So I dehydrate microgreens, so before you think I kill off enzymes and great nutrients (which I do not) let me tell you a few of the reasons why I dehydrate. I am aware that some of the reasons I dehydrate are not specific to microgreens but I need to let you known why in general before I get real specific.
To clarify
A food dehydrator is a small kitchen appliance that is used to dry or dehydrate, your food. Utilizing a built-in fan and low amounts of heat, this small appliance uses a light flow of hot air to reduce the overall amount of water found in fruits, veggies, meats, and other foods. Once the water is removed, the food won’t spoil as quickly as it normally would, and is also impervious to many kinds of bacteria that would otherwise grow.
Additionally, food that has been properly dehydrated will continue to retain the vast majority of its original nutritional value. Once you cook your food, you start to lose the overall nutrition potential, which is why many people tout a raw food diet as being one of the healthiest for you. A food dehydrator allows you to retain all of those nutrients and vitamins within your food but makes it more convenient for you to store and carry around with you. That is basically why my number one is…
1. Lightweight and portable
Dehydrated foods are easy to pack and carry around because drying removes the heavy water content. Though the amount varies from food to food, I suppose that’s why trail mix is the way it is, easy to pack and carry for hikes and such, and a lot of nutrients inside. Speaking of
2. Preserves nutrition
If you use a low enough temperature when drying, the foods’ naturally present nutrition remains. Specifically, vitamins and enzymes. This is not the case with high-heat canning or higher-heat dehydrating. This was something I learned years ago because I used to be a yellow broccoli person ( if you know what I am referring then have faith I no longer have that issue. ) As broccoli sits in the crisper drawer as it goes bad it turns mushy and yellow. Not much left to eat nutritionally at that point. So I dehydrate microgreens because they are so nutrient-dense you’d be a fool not to preserve those nutrients.
3. Stores at room temperature
Dehydrated foods (stored in air-tight or vacuum-sealed containers) keep well at room temperature for at least a year. No cellar, freezer, or refrigerator required. Gotta love that. I use my dehydrated micro to make salts and other very yummy treats.
4. Preserves the harvest
Vegetables, fruits, herbs, eggs, dairy, meats, you name it… save them beyond their season through drying. Then eat them year-round! We have always dehydrated items, but once Covid-19 hit and I had hundreds of dollars in crops growing that I wouldn’t be able to deliver to our chefs
5. Delicious!
You can dry all kinds of foods and food groups — veggies, fruits, herbs, broth, meats, beans, grains, nuts/seeds, dairy, and eggs! Most people agree they’re delicious (especially dried fruits, of course ). Though not everyone will care for everything dried, I think we all can agree that kids love munching on zucchini or apple “chips” or fruit leather! I love it when I am at the market and kids try the salts and they love them, it’s in that moment that a parent can buy salt and know that their child is getting nutrition makes the whole process worth it to me.
So if you want to learn about the specific process I use to dehydrate my microgreens or if you want access to the secret recipes follow the link. Use code blog to receive a discount on either the PDF or on the salts or dehydrated microgreens powder.
