Hey – I am sure you could’ve guessed that this blog would probably be about zucchini’s!  You are right – it is and it is a reflection of the way producing your own food creates abundance and famine (well depends how you plan it – and being the novice I am at both gardening and raw food cooking – I am learning that doing a little research and planning is probably quite wise – but I am a kind of jump in and see kinda girl – I like to experience the abundance and famine of home gardening 🙂  )

So today – I will be sharing a little on dehydrating your vegetables to keep for later…. Because I need to and can’t let all these great zucchini’s go to waste….  Can I just say that in a few weeks time this will be the same story with the tomatoes… I have so many tomato plants and they are bound to go crazy in a few weeks – just like the zucchini’s…  eeeekkkk!

OK – back to zucchini storage… aka dehydrate for later…

Ingredients:

As many zucchini’s as you can slice and fit on your dehydrator racks

Sea Salt (I prefer Himalayan Rock salt – but you already know that)

shhh…  I am going to pepper at least one tray – just for me – with lots of cayenne pepper – I know the kids won’t eat it – but I will)

Method:

Place sliced zucchini on dehydrator trays

Sprinkle with sea salt

Dehydrate for 12 hours until crunchy

Store in an air tight container

Munch on as required!

Ally x….

PS.. So tired of zucchini… in the past few days I have eaten Zucchini Ravioli, Zucchini Soup, Zucchini Pasta, and tonight a vegan stuffed rice zucchini! (not raw)

Update on the Zucchini Chips…

Well as it turned out – I only needed to dehydrate for about 3 hours!  I had sliced the Zucchini Chips way too thin – they actually are more like Zucchini Paper rather than Zucchini Chips.  I have popped them in a zip lock bag and reckon I will use them as toppings and garnishes on just about everything I cook!  They taste great – just a little thin!