puree 1 cup canned coconut milk Place the onion rings onto your BioChef dehydrator trays and dehydrate between 6065°C for about 10 to 12 hours or until crispy. 2 cups applesauce roasted radish chips ¼ cup honey fresh radishes 1 teaspoon ground cinnamon olive oil ½ teaspoon ground nutmeg salt & pepper ½ teaspoon ground allspice Thinly slice the radishes and place in a bowl. Blend all ingredients together until the mixture is smooth and creamy.
PAGE 10
semi-dried tomato and rocket salad vegetables chips 1 punnet of cherry or grape tomatoes 3 carrots ½ cup cold pressed olive oil 4 cups of rocket 1 large beet ½ cup basil olive oil ½ cup cashew nuts seasoning 100g danish feta (optional) Peel and slice the sweet potato, the carrots and the beet using a mandolin or a sharp knife. Cut tomatoes in half lengthways, lightly drizzle with olive oil and then place on dehydrator trays. Finely chop basil leaves and sprinkle half into tomatoes.
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flowers: chamomile violet lavender poppy rose Dehydrate at 35°C for about 4-6 hours or until crispy. watermelon candy ½ fresh watermelon lemon juice Cut off the rind and cut into 10mm wedge slices. Place the slices into a bowl and cover with lemon juice. seeds and roots: fennel ginger turmeric maca Wash and cut the roots in small chunks and dehydrate at 60-65°C for about 8 to 12 hours or until completely dried. Arrange the slices onto your BioChef dehydrator trays.
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herbs rosemary Clean and remove excess water using a clean tea towel. Place the rosemary sprigs on your BioChef Dehydrator trays. Dehydrate at 35°C for about 4-6 hours or until crips. Store in well sealed glass jars in a dark and cool place. How to use – Sprinkle on meat, potatoes – Rosemary salt – Rosemary infused olive oil – Rosemary Honey – Rosemary lemonade parsley Clean and remove excess water using a clean tea towel.
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bay leaves thyme Clean and remove excess water using a clean tea towel. Separate thyme sprigs and remove bad ones. Place the bay leaves on your BioChef Dehydrator trays. Clean and remove excess water using a clean tea towel. Dehydrate at 35°C for about 4-6 hours or until crips Place the thyme sprigs on your BioChef Dehydrator trays using the non-stick sheets. Store in well sealed glass jars in a dark and cool place. Dehydrate at 35°C for about 4-6 hours until brittle.
PAGE 14
combination recipes - using a blender & dehydrator apricot & coconut fruit rollup avocado crackers 4 fresh apricots ½ brown onion 1 cup apple sauce 1 cup flax seeds desiccated coconut 1 tbsp hemp seeds Blend the apricots with the apple sauce in a high speed blender until you have a smooth consistency. 2 avocados 4 kale leaves Juice of 1 lime salt & pepper Pour the apricot mixture onto your BioChef dehydrator trays using the non-stick sheets.
PAGE 15
chocolate and banana fruit roll up leather dried lemon peel 4 bananas Peel the skin off your lemons and try to avoid peeling off the white as much as possible. (more bitter) 2 tbsp cocoa powder 1 tbsp maple syrup Place all ingredients into your BioChef blender and blend until smooth. Pour the mixture onto your BioChef Dehydrator trays using the non-stick sheets and spread it with a spatula.
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dried tomato flax seed crackers energy flatbread 1 strip of dried kelp, soaked for 10 minutes 3 ½ cups soaked golden flax seeds (measured after soaking) 1 cup sun-dried tomatoes, soaked overnight 1 cup sunflower seeds, soaked overnight ½ cup flax seeds, soaked overnight 1 cup water ½ onion, finely chopped 2 tbsp. Bragg’s liquid aminos taste with thyme, cayenne pepper or celtic salt. In your BioChef Blender combine the kelp, sun-dried tomatoes, flax seeds, and water and blend using the condiments preset.
PAGE 17
flax seed crackers fruit powder 2 cups of flax seeds 1 cup strawberries 2 cups of water 1 cup fresh raspberries ½ clove garlic 2 apples 2 tbsp. tamari Wash and cut your fruits into slices ( make sure you peel the apples) Place flax seeds in your BioChef Blender. Blend on high for one minute until powderlike consistency. Add water and other ingredients into the blender and blend for one minute on medium. Prepare a non-stick sheet on a tray of your BioChef Dehydrator.
PAGE 18
gluten & dairy free bread or crackers Depending on the thickness of the mixture, this recipe can be used as a bread or cracker alternative. 1 cup of quinoa, soaked for 5+ hours, rinsed and strained ½ cup of almonds, soaked for 5+ hours, rinsed and strained Spread the mixture onto the non-stick sheet. Thickness: 2cm for bread or 0.5mm for crackers. Score the mixture so that it is easy to break up once dried. Dehydrate at 55°C for 6-8 hours until the desired consistency is achieved.
PAGE 19
juice pulp crackers pulp burgers Use the pulp from your homemade cold press juice and start using it to make delicious crackers. 1 (15oz.) can black beans, drained 1 cup juice pulp (for example carrot, beetroot and kale) ¼ cup ground flax seeds ¼ cup nutritional yeast 2 tbsp black sesame seeds 1 tbsp soy sauce Salt, Pepper & Chilli powder ¼ cup water Mix all ingredients into your BioChef blender until well combined.
PAGE 20
raw banana biscuits ½ cup sunflower seeds (soaked overnight) ½ cup of pumpkin seeds (soaked overnight) ¼ cup of sprouted and dehydrated buckwheat powder 2 ripe bananas, mashed with a fork ¼ cup of maple syrup ¼ cup of golden raisins Mix all ingredients into your BioChef blender until you get a dough texture. Place the dough in a mixing bowl and start making the biscuits with your hands. Place the biscuits onto your BioChef dehydrator trays using the non-stick sheets.
PAGE 21
raw granola raw protein bar 1 cored apple, chopped 1 cup oats 1 ½ cups date paste (dates soaked in water for 1-2 hours, then puree with ¼ cup of water until smooth in blender) or alternatively use soaked flax seeds 2 bananas 2 tbsp honey 2 tbsp orange juice 2 tbsp of orange zest 1 tbsp cinnamon ½ tsp nutmeg 1 tbsp vanilla extract 2 tsp sea salt ½ - 1 cup sunflower seeds 1 cup dried sultanas 2 ¼ cups pecans 2 cups almonds (soaked 4 hours) 1 cup pumpkin seeds 1 cup dried and chopped apricots 1 cup dried
PAGE 22
semi dried tomato and spinach tart 2 punnets of cherry or grape tomatoes 2 cups baby spinach Filling: Add remaining ingredients to your BioChef Blender. Also add 2 cups of semi dried tomatoes. 1 cup almonds Use the pulse function to blend on medium for 10 seconds. 2 tbsp cold pressed olive oil salt and pepper Spoon mixture into tart crusts and dress with semi dried tomatoes on top.
PAGE 23
tropical roll-ups 1 ½ cups apple puree (this ingredient can be prepared with your BioChef Blender) 1 small apple, peeled, cored and chopped 2 tsp dried orange peel (you can also use the dehydrator to prepare this ingredient) 1 ½ tsp vanilla extract or 1 vanilla pod scraped. Prepare a non-stick sheet on a tray of your BioChef Dehydrator and pour mixture onto the sheet.
PAGE 24
Bonus 7 Day Clean Eating Meal Plan Featuring Recipes from this Book Kickstart your clean eating with fresh, homemade meals and snacks. Add your herbal infusions to tea daily for that extra cleanse, nutrition and taste. The meals in bold are included in this book. We have also added some other healthy meal ideas to compliment these recipes for your 7 day plan.
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