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Parsley is the super herb your body needs! Dehydrated parsley is easy and saves money!
Written by Efooddehydrator.com Wednesday, 28 April 2010 16:20
Parsley
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.
Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
This chart graphically details the %DV that a serving of Parsley provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Parsley can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Parsley, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
- Health Benefits
- Description
- History
- How to Select and Store
- How to Enjoy
- Individual Concerns
- Nutritional Profile
- References
A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components-including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids-including apiin, apigenin, crisoeriol, and luteolin.
Promote Optimal Health
Parsley's volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidized molecules that would otherwise do damage in the body. The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).
A Rich Source of Anti-Oxidant Nutrients
The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.
In addition to its volatile oils and flavonoids, parsley is an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).
Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds.
Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."
Parsley for a Healthy Heart
Parsley is a good source of folic acid, one of the most important B vitamins. While it plays numerous roles in the body, one of its most critical roles in relation to cardiovascular health is its necessary participation in the process through which the body converts homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels, and high levels of homocysteine are associated with a significantly increased risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease. Enjoying foods rich in folic acid, like parsley, is an especially good idea for individuals who either have, or wish to prevent, these diseases. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells-the colon, and in women, the cervix.
Protection against Rheumatoid Arthritis
While one study suggests that high doses of supplemental vitamin C makes osteoarthritis, a type of degenerative arthritis that occurs with aging, worse in laboratory animals, another indicates that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.
The findings, presented in the Annals of the Rheumatic Diseases were drawn from a study of more than 20,000 subjects who kept diet diaries and were arthritis-free when the study began, and focused on subjects who developed inflammatory polyarthritis and similar subjects who remained arthritis-free during the follow-up period. Subjects who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.
So, next time parsley appears on your plate as a garnish, recognize its true worth and partake of its abilities to improve your health. As an added bonus, you'll also enjoy parsley's legendary ability to cleanse your palate and your breath at the end of your meal.
While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals. They do not know that parsley is actually a storehouse of nutrients and that it features a delicious green and vibrant taste.
The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Parsley belongs to the Umbelliferae family of plants, and its Latin name is Petroselinum crispum.
Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.
While it is uncertain when parsley began to be consumed as a seasoning, it seems to be sometime in the Middle Ages in Europe. Some historians credit Charlemagne with its popularization since he had it grown on his estates.
In some countries, the curly leaf variety is more popular. This may have its roots in the ancient preference for this type since people were oftentimes reticent to consume the flat leaf variety because it resembled fool's parsley, a poisonous weed.
Turnip-rooted (or Hamburg) parsley, a relatively new species, having only been developed within the past two hundred years, has only recently begun gaining popularity.
Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp. Avoid bunches that have leaves that are wilted or yellow as this indicates that they are either overmature or damaged. Just like with other dried herbs, if you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated.
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.
Tips for Preparing Parsley:
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.
Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, color and nutritional value.
If you are making a light colored sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavor of parsley but will not be imparted with its green color.
A Few Quick Serving Ideas:
Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
Add parsley to pesto sauce to add more texture to its green color.
Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.
Use parsley in soups and tomato sauces.
Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.
Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish.
Parsley and Oxalates
Parsley is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating parsley. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits - including absorption of calcium - from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content.
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate. Parsley's volatile oil components include myristicin, limonene, eugenol, and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol, and luteolin.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Parsley also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.
In-Depth Nutritional Profile for Parsley
- Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.
- Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.
- Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996.
- Grieve M. A Modern Herbal. Dover Publications, New York 1971.
- Hirano R, Sasamoto W, Matsumoto A et al. Antioxidant ability of various flavonoids against DPPH radicals and LDL oxidation. J Nutr Sci Vitaminol (Tokyo). 2001 Oct;47(5):357-62 2001.
- Pattison DJ, Silman AJ, Goodson NJ, Lunt M, Bunn D, Luben R, Welch A, Bingham S, Khaw KT, Day N, Symmons DP. Vitamin C and the risk of developing inflammatory polyarthritis: prospective nested case-control study. Ann Rheum Dis. 2004 Jul;63(7):843-7. 2004. PMID:15194581.
- Sasaki N, Toda T, Kaneko T et al. Protective effects of flavonoids on the cytotoxicity of linoleic acid hydroperoxide toward rat pheochromocytoma PC12 cells. Chem Biol Interact. 2003 Mar 6;145(1):101-16 2003.
- Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
32 of the best healthy kids snacks & recipes
Last Updated on Tuesday, 20 April 2010 02:34 Written by Efooddehydrator.com Monday, 11 May 2009 01:34
With most parents being so busy today, sometimes it’s difficult to find time to rustle up healthy kids snacks.
This is particularly true during the period from when the children come home from school, and dinner time. Aside from preparing the evening meal, there are usually 101 other things which need attention, and taking time to put together something healthy when the inevitable hunger strikes in the late afternoon, is almost impossible.
However, with the right preparation, when hungry kids burst through the door after school, you’ll already have a few healthy snacks on hand to curtail their hunger until dinner.
I’d suggest designating one area of your refrigerator for your ‘healthy kids snacks‘ where anything in that area is ready to be enjoyed by your children.
But, what kind of snacks?
Well, the best snacks for kids are those that offer a complex carbohydrate and a source of protein to keep them sustained through to dinner…
Here are my favourite healthy kids snacks:
#1 Fruity kebabs - thread pineapple, grapes, melon balls, dried fruit, strawberries, or mango chunks onto skewers or toothpicks.
#2 Crudités platter - choose a selection of veg such as sliced carrots, sugar snap peas, broccoli, cherry tomatoes, baby corn, bell pepper, and serve with a guacamole dip.
#3 Yoghurt lollipops - mix berries with natural yoghurt, place into small paper cups, with a craft stick in the centre, then freeze until ready to eat. Or, try this frozen yoghurt lollipop recipe.
#4 Celery logs - peanut butter spread onto sticks of celery with raisins sprinkled on top.
#5 Savoury kebabs - thread alternate pieces of lean ham, cucumber, mozzarella, and tomatoes onto skewers or toothpicks.
#6 Any dried fruit - cranberries, apricots, bananas, kiwi, strawberries, raisins, pineapple, or mango, served in small portions.
#7 Tuna sticks - mix tuna with natural yoghurt and herbs, then spread onto celery sticks.
#8 Healthy mini muffins - such as this carrot and muesli mini muffin recipe.
#9 Mixed food platter - with a selection of cheese cubes, fruit slices, raw veggies, suitable dip, dried fruit, nuts, mini bread sticks, and yoghurt.
#10 Mexican egg wraps - make scrambled egg as normal, add a little Tabasco sauce during cooking, then fill the warmed wholegrain tortilla wrap, roll up, and cut into diagonal shapes.
#11 Fruit sorbet - place small cups of whole orange juice into the freezer, then eat as sorbet when ready.
#12 Home made trail mix - with a selection of raisins, nuts, seeds, dried fruit, and a few choc chips.
#13 Fruit smoothies - made with natural yoghurt, a little milk, and any fruit such as berries, mango, watermelon, or banana.
#14 Popcorn - with added cheese, or herbs for extra flavouring.
#15 Creamy banana wrap - mix reduced fat cream cheese, with honey, spread over warmed wholegrain tortillas, arrange sliced banana on top, roll up, and slice into bite sized pieces.
#16 Yoghurt sundae - using layers of natural yoghurt, berries, nuts, and a few chocolate chips in tall glasses.
#17 Home made mini pizza - topped with tomato purée, leftover veggies, and a little grated cheese.
#18 Spinach pin-wheels - fill wholegrain tortillas with spinach and reduced fat ricotta cheese, roll up, and slice into triangles.
#19 Mini pita pockets - toast pita breads, then split open, spread with hummus, and top with grated carrot.
#20 Apple sauce dips - cut ’solders’ of toasted wholegrain bread and use for dipping into unsweetened apple sauce.
#21 Small cups of pasta salad - using leftover cooked pasta, make a salad by adding sliced cherry tomatoes, bell peppers, sweetcorn, grated carrot, pine nuts; then add an olive oil, balsamic vinegar, and herb dressing.
#22 Healthy baking - experiment with your favourite recipes by substituting some of the fat with apple sauce, and using half white flour, half wholewheat flour. You can also add some oats, dried fruit, and nuts.
#23 Creamy veggie wrap - fill wholegrain tortillas with reduced fat cream cheese and leftover veggies, then roll up and cut into triangles.
#24 Mini bread rolls - topped with tomato purée, basil and garlic, and baked for a few minutes in the oven.
#26 Soya nuts - served in small containers.
#27 Mini wholegrain crackers - topped with lean ham, cheese, and cherry tomatoes.
#28 Pita triangles - made using wholegrain pita’s, and dunked into tzatziki or hummus dips.
#29 Toasted crusty bread - spread with peanut butter.
#30 Frozen fruit - try frozen grapes, berries, or banana for a healthy sweet treat.
#31 Home made healthy cookies - try these great recipe for oatmeal-raisin cookies or monkey bars.
#32 Quesadillas - made using wholegrain burritos, filled with baked beans and cheese, fold up, then toast in a sandwich press, and serve cut into wedges.
What are your favourite healthy kid snacks for after school?
What is the best temperature to dehydrate fruits?
Last Updated on Wednesday, 28 April 2010 16:53 Written by Efooddehydrator.com Friday, 23 April 2010 03:02
Hi,
I hope you are enjoying your food dehydrator as I am. I use an Excalibur food dehydrator and I love it so much I sell them too! (see me at http://www.efooddehydrator.com).
What is the best temperature to dehydrate fruits?
I would say 130 degrees. You don't want to over cook it, just dry out the moisture.
With my Excalibur food dehydrator, it says 135 degrees for fruits, I still would recommend 130.
If you have any other questions, please contact me at any time. For legitimate questions or inquiries, call 518-618-4442. Happy dehydrating!
Best Regards,
stephanie @ efooddehydrator.com
Make Pet Treats In Your Food Dehydrator, Including Recipes!
Written by Efooddehydrator.com Sunday, 10 May 2009 21:09
| News | |
 Make Amazing Pet Treats in Your Excalibur Did you know you can make your own Healthy Pet Treats in your Excalibur Dehydrator? Over the years we have had customers tell us all sorts of stories of their pets getting so excited every time they turned on their Excalibur because of all the great pet treats they make in their Excalibur. This article will give you some basic recipes for treats that your Pet will Flip Over! Whether it’s a cat, goldfish, prize hound or stallion, Excalibur owners report amazing ways they’re taking care of their pets. You may have heard of “Mrs. Pasture” who makes “horse cookies” in her Excalibur Commercial Food Dehydrator and sells them all over the country in pet stores -- they’ll literally make horses come running. All she does is combine fresh organic ingredients and dehydrates them into cookies. You can do the same for your favorite family pet – right in your own home. Oats, bran, molasses, barley, apple scraps, and water. What fun! For dogs and cats, mix in some dried meat or fish scraps and they’ll be your friend forever. One thing to keep in mind, if you are making and dehydrating dog treats for small dogs, toy breeds or cats, they have tiny mouths and tiny teeth- it might be hard for them to eat a really big treat or super dry treat. So just adjust the drying times so that they are not so crunchie and more moist-- you can check this by breaking a few in your hand to gauge how hard they are. Here are some Basic Recipes to get your started. Sunflower Horse Treats- not only for Horses. Dogs and Cats love these treats also 1/4 C sunflower seeds 2 C flour 1/2C chopped apples 1/4 C carrots, peas, or other vegetables 1/4 C oats ground to powder 1 C peanut butter 1 C rolled oats 1 C molasses Combine ingredients into a large bowl, add molasses until dough is stiff. Additional oats may be added to make the dough stiff. Roll out dough & cut into shapes or squares Dehydrate at the highest setting 145 - 155 until done. Approximately 4 hours. Add time if needed as treats should be VERY dry. Dog Treats- Vegetarian & Vegan options If you have your dog on a vegetarian or vegan diet this is a treat that your dog will love. You can substitute just about any fruit or vegetable in this great vegetarian dog treat recipe to add variety. This recipe uses an egg as a binding agent but if you want to make these treats vegan-- just mix the dough longer and omit the egg. • 2 1/2 cups flour In a large bowl mix all ingredients and form into a ball. On a flour dusted cutting board, roll out the dough to about 1/4" thick. Cut with bone-shaped cookie cutter or any cutter shape your pet will like. Dehydrate at the highest setting 145 - 155 until done. Approximately 6 - 8 hours. Add time if needed as treats should be VERY dry. Sweet Potato Dog Chews This is a very simple dog chew/treat- your dog will love this one and it is easy to make. Thoroughly wash sweet potatoes. Slice the sweet potato into 1/4" slices- you can also cut down the middle lengthwise and slice into 1/4" strips. Dehydrate at the highest setting 145 - 155 until done. Drying approximently 6-8 hours will leave them with a chewy texture. For crunchier treats dehydrate longer until the desired consistency. Peanut Butter Dog Biscuits 1 1/2 cups water 1/2 cup oil 3 tablespoons peanut butter --we recommend natural peanut butter – no sugar added 2 teaspoons vanilla 2 cups whole wheat flour 1/2 cup cornmeal 1/2 cup oats 1/4 C Honey Crunch Wheat Germ In a large bowl, combine flour, cornmeal, oats and wheat germ. Stir in oil, peanut butter, vanilla, and water. Knead till smooth, adding more flour or water as needed. Roll out the dough to about 1/4" thick. Shape into bars or cut with bone-shaped cookie cutter or any cutter shape your pet will enjoy. Dehydrate at the highest setting 145 - 155 until done. Approximately 6 - 8 hours. Add time if needed as treats should be VERY dry. Charlies Cheese Rolls 2 C Whole Wheat Flour 1/4 C Cornmeal 1/2 C Cheese note: any grated cheese will do. Our dog Charlie does a flip for cheddar cheese!! 1 egg 3/4 C water 1/2 C fine grated parmesan cheess (set aside) Mix all ingredients except parmesan cheese. Knead dough until thoroughly mixed. Roll dough into shapes e.g. sticks, rolls or squares Roll shapes in parmesan cheese. Dehydrate at the highest setting 145 - 155 Approximately 4 - 5 hours or until dry. This recipe is a must try. Our Dog goes crazy for these treats. Cats like them also, just make smaller shapes. Harvest Pumpkin Pet Treats- great for Dogs & Cats • 2 eggs 1 cup water • ½ cup oil • ¾ cup tablespoons canned pumpkin • 1 tsp. cinnamon • 2 cups whole wheat flour • 1/2 cup flax seeds ground up in coffee grinder • ½ cup cornmeal • ½ cup oats In a large bowl mix all wet ingredients together. In a separate bowl mix the dry ingredients together. Mix the blended dry ingredients into the wet mixture and form into a ball. On a flour dusted cutting board, roll out the dough to about 1/4" thick. Shape into bars or cut with bone-shaped cookie cutter or any cutter shape your pet will like. Dehydrate at the highest setting 145 - 155 until done. Approximately 6 - 8 hours. Add time if needed as treats should be VERY dry. Polly's Bird Seed Wafers Any seed combo can be used for these treats- alfalfa, barley, corn, buckwheat, oats, rye, sunflower, etc. Use equal amount each (1/8 C to 1/4 C each) Soak seeds for 1 day as if you were going to sprout them Add a cup of seed mix into a food processor or blender. Chop coarsely and add a little water if needed. Add 1/4 C pre ground seed powder. Spread in small circles or wafers over Paraflexx Sheets and dry at 135 degrees until leather can be removed. Turn over on opposite side and continue to dry until crisp. Small pieces of fruit can be added for variety. |
Packing Healthy Lunches & Snacks Thanks To Food Dehydration
Last Updated on Saturday, 09 January 2010 15:20 Written by Efooddehydrator.com Sunday, 10 May 2009 21:13
| Healthy Kids Recipes | |
| Food Dehydration is a great way to save on time and money! Pack great, healthy snacks at home! | |
 Back to School Means Back to Packing healthy Lunches and Snacks! When it's time to send the kids back to school, be sure you fill their backpacks and lunchboxes with lots of healthy dried food treats.
Trail mixes and granola bars are terrific for breakfast on the run… lunch time… or after-school snacks. Try mixing oatmeal, sesame seeds, untoasted wheat germ almonds and peanut butter. Lace them together with honey and vanilla, spread the mixture onto Paraflexx™ sheets and dry for about 1 to 3 hours at 145°F till crispy. Mmmm! Or try this family favorite:  Basic Granola Recipe4 C. old fashioned rolled oats 1 C chopped almonds 1 C. pumpkin seeds 1 C. sunflower seeds 1 C chopped walnuts 1 C. shredded coconut 1/2 C. maple syrup or honey 1/4 C. carbob or coco powder dried fruits to taste Toss together to coat. To dry granola, cover your dehydrator trays with a Paraflexx® sheet, and spread on a thin layer of your mixture. Dry at 145°F for approximately 2 to 4 hours until crispy. Besides making a delicious cereal, you can fashion it into bars or cookies and then dry. For Our Raw Food Friends- you can make delicious raw granola and trail mixes also. Wake up to your own natural breakfast cereals or make crunchy snacks that the family will love. The potential combinations of ingredients are almost endless: almonds, pumpkin seeds, sunflower seeds, flax seeds, chopped dates, raisins, apples, grated cinnamon, and other dried fruits. To dry granola, cover your dehydrator trays with a Paraflexx® sheet, and spread on a thin layer of your mixture. Dry for approximately 20 to 24 hours at 115°F - 125°F until crispy. Besides making a delicious cereal, granola can be fashioned in to bars or cookies and then dried. Basic Raw Granola 1 C. almonds (soaked overnight) 1 C. pumpkin seeds (soaked overnight) 1 C. sunflower seeds (soaked overnight) 4 TBSP flax seeds (soaked overnight) 1 C. chopped dates (soaked 2-4 hours) 1/2 C. raisins (soaked 2-4 hours) 2 apples, grated 2 tsp Cinnamon pinch of Celtic salt dash of raw agave (for extra sweetness) Put all ingredients in food processor and pulse until coarsely ground. Add raisin soak water if needed to achieve desired consistency. Dry for approximately 20 to 24 hours at 115°F - 125°F until crispy. Can also be formed into bars and dehydrated until desired consistency  Fall also means pumpkin time. And a handful of dried pumpkins seeds makes a tasty snack during the school day. To make a batch, remove the seeds from the pumpkin. Wash the seeds thoroughly, remove any of the pulp and pat them dry. Then spread the seeds in a single layer on Excalibur® trays. (I like to sprinkle them with a little seasoned salt or garlic salt!) Dry the seeds at 110°-120°F until crisp – and be sure to stir them frequently. Beef and turkey jerky are a great source of protein for school lunches. To make either kind, simply soak thin strips of the meat in one of your favorite marinades. Turkey should be precooked before jerking. Or you might want to try. Excalibur’s Jerky Seasoning – a dry mix of spices that makes great-tasting jerky! Let the meat strips soak for a few hours or overnight. Next, spread the meat strips in a single layer on the dehydrator trays. Dry at 155°F for approximately 4 to 6 hours.  To determine if the jerky is properly dried, bend it after it has cooled. It should crack but not break. Store jerky in airtight containers or vacuum-packed bags. Besides better flavor, jerky you make yourself in your Excalibur® costs a lot less too! |
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