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Mix gelatin with coconut aminos and set aside
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In a large skillet over medium-high heat brown meat, onions, and mushrooms together. Take extra care to break the meat up into small pieces.
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Meanwhile in a pan slowly warm up frozen butternut squash, until it is defrosted. Then puree with a stick blender or in a traditional blender.
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Once the meat is browned add squash puree, carrots, curry powder, and coconut aminos mixture.
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Simmer until the carrots are soft.
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Line a dehydrator tray with parchment paper or a silicone mat and evenly spread curry out, no more than a ¼ inch thick.
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Dehydrate at 165 °F or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.
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Once all the food is completely dried, let cool to room temperature.
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In 3 mylar bags, equally, divide all the ingredients. A kitchen scale can make this easier.
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Add dehydrated cauliflower rice or instant rice to each bag.
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Add a desiccant packet.
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Try to get all the air out you can and seal bag with iron or hair straightener.