Nice and unexpected food to dry out
Once you go into the rhythm of dehydration, it is difficult not to experiment. I have tried to dry everything, from beet vegetables to remaining cooked rice, and it is always a small adventure to see how it ends. These off-the-beeted-path foods are not only practical, but many of them make excellent snacks, trail food or pantry nits.
Fruit leather
Without a doubt, one of my favorite things to make. Autumn olive fruit leather is a staple in my house. It is sharp, a bit sweet and absolutely delicious. I like how these modest small BES-Vaak is overlooked and converted as invasive into something nutritious and plank stable. You can also learn from apple sauce, pears, strawberries, peaches or just about every fruit combination that you like. A touch of honey and lemon juice is a long way in improving the taste and preservation of the color.
Zucchini chips
When the summer pumpkin starts to stack up, courgettes are an easy go-t. Thin cut and sprinkled with a little salt or herbs, they crispy crispy in the dehydrator. They are the perfect alternative to chips and a great way to sneak extra vegetables in a snack.
Cooked beans and grains
I started to experiment more with cooked legumes such as lentils and black bean-they hand over and store for fast, enclosed soups or trail meals. Even rice and quinoa can be cooked later, dried and ready with a little hot water. It is a great way to make plank-stable meals in a one-Jar.
Mushrooms
Foraged or native mushrooms dry out great and hold for a long time. Once dried, I keep them in pots and rehydrate them if I want to make mushroom risotto, broth or a wild rice mix. They hold their Umami taste so well.
Ginger root
Ginger has become a staple in both my kitchen and pharmacist. I usually buy fresh, locally grown ginger from my cooperative when it is in the season, and I like to cut it thinly and dry it all year round for use. Once dried, it stores beautifully and it can be added to tea blends, stimulated in broths or are ground in powder for bins and herbs remedies. I especially like to add a piece of dried ginger to my tea with cold weather it brings a warming, earth energy that feels like a hug in a mug.
Yogurt drops or fruit puree drops (for children or trail snacks)
If you feel creative, try baking piple spoons or thick smoothie purée and dry them in small melt-in-your-mouth dots. They are fun for children (or the child in all of us) and are perfect to put in a walking bag.
Meat and jerky
Although I do not often dry out meat myself, it is a great option for those who want to store a plank-stable protein source-especially for hiking, emergency palatity or a more self-reliant pantry. Homemade Jerky is one of the most popular ways to do this. It is easy to season to your taste, whether you prefer smoky, spicy or sweet. If you include meat in your dehydrating routine, make sure you follow the food safety guidelines carefully – most meat must be pre -cooked or heated in a safe internal temperature before or after drying.
Turkey, beef, deer or even salmon can be made jerky. It is lightweight, nutrients closed and makes an excellent travel snack or fast protein boost during busy days.