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.
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)
- Dry till crisp. Enjoy!
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.