My short series on the raw burger is on hold for a couple days - I lent my cookbook to a dear friend who is hosting her first raw dinner party - I cannot wait to hear how it goes! Before the handoff, she encouraged me to put sticky notes about each recipe I’ve tried in the book so once the book returns, I’ll have much to say here - I forgot how many of the recipes I’ve already tried.

In the meantime, this evening was looking a bit drab with a bunch of vegetables on hand and no idea what to eat. I found an easy recipe for zucchini ratatouille - which goes quite well with a tossed salad.

UPDATE: This recipe has been moved to Gone Raw, our new raw recipe sharing site.

My Take: This was absolutely delicious. I made a third of the recipe, which was perfect for two with a salad. I didn’t notice that a Teflex sheet was needed and therefore didn’t use one - everything turned out fine! Also, I didn’t have the fresh tyme or rosemary so I used dried. I believe fresh would have been much better, but it worked! What I love about this recipe is that there is no time-consuming soaking or planning ahead - this one is going into the rotation!

You might be worried about setting the dehydrator to 145°, as we’ve often hear that enzymes are killed at 105°. However, based on recent research by the Excalibur dehydrator company, we now know that:

…many have come to believe that 105ºF air temperature is the temperature at which the enzymes are destroyed, which is entirely inaccurate.

Dr. Gabriel Cousens, author of the zucchini recipe, suggests that dehydrating food for 145° up to 3 hours and then switching to 110 to 115° not only does not kill enzymes, but it inhibits bacterial growth. And makes dehydrating that much more quick and convenient!