Get ready to take your raw vegan diet to the next level with these homemade pumpkin rosemary crackers. They are savory, 100% raw vegan, and entirely gluten-free. They are nutrient-dense and satisfy your craving for salty snack, whether you are cleansing or not. Unlike most flax crackers, these are not dense; rather, they are quite light and crunchy. The level of crunchiness will depend on how long you keep them in the dehydrator. The thickness of the paste you smear on the dehydrator sheets will also dictate how long you have to dehydrate them.

Fall is pumpkin season, so we love to incorporate raw pumpkin whenever we get the chance. In addition to providing a warming flavor, pumpkin offers a lot of beta-carotene, vitamin C, fiber, and other antioxidants. Two of the antioxidants in pumpkin, zeaxanthin and lutein, work to encourage healthier eyesight. If you do not have pumpkin, you can replace it with butternut squash, as it has a similar flavor, nutritional content, and texture.

Regarding the spices, this recipe calls for rosemary and thyme, which go great with the other ingredients. You can, however, use dill, basil, parsley, cilantro, or other Italian seasonings if you have those on hand. Make things easy for yourself, not more difficult. Lastly, this recipe does take some time to dehydrate (about 20 hours to be exact). Just make sure that you flip the flax mixture once about four to six hours into dehydrating to get an evenly crisp cracker.

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Nothing like a good bag of chips, right? The crunch is so amazing and you can keep reaching your hand in that bag until you reach the point of tilting the bag to funnel the crumbs into your mouth. Now, take a second to read the ingredient list on that bag of chips. You probably notice hydrogenated oils, dyes, artificial flavors, monosodium glutamate (MSG), different powders, and other things you cannot pronounce. Not only that, a bag of chips is devoid of nutrients, so you ingest empty calories, which is why you can eat an entire bag and still want more.

That’s far from the case for these dehydrated persimmon chips. Persimmons, unlike apples and pears, are not available year round. It is a highly sought after Asian fruit during the fall and winter months. Stock up and them and use them any way you can, as they exhibit a unique flavor and lots of nutrients, including vitamins A, C, E, K, & B6, fiber, potassium, copper, folate, and manganese. Persimmons also contain flavonoid compounds that help fight oxidative stress, which can contribute chronic illnesses, including cancer, Alzheimer’s disease, and diabetes.

There are two primary persimmon varieties: Fuyu and Hachiya. Fuyu persimmons are great to dehydrate, as they tend to have a sweeter flavor profile. In order to get them perfectly crispy, use a mandoline slicer on the 3/16″ blade setting. Just remember that the thicker you slice them, the longer they take to crisp up in the dehydrator. Thin slices will dehydrate at a faster rate, but expect the process to take between eight to 10 hours.

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Being on a raw vegan diet does not mean that you have to completely give up all of your favorite foods. You can still enjoy tacos, burgers, wraps, and more, so long as you make raw vegan versions. For example, use romaine leaves in place of tortillas and use walnuts and other spices to create the taco “meat.” Do you love crispy sweet potato fries with a luxurious dipping sauce? Well, now you have this recipe, which is completely raw vegan and acceptable to eat while cleansing.

Sometimes, sweet potato fries do not taste great, or they taste good but then your body doesn’t agree with them. Perhaps you feel bloated after you eat a big serving of them, especially if they come with an aioli, which is a mayonnaise-based sauce. All the deep frying and saturated fat from the mayo also cancel out any health benefits that the sweet potatoes were going to provide. These dehydrated sweet potato fries, though, retain their nutrients, even though they aren’t as crispy as traditional fries. Additionally, there is no mayonnaise in the dipping sauce!

Sweet potatoes are naturally rich in vitamin C and vitamin A. Just one cup of baked sweet potato provides 213% of the recommended daily intake (RDI) of vitamin A! Sweet potatoes may also support gut health, as they contain antioxidants and soluble fiber. Eating fiber-rich foods can help soften your stool and make it easier to eliminate. The antioxidants in sweet potatoes have demonstrated an ability to promote the growth of healthy gut bacteria, which may reduce the risk of conditions like infectious diarrhea and irritable bowel syndrome.

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Trying to eat “warmer” foods on a raw diet while maintaining raw preparation can be difficult, unless you have a dehydrator. Dehydrators help to keep living foods alive, provided you don’t exceed the 115º Fahrenheit temperature. Usually, dehydrating food can take some time, but this recipe doesn’t require as much time as it takes to make chips or dehydrated fruit. This recipe only requires four hours in the dehydrator, which is great!

These raw meatballs exhibit less of an Italian flavor profile than you would expect from a traditional meatball. Instead, the flavor is a little sweeter and more akin to Swedish meatballs, minus the overly sweet glaze that comes with them. If you prefer a more savory flavor, omit the dates in the recipe. The rest of the ingredients have notably intense and briny, cheesy, and aromatic flavors.

One thing to keep in mind is that you want to thoroughly blend the ingredients, but not so much so that it turns to a paste. Everything should stick together very well, which will help the raw meatballs stay together during the dehydration process. Lastly, these meatballs will work with myriad zoodle recipes. We find that they go great with a creamy avocado sauce (click here for recipe), but a raw marinara sauce (click here for recipe) is quite nice as well. If you are a pesto lover and can’t get enough of it, click here to make a raw vegan pesto to go with your meatballs.

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When you have a dehydrator, or an air fryer, toaster, dehydrator combo gadget, it’s hard not to experiment with different foods. For example, you can dehydrate thin strips of marinated eggplant to transform them into raw vegan bacon. You can dehydrate thin pear or apple slices and sprinkle them with cinnamon to make pear or apple chips.

In the case of this recipe, you thinly slice Brussels sprouts and place them in the dehydrator to transform them into chips. This is a great way to use Brussels sprouts, especially if you bought a two-pound bag and don’t know how to use all of them before they go bad. Thinly slicing and dehydrating the Brussels isn’t exactly exciting, especially for your taste buds. That’s why we dressed them in a blended sauce made from grade A maple syrup, cashews, coconut aminos, lemon juice, and sea salt and pepper.

The blended dressing, although not quite cheesy, takes these Brussels sprouts chips to another dimension of flavor. The dressing crisps up during the dehydration process, which can take a long time, so make sure you start the process at night or in the morning. It will most likely take about 16-20 hours, but you can check them earlier to see if they are nice and crispy.

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Crackers only come in boxes right? Wrong. While most of you are familiar with boxed crackers, they don’t always have to come out of one. You can easily make, and even improve upon, the humble cracker in a much healthier way. These rosemary coastal crackers, for example, are the perfect blend of savory, sweet, and salty. Each bite is more enjoyable than the next and we can confidently say that there’s no way you can enjoy one at a time. If you limit yourself to a single cracker, we need to contact you about your self-control because we need lessons.

Some crackers require dips, spreads, or toppings to enhance the flavor. With these crackers, you don’t need any of those flavor enhancers. All of the flavor is directly in the cracker. The dried cranberries (free of preservatives and added sugars) complement the herbaceous rosemary and nutty almonds and walnuts. Just make sure to chop up the dried cranberries before adding them to the food processor with the other ingredients. The food processor does a great job, but don’t trust it to chop up the cranberries along with all of the other ingredients.

This recipe has something that you probably don’t see too often: almond pulp. What is this strange ingredient and is it raw vegan? Almond pulp is the byproduct of almond milk. Save the pulp that results after you pour the almond milk through a fine mesh strainer, nut milk bag, or cheesecloth. You don’t have to throw that away because it is valuable! Finally, this is a time-consuming recipe because it take about 16 hours to dehydrate. Make it at night and it’ll be ready in the morning!

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Dehydrated fruit is one of the greatest snacks you can enjoy during a Dherbs cleanse. That is especially true when you dehydrate the fruit yourself. Plus, dehydrating fruit is an excellent way to avoid food waste because the snacks keep much longer than fresh varieties. Because persimmons are one of the standout fruits of fall, we wanted to give you a recipe to savor them for as long as possible.

The persimmon is a fruit that is picked in early to late fall, with occasional harvests in early winter. Depending on the variety, the color ranges from yellow to dark red-orange. The two most common types you’ll see are Hachiya and Fuyu persimmons. Both varieties exhibit near identical health benefits, as they are rich in many of the same vitamins, minerals, and antioxidants. According to research, persimmons may reduce the risk of heart disease by keeping your arteries clear. Researchers attribute this to the dietary fiber, antioxidants, and minerals, which are consistent with an anti-atherosclerotic diet.

For this recipe, we decided to use Fuyu persimmons. They are short and firm, crisp and sweet, and you can enjoy them peeled or unpeeled. In order to evenly dehydrate them, make sure to slice them with a mandoline with a 1.5 millimeter slicing blade. You can slice them by hand, but the pieces will be much more even if you use that kitchen tool. Once the persimmons finish dehydrating, store them in an airtight container and enjoy when ready.

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Portobello mushrooms, also called portabella, offer a rich flavor profile and meaty texture. For this reason, people regularly use them as meat substitutes. They are less spongy than button mushrooms and easily take on a variety of flavors. You can grill, stuff, broil, bake, or saute portobellos, but this recipe showcases how delicious they can be after dehydrating them.

Portobellos are naturally rich in riboflavin (vitamin B2), which is essential for energy production. It assists the body with breaking down carbohydrates into sugar for fuel. Portobellos are also high in selenium, a mineral that helps support healthy immune function, fertility, and cognition. It also plays a key role in maintaining thyroid hormone metabolism and DNA synthesis, in addition to protecting the body from infection and oxidative stress.

The key to making this mushroom jerky is just to let it take the time it needs in the dehydrator. It will most likely take about 10-12 hours, which is why it can be convenient to dehydrate overnight. Before you place the thinly sliced portobello in the dehydrator, make sure that all of the slices are liberally coated in the marinade. There are many seasonings and flavors that give this mushroom jerky depth of flavor, making it a tasty snack for anyone on a raw vegan diet. Try it out and let us know how you like it in the comments below.

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Dehydrating fruits or vegetables is a great way to reduce food waste. It’s not difficult and it’s a much more affordable and healthy option than buying packaged, processed snacks. Additionally, most dehydrated produce items are rich in added sugars and preservatives, a primary of which is sulfur dioxide. This helps to keep the fruit or vegetable looking vibrantly colorful, or more akin to the color of the fresh variety.

A dehydrator can seem like a burden, but it’s very easy to use, especially now that they make user-friendly compact varieties. Some dehydrators are noisy, but many are fairly quiet and don’t emit a lot of heat on the exterior. It’s a great kitchen item if you regularly purchase dried fruit, which can cost upwards of $15 per bag. You can also make chips, fruit leather, and other raw vegan creations. For these apple chips, you only need a handful of ingredients. Although it’s better to use Fuji or Gala apples, you can use an apple variety that you prefer. Galas and Fujis simply pair great with the cinnamon flavor.

During the dehydration process, it may smell like you’re baking apple pie. That signature cinnamon aroma fill the kitchen, and you may want to dive in immediately, but wait until the apples crisp up. It may take all night for this to happen, as peak crispiness can take up to 12 hours to achieve. The good news is that you’ll have crunchy apple chips that are 100% raw vegan when you wake up. Let us know how you like them in the comments below.

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Sometimes you just need to get your crunch on while adhering to the raw vegan diet. Not crunching on salads, raw vegetable sticks, or apply slices; rather, crunching on chips. You may be thinking, “How am I going to get away with eating chips on the raw vegan diet?” Well, that’s where the dehydrator enters the equation. You see, you can thinly slice different vegetables like sweet potatoes, zucchini, tomatoes, or jicama and dehydrate them until they are crispy and flavorful.

It’s easy to experience a burnout on the raw vegan diet because people don’t always think outside the box. There are many possibilities, example A being these dehydrated jicama chips, that make your time on the diet much easier. When you have dehydrated chips like these jicama chips, you can make fresh salsas and guacamole and enjoy a wonderfully tasty snack. It’s also possible to dip these chips in a raw hummus recipe (yes, that’s possible too). Even though you can enjoy these types of dips with celery, carrot, or bell pepper sticks, they taste better with chips.

Jicama is the perfect produce item to transform into raw chips. All you have to do is peel it, thinly slice it, season the slices, and dehydrate them until crispy. It’s best to use a mandoline so that all of the jicama slices are even, but you can use a knife if you have excellent knife skills. The one thing to keep in mind about these chips is that they do take a long time to dehydrate. It’s best to do it overnight so that you aren’t waiting all day. We hope you love them!

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