While we’re decreasing our overall fat intake and consumption of dehydrated foods… here’s another recipe for a fatty dehydrated meal we enjoy from time to time ;-). It’s actually not AS awfully fatty as it could be; the recipe contains no oils, instead the fats are mostly derived from an avocado and 1 1/3 c of soaked almonds. Also, you could skip the dehydration, and the wursts (or Wuerste, if you happen to be German) will still be delicious, but even healthier.
1 1/3 c soaked almonds
3 little (or one big) carrot, cut into big chunks
Blend together in a high speed blender until homogenous.
Then add to a bowl with
1/2 fennel, finely diced
1 leaves of napa/Chinese cabbage, finely diced
1 little onion, or 1/2 regular onion, finely diced
1/4 tsp chilli
1 Tbs caraway seeds
celtic sea salt to taste
Mix together by hand and form sausages.
Lay onto a mesh dehydrator tray and dehydrate at F145 for 2 hours, or until desired consistency is obtained (remember to turn dehydrator down to F110 after the first 2 hours though). Serve with raw sauerkraut on a romaine/cos lettuce leaf and enjoy!
I’ve adapted the recipe from one in Gabriel Cousens’ Rainbow Green Life Food Cuisine book, and I add different veggies depending on season and availability. For example, you could use finely chopped celery, parsley, sage, broccoli, cauliflower or whatnot to take the place of the veggies and seasoning in this version of the recipe.