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If you leave them too long to dry, they will shrink and become crispy. If this happens, they will work great as a colorful sprinkle to add to soup and salads.

SEASONED NUTS

Marinated and dehydrated nuts are nice to keep on hand, to add an extra layer of crunch and flavor to any dish, savory or sweet. Use them to top salads, ice cream sundaes, and crepes.

Just marinate the nuts and spread on dehydrator trays. Dehydrate and enjoy.

TAMARI ALMONDS

MAKES 2 CUPS

These almonds make a great topping for Asian-inspired noodle dishes, such as Pad Thai with Kelp Noodles (page 227) and Sesame Noodles (page 228).

¼ cup Nama Shoyu or Bragg

Liquid Aminos

1 tablespoon onion powder

½ teaspoon sea salt

2 cups almonds

Place Nama Shoyu, onion powder, and salt in a mixing bowl and mix well. Add the almonds and mix to coat well.

Spread the almonds on a lined 14-inch-square Excalibur Dehydrator tray, and dehydrate for 2 to 3 hours at 104°F, or until dried.

STICKY MAPLE-PEPPER PECANS

MAKES 2 CUPS

This recipe calls on maple syrup for its flavor. Maple syrup is not raw, though, so if you’re concerned, use agave instead.

¼ cup maple or agave syrup

1 teaspoon sea salt

½ teaspoon cayenne

2 cups pecan halves

Place the syrup, salt, and cayenne in a mixing bowl and mix well. Add the pecans and mix to coat well.

Spread the pecans on a lined 14-inch-square Excalibur Dehydrator tray and dehydrate for 2 to 4 hours at 104°F, until dried.

GINGER CANDIED WALNUTS

MAKES 2 CUPS

Sweet walnuts candied with agave syrup, flavored with a hint of fresh ginger. These nuts spruce up both savory and sweet dishes.

¼ cup agave syrup

1 teaspoon sea salt

1 tablespoon grated fresh ginger, or 1 teaspoon ground

2 cups walnut halves

Place the syrup, salt, and ginger in a mixing bowl and mix well. Add the pecans and mix to coat well.

Spread the pecans on a lined 14-inch-square Excalibur Dehydrator tray, and dehydrate for 2 to 4 hours at 104°F, until dried.

PICKLED VEGETABLES

Raw sauerkraut, kimchi, and pickles are examples of live-culture probiotic foods that contain lactobacilli, a beneficial bacteria that improves our digestion and overall health. Pickled vegetables are a good source of fiber and such essential nutrients as iron, vitamins K and C and are a great way to preserve cabbage and other vegetables.

Live-culture foods help restore beneficial bacteria we’ve damaged by taking antibiotics, which kill both good and harmful bacteria in our body. Damage caused to our flora by poor diet, stress, and pharmaceuticals can lead to life-threatening diseases.

Probiotics support healthy elimination of waste from our body. When elimination is poor, toxic waste sits in our intestines and is reabsorbed into our body. A healthy gut contributes to our overall well-being.

Enjoy the pickled vegetables in this chapter as an accompaniment to most savory dishes, cooked or raw. They’ll improve digestion so you can absorb more nutrients from the food you eat, plus you’ll feel more energized.

SAUERKRAUT

Sauerkraut is an easy pickled vegetable to make. All you need to do is slice your cabbage, place it in a saltwater brine, then leave it to ferment.

Cabbage ferments quickly at room temperature and is ready to eat in 2 to 3 weeks. When temperatures are cooler, fermentation takes longer, but the sauerkraut will be crunchier and have more flavor. Once it’s ready to eat, store your kraut in the refrigerator to keep it from spoiling. If it turns dark brown, it’s gone bad.

Here is a basic recipe:

BASIC GREEN CABBAGE SAUERKRAUT

MAKES ABOUT 6 CUPS

PICKLING TIME: 2 WEEKS

Cabbage is softened in saltwater, then left at room temperature to ferment and pickle. Using a mandoline slicer will make it easier to shred your cabbage.

1 tablespoon sea salt

1 cup filtered water

1½ pounds green cabbage (about 1 medium head), cored and grated into

⅛-inch strips.

Place the salt and water in a large