Food Preservation Workshop

First I want to thank Squamish CAN for supporting this event,  it feels GOOD to use government funds to offer a valuable experience for the community – for FREE

This workshop on Tuesday was on DEHYDRATION. I wasn’t sure if people expected to be learning how to dehydrate grapes and apples but I think they were pretty excited to leave feeling like making gourmet raw food can be easy AND tasty! We made Corn Tortilla Wraps (filled with cashew sour cream, peppers, avocados and chipotle salsa), Crackers (with fermented cashew cheese), Fruit Leather (rolled with almond butter and honey), and Macaroons to wrap it up!

I loved how everyone engaged and asked many questions, it felt more like a conversation where people really got to connect with each other and the food. I strongly encourage these types of events to allow communities to grow together, share ideas and support each other.

My lovely assistant Elise.

I want to thank Carolyn Morris and Krystle TenBrink for organizing everything and inviting me to be a part of it. Here’s the upcoming events:
-Waterbath Canning with Carolyn Morris – October 9th from 6pm to 9pm
-Pressure Canning with Krystle TenBrink – October 16th from 6pm to 9pm

Find all recipes below:



4-5 Apples (skin included)
1 Tablespoon Honey
1 Teaspoon Cinnamon

Blend all ingredients in a high-speed blender until smooth.

Spread about 1/8 inch onto a tray lined with a teflex sheet and dehydrate for 6 to 8 hours.



2 ½ Cups Walnuts, soaked 1 hr. or more
2 ½ Cups Zucchinis, chopped
½ Cup Ground Golden Flax Seeds
¼ Cup Hemp Seeds
2 Teaspoons Salt

Grind walnut in a food processor until they are in very small uniform pieces (couscous looking) – transfer to bowl.

Grind zucchini in food processor until they are in very small uniform pieces – add to bowl.

Add ground flax, hemp and salt to the bowl and mix well. Add enough water to make a spreadable dough ( 1/2 to 1 cup).
Spread between 2 trays lined with teflex sheets. Dehydrate for 6 hours, flip and dehydrate for 4 or until crisp.
Cut in to crackers, flat bread or desired sizes.



4 Cups Yellow or Red Bell Peppers, chopped
3 Cups Fresh or Frozen Corn
1 Cup Zucchinis, peeled and chopped
1 ½ Tablespoon Nutritional Yeast
1 Tablespoon Squeezed Lemon Juice
½ Teaspoon Salt
1 Ripe Avocado, chopped
3 Tablespoons Psyllium Powder or Ground Flaxseeds

Combine the bell peppers, corn, zucchini, nutritional yeast, lemon juice, and salt in a high-speed blender and process until smooth. Add the avocado and process until well combined. With the blender running, add the psyllium powder and process for a few seconds longer, until well blended.

Using ½ cup of the mixture for each tortilla, use a small metal spatula or flat rubber spatula to quickly form 4 flat disks on a trays lined with teflex sheets. Continue in this fashion until all the mixture is used.

Dehydrate at 115 F for 4 hours, or until the tortilla can be easily removed from the non-stick sheet.

Turn the tortilla over onto mesh dehydrator trays. Dehydrate for 3-4 hours longer, or until the tortillas are dry but still flexible.



3 Cups Shredded Coconut
1 ½ Cup Cacao Powder
½ Teaspoon Salt
1 Cup Maple Syrup
1/3 Cup Coconut Butter, melted
1 Tablespoon Vanilla Extract

In a large bowl, combine all the ingredients and stir well to combine.

Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto teflex sheets. Dehydrate at 115 F for 12 to 24 hours, or until crisp on the outside and nice and chewy on the inside.

For Blonde Macaroons: Replace the cocoa powder in the recipe above with an equal amount of fine almond flour.




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