Dehydrating class for yummies

Spinach Bread w/Kala Jeera. See more random pics of my dehydrating adventures, below.

By popular demand…. a “dehydrating class for yummies” by Joni Sare.

Bound water or active water?

High temp or low temp?

Fats and oils or no fats and oils?

Chewy or crispy?

I’ll cover all this and more, on:

Saturday, March 24th, we’ll meet 1:30 to 5:30pm.

Sunday, March 25th, we’ll meet 3:30 to 5:30pm.

This 2-day class is for those who really really really want to take their dehydrating skills to the next level… the beginner and the professional raw chef.

Pre-payment is required.

Half-hour phone call

Everyone who signs up for this 2-day class must have a half-hour phone conversation with me –at least 4 days prior to class time is best– so that I know your experience level with dehydrating. It’s also important to me to know your questions, what you want to learn from this class. Once you sign up we’ll work out a date/time to have our tele call.

What we’ll make

Chips, crackers, wraps and bread. We’ll use blenders (the VitaMix or the Blendtec –your choice), or bring your own. We’ll use food processors and other gadgets.

Agenda for each day

We’ll make all the food on Saturday, it’ll be here in the D over night.

On Sunday, we’ll have lots of fun while taste testing our food, you’ll fill your containers, I’ll share more info.

Four dehydrators

I have 4 dehydrators, 9 trays each, for 4 people (one person will use one each). Those who sign up first will get first dibs on them.

If you have your own dehydrator you have a decision to make — to bring it here and leave it overnight — or — to take your dough/batter and put it on your trays when you get home. I encourage you to bring your food back with you the following day for a show and tell, for Q and A.

Fyi — spill-proof sheets, or parchment paper, is a must for the food that we’ll make.

Avoiding any foods?

Be sure to let me know if you are avoiding any foods and together we will come up with substitutions.

Price includes:

  • Private half-hour telephone call –at least 4 days before class.
  • All food costs.
  • I’ll do the shopping.
  • Recipes and handouts.
  • 24-hour use of my dehydrators, for first 4 people who sign up.
  • 4-hour class on Saturday, March 24.
  • 2-hour class on Sunday, March 25.
  • Conference call a month later, date to be announced.


Pre-payment is required.

Click here to pay through PayPay (no need to have a PayPal account):


FYI — This class is posted on the South Bay Raw MeetUp group, here’s the link:

Raw class: Dehydrating for Yummies, March 24 and 25

Saturday, Mar 24, 2012, 1:30 PM

Location details are available to members only.

9 Raw Food Enthusiasts Went

By popular demand….a “dehydrating class for yummies” by Joni Sare….Bound water or active water?High temp or low temp?Fats and oils or no fats and oils?Chewy or crispy?I’ll cover all this and more, on:Saturday, March 24th, we’ll meet 1:30 to 5:30pm.Sunday, March 25th, we’ll meet 3:30 to 5:30pm.This 2-day class is for those who really re…

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Here are random pics of my dehydrating adventures:

Tomato wraps, tip: once you flip the wraps over, let them dry until the top is no longer wet — then place a screen on top to keep the edges from rolling up.

Tomato wraps, idea: to use a shelf riser to form tacos

Pizza deconstructed: tomato wrap (crust), olive pesto filling, salad topping w/onion chips


Kale chips, eye candy


Kale chips, can’t eat just one

Kale chips, I like a chip with a thick-batter …. vs a thin crispy chip.

Kale chips, lots and lots and lots, I eat’m like popcorn.

Got kale?

I love bread. I make some crispy like toast, others are like the “Mestemacher’s” dense breads.

“Dish art,” drying the sheets and trays

More “dish art”