SUMMARY: Openers Thanksgiving Day are actually all day long in our home. Friends and family stop in knowing a culinary taste dream awaits them. Incredibly though, my openers are simple with many made way ahead of time and pulled from the freezer a day or two ahead. That is the only way to go because, well… it is too much fun celebrating with my guests then being creative in the kitchen! Here’s my roundup! You will find the recipe links below, or if the recipes have not yet posted, I printed the instructions below. The Holiday Board on my Pinterest has these plus even more greats if you want other variety! Hoping you enjoy My Healing Diet Holiday Appetizers Roundup! Happy holidays!
Category Archives: Recipes: Dehydrator
It’s EASY to Soak and Dehydrate Nuts
WHY YOU WANT TO SOAK AND DEHYDRATE NUTS:
Soaking and dehydrating nuts is EASY and it makes them more digestible since anti-nutrients are neutralized and enzyme inhibitors are eliminated. If you are like many of my clients, you have no clue what the significance is of what I just said. So another way of saying this is, unless you soak nuts, you will block mineral uptake, and this totally defeats the purpose of trying to eat nuts for nutrient density.
A surprising plus of proper nut preparation is that the process takes out the bitterness in taste making nuts taste incredibly sweet and delicious, which is what they are supposed to taste like. I’d soak and dehydrate nuts solely for this culinary taste improvement truth be told. Clients do too after they sample them. I am always amazed to see what the filtered water looks like after a soak. Someday I’ll do a lab analysis, and we’ll learn what actually is in that yuck. One thing I do know, nuts blow up in size by the end of the soaking period leaving no doubt that they have absorbed the salt soaking medium:
How-To Dehydrate Apples & Preserve the Enzymes, EASY
SUMMARY: Learn Why and HOW to dehydrate apples and preserve the enzymes! Spoiler alert: Properly dehydrating apples at a low temperature preserves maximum nutritional density and natural live enzymes since you can use organic apples picked seasonally and locally at their peak of ripeness, and the internal temperature of the fruit stays below 118F which maintains active enzymes! The total dehydration time for this recipe is about 12 hours!
How to Dehydrate Apples to Preserve Live Enzymes
My directions incorporate the Excalibur-9-Tray-Digital-Controller-Dehydrator-76970-User-Manual.pdf, Raw and Living Food Guidelines, Excalibur Dehydration Guide. This manual explains that nutritional value AND enzymes are preserved if the INTERNAL temperature of the fruit is kept UNDER 118°F/48°C:
Recipe: CLA Grassfed SCD Yogurt Benefits, CYTOKINE STUDIES
SUMMARY: SCD yogurt is lactose-free due to its processing. It can be grassfed if you choose to make it using grassfed milk. You can also use a milk from A2 casein cows to make the casein less inflammatory. Some use a milk alternative such as goat, coconut, or almond milk. Last, there is growing concerns about the MAP suriviving dairy processing. [Grant et al 2017] is study that published Dec, 2017 that raises growing concerns about MAP and the safety of dairy products. To ensure 100% kill of MAP, heat the milk to 194F (90C) for 60 seconds according to the author of the study. The classic SCD yogurt recipe required heating to 180F with a two minute hold. I’ve revised the recipe to require heating to 194F for two minutes to ensure MAP and other bacteria are killed. Below the recipe find details for: MAP implications for SCD yogurt processing temperature, What is the probiotic load of SCD yogurt, what probiotics can be in the starter and Lets talk about milk options, can I reuse my SCD yogurt as starter for another batch, and RECENT STUDIES FINDING PROBIOTIC YOGURT BENEFITS AND IT’S ANTI-INFLAMMATORY IMMUNE MODULATING PROPERTIES! It is no wonder that SCD yogurt is the foundation of the healing diets: SCD/GAPS and some PALEO camps, if tolerated.