Chef:  Chelly
Makes: 2-4 servings
Prep time: 20 minutes
Dehydrate time: 4 hours, 105 degrees

 

Ingredients

  • 1 bunch broccoli
  • Red, orange, yellow bell peppers
  • 1 small onion, sliced
  • 1 head cauliflower
  • 5 carrots
  • 2 jalapeños, seeds removed
  • 1-2 large portabella mushrooms
  • 1/2 bunch Cilantro sprigs
  • 1 c raisins

Marinade:

  • 2 lemons juiced
  • 1/2 c liquid aminos or Nama Shoyu 
  • 1/4 c apple cider vinegar
  • 1 t fresh ground pepper
  • 1/8 t cayenne pepper
  • 2-4 T Maple Syrup, optional

Directions

  1. Cut, slice, chop or use your mandolin to make your vegetables pop with artistic design.
  2. Mix them all together. 
  3. Add marinade, then dehydrate in a glass pie dish until soft or just leave out on the counter for 4-6 hours mixing a few times or enjoy immediately.

Tips:
1. Enjoy these vegetables on a salad, on the go, with hummus or dehydrate until dry and use
to make soups by adding hot water to re-hydrate.  
2. These dried vegetables can also be used to make vegetable broth anytime, just store dried vegetables in the refrigerator.

Chelly; Faith, Hope, Love & Health, www.ihavedevinehealth.com

 

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