The Benefits of Dehydrating Foods
By Brooke Brimm
Dehydrating food is an ancient preservation method that removes moisture from fruits, vegetables, herbs, and more. This process inhibits bacterial growth, extending shelf life and maintaining nutritional value. But beyond preservation, dehydrating opens up endless possibilities in the kitchen, especially when embracing a raw foods lifestyle.
What Happens When You Dehydrate Food?
When food is dehydrated, water content is drawn out through low, controlled heat and airflow. This concentrates flavors, changes textures, and preserves enzymes and nutrients better than high-heat cooking methods. The result? Foods that stay fresh for weeks or months, taste vibrant, and remain raw if dried below about 118°F.
Raw vs. Cooked Food: What’s the Difference?
Raw foods are those that haven’t been heated above approximately 118°F (48°C). This preserves natural enzymes and many nutrients that can degrade with heat. Cooked foods surpass this temperature threshold, undergoing chemical changes that affect texture, flavor, and nutrient composition. Dehydrating at low temperatures maintains the raw integrity of foods, making it perfect for those following raw food diets.
Dehydrator Attachments and Extras
Many dehydrators come with basic racks and trays to hold food during the drying process. Some models include fruit roll sheets—flexible, non-stick liners perfect for making homemade fruit leathers. Additional attachments can be purchased separately, such as jerky racks for drying thin strips of marinated fruits or vegetables, stacking trays for increasing drying capacity, and timer units for hands-off convenience.
Making Fruit Roll-Ups in a Dehydrator
Fruit roll-ups are a delicious, healthy treat easily made at home. Puree fresh or frozen fruits and spread the mixture evenly on a fruit leather sheet or parchment paper on the trays. Dry at the recommended temperature and time until pliable and no longer sticky. After drying, roll them up for a nutritious, portable snack with no added sugars or preservatives.
Zero Waste with Dehydration
One of the greatest benefits of dehydrating is its contribution to zero waste living. Nearly any fruit or vegetable can be dried to extend its usefulness. Even odds and ends like vegetable pulp leftover from juicing don’t need to go to waste.
Dehydrated Veggie Chips and Pizza Crust from Pulp
After juicing, that fiber-packed pulp can be transformed into delicious dehydrated veggie chips. Season the pulp with your favorite herbs and spices, spread it thinly on trays, and dry until crisp. You can also blend pulp with seeds and spices to create a raw pizza crust base. Dehydrate until firm yet pliable, then add raw toppings and enjoy a creative, nutrient-rich meal.
Creativity and Longevity in the Raw Food Kitchen
Dehydrating food inspires creativity, allowing raw food enthusiasts to enjoy a variety of textures and flavors beyond fresh fruits and veggies. It helps keep raw fasts interesting and sustainable by providing snacks, meal components, and preserved ingredients. Plus, it promotes a zero waste kitchen by utilizing the entire produce and minimizing food spoilage.
Incorporating dehydration into your kitchen routine isn’t just about preservation—it’s a gateway to a more diverse, exciting, and sustainable plant-based lifestyle. Embrace this technique to expand your raw food repertoire and reduce waste in delicious ways!delicious ways!
