raw food: here’s what’s in my dehydrator right now

You know I love my dehydrator, especially this time of year when I’ve got so much stuff coming out of the garden that I don’t want to go to waste. Right now I have all 9 trays full in my dehydrator with two recipes contributed by readers. (I love y’all! Thanks for your ideas and support of each other!)

Tonya’s cheesy kale chips are filling four trays and they are INCREDIBLE, hard to believe how much nutrition you’re getting just snacking. I just took them out and ate a bunch of them while I wrote this. Just press one side of your leaves of kale in the “sauce.” Doubling the recipe will fill your 9 trays.

Here’s my recommendation on the site, if you don’t have a dehydrator yet and want more info (plus one of my recipes for flax crackers): http://www.greensmoothiegirl.com/robyn-recommendations/dehydrators/

Tara C. gives this tip for using those baseball-bat sized zucchinis in the garden and I’ve got 4 trays of zucchini moons almost dry–just tried one, and I like them. Super easy

! Silly Dilly Zucchini Moons

Slice zucchini in half length-wise.

Scoop out inner core of seeds.

Turn over and slice thinly (about 3/8-inch thick).

Spread on dehydrator trays and sprinkle with dill. Dehydrate until crispy.

Enjoy plain or with a yummy, dilly dip.

Now that I’ve removed the kale chips, I’m going to use up the big boxful of cherry tomatoes my son hauled in yesterday, with this idea also from Tara C.:

Cheery Cherry Pizza Snacks

(My kids say these taste like mini-pizzas.)

Slice cherry tomatoes in half, toss with pizza seasoning (I get it from Azure Standard) and dry till crisp. Enjoy!

(Tara would like suggestions to improve on this idea.)

Here’s Tara’s last idea, which I’ll try next:

Gingered Zucchini Bites

Slice zucchini as above. Before dehydrating, soak for 30-60 minutes in pineapple juice mixed with 3 tablespoons grated fresh ginger, 1/2 cup agave, and a dash of cinnamon. Dry in dehydrator until crispy. These look lovely in your pantry stored in Mason jars with a little raffia tied on top–pretty enough to give away!

This morning at 5:30 a.m., I made some pesto from the basil, spinach, and tomatoes in my garden. See your Jump-Start collection on the site for that recipe–whole-grain pasta with pesto is one of my kids’ favorites. Then I made a variation on that, some zucchini pesto with barely steamed zucchini, basil, kelp, cayenne, walnuts, sea salt, olive oil, mustard seed, and Bragg’s. I put these two types of pesto in pint jars, labelled them, and froze them. I think I’ll share a pint with a few friends this weekend.

how do you have the time?

Dear GreenSmoothieGirl.com: I’m a working single mom.   I know you are, too.   How do you make breakfast, lunch, and dinner for your family?

 

Answer: I don’t spend a lot of time doing things that don’t matter.   I’ve just learned the high-impact things that ARE worth my time.   I also teach my kids how to cook and clean up, and we all pitch in and take turns.

 

Green smoothies are a high-impact item.   Once a week making a gallon of kefir, and a big roasting pan of granola, also high-impact and worth my time.   Making a salad for dinner is another 5-10 minutes that is worth the effort.   Those are the things I do every day.   Sometimes, but not always, I’ll make a quart of salad dressing, something from Ch. 3 of 12 Steps, to last several days.   If I don’t do that, then a splash of raw apple cider vinegar and olive oil dresses the salad, with maybe a sprinkle of Trocomare and/or kelp.   I spin my romaine in a salad spinner so that the salad dressing “sticks” instead of getting diluted with water at the bottom of the bowl.

 

And then, I keep my dishes simple when I do cook, and I often double batches, having some for a second night, and some to freeze.   Before I go to work, I take a pint of pesto sauce or an 8″x8″ pan of wild mushroom rice bake or a Tupperware of vegetarian chili out of the freezer.   Once a week we end up having “leftover night.”

 

Whichever child I need to spend some time with, I’ll often call into the kitchen to help me.   I have a child who loves potatoes, and she likes to come in and scrub some potatoes while I make a salad.   While we do that, we catch up on what happened to her that day at school.  

 

Speaking of that, I have a brand-new YouTube video out about how to get your kids invested in nutrition.   They have to care about it, themselves, if you want them to leave home and do what you’re doing (prepare and eat whole plant foods).   Here it is:

 

http://in.youtube.com/watch?v=R-O0voLkxBI

 

(If you subscribe to my videos, then when I release new ones, you’re notified via email.)