EASY GUIDE TO SIMPLE DEHYDRATED FRUIT

Here is an easy and simple step-by-step guide to dehydrating some of the most commonly found fruit in your Bio Chef Dehydrator. Follow these steps for all other types of fruit and even veggies! To prevent any browning (for appearance purposes only) simply squeeze a small amount of lemon juice or kiwi fruit juice over the top and that should ensure the are bright and colorful (good for fussy children). 

We have decided to go with ol' favourites - Banana, Pineapple, Strawberries and Apples!

Bananas

The easiest way to slice the banana is working from one end to the other and slicing into approx. 3mm thick slices (think like a $2 coin).

Then, simply lay out onto the Bio Chef Trays, try and ensure none are over lapping.

Pineapple

 And now for Mr.Pineapple... Take his top off (seriously...), and remove the outer skin. Slice into 5mm pieces and feel free to keep the core in (does not add a bad texture, just a bit chewy in the center). 

 Strawberries

Take the top leafy part off the strawberry, and then continue to slice the strawberries into 3mm slices. They will dehydrate down to quite a small amount, so do a big bunch at once!

 Simply place onto your Bio Chef Trays, and once again try to ensure there is no overlapping.

Apples 

You will need to remove the core from the apple, we have used a normal kitchen apple corer to do this. We leave the skin on our apples for chewiness, but feel free to remove the skin if you wish.
 

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Place the trays into your Bio Chef and lock trays into place. 

 Settings: We turned our Bio Chef to 50 C, and we set it for 10 hours, which was perfect!

MEXICANAAAA...

Mexican food seems to be unfortunately stereotyped as greasy, meaty and cheesy cuisine, laden with all the bad things!

At the heart of authentic Mexican Food is bright colours, fresh crisp veggies and powerful flavours such a jalapenos and lime. It's time we took a step back and begun to cook Mexican food the way it was intended - FRESH & HEALTHY! With a powerfully rich culture it is time to embrace the unique flavours of MEXICO! And why can't it be fresh and healthy...?



RAW GUACAMOLE

Ingredients:

2 avocados
Pinch of salt & pepper
1 tomato

Place all ingredients into your Bio Chef Blender and pulse for 30 seconds for chunky texture.

RAW AVOCADO & CORN SALAD

2 firm large ripe avocados, halved, stones removed, peeled, finely chopped
1 x 410g can corn kernels, drained
3 shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh coriander
2 tbs fresh lemon juice

Combine all ingredients in bowl and mix well to serve.

CHIHUAHUA RICE

1 1/2 cups long-grain white rice
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons finely chopped pickled jalapeno chillies
1 brown onion, finely chopped
1 carrot, finely chopped
1 yellow capsicum, finely chopped
200g green beans, cut into 3cm lengths
400g can lentils, drained, rinsed
1/4 cup finely chopped fresh flat-leaf parsley leaves

1. Cook rice following packet directions. Cool. Stir with a fork to separate grains.
2. Meanwhile, heat oil in a frying pan over medium heat. Add garlic, chillies, onion, carrot and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
3. Add beans and lentils. Cook for 3 to 5 minutes or until beans are tender and lentils heated through. Stir in parsley. Season with salt and pepper
4. Add vegetable mixture to rice. Stir gently to combine. Serve.