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17.16.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
VEGETABLE JUICE DRINK
1
⁄
4
cup dried tomatoes
2 tablespoons dried carrots
2 tablespoons dried celery
1 tablespoon dried onion
1
⁄
4
teaspoon dried parsley
2 cups hot water
1
⁄
8
teaspoon salt (optiona)
Use only very dry, brittle vegetables. Mix dried vegetables and grind until
Powdery. Add 2 cups hot water and allow to rehydrate for 15-25 seconds.
Add remaining
1
⁄
2
cup water and blend until liquified. Add salt and
blend for an additional 5 seconds.
Pour into tall glass and refrigerate if desired cold.
FRUIT TEA
1 to 1-
1
⁄
2
cups dried mixed fruits
2-3 cups water
sugar or honey
Pour water into saucepan and allow to boil 5 minutes. Remove from
stovetop and add fruits. Stir and cover. Simmer over low heat for
about 15 minutes.
Remove from stovetop and allow to sit for about 5 minutes. Uncover
and strain through cloth colander. Add sugar or honey to taste.
Tea can be covered and refrigerated if desire cold.
Variation:
Herbal Tea
Instead of dried fruits, use dried herbs that are classified as safe; some
herbs may be toxic. Be sure you become familiar with the herbs you
use for making teas.
HERB SALAD
3 cups romaine lettuce, cut into bite-size pieces
3 cups fresh spinach, cut into bite-size pieces
1 cup watercress, minced
1
⁄
2
cup shredded carrots
1
⁄
2
cup oil
1
⁄
4
cup vinegar
1
⁄
2
tablespoon salt
1
⁄
2
tablespoon black pepper
1
⁄
4
tablespoon dried parsley
1
⁄
4
tablespoon dried garlic
1
⁄
4
tablespoon dried celery leaves
1
⁄
4
tablespoon dried lemon balm leaves
1
⁄
2
tablespoon dried chives
Toss together lettuce, spinach and watercress. Place dried herbs in
blender and mix until powdery.
To make dressing, pour vinegar into bottle-type container suitable for
mixing salad dressings and add herbs, salt and pepper. Cover and
shake. Slowly, add oil and shake again. Immediately sprinkle over
salad greens and blend together.
Garnish with shredded carrots on top.
PIÑA COLADA/COTTAGE CHEESE DESSERT
2 cups cottage cheese
3 tablespoons dried pineapple
3 tablespoons dried coconut
1 teaspoon sugar
Place cottage cheese in a small bowl. Grind pineapple and coconut;
then add to cottage cheese and gently mix together with a spoon
until well blended.
POWDER-COATED FRUIT-NUT MIX
1
⁄
4
cup dried grapes (or sun-dried raisins)
1
⁄
4
cup dried prunes, pitted
1
⁄
4
cup dried papaya
1
⁄
4
cup dried coconut (flakes, shredded)
1
⁄
4
cup dried peaches (or apricots)
1
⁄
8
cup sunflower seeds
1
⁄
8
cup toasted cashew nuts
1
⁄
8
cup toasted almonds
1 cup powdered sugar
Mix all fruits and nuts in a bowl. Add powdered sugar and mix to coat.