Ann Wigmore - Dehydration Lab and Other Recipes

Ann Wigmore's Dehydration Lab and Other Recipes

DEHYDRATION LAB

Bagel or Pizza Crust

• 2 cups pulp from almonds
• 1 cup flax flour (that has been soaked dehydrated and ground)
• 2 cups zucchini or yellow squash
• 1 cup green onions or celery
• 1/2 cup tomatoes

1. Put in a bowl – Mix.
2. Blend – 2 cups zucchini or yellow squash, 1 cup green onions or celery, ½ cup tomatoes.
3. Pour over dry ingredients – mix with hands.
4. Make into bagel shapes.
5. Dehydrate.

Donuts
Same as above recipe.

Note: instead of veggies add green apples, raisins.
Note: can put zucchini because it takes the flavor of anything.



Rice

1. Sprout quinoa with veggies.

Tabouli

1. Sprouted buckwheat, lemon, tomatoes, massaged with avocado. 

Dehydrated Celery or Leek Powder

1. Dehydrate the celery or leek then blend to make a powder.

Sunflower Seed Dressing 
*(a bit bland)

• sunflower seeds (dehydrated)
• water 
• sundried tomatoes (natural)
• basil
• leek powder
• lemon juice
• cilantro
• oregano

1. Blend dehydrated sunflower seeds with water.
2. Add: natural and sundried tomatoes, basil, leek powder, lemon juice, cilantro, oregano. (Don't have to blend the herbs.)

Sprouted Quinoa

1. Soak quinoa overnight.
2. Place in sprout bag and rinse for 2 days, 3-4 times a day.

Simple Flax Crackers

• ½ C flax, soaked and rinsed
• 1 TB lime juice
• 1 tsp leek powder
• 1 tsp celery salt
• ½ C water
• tomatoes, chopped
• green onions, chopped
• cilantro, chopped

1. Blend flax with 1 cup water.
2. Add 2 TB lime. Blend.
3. Take out, pour into bowl, add herbs.
4. Put in cracker shape onto dehydrator.
5. Pour onto teflex sheets and dehydrate at 110 for 36 to 48 hours.

Flax Crackers

1. Soak flax overnight, rinse.
2. Blend with water.
3. Add veggies, make into cracker – dehydrate (Can add zucchini tomato, onion, leek and celery powder.)

Nut/ Seed Pate

• 1 C pumpkin seeds, soaked, sprouted * dehydrated
• 1 C buckwheat greens
• 2 sprigs purslane
• ½ C celery
• ½ C fresh tomatoes
• 1.2 C dehydrated tomatoes (soak in water to rehydrate before using)
• ¼ C green onions
• 10 basil leaves
• fresh oregano leaves
• a few rosemary leaves
• juice of ½ lemon

1. Blend.
2. If you don’t have a dehydrator, cut amount of tomatoes and still eat.

Note: can also make into burger shape.



Parmesan Cheese

• 2 C soaked pumpkin seeds (dehydrate whole pumpkin seeds without shell overnight at 115 for 8 hours)
• 2 tbs leek powder
• 2 tbs celery powder

Spaghetti with Marinara Sauce

1. Use spiralizer to spiral zucchini- cut into smaller pieces.
2. Can use peeler to make strips.
3. Can use a green papaya for noodles.

Sauce:

• 2 cups fresh tomatoes
• 2 cups dehydrated tomatoes or sundried – soaked.
• add half cup chopped carrots

1. Put carrots in bottom of blender, add tomatoes, blend. 
2. Don’t add herbs to blender. Add chopped oregano leaf and chopped basil.

Pesto

• Soaked almonds (1 cup) - peel them
• 1 cup almonds, 1 cup water to make almond cream - blend well into good cream
• 2 big handfuls of basil
• 1 handful of baby spinach
• can use a little garlic but may be too strong

1. Blend – add leek or celery powder.

Tabouli Salad

• ½ cup buckwheat, sprouted
• 1 cup parsley, finely chopped
• ¼ cup cucumber seeded and finely chopped
• 1/8 cup red pepper, finely diced
• 1/8 cup yellow pepper, finely diced
• 1 TB lemon juice
• 1 TBS celery powder or dulse
• 1 cup carrot juice

1. Combine first 7 ingredients in a mixing bowl and marinate for 1 hour. 
2. Add the carrot juice. 
3. Toss the salad and marinate for an additional ½ hour.

Marinara Sauce

• 2 cups roma tomatoes or another kind, chopped
• 2 cups dehydrated tomatoes
• ¼ cup basil diced
• ¼ cup diced pepper optional

1. Soak the dehydrated tomatoes, drain and blend with the fresh tomatoes and red pepper. 
2. Transfer to a serving bowl and mix with basil. Yields 3 cups.

Tabouli

• ½ cup sprouted buckwheat
• 1 cup Italian parsley, finely chopped
• ¼ cup cucumber, finely chopped
• 1/8 red pepper, finely diced (optional)
• 1 TB lemon juice
• 1 TB celery powder
• 1 cup carrot juice

Energy Soup ! (using vitamix)

• 16 cups sunflower greens (sprouts)
• 4 cups buckwheat greens
• 1 cup zucchini
• 1 cup carrots
• 2 cups avocado
• 1.5 cups dulse
• ¼ cup lentil sprouts
• 1 cup rejuvelac
• ½ cup purslane
• 3-4 leaves of kale

1. Add carrots and zucchini to blender.
2. Add lentil sprouts.
3. Add 1 cup rejuvelac.
4. Add 4 cups sunflower greens.
5. Blend - keep adding another 4 cups of greens. Add 4 cups buckwheat greens.

Nori Roll -*Shiny outside, put everything on half of the nori sheet
Place in order:

• avocado slices
• sliced carrots
• zucchini sticks
• alfalfa sprouts
• sunflower greens
• avocado
• splash of lemon
• can add ginger
• roll slowly
• can add shredded beets