Combine kale, bell peppers, carrots and 3/4 cup peanuts in a large bowl.
Place remaining ingredients in Oster(R) Versa(R) Performance Blender; add remaining peanuts. Blend on HIGH for 1-1/2 to 2 minutes or until combined. (Do not grind peanuts completely.)
Pour desired amount of dressing over kale mixture and toss to coat.
Serve salad immediately or refrigerate, covered, up to 1 day before serving.
Place almonds and water in Oster(R) Versa(R) Performance Blender.
Blend on HIGH for 1 minute.
Strain mixture through a fine-mesh sieve lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.
If desired, return strained milk to blender and add honey and salt; PULSE on HIGH 2-3 times to combine.
Transfer to a covered container; refrigerate until cold. Use within 3 days.
Combine all ingredients, in the order listed, in a 237 ml (1 cup) Oster Mini Blend Jar (model #4888-3). Tip: when adding the oil to the mixture, pour some of the oil into the tablespoon measuring spoon so that when the ketchup is measured, it will stick less to the measuring spoon.
Blend the ingredients on high speed for 30 seconds.
until tomatoes are dry.
DEHYDRATOR (approximately 8 hours):
Place
Puree all ingredients and pour onto solid fruit roll dehydrator sheets.
Place on dehydrator trays and dry at 135\u00b0 F for 4 to 8 hours, or until leathery. (Or to keep them \"raw\", heat no higher than 110\u00b0 F.).
Remove from sheets while still warm.
Cool and store in a dark, dry, cool place or in the freezer.
he drying trays in the dehydrator. Twice during the drying process
n screened trays for your dehydrator. If you don't have
ruit leather sheet of your dehydrator (the one without holes) with
Cut venison into 1/2 x 1/4 x 3-inch slivers.
Mix smoke and soy sauce in bowl.
Add deer meat and soak in refrigerator over night 8-12 hours.
Drain excess liquid in the morning.
Separate slivers and lay on dehydrator trays.
Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle.
Store in air tight containers or zip lock bags.
Keep in cool and dry place.
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick.
(Meat will cut easier if partially frozen.)
Take all your fixins' and mix'em up.
Pour'em over the turkey slices.
Make sure all your turkey gets a fair amount on it.
Place turkey on trays in single layer in dehydrator and dry overnight.
When the rooster crows, your turkey will be jerky.
Puree, spread on dehydrator sheet, and dehydrate for several hours.
Puree, spread on dehydrator sheet, and dehydrate several hours.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Marinate in sauce above for 10 minutes.
Lay out separately in dehydrator and leave until fully dried, approximately 12 to 14 hours.
Drain and rinse cashews.
Place all ingredients into food processor and process until smooth.
Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
to 10 hours in dehydrator.
In a soup kettle
Cut up the celery into fairly small pieces. Put it in the dehydrator until very dry.
Place it in a blender or mini food processor until powdery.
Put it in your salt shaker and get rid of the salt!
Put first 6 ingredients in to blender, let soak for 20 mins or until dates soften.
Blend until smooth. Add more water as needed by the tablespoons.
add cacao nib, cacao powder, green drink powder supplement and hemp hearts, blend until smooth.
Spread mixture evenly over parafex sheets, sprinkle with sesame seeds.
Dry according to dehydrator directions. I like to turn my bars over as soon as I can peel it off parafex easily.
Keep refridgerated.