Dehydration food is one of the oldest methods of preserving food. This method keeps a food alive and maintains its nutritional value. The temperature range of 35-45C is ideal for dehydrating food while retaining the nutrient profile of the fruit in a raw state. This low temperature will dehydrate foods slowly. The food will retain all the vitamins that would be lost cooking in a traditional way. It’s best to place thinly sliced or small pieces at this temperature.

Place in a blender in this order:

½ cup chopped carrots, zucchini or onion

1 ½ tablespoon olive oil

2 tablespoon of nut butter, could be almond or cashew 3 cups soaked, rinsed and drained buckwheat groats

Blend the ingredients until it’s blended completely. Put the mixture onto a dehydrator sheet and, using a spatula, spread it to the desired thickness. Dehydrate at 45C degrees until the top is firm, about four hours, flip it and dehydrate for another 12 hours.

– Patricia Chirino Cabrera