Use and Care Manual

Soy sauce (especially good on tomatoes) – Nama Shoyu or low

Sodium, wheat free San-J Soy Sauce

Fruit concentrates:

Black cherry Pomegranate

Cranberry Orange

Elderberry Pineapple

Clean fruit(s), take off skin, where appropriate (like bananas, papaya, pineapple), and take

out pits (like plums, apricots, cherries, etc.) and cut / make into thin slices. Put fruit into a

bowl and coat / cover with desired marinades / sweetener(s) / spice(s) – or leave as is. Place

on dehydrator trays (screens only) and dehydrate at 110 degrees until dried to desired con-

sistency. Check after 2, 4, 8 hours – depending on fruit, and on where you live.

Notes: Certain fruits do not taste sweeter when dehydrated, like banana chips or papaya.

Others taste sweeter, like apples and apricots. That is why marinades / sweeteners / spices

are suggested here to coat / cover the fruit – to enhance their flavor when dried. Try differ-

ent combinations, different spices, and seasonings. You might have a favorite not listed here

– use it. The thicker the slices, the longer the dehydrating time – therefore there is no ‘set’

time for dehydrating any fruit. Learn, by trial and error, how you like your fruit chips, crispy,

or chewy. That will also contribute to the length of time you dehydrate any fruit chip. Enjoy

the process of tasting / testing.

*Pecan Mousse with Currant Sauce

2 dates - pitted, soaked (keep soaking water)

1 cup pecans (soak in mixture of 4 parts water, to 1 part hydrogen proxide, 3% solution-

for 10 minutes- and rinse to take mold off nuts)

2 cup water

Spice with: Dash of cinnamon

Pinch of sea salt

Dash of freshly grated nutmeg

Currant sauce: 2 cups currants blended with

1 ½ – 2 Cups water

lemon zest to taste

Garnish: Strawberry, banana, kiwi slices

Fresh mint leaves