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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