Dehydrating vegetables and then turning them into a powder is probably one of the best ways to reduce wasting food while keeping the full nutritional content and flavour of the food.

It also gives food a natural taste that is not enhanced by any additives, colourants or preservatives.

Powders from dried fruit and vegetables can also be used as a natural source of vitamins.

Where can I use my powders?

  • Soups
  • Salads
  • Savory and sweet muffins
  • Omelets
  • Casseroles
  • Baby Purees
  • Stews

How to make powders:

  • Cut your vegetables or greens into thin slices.
  • Place them on the dehydrator and set the temperature to between 35 – 40 degrees celsius.
  • Dehydrate for 8-10 hours or overnight. Vegetables should crumble easily in your hand once. dried, if not then dehydrate for 2-3 more hours.

 

 

 

 

 

 

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