Spices

Choose the leaves of the spice(s) you want to dehydrate:

•Basil

•Dill

•Oregano

•Parsley

•Rosemary

•Thyme

•Sage

•Whatever spice you want dried

Instructions:

1.Chose the spice(s) you want to dehydrate. If you want to keep them separate, keep each spice on different trays – if not, then put any/all the spices together, leaves only.

2.Dehydrate in RAW mode, at 110°F (43°C) until desired crispness.

3.When finished, pour spices off into a measuring cup – and then pour into a blender to

‘powder’ – or crush spice with a mortar and pistol to desired consistency.

4.Store in glass spice jars – or wide mouthed glass jars, label and date spice(s). Keep in a dark, cool place.

NOTE:

•There are so many spice varieties you can make, the most popular are the Italian spice blends, or Poultry spices – parsley, sage, rosemary and thyme.

•It is recommend that only the leaves be dried, but you can dehydrate the stems if desired.

The whole food/spice – with the exception of the woody stems of the rosemary and thyme (and a few other) plants are too difficult to dry/digest.

POPULAR SPICE MIXTURES:

-Italian: oregano, thyme, basil

-Mexican: cilantro, onion, cumin

-Poultry: sage, thyme, rosemary, parsley

DESSERTS

Pecan Mousse with Cranberry/currant sauce (COMBO mode)

•Pecan Mousse:

-1 cup pecans (soak 5 minutes), add 1 Tbsp. hydrogen peroxide to soaking water rinse thoroughly

-2 – 4 pitted dates (soak as above – this removes any mold on nuts, dried fruits)

-1 cup filtered water

-dash of cinnamon powder

-dash of Chinese 5 spice