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Paleo Diet Primal Food Dehydrator Dry Excalibur-min

Have You Got A Dehydrator?

A dehydrator is a great way of adding some variety into your Paleo diet. There are loads of great dehydrators on the market, like the Excalibur – but you don’t have to buy a dedicated dehydrator, as you can dehydrate produce directly in your oven.

A dehydrator is an indispensable machine if you want to dry your own products. This enables you to keep food for longer and is especially great if you have just harvested a lot of fruit or veg – or have a lot of meat to use up. A dehydrator is versatile and suitable for different products. The machine works with hot air that is blasted through the food, has an adjustable temperature and is very efficient. In a climate like ours, where the humidity is high, a dehydrator can provide a solution.

With a dehydrator you can build up a supply of food that will keep for a long time – but without the added ingredients of shop bought equivalents. You will have the perfect instrument to make all the fresh products that are only available for short periods of time during the year, sustainable. It is also a lot better for your bank account as you can bulk buy fresh produce when it is in season, or on offer – and make it last for many months.

Paleo Diet Primal Food Dehydrator Dry Excalibur-min

Dehydrated food is great for people on the go, as the food doesn't weigh very much, so is ideal to take hiking or camping.

You can put pretty much anything inside a dehydrator; vegetables, fruit, meat, herbs, nuts, whatever you like.

Warning: For most products, the temperature should not be higher than 50c (120F) degrees.

Drying meat

Jerky is a great Paleo snack, packed with protein and fat. You can dehydrate any type of meat, either on it’s own or using herbs and spices to add some extra flavor. Biltong and boerewors are popular dehydrated meats in South Africa, which you can make yourself, it your dehydrator. Whilst you can buy jerky, it’s likely to have lots of preservatives – and unlikely to be made from grass-fed high quality meats.

Drying fruit

Try drying your own raisins or dried prunes and apples – or whatever fruit you have an abundance of in the garden. You can also make fruit leather by drying out puréed fruit. Whilst dehydrating fruit concentrates the sugar levels, they can certainly still be enjoyed as an occasional treat.

Drying herbs

A dehydrator is perfect for drying out herbs – great to prevent wastage. If you live somewhere hot & dry, you can dry herbs the traditional way, hung on string, and left out in the sunshine. Collecting the herbs is a fun activity itself, and the prospect of preserving them while maintaining colour and taste, makes it even more rewarding. Nothing is as good as a jar of your own cultured and dried coriander or hot chili peppers, to spice up your dishes for a whole year.

Dehydrating Vegetables

Vegetables are perfect for a dehydrator. Trying making vegetable chips, using kale, carrots or very thinly sliced sweet potatoes. Tomatoes also work really well in a dehydrator, and can be added to recipes for months to come.

How long does the food need to be in the dehydrator?

It totally depends on the amount of moisture inside the product. It can even vary between two items of the same product. Also the size makes a big difference in how long it will take to dry out the food. It’s really important not to cut short the during time, as any left over moisture can result in mould and rotten food. Almost all products need to be dried more than 24 hours, but you should research & experiment further for everything you attempt to dry out.

After drying to products, keep them in airtight pots or bags. Lockable glass pots or mason jars look great as decorations in the kitchen, filled with colourful dried fruit and vegetables.

Creative Ways to Use Your Dehydrator on a Paleo Diet

If you’ve already mastered the basics of using your dehydrator for jerky, herbs, and fruit leather, it’s time to take things up a notch. Your dehydrator can help you build a thriving Paleo pantry and support a lifestyle that’s free from processed ingredients but rich in flavour and nutrients. Here are some extra ways to incorporate dehydrated foods into your daily meals.

Make Your Own Paleo Croutons and Crackers

Who says Paleo can’t have a bit of crunch? Blend a mix of ground seeds (like flaxseed, sunflower, or chia), almond meal, herbs, and a little water or bone broth until you get a thick paste. Spread it thinly on a dehydrator tray and dry until crisp. You’ll have a satisfying, grain-free alternative to conventional crackers or croutons.

Dehydrate Zucchini or Eggplant Slices for Paleo “Pasta”

Thinly slice zucchini or eggplant lengthwise and dehydrate them until pliable but dry. These can be rolled or layered like lasagne sheets, making them a perfect noodle substitute for grain-free pasta dishes. Rehydrate them slightly before use if you want a softer texture.

Create Savoury Veggie Powders

Once dehydrated, vegetables like carrots, beetroot, kale, spinach, and even mushrooms can be blitzed into powders. These are ideal for adding to soups, stews, or omelettes for an extra nutritional punch. You can also mix them into homemade spice blends or sprinkle over meals as a Paleo flavour boost.

Fermented and Then Dried – The Ultimate Gut-Friendly Snack

Make a batch of fermented vegetables like sauerkraut or kimchi, then dehydrate them for a tangy, crunchy snack that’s both probiotic and portable. This technique preserves the benefits of fermentation while improving shelf life, perfect for travel or workday nibbles.

Dry Marinated Mushrooms or Capsicum

Marinate sliced mushrooms or capsicum in olive oil, garlic, herbs, and lemon juice for a few hours, then dehydrate them for rich, intense flavour. These work brilliantly in Paleo wraps, salads, or as toppings for grain-free pizza bases.

Preserve Bone Broth for Travel

You can pour cooked and cooled bone broth into silicone trays and freeze it, then transfer the frozen cubes to your dehydrator. Once fully dry, grind into a powder. This is a great way to travel with bone broth, use it as a seasoning, or rehydrate for a gut-healing drink anywhere.

Make Paleo-Friendly Trail Mix Components

Beyond dried fruit and jerky, try dehydrating small pieces of coconut, banana slices, and even spiced pumpkin seeds. You can season your ingredients with cinnamon or paprika before dehydrating to create custom Paleo trail mixes for outdoor adventures or midday snacking.

Dehydrated Citrus Zest for Paleo Desserts

Save and dry citrus peels like lemon, lime, and orange. Once dried, grind them into a fine zest powder to use in Paleo baking, raw treats, or to infuse teas. It's a fantastic zero-waste flavouring solution that smells as good as it tastes.

Storage Tips for Dehydrated Paleo Staples

To make the most of your dehydrator, ensure proper storage to preserve all your hard work. Use airtight jars or vacuum-sealed bags, and store in a cool, dry cupboard. If you live in a humid environment, consider adding food-grade silica packs to jars to keep contents dry.

Why Dehydrating is a Perfect Paleo Technique

Dehydrating food echoes ancestral techniques used long before refrigeration existed. It allows us to enjoy seasonal produce year-round, reduce food waste, and avoid the preservatives and hidden nasties in store-bought dried goods. Best of all, it keeps your food close to nature – just how Paleo intended.

Have you tried any of these ideas, or discovered your own favourite dehydrator hacks? Share your tips and tricks in the comments below!

How to season cast iron cookware skillet pan paleo diet primal

How to Season Cast Iron Cookware

If you were lucky enough to get your hands on a cast iron frying pan for Christmas this guide will tell you exactly how to season and look after it to make sure it does the job and lasts for a long time. If you haven’t got any cast iron cookware, it’s definitely worth looking out for second-hand. So long as it has no cracks or chips it will be as good as new once you clean and season it.

After having bought so many cheap pans, only for them to fall apart soon after, I’ve found cast iron so much more durable. They also distribute the heat really evenly, so they’re great to cook in. The other huge plus – is no Teflon. What happens to that stuff when it starts to flake off in your dinner…?

If you find everything sticks to your cast iron pan, you’ve probably not seasoned it properly.
How to season cast iron cookware skillet pan paleo diet primal

How to season your cast iron cookware

Seasoning (also known as curing) just means filling up all the tiny holes and craters in the surface of the iron with grease/ oil to leave a smooth continuous non-stick surface.

If your pan isn’t non-stick, is rusty or hasn’t been seasoned yet, you’ll need to start by thoroughly cleaning the cast iron pan with a hot soapy water (this is fine to do before you season it, but not after).

I used lard to season my cast iron pan, but coconut oil should work well too. Firstly rub the oil all over the pan, but just lightly. Then rub off the oil with a paper towel.

Next, put the pan upside down in the oven (make sure you have a large tray on the bottom shelf to catch any drips). The oven will need to be at about 250 C (450F) and this stage will take about half an hour. Then, take the pan out of the oven and allow it to cool. You’ll want to repeat this process 3 or 4 times.

When you cook in your pan, you’re repeating this process, since the fats in your cooking will be continuing to fill any tiny holes in the surface again.

How to Clean Cast Iron After Each Use

Once your cast iron pan is properly seasoned, cleaning it becomes incredibly easy. In fact, cleaning it correctly is essential to maintaining that beautiful non-stick surface you've created. The key is to avoid soap and never soak your pan. Instead, clean it while it is still warm using hot water and a soft cloth or non-abrasive scrubber.

If there are bits stuck to the surface, try using coarse salt as a gentle abrasive. Sprinkle salt into the pan and scrub it with a damp paper towel or clean cloth. This will lift away food without damaging the seasoning layer.

Dry your pan thoroughly after cleaning to prevent any rust from forming. You can do this by placing it back on the stove over a low flame for a minute or two until all the moisture has evaporated. Once dry, add a tiny amount of oil to the surface, wipe off the excess with a paper towel, and store it away ready for next time.

What to Avoid With Cast Iron

There are a few things that can ruin a well-seasoned pan. Acidic foods like tomatoes or vinegar can strip away the seasoning if left to simmer for too long. While short cooking times may not do much harm, it's better to use another pot for long tomato-based stews or similar dishes.

Also avoid metal scourers, harsh dishwashing detergents, and the dishwasher. These will all damage the seasoning and can lead to rust, which then requires a full re seasoning process to recover.

Storing Your Cast Iron Cookware

When your cookware is not in use, store it in a dry place. If you stack other pots or pans on top, place a paper towel between them to protect the surface. This also helps absorb any residual moisture, further protecting your pan from rust.

Some people store their cast iron with the lid slightly ajar or place a small wooden spoon inside to allow air circulation. This prevents any trapped moisture that can lead to rust or a metallic smell.

Rescuing a Rusty Pan

If your cast iron has been neglected and shows signs of rust, don't panic. It can usually be saved with a bit of elbow grease. Start by scrubbing off the rust using steel wool or a metal brush until you reach clean, bare metal. Then, follow the same seasoning steps listed earlier to restore it to a non-stick finish.

In extreme cases, you can even use a self-cleaning oven cycle to strip everything off the pan. Just be aware that this method can be harsh and may not be recommended for all types of cast iron cookware. Always research your specific item if you're unsure.

Cooking Tips for Cast Iron

Because cast iron retains heat so well, it's perfect for searing meat, sautéing vegetables, and baking cornbread or frittatas. Heat it slowly to avoid cracking and always preheat before adding food to prevent sticking.

Try to use a bit more fat or oil the first few times you cook, especially if you've just seasoned the pan. As it builds up more layers, it will become increasingly non-stick, even for eggs or fish.

One often-overlooked benefit of cooking with cast iron is the small amount of iron that leaches into your food, which can be helpful if you're prone to low iron levels. It’s a simple, natural way to support your health without pills or supplements.

Why Cast Iron is Perfect for Paleo Cooking

For those following a Paleo lifestyle, cast iron is one of the best choices for cookware. Unlike modern non-stick pans, it contains no harmful chemicals or coatings that can leach into your food. It allows you to cook over high heat and develop incredible flavours and textures that align with ancestral cooking methods.

Whether you’re browning grass-fed steak, roasting sweet potato wedges, or preparing a hearty one-pan breakfast, cast iron is up to the task. It’s versatile, rugged, and once you’ve broken it in, incredibly easy to cook with.

Second-hand Cast Iron: A Hidden Treasure

If you're hunting for cast iron, don't overlook garage sales, op shops, or online marketplaces. Many older pans, especially those made decades ago, are of superior quality to newer models. Brands like Griswold and Wagner are especially sought after for their craftsmanship and smooth cooking surfaces.

Even if a second-hand pan looks terrible, as long as it isn’t cracked, it can often be restored to near-new condition. Cleaning, seasoning, and a little patience can turn a rusty old find into your new kitchen favourite.

The Long-Term Payoff

With proper care, your cast iron pan can last a lifetime — or longer. Many families pass down cast iron cookware through generations. Each time you use it, you build on its history and improve its cooking surface. Unlike disposable non-stick pans, it gets better with age.

So whether you're a seasoned Paleo chef or just getting started, investing time into maintaining your cast iron is well worth it. It’s more than just a pan — it’s a link to traditional cooking methods, a healthier choice for your family, and a reminder that the best things in the kitchen don’t come with a non-stick coating.

Do you cook with cast iron? How do you find it? Is this the method you use to season your cookware?