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.


Once in a while, I feel like snacking. It doesn’t happen often anymore, but when it does I go right for the nuts. Whether it’s pecans, almonds or cashews, I prepare them myself. Meaning I buy raw nuts and soak and dry them myself. Food processing plants expose nuts to high heat and usually not soaked properly. Nuts contain enzyme inhibitors which make them hard to digest and eat in large quantities.

The nutrients are readily available and the nuts are easier to digest if soaked overnight in sea salted water and then dried slowly in a warm oven or dehydrator. The salt neutralize the enzyme inhibitors.

Nuts can be crucial to a persons diet. Rich in copper, iron, magnesium, phosphorus, potassium and zinc and many B vitamins. When prepared properly, you can use all of those nutrients in your body.


2 cups raw almonds
2 teaspoons sea salt
Filtered water

Mix together and leave in a warm place overnight. Your nuts should start to sprout. That’s how you know they are ready. Strain and spread in a single layer on a sheet pan. Place in a warm place (no more than 150 degrees) for 12-24 hours, stirring occasionally until dry.
Store in an airtight container.