recipe5.webp

Dried Soup Mix for Camping

Take all those vegetables you are drying in the Nature's TurnPrep and create this wonderful dried soup mix! It is perfect for camping trips and can be stored easily. Simply add water, bring to a boil and enjoy!!

Ingredients


  • 1 cup dehydrated sliced potatoes

  • 1/4 cup dehydrated sliced onions

  • 1/2 cup dehydrated sliced green onions

  • 1/2 cup dehydrated sliced tomatoes

  • 1/2 cup dehydrated sliced summer squash

  • 1/2 cup dehydrated sliced carrots

  • 1/2 cup dehydrated sliced zucchini

  • 1/2 cup dehydrated shredded cabbage

  • 1/4 cup dehydrated vegetable stock

Steps to Make It


  1. Layer the dehydrated ingredients in a 1-quart canning jar in order: potatoes, onions, green onions, tomatoes, summer squash, carrots, zucchini, cabbage, vegetable stock. The jar should be filled to the top, and it's okay to push the ingredients down in order to fit them all. Alternatively, you can package the dried soup mix in zip-lock plastic storage bags or vacuum-sealed bags. In this case, you won't be able to layer the mixture.

  2. Label the jar with the date and contents. Store in a cool, dry place, away from direct sunlight.

  3. To make the soup, combine the soup mix with 16 cups (4 quarts) of water in a large pot, bring to a boil, reduce the heat to low, and simmer until the vegetables are tender and the soup thickened, about 3 hours. Or combine the soup mix and water in a slow cooker and cook on low for 6 hours.

Add desired seasonings to make your soup mix unique!


Storage

The dry soup mix should keep for six months if stored at 60 F, or three months if stored at 80 F, according to the National Center for Home Food Preservation guidelines. Discard the mix if you see any mold or you detect off-odors when you open the jar or bag.

When drying vegetables, they should end up crisp so they contain only about 10 percent moisture. If you are using a recent batch of dried vegetables, ensure they are completely cooled before adding them to the jar.

After cooking the soup, refrigerate any uneaten portion. It should keep in the refrigerator for two to three days. You can also freeze any leftovers in individual portions to reheat and enjoy.

recipe6.webp

Apricot Coconut Cookies

We found this great recipe at Health, Home and Happiness while looking at their diet foods. These Apricot Coconut Dehydrated Cookies are GAPS friendly and a very yummy treat to make in the Nature's TurnPrep! 

Recipe Credit: http://healthhomeandhappiness.com/apricot-coconut-dehydrator-cookies-gaps-friendly.html

INGREDIENTS


1 cup peanut butter or other nut butter

2 cup pitted dates

1 cup dried apricots if you have dried them yourself and they are very crispy, re-hydrate 3/4 cup with 1/4 cup warm water first

1 cup coconut shredded

1/2 teaspoon sea salt only if your nut butter was unsalted

up to 1/4 cup water


INSTRUCTIONS


In a food processor pulse dried fruit.  Add in peanut butter, sea salt, and puree.  Add coconut and pulse until the dough is dry enough to roll into balls, you may not need the full cup or you may need a bit more. If it gets too dry, add in some water, a tablespoon at a time.  

With your fingers, pull out walnut-sized pieces of dough, roll into balls, and flatten with your palms to 1/4 inch thick.  Place on dehydrator sheet (you can add parchment paper to help the cookies from sticking) close together but not touching.

Dry on 150° for about 6 hours.

ntp 15.webp

Sweet Bell Peppers

These sweet bell peppers are perfect to add to dishes while cooking and can even be re-hydrated!

Prepare the Sweet Peppers for Dehydrating

Bell peppers are one of the easiest fruits to preserve by dehydrating. There is no need to blanch them beforehand.


  1. Thoroughly wash and de-seed each pepper.

  2. Cut the peppers in half and then into strips.

  3. Cut the strips into 1/2 inch pieces or larger.

  4. Lay the pieces in a single layer on dehydrator trays, it’s okay if they touch. Be sure not to stack them on each other. 

  5. Process them at 125-135° until crisp. This will take 12-24 hours, depending on the humidity in your kitchen.

It is surprising how much the pieces shrink during the dehydrating process. Anything smaller than half an inch may fall through the dehydrator trays once they are dry.

After Dehydrating

They should be stored in a container with a tight fitting lid or sealed in a FoodSaver bag with the air removed.

Dehydrated sweet peppers will last for one year in the pantry.

They can be re-hydrated by dropping them directly into whatever you are cooking. You may need to add a bit more water to the process.

One thing you can do is add them to morning scrambled eggs by placing them into a skillet with enough water to dampen them. Turn the heat on high and cook until the water evaporates. Add your eggs and cook as usual. 

ntp 16.webp

Eggplant Jerky

Eggplant jerky is a great healthy alternative to beef jerky. Try it out today in your Nature's TurnPrep!

Ingredients:

3 medium eggplant

3 tablespoons filtered water

4 tablespoons liquid amino acids (or soy sauce)

1 teaspoon red chili flakes


Directions:


  1. Wash and pat dry eggplants.

  2. With a sharp knife remove the ends of the eggplants.

  3. Carefully slice lengthwise along the eggplants, cutting into ⅛ - ¼ inch thick slices. You can also use a mandolin slicer for this step if you have one.

  4. Mix the water, amino acids and red chili flakes together and brush over both side of the eggplant slices.

  5. Place the eggplant slices into a covered dish and let marinate in the fridge for 2 hours.

  6. Lay out on parchment paper or spray the trays with non-stick before placing the eggplant on the dehydrator trays.

  7. Dehydrate at 115 degrees Fahrenheit for 5 hours, remove the parchment paper, dehydrate for another 5 hours, until tough but still slightly soft.

ntp 17.webp

Sun-Dried Tomatoes

Sun-dried tomatoes are perfect for any meal from pasta, wraps, breads, and so much more. Get your amazing homemade Sun-dried tomatoes with the Nature's TurnPrep today.

Ingredients:
Firm Tomatoes
Seasoning if desired (Basil or Oregano is recommended) 
Directions:
1. Wash and slice the tomatoes, make sure to slice them thin, about a 1/4". This will help them dry faster.
2. Place the tomatoes on the trays of the Nature's TurnPrep and add seasoning if desired. 
3. Dehydrate the tomatoes between 140-150 for 6-8 hours. Remember that if the slices are thicker, they will take longer to dry.
4. After the tomatoes are dried, store them in an air-tight container. You can also store them in the freezer or fridge to make them last longer.

ntp 18.webp

5 Easy Dog Treat Recipes

Just like humans, dogs can eat fruits and vegetables, and they make for the perfect dehydrated treats! Strawberries, bananas, squash, carrots and unseasoned meat are all safe treats that your dogs can eat.

Start by cutting these 5 treats into thin slices. 

Next, place the slices on the Nature's TrunPrep trays. Start with the meat first, given that it will take longer to cook. Remember not to add any spices or seasonings to any of the treats. 

Place the dehydrator on 158 degrees and allow each treat to cook for the time provided: (Remember that these times all depend on the thickness of the slices, thicker slices will take longer to dry)


  • Strawberries: 8-10 hours

  • Bananas: 6-10 hours

  • Squash: 6-8 hours

  • Carrots: 6-10 hours

  • Meat: 8-10 hours

**The USDA states that in order to kill off bacteria, meat must hit a temperature from 160-165 degrees. To prevent sickness, please flash heat your meat before drying. **

Contact
ntp 19.webp

Buffalo Cauliflower Popcorn

Are you a fan of spicy foods? Well then, you are going to love this recipe! This is a great spicy snack that is perfect for movies or Sunday night football games. The best part, it's healthier for you then normal popcorn! Try it today in your Nature's TurnPrep!

Are you a fan of spicy foods? Well then, you are going to love this recipe! This is a great spicy snack that is perfect for movies or Sunday night football games. The best part, it's healthier for you then normal popcorn! Try it today in your Nature's TurnPrep!

 INGREDIENTS


  • 2 heads of cauliflower

  • Spicy Buffalo Sauce

  • ¾ -1 cup dates

  • ½ cup filtered water

  • ¼ cup sun-dried tomatoes

  • 2 - 3 tablespoons nutritional yeast

  • 2 tablespoons raw tahini

  • 1 tablespoon apple cider vinegar

  • 1-2 teaspoon cayenne pepper

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • ½ teaspoon turmeric


DIRECTIONS


  1. Chop your cauliflower into tiny pieces, cutting the florets as small as possible to get the crunchiest and most flavorful popcorn!

  2. Place all ingredients for spicy buffalo sauce in a high speed blender (I use our EuroBlender) and blend until mixture reaches a thick uniform consistency.

  3. Pour or spoon your spicy buffalo sauce into a large mixing bowl and set aside.

  4. Toss the florets into your spicy buffalo mixture and stir until every piece is well covered with the sauce.

  5. Place your spicy buffalo cauliflower florets onto the Nature's TurnPrep trays.

  6. Optional: Sprinkle a little sea salt or favorite herbs over top of your cauliflower.

  7. Dehydrate at 115 F for 12 - 24 hours, until desired crunchiness. The longer you dehydrate the crunchier your cauliflower will get.

  8. Once finished enjoy! Store in an air tight container.

recipe6.webp

Apricot Coconut Dehydrated Cookies

We found this great recipe at Health, Home and Happiness while looking at their diet foods. These Apricot Coconut Dehydrated Cookies are GAPS friendly and a very yummy treat to make in the Nature's TurnPrep! 

Recipe Credit: http://healthhomeandhappiness.com/apricot-coconut-dehydrator-cookies-gaps-friendly.html

INGREDIENTS


1 cup peanut butter or other nut butter

2 cup pitted dates

1 cup dried apricots if you have dried them yourself and they are very crispy, re-hydrate 3/4 cup with 1/4 cup warm water first

1 cup coconut shredded

1/2 teaspoon sea salt only if your nut butter was unsalted

up to 1/4 cup water


INSTRUCTIONS


In a food processor pulse dried fruit.  Add in peanut butter, sea salt, and puree.  Add coconut and pulse until the dough is dry enough to roll into balls, you may not need the full cup or you may need a bit more. If it gets too dry, add in some water, a tablespoon at a time.  

With your fingers, pull out walnut-sized pieces of dough, roll into balls, and flatten with your palms to 1/4 inch thick.  Place on dehydrator sheet (you can add parchment paper to help the cookies from sticking) close together but not touching.

Dry on 150° for about 6 hours.

Contact

FREE SHIPPING ON ANY ORDER OVER $75