[ FG Australia - Sept 2026 ] Dehydrating Foods By Marion Chappel

Dehydrating food is one of the oldest and most effective ways to preserve food without the use of toxic chemicals or the need for cold storage. It prevents food from spoiling from bacteria, yeast and moulds that can grow on it.

Drying meals is an excellent way to have easy light weight nutritional snacks and meals when traveling away from home

It gives food a long shelf life if stored correctly and can be kept for years.

In this course we will explore the “How, why, what” of dehydration and get to taste “End Results” of what we do.

We will be working with activating nuts & seeds, fruit & veg as well as complete meals. Drying for different end results.

It’s a fun interactive few hours to explore new ways to by healthy and filled with vitality