A food dehydrator is an appliance that every homemaker should have in her kitchen.

They are easy to use, making it effortless to prepare tasty and nutritious snacks for your entire family that will last.

As a homemaker saving money is a must. How much food goes to waste when you forget about it in your refrigerator or cabinet? By removing the water from fresh food, you can ensure that it lasts as long as possible. The most popular use for dehydrators is making biltong, but that’s just the tip of the iceberg. You can use a dehydrator to prepare fruit leather, fruit chips, crackers, cookies, dried herbs, and even arts and crafts projects. It’s the quick and easy way to prepare raw foods without losing any of their crucial nutrients.

  • Fishy Crackers
    Ingredients: 2 tins cat tuna1 Tbsp. parsley1 cup flour½ cup corn flour½ cup water1 Tbsp. coconut oil Directions: Mix the ingredients together until it has a dough like consistency. Roll out the dough and shape as desired with a thickness of 6mm. Place the pieces on your dehydrator and dehydrate at 60-65ºC for 6-8 hours or until completely dry. Store in an airtight container
  • Roasted Tomato Dip
    Dehydration Time: 5 to 7 hoursServes 2 to 4 Ingredients: 1 small red onion1/4 cup white onion1 clove garlic2 cups cherry tomatoes1 tablespoon olive oilsalt, to tasteblack pepper, to taste1/4 teaspoon cayenne pepper1/2 teaspoon dried mild chili1 teaspoon fresh coriander1 tablespoon lime juice1/2 teaspoon lime zest (optional)1 cup cooked beans Directions: At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking… Read more
  • Minestrone
    Courtesy of A Fork in the Trail Dehydration Time: 7–10 hours Serves 4 to 6 Ingredients: 1 tablespoon olive oil1 onion, chopped2 medium carrots, chopped1 potato, peeled and cubed1 celery stalk, chopped2 tablespoons celery leaves, chopped2 garlic cloves, minced2 cups canned tomatoes (with juice)1 tablespoon parsley1 sprig fresh rosemary30 grams Parmesan cheese rind450 grams Swiss chard, stemmed and chopped3 cups low-sodium beef or vegetable stock2 cups tinned beansSalt and pepper to tasteParmesan cheese (optional) Directions: At Home: Add the onions,… Read more
  • Tuna Bagel with Black Bean and Corn Salsa
    Tuna Bagel with Black Bean and Corn Salsa courtesy of A Fork in the Trail Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap. Ingredients: ½ cup frozen corn, thawed 1 tablespoon lime juice ½ cup salsa ¼ cup canned black beans, drained and rinsed 1 can tuna 2 multigrain bagels Directions: At Home: Mix corn, lime juice, salsa, and black beans together. Spread the… Read more
  • Sunny Garlic Hummus
    courtesy of A Fork in the Trail Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges. Ingredients: 1 can chickpeas – rinsed and drained¼ cup orange juice½ teaspoon lime juice2 cloves garlic1 heaping teaspoon orange zest2 tablespoons tahiniPinch pink Himalayan salt¼ teaspoon cracked black pepper Directions: At Home: Combine and blend all the ingredients using a food processor or blender until you have a thick paste. Spread… Read more
  • Mediterranean Garbanzo Bean Salad
    courtesy of A Fork in the Trail Dehydration Time: 8–12 hours Makes 2 servings Ingredients: 1 ½ tablespoons olive oil or vegetable oil¼ cup shallots, finely chopped¼ teaspoon crushed red chilies (optional)1 teaspoon orange zest2 tablespoons fresh orange juiceSegments of 1 large orange1 teaspoon lemon juice2 cups canned chickpeas (garbanzo beans), drained and rinsed½ cup green olives, pitted and chopped½ teaspoon mixed spices1 teaspoon black pepper, freshly groundA pinch of kosher salt Directions: At HomeHeat the oil in a frying… Read more
  • Citrus Lentil Salad
    courtesy of A Fork in the Trail Dehydration Time: 5 to 7 hoursServes 2 Ingredients: Salad Mixture1 cup of canned green lentils – rinsed and well drained1 small carrot – coarsely grated2 cloves garlic – minced3 tablespoons celery leaves – chopped⅓ cup roasted red pepper – chopped in 1/4 inch pieces⅛ cup fresh chives or scallions – chopped⅛ cup fresh parsley – chopped¼ teaspoon dried thyme1 tablespoon lemon zestsalt and pepper – to taste3 tablespoons of crumbled feta cheese Dressing⅓… Read more
  • Garlic & Herb Crouton
    Ingredients 2 cups fresh almond pulp2 small zucchini (baby marrow) thinly sliced1 cup ground flaxseed2 tablespoons extra virgin olive oil2 teaspoons mixed herbs2 teaspoons crushed garlic½ teaspoon salt Directions Combine all the ingredients in a large bowl and mix well, using your hands, to make a soft dough. Place the dough on a dehydrator solid sheet and roll it out until it is about 1 cm thick. Cut the dough into cubes and move to your dehydrator mesh sheets. Dehydrate… Read more
  • Greek Pizza
    Base Ingredients: ½ cup sunflower seeds1 large stalk celery½ cup pumpkin seed1 cup red or white onions thinly sliced1 cup water½ cup ground flax seeds1 apple peeled and cored2 tablespoons olive oil1 clove minced garlic1 tablespoon tamari½ teaspoon salt Directions: Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Spread onto a dehydrator solid sheet and dehydrate for 12 hours. Remove from the dehydrator and place on the tray and dehydrate for… Read more
  • Healthy Buckwheat Sandwich
    Ingredients: ½ cup olive oil1½ cups sun-dried tomatoes3 cups sprouted buckwheat1 cup flaxseed meal3½ cups peeled zucchini roughly chopped2 cups apple cored and roughly chopped3 tablespoons fresh lemon juice2 avocados1 large onion½ cup minced fresh parsley Directions: Pulse the olive oil, sun dried tomatoes, sprouted buckwheat, zucchini, apple, lemon juice, avocados, onion and herbs in your food processor until thoroughly mixedTransfer to a large bowl and mix with the flax meal by hand. When mixed, process the whole batter in… Read more