*Dehydrated Heirloom Tomatoes*
I have recieved many questions regarding a food dehydrator and what the benefits are from using one. First for anyone looking to go into more of a rawfood life style I would absolutely recommend purchasing a food dehydrator. The food dehydrator retains almost all the nutritional content of the food you dehydrate. Unlike an oven it warms food and removes the moisture but does not destroy the enzymes or essential vitamins and minerals. Anything heated over between 112-118 degrees is no longer considered raw. Cooking foods with extreme temperatures 250-350 degrees kills the living enzymes and literally destroys the vitamins(all the good stuff basically).
*Dehydrated Heirloom Tomatoes*
Ingredients (all organic):
3-4 Organic Heirloom tomatoes
Fresh Basil
Fresh Tarragon
Fresh or Dried Dill
2 Garlic Cloves (minced or grated)
1/2 tsp of garlic powder
1/2 tsp of himalayan pink seasalt
1/2 tsp of black pepper
Optional: Red pepper flakes
1-2 tbs of EVOO (extra virgin olive oil)
1-2 tbs organic balsamic vingrette
Directions:
1. Slice your heirloom tomatoes into pieces creating almost a boat shape ( I remove the inside of tomatoe, the seeds etc and eat so that I can place the ingredients inside)
2. After your tomatoe has a open area grate your garlic + add garlic to each one
3. Next add your basil+ tarragon+ dill + seasonings on each one
4. Pour a tiny amount of EVOO on each tomatoe + add your balsamic vinegrette
5. Place inside food dehydrator + drizzle extra balsalmic vinegrette+ allow to dehydrate 10-12 hours (I allowed mine to dehydrate over night)
6. Take out the next morning and enjoy for lunch. They are bite sized yum yum’s! Ha 😉
Ps. I use a brand called Presto Food Dehydrator. You can find now on amazon for sale now around 40$.Not a bad deal 🙂
Hugs & Happy Heirloom Tomatoe Eating
LaShana Nicole
