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Real Food Made Easy - Recipes & Products
Featured above: DeLonghi Multifry Classic Low Oil Multi Cooker
Mango Lavander Fruit Leather
2 Very Ripe Mangoes
1 Tbsp Honey (optional)
1 Tsp Minced Fresh Lavender (or substitute with fresh chopped basil)
Cut mango cheeks off and scoop out the flesh from the skin.
Add cut mango to a blender with honey and blend until very smooth.
Mix in chopped lavender to mango puree.
Thinly spread mango puree onto a piece of parchment paper (or fruit leather dehydrator trays) that is cut to fit onto your dehydrator tray.
Place the trays into your dehydrator and set to 135°F and run for 4-8 hours depending on how thick you spread the mango. Fruit leather should be dry to the touch when done. You can cut the mango leather while still on the parchment and roll into strips to store later for snacks! Keep in an airtight container to keep fresh for up to a week.
Featured above: LEM Food Dehydrator - 5 Tray
Almond Butter & Apricot Dehydrator Cookie
1 Cup Almond Butter (add 1/2 tsp Hymalaian salt if unsalted)
2 Cups Pitted Dates
1 Cup Dried Apricots
1 Cup Shredded Coconut (unsweetened)
In a food processor, add dates and apricots. Pulse to chop them up. Add in almond butter and blend until mostly smooth.
Add in coconut and pulse until the dough is dry enough to roll into balls. If it's too sticky, add more coconut and pulse, if its too dry, add in a tbsp of water at a time. Roll out small balls, about the diameter of a quarter with all of the dough
Flatten each dough ball in your hands to make 1/4" thick cookies. Place cookies on a piece of parchment paper (or dehydrator sheets) that is cut to fit onto your dehydrator tray.
Place the trays into your dehydrator and set to 155°F and run for 8-12 hours.
Featured above: Nesco American Harvest Dehydrator - SnackMaster and Jerky Maker
Italian Cauliflower Popcorn
1 Head of Cauliflower
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1/4 Tsp Red Pepper Flakes
1 Tbls Nutritional Yeast
1/2 Tsp Himalayan Salt
Cut cauliflower into bite-sized florets.
Toss cauliflower with olive oil, oregano, basil, red pepper flakes, yeast, and salt.
Place on dehydrator tray and dehydrate at 155°F for 8-10 hours until crispy.
1 Cup Avocado Oil
1 Large Egg
1 Tsp Lemon Juice
1/2 Tsp Dijon Mustard
1 Clove Fresh Garlic, minced
1/4 Tsp Himalayan Salt (to taste)
Add all ingredients into blending cup or larger mason jar.
Place your immersion blender into the bottom of the jar and blend at maximum speed until the mayonnaise starts to form.
While the immersion blender is still running, slowly raise the shaft to the top of the mixture and back down to incorporate the rest of the oil. This should take 1-2 minutes to complete.
Featured above: KitchenAid 2-Speed Immersion Blender
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.