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
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