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you can try. How successful it is depends on what type of oven you have.If it has a fan then put it on, if it doesn’t, get one and blow it into the open oven, it needs air to help it dry instead of going mouldy.
You will also have a problem with temperature. The best idea would be eat what you can raw, use your 20% on foods you need cooked like breads and crackers. If you are near a Whole Foods, they have a small section where you could get raw cookies etc..If you go to “search” in the “forum section” you will find more posts about using ovens.
uh,oh Beany, what did you mean when you said “use your 20% on foods you need cooked” . .? Is 80% a good percentage to stay a when you are new to raw?
I will also try to read more about this and thank-you :)
I use my oven all the time to dry out peppers and such…..that said, I own a dehydrator too…the oven is much faster though.
I personally prefer a dehydrator, though I don’t have one but do want to get one. Dehydrating preserves alot of the nutrition because it is such a slow process that would be comparable to drying something in a hot Mediterranean sun (which is what they used to do in the old days was dry foods by the sun). I am dubious as to how much nutrition you are loosing through low heat oven baking of foods you want dehydrated…. Personally I am just going to save some money until I can buy a dehydrator and in the meantime buy my dehydrated goods from the health food store….