Quick dryness check: Put your dehydrated vegetables in a mason jar, put a lid on and wait for a day.There should be no condensation on the underside of the lid. It’s also the new normal, according to Seth Godin (whose post I borrowed the Dr. It seems weird begets weird, though, because in the two years my family has been vegan, bit by bit we’ve gone a little nuts-o in our other habits — many of which have nothing to do with veganism. Our 7-Day Kickstart Plan is unique in that it focuses on the highest quality whole foods (including the 7 foods worth eating every day), to make sure you get everything you need on a plant-based diet.And so — since my brain is fried from book writing and moving and NYC-Vegetarian-Food Fest-ing — I figured I’d write a fun post today about the kinky things we do since going vegan. It’s great — lots of counter space, one less big, ugly box in the kitchen, and food that feels better for us (whether it actually is or not, I’m not sure). The combination not only makes the best coffee I’ve ever had; it’s also convenient enough to bring on a plane. It used to be that I could give someone a taste of my morning smoothie, and be met with a surprised, “Hey, this is pretty good! Now our smoothies start with a base of pumpkin seeds (lots of iron), chia seeds, flax seeds, and hemp/rice/pea protein powder, and that’s before the greens get involved. Sort of looks like a bowl of dirt that we put on our food. So then I just started wearing trail shoes around, since they’re grey and look better than Danny Tanner white sneaks. We don’t do the hardcore stuff like making crackers and breads and fancy raw food — honestly, we got it so we could dehydrate fruit for our son to snack on. So far, we’ve done several batches of apples and bananas, but we’re still learning. PS — Victoria Arnstein, wife of Michael (the Fruitarian), stopped by our table at the NYC Vegetarian Food Festival last weekend and told me that in her Vermont 100K win and Michael’s 100-miler win, they ate nothing but dates! It’s fun and it brings us closer to our food, even if it takes a little more time. Buy everything else Amy’s, Annie’s, Bob’s (Red Mill), Tom’s, Bragg, and Bronner’s. I’ve been living by my friend Courtney’s Project 333, pushing closer and closer over time toward owning only 100 personal items. Not because we have any sort of gluten intolerance or even a sensitivity, but because it’s fun to try new stuff. For now, I’m satisfied drinking it, something I didn’t start doing until I got to Asheville, where it’s made locally (like so much else). As for buying spouted things, we usually stick to Ezekiel Bread, most often for almond butter or hummus (but never both! even kale and tofu, which seem so ordinary now, are foods that not too long ago I considered hippie food. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. Occasionally, links on this site pointing to other products are affiliate links, meaning No Meat Athlete LLC earns commissions on sales referred through those particular links.While most call for a dehydrator, there are other options such as oven or air drying.Use these foods to build a food storage inventory that allows you to build the basics of meals that don’t need to be cooked.If you want to be extra sure, you can buy a hygrometer that fits on top of a mason jar like a lid, the Hygrolid.
In this course you'll learn how to quickly and easily dehydrate your own traditional foods for long-term storage, summer-fresh flavors, good health and freedom from energy dependence whether you’re on the camping trail or in your own kitchen…
This post covers basic instructions for vegetable dehydrating to help you dry vegetables safely at home.
Note: If using solar or air drying, drying times will likely be longer than those specified below.
If you see condensation, put them back in the dehydrator.
You might also want to cut any thicker chunks into smaller pieces.
Being weird, I’ve found, is not just fun; it’s addictive. I thought I could never give up my microwave, but it turns out it was a lot like going vegan — I used it less and less over time as it became less appealing, and eventually it was just a matter of making the decision to go all the way. After reading Tim Ferriss’ late last year, I got a hand-crank burr grinder and an Aeropress, and it’s the only way I’ve made coffee since. It’s got a pinkish hue, and we keep it in pinch bowl. I bought a pair of faux-leather shoes from a discount shoe store (they sell them because they’re cheap, not because they’re vegan-friendly), but I hated them. They’re small and packed with quick-digesting carbohydrate (just like energy gels), only they’re whole foods and completely natural. Get fresh ones instead of dried; they taste way better and they’re kind of like gummies. From nut butter to dried beans to pizza dough (with some buckwheat flour, also weird enough that I wouldn’t serve it to guests), we’ve gone down a road of making an increasing amount of food from whole ingredients instead of buying it in packages. Tofu and avocado make for deliciously creamy cupcake icing and mousse, and black beans, of course, work amazingly well in brownies. But when we moved last year (more on that in a bit), we got rid of so much stuff, and we haven’t gone back. It’d be really weird if we kombucha and had our own SCOBY, like my buddy Jeff Sanders does, but we’re not there yet. But we do it, usually with beans and lentils, because it takes even less effort than cooking them and makes them into something more vegetable than bean. To us, and you, I’m guessing, they’re familiar — tempeh, quinoa, hemp seeds, spelt, tamari, miso … And the best part of it all is that to many of you, so much of this will seem completely normal … Discuss this information with your own physician or healthcare provider to determine what is right for you.