Don’t toast, roast or cook…Dehydrate.

I love my new dehydrator!!! Fruit, veggies, crackers, yogurt, nuts, seeds, and so much more waiting to be created in the Excalibur Food Dehydrator.

I made kale chips the other day and they are bright green, crunchy and garlicky. Most kale chips you buy have been toasted or baked to make them dry and brittle and also lacking in color. I dehydrated them at a low temp…115 to be exact…to keep the enzymes intact and to prevent the loss of nutrients during “cooking”. Every alive food has enzymes to help in digestion. Every food also has a temperature at which the enzymes will deactivate. It will most always be between 118 and 148 degrees F.

Foods have been naturally preserved using a dehydrating method for thousands of years. The Weston A Price Foundation recommends soaking then dehydrating most nuts, grains, seeds and legumes.

Why I stopped using a microwave oven


Unfortunately, the microwave achieved instant popularity without much prior research to study the effects of eating microwaved food. In consequence, one large experiment involving an unwitting populace is now in progress. The small amount of research done on the effects of eating microwaved food has shown that the microwave may have unfavorable effects on fats and proteins, making them more difficult to assimilate. More recent studies carried out in Switzerland revealed that the microwave caused changes in vitamin content and availability. Eating microwaved food results in abnormal blood profiles, similar to those that occur in early stages of cancer. An especially dangerous practice is using the microwave for heating baby’s bottle. Altered amino acids in microwaved milk can be toxic to the liver and nervous system, especially for infants. We recommend that you resist using the microwave at all costs. -Nourishing Traditions, Sally Fallon and Mary G Enig, Ph.D

I prefer to heat my food on a gas stove using stainless steel cookware. Aluminum will “leak” into the food which research has showed to be linked to Alzheimer’s disease. Cast iron skillets and stoneware are musts in every kitchen. Using these items on the stove or in the oven to reheat food, I found to be the most efficient and safe for me and my family.

Another piece of equipment that is fairly new is the pressure cooker. Foods are cooked far too quickly at temperatures above boiling point. Traditional recipes always call for long, slow cooking. There has not been any research done on the long term dangers of the pressure cooker.

One of the best ways to start eating healthier is to stop using “convenient” kitchen appliances. Start reheating on the stove top or in the oven. Get rid of hazardous coatings on pans and use stainless steel, stone or cast iron. My most recent kitchen gadgets include a grain mill for fresh, rancid free flour for baking; a handheld blender for making creamed soups right in the pot and the next will be a yogurt maker or dehydrator.

If there is a question in my mind as to whether an item is safe to use I ask “How much will this item denature my food?” I want that answer to be zero.