Dehydrating, one of our favorite
ways of preparing breads
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and crackers and all
kinds of good things.
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We're gonna talk a lot
about dehydrating today.
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So stay by, we'll be right back.
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Hello and welcome
back to "Let's Cook"!
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We're gonna discuss
some very good things today.
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And mainly, using a
dehydrator to prepare food.
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And to store food.
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Nancy why don't you tell us some
of the positive things about
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dehydration.
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Dehydration is one of our
favorite ways of preparing food.
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In fact, the dehydrator is
the one way that we're preparing
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our foods the most now.
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We don't use our stove and
oven anymore because we know
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that high temperature has
been known to destroy some
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of the vital nutrients in food.
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So, we are using the lower
temperatures to dry the food
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and we can make some wonderful
breads and crackers and cookies
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and casseroles and patties and
all kinds of wonderful foods.
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The dehydrator that we use
is the Excalibur Dehydrator
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which is one that we have
found to be the most effective.
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And we've had
quite a few dehydrators.
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It's kind of funny, we started
off kind of cheap and simple
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in the beginning, with
the cheaper dehydrators.
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Which worked for a while.
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They worked for a while
but, like everything else
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that was not commercial
quality, we tore it up.
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So we just stepped
up to what I consider
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the Cadillac of dehydration.
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We probably should have
saved our dollars early on
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and bought it to begin with.
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Absolutely.
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One thing that I really
like about the Excalibur is that
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it has so much room in it.
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And it has even drying
temperatures all the way through
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and our food
dries really nice in it.
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Plus, it has a
temperature control knob on it
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which I really like 'cause
that way we can put our food in
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and we can set it on a
certain time, go off, leave it
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and it will shut
off when it's ready.
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So, if we don't want our food
to get really dry and crispy,
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if we want breads instead
of crackers we will set it
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on a certain time.
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And it's easy to use.
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We have left it on too
long some times and have had
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really crispy crackers.
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Yes, we have.
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So, what we wanna do today is
to show you how to make simple,
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easy, quick,
nourishing breads and crackers.
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And to make it very
flavorful as well as colorful.
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So, we're gonna make our first
recipe on the monitor today.
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And you will get to
see what we're gonna do.
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The first one we're gonna do
is the carrot-almond flat bread.
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We're gonna use two
cups of sprouted grains,
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one cup of shredded
carrots or carrot pulp,
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1/2 cup of sprouted almonds,
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five large soaked dates,
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one half to three
quarter cups of water, as needed
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and a quarter cup of raisins.
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That's how it
is, it's so simple!
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Very easy to do.
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Let's put everything
in the food processor.
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You will notice we're
using sprouted grains.
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This is our sprouted kamut and
you can see the tails on that
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sprouted grain that makes
it very alive, very healthy.
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Mega nutrition in
those sprouted grains.
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Anybody around the world can
make inexpensive, nourishing,
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healthy food
with sprouted grains.
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Isn't that amazing?
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And it's so inexpensive.
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Here's our very
well pitted dates.
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I hope you
pitted them this time.
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We'll see.
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Ok, and then we'll use raisins.
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Now, the carrots I notice
that you have just cut up.
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We can use shredded
carrots or carrot pulp.
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Well, I figured it this way:
this will make them shredded.
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Yes, it will.
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But I was gonna bring out
the point too that when we make
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our carrot juice at home, this
is a great bread recipe to use
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the pulp from the carrot juice.
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Exactly.
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I hate throwing away that
pulp, it always seems like
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you're throwing
away some good stuff.
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And it is the fiber in there.
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You may wanna save the water.
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I think I'll reserve some of
the water because I don't think
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we will need it
but just in case.
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Now the reason we
soak our almonds is because
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it gets rid of the
enzyme inhibitor that creates
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the distress in some
people when they eat nuts.
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So, by soaking them
overnight and rinsing them
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then, that gets
rid of that inhibitor.
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Then, you rinse them again
and let them go back to dry.
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We always put our nuts back
in the dehydrator to dry them
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and then we'll keep
them in air-tight containers.
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Ok, let's whiz the
stuff a little bit.
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I can tell right now that
it does need some more liquid.
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And it doesn't matter if you
put too much liquid in because
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guess what, it's gonna dry.
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It's gonna dry back up.
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And I can tell it's gonna
need a little bit more liquid.
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Now, another thing that you
can use for liquid in here is
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the other juice from
soaked fruits that makes it
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a little sweater bread.
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The dates actually
make it a sweat bread.
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You can use figs and plums and
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whatever other kind
of dry fruit you want.
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It's a very versatile bread.
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I'm not gonna try to get this to
be a really creamy consistency
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because this is a
kind of a chunky bread.
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Ok.
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And normally at home we would
have it processed more than that
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but for lack of time we'll
just go ahead and show you how.
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We're gonna bring it
on the dehydrator tray.
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What I like to do is separate
enough just for one tray.
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And that's probably enough.
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One recipe
generally will make two trays.
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And I really like it when we use
the pulp from the carrot juices
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that we make.
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Cause it gives it
a much nicer texture.
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Let's put some more on here.
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I noticed that when I do
this, I don't cover the corners
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and I've found that you go back
in the dehydrator after me and
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make the corners square
and straighten up the edges
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and all that.
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So, that way I know
you've been in there after me.
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Well, I like it to look like
a nice square loaf of bread.
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But see, it all tastes the same.
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But pretty is nice too.
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Remember, a food
has to look pretty.
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That's true.
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So, if you want a thin bread you
would put on here much thinner.
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If you want a nice thick or
chewy bread you would make it
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about a half of an inch thick.
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So, for this carrot-almond
flat bread I'll make it about
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a quarter of an inch thick.
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Okay.
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And then it'll
shrink when it dries.
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It definitely shrinks.
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So I'm gonna put this
into our Excalibur Dehydrator.
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And bring out the magical
one that is already done.
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Now, that changed
color quite a bit.
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Yes, it did.
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When it dehydrates all
the water comes out of it and
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the fruit juice
has turned darker.
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So it's a concentrated
bread and very very tasty.
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One thing I like to do with
this carrot-almond flat bread is
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to use it for breakfast.
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And put some of your
delicious nut butter on it.
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This actually dried a
little bit too hard for us.
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Ok, so you're gonna
have more like a cracker.
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More like a cracker, right.
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And what I'll do...
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We generally cut
it into nine pieces.
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Making it big enough
for crackers or for bread.
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Now I'll just stack
them, turn them around
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and that's about a bread size.
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And that's about a bread size.
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Okay.
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And then we'll put
them in baggies or whatever.
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And we always have bread to eat.
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That's good for several weeks.
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We've actually kept
it for months at a time
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but we feel that it's better
to eat it fairly soon after
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it's dehydrated to keep the
nutrients as viable as possible.
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John 6: 35 tells us that
Jesus is the Bread of Life.
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And that anyone that comes
to Him will nowise be cast out
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and we will not
be thirsty either,
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because He is our Bread of Life.
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And so, when we eat bread I like
to think about that; that Jesus
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is the Bread of Life that
feeds me inside spiritually.
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We're gonna do
another bread recipe
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and this one is
really, really delicious.
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This is our pizza flax crackers.
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We're gonna use
two cups of golden flax
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which we have soaked
in a quarter of water.
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A quarter of an onion minced up;
two cloves of garlic, crushed.
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One tablespoon of minced, fresh
basil; a teaspoon of oregano;
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one and a half cups
of shredded carrots;
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one teaspoon of sea salt;
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half teaspoon of lemon juice;
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one half ounce of sun-dried
tomatoes, the non-oiled kind;
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and three
tablespoons of caraway seeds.
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This is an incredible cracker.
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You notice we're not using any
sprouted grains on this cracker.
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This is using just flax seed.
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Flax seed being very
high on Omega 3 acids.
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And this is very very
healthy for us, it helps to keep
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our cholesterol down and keep
our blood running very smoothly.
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So, what we're gonna do
today is just put everything in
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the food processor again.
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And this is one of your
favorite ways of fixing foods,
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isn't it?
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It's also one of my favorite
crackers 'cause it goes with
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our cheeses and about anything
else that we make that savory.
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And you can make the most
incredible dips and sauces
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and coverings for breads.
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I just love the
dips that you create.
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I think I probably am
the luckiest woman I know.
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You're too kind.
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These are the soaked flax seeds.
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(???)
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Yeah.
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Ok.
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Why did you soak the flax seeds?
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Well, they
absorb a lot of water.
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And so, if you soak them first
you've already introduced some
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water into the recipe.
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They actually start to work a
lot quicker when they're soaked.
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And they're very gelatinous,
and they're sticky and
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they hold things together.
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They will hold it
together, yes they will.
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All right, so onions,
called for minced onions
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but this is
gonna mince everything.
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We have our two herbs together.
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Oregano and basil.
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The basil
really adds the flavor.
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A little bit of lemon juice.
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This gives a little zing.
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And a little bit of sea salt.
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I better reserve.
00:11:33.14\00:11:34.11
Always hold back
some of the salt.
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You can add it later,
it's very hard to overcome it.
00:11:35.94\00:11:39.10
And garlic, we're gonna
take and crush this garlic.
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Cut the tip off, peel the skin
right off, separate it a little.
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Finally, the sun-dried tomatoes
which have been soaking.
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I think I'll just put it
all in along with the liquid.
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And what really
makes this cracker,
00:11:58.38\00:12:00.31
what really makes the
flavor, is caraway seed.
00:12:00.34\00:12:04.06
Those caraway seeds give
such a distinctive flavor to it.
00:12:05.02\00:12:09.02
Yes, nothing like it
in the culinary world.
00:12:09.05\00:12:11.02
You can use all that it's really
good with all of it in there.
00:12:11.05\00:12:13.26
Really?
00:12:13.29\00:12:14.26
Aha.
00:12:14.27\00:12:15.24
Ok, strong caraway.
00:12:15.25\00:12:16.53
Yeah, I like it.
00:12:16.56\00:12:18.09
Let's go ahead and
see what we've got.
00:12:18.13\00:12:21.41
This is one that really needs to
be mixed up a long time because
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of the sun-dried tomatoes
that are in there and the flax.
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But once it's mixed
up it's really good.
00:12:53.25\00:12:58.23
Why don't we just
let it go like that?
00:13:02.04\00:13:04.07
I think that
looks good actually.
00:13:04.10\00:13:05.59
Normally we would mix it longer.
00:13:05.62\00:13:07.07
It's gonna be a chunky one.
00:13:07.10\00:13:09.13
And we're gonna put
it onto our T-flex sheet
00:13:09.16\00:13:13.59
which keeps the
cracker from going through.
00:13:13.62\00:13:18.00
The T-flex sheet is a
non-stick sheet that comes with
00:13:18.04\00:13:22.27
the Excalibur.
00:13:22.30\00:13:24.14
And it keeps
things from sticking.
00:13:25.24\00:13:27.13
It is not Teflon, it is a
special food grade, material
00:13:27.16\00:13:33.14
that keeps the
food from sticking.
00:13:33.17\00:13:35.95
So you don't have to spray
it, you just put the food on and
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it just goes on really nice.
00:13:40.21\00:13:42.24
Look how sticky the
flax makes it appear.
00:13:42.27\00:13:44.28
It really does.
00:13:44.31\00:13:45.28
With this one you
want to go really thin.
00:13:45.29\00:13:48.23
Because this is
going to be a cracker.
00:13:48.26\00:13:51.41
You know, I can remember
one of the first times I used
00:13:53.05\00:13:54.28
this dehydrator.
00:13:54.31\00:13:56.01
I didn't use the T-flex sheet.
00:13:56.05\00:13:58.25
I know.
00:13:58.28\00:13:59.25
And, I tell you what, it
was really difficult to pull
00:13:59.26\00:14:03.19
that bread off of that mesh.
00:14:03.22\00:14:05.15
In fact, it didn't
come off very easily.
00:14:05.18\00:14:08.53
So we learnt pretty quickly.
00:14:09.16\00:14:11.05
Now this type of a flat bread,
from what I understand, was
00:14:11.08\00:14:15.09
first made by the
Assins back in the Bible days.
00:14:15.12\00:14:18.25
They made a flat bread but
they didn't have an Excalibur
00:14:18.28\00:14:22.09
dehydrator, did they?
00:14:22.12\00:14:23.09
Really?
00:14:23.12\00:14:24.09
They had only the
hot rocks and the hot sun
00:14:24.10\00:14:27.30
to put their
breads on and dehydrate.
00:14:27.33\00:14:30.10
Ok, so that's our flax cracker.
00:14:30.13\00:14:34.13
Now we're gonna
put it into the oven.
00:14:34.17\00:14:36.20
And let it dehydrate over night.
00:14:36.23\00:14:39.23
We have one in there
that we've made last night.
00:14:39.27\00:14:41.70
And the one that is
already dehydrated is...
00:14:41.73\00:14:44.10
Voila!
00:14:44.13\00:14:45.13
Let's take these bowls off.
00:14:45.17\00:14:48.07
We'll put this on here and I'll
let you cut it into the small
00:14:53.07\00:14:55.07
cracker pieces.
00:14:55.10\00:14:56.28
Everyone that has tried this
flax cracker really loves it.
00:15:02.18\00:15:06.86
Because it's so savory.
00:15:07.18\00:15:09.09
This is a great cracker for
some of your cheeses, to dip it
00:15:14.08\00:15:17.71
in the cheeses or to have it
with some of our savory soups.
00:15:17.74\00:15:21.31
And, just to munch on.
00:15:21.34\00:15:25.04
Actually, do you know what I
like to do with this cracker?
00:15:25.08\00:15:27.27
Just to get a little
fancy with it, we'll trim it up
00:15:27.30\00:15:32.28
a little bit and why go
plain and ordinary, right?
00:15:32.31\00:15:37.04
We'll cut some triangles.
00:15:38.08\00:15:40.28
That's great!
00:15:42.19\00:15:43.30
Ok, we can finish
cutting those toward the end
00:15:45.29\00:15:49.09
and we'll have
that ready to serve.
00:15:49.12\00:15:51.12
See, those are much prettier.
00:15:51.15\00:15:53.12
They're great dippers.
00:15:53.15\00:15:54.18
Ok, in the meantime,
let's do one more recipe.
00:15:54.21\00:15:56.72
And we will get
finished with this really quick.
00:15:56.75\00:15:59.18
The next recipe we're gonna
do is a buckwheat veggie pizza.
00:15:59.21\00:16:04.09
Using one and a half cups
of sprouted buckwheat grouts
00:16:04.12\00:16:08.12
or sprouted barley; a
quarter cup of olive oil;
00:16:08.15\00:16:11.22
garlic, Italian
spices and herbs;
00:16:11.25\00:16:13.74
two thirds cups of carrot pulp;
00:16:13.77\00:16:16.18
two thirds cups
of soaked flax seeds;
00:16:16.21\00:16:19.25
a tablespoon of
Bragg's Liquid Aminos;
00:16:19.28\00:16:22.32
half a cup of sun-dried tomatoes
00:16:22.35\00:16:25.05
and a half to one
jalapeno pepper, minced up.
00:16:25.09\00:16:28.22
This is a
favorite recipe of ours.
00:16:28.25\00:16:31.29
What we've done here to
save a little bit of time is...
00:16:31.32\00:16:34.79
Since they know now the process
for doing the food processor
00:16:34.82\00:16:38.03
and all the ingredients and
how to use the dehydrator...
00:16:38.06\00:16:40.65
Mix it up the same way we
did with the carrot flat bread.
00:16:40.68\00:16:43.23
It's the same.
00:16:43.26\00:16:44.23
And this is what it looks like
when it has dried over night.
00:16:44.24\00:16:46.23
So what I'm gonna
do is to turn this over
00:16:46.26\00:16:49.03
holding the sheet and the pizza
00:16:49.06\00:16:52.26
and in one fell swoop I'm gonna
flip it and peel the sheet off.
00:16:52.30\00:16:59.00
Voila!
00:16:59.03\00:17:01.00
And then we're gonna
take your plate, reverse it,
00:17:01.03\00:17:05.17
reverse the whole thing and now
you have the perfect pizza crust
00:17:05.21\00:17:14.21
ready to decorate.
00:17:14.24\00:17:15.61
Ain't that beautiful?!
00:17:15.64\00:17:16.90
So, when you're making
your flat breads make sure that
00:17:16.93\00:17:20.14
you put it on the
dehydrator T-flex sheet first,
00:17:20.17\00:17:23.11
dry it for a few
hours, then take and flip it
00:17:23.14\00:17:26.00
just like Jeff did and
then finish drying the bread.
00:17:26.03\00:17:28.59
That way you'll have it
dried all the way through.
00:17:28.62\00:17:31.10
What I'd like you to do, I'd
like us to decorate this later
00:17:31.13\00:17:34.21
but I'd like to
get in the next recipe.
00:17:34.24\00:17:36.25
Ok.
00:17:36.28\00:17:37.25
Which is one of my favorites.
00:17:37.26\00:17:38.23
That way we will have
this ready at the end.
00:17:38.24\00:17:39.25
All right.
00:17:39.28\00:17:40.25
Next recipe is the
golden herb potato chips.
00:17:40.26\00:17:44.08
And we're going to be
using some Yukon gold potatoes;
00:17:44.12\00:17:48.67
salt, garlic powder, onion
powder, yellow yeast flakes
00:17:48.70\00:17:53.22
and some cayenne pepper.
00:17:53.25\00:17:55.18
This is a great recipe to use
00:17:57.02\00:17:58.32
and you're gonna show
us how to use the mandolin.
00:17:58.35\00:18:00.81
Well actually it's
really called a V-blade slicer.
00:18:00.84\00:18:03.26
Ok.
00:18:03.29\00:18:04.26
But it's a mandolin basis.
00:18:04.27\00:18:06.02
It's a fixed blade
and a movable carriage.
00:18:06.05\00:18:09.99
So I'm gonna use all the safety
devices at my disposal here.
00:18:10.03\00:18:13.26
Thank you very much, I
really appreciate that a lot.
00:18:13.29\00:18:16.06
Which I always do.
00:18:16.09\00:18:17.06
Yeah, that's why the band aids.
00:18:17.07\00:18:19.02
I'm using the
thinnest possible blade.
00:18:19.05\00:18:21.03
Let me show this
just for a second.
00:18:21.06\00:18:23.03
This has replaceable blades.
00:18:23.06\00:18:25.07
And they're all marked.
00:18:25.10\00:18:26.23
And I'm using the
thinnest possible cut.
00:18:26.26\00:18:29.23
That's to cut off a
little bit of the fingers.
00:18:29.26\00:18:31.07
Just a shave.
00:18:31.10\00:18:32.13
And the rest is to cut off
bigger parts of the fingers.
00:18:32.16\00:18:34.67
And I have different wings
in here that do long slices
00:18:34.70\00:18:37.17
and Julian cuts
and things like that.
00:18:37.20\00:18:39.13
But what I'm using it
for now is potato chips.
00:18:39.16\00:18:41.24
My gadget guy.
00:18:41.27\00:18:42.24
I am a gadget guy.
00:18:42.26\00:18:43.23
Yeah, I love it.
00:18:43.25\00:18:44.22
Ok, so we just do this number.
00:18:44.23\00:18:46.65
It's started!
00:18:49.05\00:18:50.16
Then I use the safety guard.
00:18:52.25\00:18:54.56
And that makes some
wonderfully thin potato chips
00:19:03.05\00:19:05.28
Look how pretty those are.
00:19:05.31\00:19:07.04
Now stick them in the lemon
juice so they won't discolor.
00:19:07.07\00:19:10.04
I'll cut one more.
00:19:10.07\00:19:11.61
You can do as many
potatoes as you want to do.
00:19:14.06\00:19:16.29
We do a lot of potatoes at home.
00:19:16.32\00:19:18.25
And after we dehydrated them in
the dehydrator we would put them
00:19:18.28\00:19:23.09
into zip-lock baggies
00:19:23.12\00:19:24.25
and then we will always
have potato chips to eat.
00:19:24.28\00:19:26.29
Now Jeff can do
different styles.
00:19:26.32\00:19:29.06
He has done just the chips
00:19:29.09\00:19:31.05
which we would put
on the dehydrator sheet.
00:19:31.08\00:19:34.14
And after he's put
some sprinkles on them,
00:19:34.17\00:19:36.68
we're gonna put
them right on the sheet
00:19:36.71\00:19:39.16
and we just lay them
out really nice and thin
00:19:39.19\00:19:41.65
which we won't take
time to do right now.
00:19:41.68\00:19:44.06
But basically you wanna get them
out so that they do not touch.
00:19:44.09\00:19:47.20
And then sprinkle them
with some of his magic dust.
00:19:47.23\00:19:51.22
You can use any kind
of chicken style seasoning
00:19:51.25\00:19:55.17
or yellow yeast,
garlic and onion powder,
00:19:55.20\00:19:59.07
maybe a little jalapeno.
00:19:59.10\00:20:00.26
Sometimes we even spray
these to make them heat better.
00:20:00.29\00:20:05.07
Then you can put it
back in the dehydrator,
00:20:05.10\00:20:09.08
set the timer and
when it's all done, voila!
00:20:09.12\00:20:13.07
You have fresh potato chips.
00:20:13.10\00:20:16.04
Now these dried
in about six hours.
00:20:16.08\00:20:18.16
And yet chips
don't take long to dry.
00:20:18.19\00:20:20.17
What I like to do is to take
a chip bag, a potato chip bag
00:20:20.20\00:20:24.26
and take the chips out, feed
them to the dogs or something,
00:20:24.29\00:20:28.31
and then back
fill it with our chips.
00:20:28.34\00:20:30.31
And then seal it again.
00:20:30.34\00:20:32.17
So we always
have chips in our bag.
00:20:32.20\00:20:34.07
Oh wow, I just put
them in a zip-lock bag.
00:20:34.10\00:20:36.17
Now here is another way
that you can do the potatoes.
00:20:36.20\00:20:38.28
Jeff has made both
the shoe-strings potatoes
00:20:38.31\00:20:41.18
of the thicker variety
and the very thin variety.
00:20:41.21\00:20:44.27
You can use the
thinner variety in casseroles
00:20:44.30\00:20:47.32
or you can just
sprinkle them on salads.
00:20:47.35\00:20:50.12
They're really crunchy.
00:20:50.15\00:20:52.09
Very crunchy.
00:20:52.12\00:20:53.14
Very satisfying.
00:20:53.17\00:20:54.14
So they're great
for salad toppings.
00:20:54.15\00:20:56.18
Ok, let's do one more recipe and
this is a very favorite of ours
00:20:56.21\00:21:00.22
and it's a great snack for kids.
00:21:00.25\00:21:02.09
We're gonna do a
recipe called apple crisps
00:21:02.12\00:21:05.03
using the dehydrator again.
00:21:05.06\00:21:06.09
The Fuji, Gala or
Braeburn apples work the best.
00:21:06.12\00:21:10.26
We're gonna soak them in
some pineapple or lemon juice.
00:21:10.30\00:21:13.78
And use some sucanat, cinnamon
or cardamom and some nutmeg
00:21:13.81\00:21:17.23
to sprinkle on top.
00:21:17.26\00:21:19.00
Then we can use a little
bit of almonds or allspice
00:21:20.10\00:21:23.23
and a pinch of salt too.
00:21:23.26\00:21:25.50
Ok,we're gonna take these apples
00:21:26.00\00:21:27.99
and you're gonna again
use your V-blade slicer.
00:21:28.02\00:21:31.03
And we like the Fuji.
00:21:31.06\00:21:32.96
This is much too
big for my safety device
00:21:33.00\00:21:35.03
but I will still use this here.
00:21:35.06\00:21:36.03
So first you start it, get
a couple of good ones going.
00:21:36.04\00:21:39.13
You discard those.
00:21:39.16\00:21:40.19
And actually it's a
little unhandy to use this guard
00:21:40.22\00:21:44.23
with this so big.
00:21:44.26\00:21:45.23
So I'll just keep my
fingers where I know they are.
00:21:45.24\00:21:47.14
Until you go down far enough.
00:21:47.17\00:21:48.16
I make about sixteen slices
00:21:48.19\00:21:49.16
and I know I'm
getting closer to the semen.
00:21:49.17\00:21:52.74
Seventeen.
00:21:57.01\00:21:58.21
Seventeen and a half.
00:22:00.21\00:22:01.24
Eighteen, nineteen.
00:22:01.27\00:22:02.24
That's about good.
00:22:02.25\00:22:03.22
Then I turn it over.
00:22:03.23\00:22:04.89
I do the same thing.
00:22:07.11\00:22:08.81
All right, now how
can our viewers do this
00:22:14.02\00:22:16.05
if they don't
have a V-blade slicer?
00:22:16.08\00:22:17.25
A really good knife.
00:22:17.28\00:22:18.25
They have to be as good as our
chef in order to do this, right?
00:22:18.26\00:22:22.05
Yeah, a really good knife.
00:22:22.08\00:22:23.05
It's the same thing.
00:22:23.08\00:22:24.05
We'll dip them
in the lemon juice.
00:22:24.06\00:22:26.92
The lemon juice keeps
them from turning dark.
00:22:27.22\00:22:32.12
Keeps them from oxidizing.
00:22:32.15\00:22:34.22
I can do that while
you get ready your spices.
00:22:35.22\00:22:38.02
Ok.
00:22:38.05\00:22:39.03
Again, this is a wonderful treat
for summertime or wintertime.
00:22:40.13\00:22:45.23
We've got winter
apples going so...
00:22:45.26\00:22:47.22
Let's make some for our
kids' lunches, it's great!
00:22:47.25\00:22:51.10
If you want to save
time, you just put them all
00:22:51.33\00:22:53.86
in a great big bowl, dip
them in that lemon juice.
00:22:53.89\00:22:56.26
And here we go.
00:22:56.29\00:22:57.74
That's good, ok.
00:22:57.78\00:22:59.19
Then what I do, there's a lot
of different ways to do this.
00:22:59.23\00:23:03.76
At home I have an old spice
container with holes in it.
00:23:03.79\00:23:08.23
But I'm gonna do
it like this here.
00:23:08.26\00:23:10.07
The spices that I've pre-done.
00:23:10.10\00:23:13.24
And I'm gonna make sure every-
thing is fairly well covered.
00:23:15.14\00:23:18.07
This gets a little messy.
00:23:18.10\00:23:20.12
Just a little more
than a little messy.
00:23:21.04\00:23:23.27
But all the
smells are wonderful.
00:23:23.30\00:23:25.03
I wanna make sure
that they get all covered.
00:23:25.06\00:23:26.67
Now other things
you can do with these
00:23:26.70\00:23:28.97
besides using them as snacks is
00:23:29.00\00:23:31.14
you can make
apple pie with them.
00:23:31.17\00:23:33.24
Yeah.
00:23:33.27\00:23:34.24
Makes a great apple pie.
00:23:34.25\00:23:35.22
So we're going to stick
them into our food dehydrator.
00:23:35.23\00:23:37.73
And show you what they
look like when they come out.
00:23:37.76\00:23:40.28
These are crispy,
crunchy and sweet.
00:23:40.31\00:23:41.28
We call these God's candy.
00:23:41.31\00:23:45.15
They are so good too.
00:23:45.18\00:23:46.65
And kids love them.
00:23:46.68\00:23:48.04
They do make
great apple pies too.
00:23:48.07\00:23:49.24
And we can do that
maybe on another time.
00:23:49.27\00:23:51.25
All right.
00:23:51.28\00:23:53.12
For that I would use
the thicker blade cutter.
00:23:53.16\00:23:55.29
And make really big chunks.
00:23:55.32\00:23:57.19
Okay.
00:23:57.22\00:23:58.19
We're gonna show everybody
how good this stuff looks
00:23:58.20\00:24:00.29
when we come back.
00:24:00.32\00:24:01.29
So we encourage
you to stay tuned
00:24:01.30\00:24:03.29
and we'll be back shortly.
00:24:03.32\00:24:05.46
We hope you've
enjoyed "Let's Cook"
00:24:07.26\00:24:09.09
with Jeff and Nancy Riedesel.
00:24:09.12\00:24:10.16
Now let's take
a moment to review
00:24:10.19\00:24:12.25
our joy of dehydrating recipes.
00:24:12.28\00:24:14.26
For the carrot-almond
flat bread you will need:
00:24:14.29\00:24:18.17
two cups of sprouted grains;
00:24:18.20\00:24:20.26
one cup of
shredded carrots or pulp;
00:24:20.29\00:24:23.67
one half cup of
sprouted almonds;
00:24:23.70\00:24:27.07
five large soaked dates;
00:24:27.10\00:24:30.13
one half to three
quarter cup of water, as needed;
00:24:30.17\00:24:35.07
and one quarter cup of raisins.
00:24:35.10\00:24:37.26
For the pizza flax
crackers you will need:
00:24:37.29\00:24:41.07
two cups of golden flax,
soaked in one quarter of water;
00:24:41.10\00:24:45.21
one quarter of an onion, minced;
00:24:45.24\00:24:48.19
two cloves of garlic, crushed;
00:24:48.23\00:24:51.14
one tablespoon of
minced, fresh basil;
00:24:51.18\00:24:55.08
one teaspoon of oregano;
00:24:55.11\00:24:58.04
one and one half
cup of shredded carrots;
00:24:58.08\00:25:01.31
one teaspoon of sea salt;
00:25:01.34\00:25:04.24
one half
teaspoon of lemon juice;
00:25:04.28\00:25:08.04
one half ounce of
sun-dried tomatoes, non-oil;
00:25:08.08\00:25:12.08
and three
tablespoons of caraway seeds.
00:25:12.11\00:25:15.18
For the buckwheat
veggie pizza you will need:
00:25:15.21\00:25:18.08
one and one half cups of
sprouted buckwheat grouts
00:25:18.11\00:25:21.22
or sprouted barley;
00:25:21.25\00:25:23.05
one quarter cup of olive oil;
00:25:23.09\00:25:25.18
garlic, Italian
spices and herbs;
00:25:25.21\00:25:28.19
two thirds cup of carrot pulp;
00:25:28.22\00:25:31.15
2/3 cup of soaked flax seeds;
00:25:31.19\00:25:34.05
one tablespoon of
Bragg's Liquid Aminos;
00:25:34.09\00:25:37.18
1/2 cup of sun-dried
tomatoes which is optional;
00:25:37.21\00:25:41.19
and one half to one
whole jalapeno minced.
00:25:41.22\00:25:44.19
For the golden herb
potato chips you will need:
00:25:44.22\00:25:47.03
seven large Yukon gold potatoes;
00:25:47.06\00:25:49.23
salt to taste;
00:25:49.26\00:25:51.11
garlic powder;
00:25:51.15\00:25:52.62
onion powder;
00:25:52.66\00:25:54.06
yellow flake yeast;
00:25:54.10\00:25:55.96
and cayenne
pepper which is optional.
00:25:56.00\00:25:58.58
For the apple
crisps you will need:
00:25:58.61\00:26:01.13
Fuji, Gala or Braeburn apples;
00:26:01.16\00:26:04.11
pineapple juice or lemon juice;
00:26:04.15\00:26:07.10
sucanat;
00:26:07.13\00:26:08.17
cinnamon or cardamom;
00:26:08.21\00:26:10.21
nutmeg;
00:26:10.24\00:26:11.72
allspice;
00:26:11.76\00:26:13.17
and a pinch of salt.
00:26:13.21\00:26:14.91
If you would
like more information
00:26:15.21\00:26:17.00
or if you would like
to contact Jeff and Nancy
00:26:17.03\00:26:20.09
you may write to
3ABN, Post Office Box 220,
00:26:20.12\00:26:23.14
West Frankfort, Illinois 62896.
00:26:23.17\00:26:26.01
Or call (800) 752-3226.
00:26:26.04\00:26:31.01
Now let's take a look
at our finished recipes
00:26:31.04\00:26:33.05
with Jeff and Nancy.
00:26:33.08\00:26:34.70
Hello and welcome back!
00:26:37.02\00:26:38.31
We just have such an
array of food that we've made in
00:26:38.34\00:26:42.05
our dehydrator.
00:26:42.08\00:26:43.05
Would you like to
describe it for our audience?
00:26:43.06\00:26:44.25
I would love to do that.
00:26:44.28\00:26:46.01
The first thing we made was
our carrot-almond flat bread
00:26:46.04\00:26:49.05
which as you can
see is a flat bread
00:26:49.08\00:26:51.11
but it is good for putting
some of your nut butter on it
00:26:51.14\00:26:55.12
and some sweet fruit cream.
00:26:55.15\00:26:57.22
Then we've made a
savory pizza flax crackers.
00:26:57.25\00:27:02.03
Boy, is that ever good!
00:27:02.06\00:27:03.03
It's great to take for
camping and hiking also.
00:27:03.05\00:27:05.26
Then we made some
delicious apple crisps.
00:27:05.29\00:27:10.19
And you see we have
round crisps and apple sticks.
00:27:10.23\00:27:13.36
It just depends on
how you cut them up
00:27:13.39\00:27:15.16
and put them in the dehydrator.
00:27:15.19\00:27:16.22
Sprinkle them with that say
delicious sprinkles of yours.
00:27:16.25\00:27:20.22
And, as you call it, the cuddie
gras is our live veggie pizza.
00:27:20.25\00:27:28.13
Now that, for all the
world, looks like cheese
00:27:28.16\00:27:30.27
on top of that pizza.
00:27:30.30\00:27:31.33
But I know that you've put
something different on top.
00:27:31.36\00:27:34.07
It's grated acorn squash.
00:27:34.10\00:27:36.12
Grated butter nut squash maybe.
00:27:36.15\00:27:38.27
Oh, it's that too?
00:27:38.30\00:27:39.83
It's one of them squashy things.
00:27:40.24\00:27:42.03
When you use the butter
nut squash you can make it look
00:27:42.06\00:27:44.27
like cheese.
00:27:44.30\00:27:45.27
And then we made some
delicious potato chips
00:27:45.28\00:27:49.04
and there's three
different sizes here
00:27:49.07\00:27:50.68
to show you how
you can cut them up
00:27:50.71\00:27:52.90
and different
ways of cutting them.
00:27:52.93\00:27:55.08
Put in the dehydrator.
00:27:55.11\00:27:56.08
You can see the dehydrator is a
very useful tool in our kitchen.
00:27:56.09\00:28:01.18
So, we hope you've
enjoyed this program.
00:28:01.21\00:28:03.28
And God bless you each one!
00:28:03.31\00:28:06.05