ReCIPes
DirECtionS
* To quickly defrost cranberries, place the bag
in dehydrator at 125˚F for 30–40 minutes.
To make orange segments, peel and section oranges,
removing the seeds and membranes, then chop.
(each segment should be cut into about 4 pieces.)
Directions: Put the defrosted, drained cranberries,
celery, onions, ginger root, coconut sugar, and psyllium
powder in a food processor and pulse until coarsely
chopped. Transfer the mixture to a medium-size bowl
and add the chopped orange segments and walnuts.
stir thoroughly. Put the mixture in a shallow glass dish
and place it in dehydrator for 2-3 hours at 115˚F
degrees. Transfer to a glass quart jar and refrigerate
for a day or longer prior to serving. store in a sealed
glass jar in the refrigerator for up to 2 weeks.
Makes: 1 quart (serves 8)
Cranberry Orange Relish
inGrEDiEntS
2 cups frozen cranberries
defrosted* and drained
1 cup diced celery
¼ cup chopped sweet onions
2 tablespoons grated ginger root
¾ cup coconut palm sugar
1 tablespoons psyllium powder
2 cups orange segments, chopped
1 cup chopped sweet and salty
Walnuts
DirECtionS
Reconstitute pumpkin in warm water. Mix all
ingredients together and beat well. Pour into
five greased dessert loaf pans. Bake at 350°F for
minutes until done.
timE
Dry pumpkin at 125°F for 7-11 hours or until
leathery in an Excalibur® dehydrator.
Pumpkin Dessert Bread
inGrEDiEntS
3 1/2 cups flour
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
3 cups sugar
4 beaten eggs
1 cup oil
1 cup dried pumpkin
2/3 cup cold water
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