Dehydrator Delight

I have to say first that I can't believe it has taken me this long to buy a good dehydrator!  Last week I got an Excalibur unit.  I got the one without the timer and saved quite a bit, then bought a digital timer ($6) that plugs into the wall that you then plug the unit into.  Voila, timer!  The unit I bought is the Excalibur 9 tray .


I also purchased teflon sheets that were $15 for 9 sheets rather than $10+ each for the name brand sheets.  One thing I really love Amazon for is that you can read so many product reviews that you can make an informed decision on whether something is a good deal or not.

My first foray was to make  Adams-bbq-kale-chips.  When I decide to make something I quite often find myself  making substitutions as I never seem to have everything a recipe calls for. 

Adam’s BBQ Vegan Kale Ribs
1 bunch of kale
pinch of Himalayan crystal salt
pinch ground pepper
 ½ teaspoon cayenne
¼ cup raisins
¼ goji berries
¼ sesame seeds
¼ cup brazil nuts
1 teaspoon ground caraway seeds

I didn't have raisins so I used organic dried blueberries/cranberries, I had no brazil nuts so used hazelnuts and rather than caraway I used sesame seeds.  These were SO good that as soon as I tasted the first one I started a new double batch.

I found a great recipe for Cheezy Kale Crackers that was the second thing into the dehydrator.  My husband Mitch and I really enjoy crackers so will be making a lot of these.  As usual, I changed it up to accommodate what was in the cupboard :-):

• Sesame seeds rather than flax
• Cayenne rather than the smoked paprika and chipotle.  These 2 will go on the next shopping list

I made a variation as well cause that's how I roll:

• 1 cup mixed ground amaranth and oat bran
• 1 cup water
• 2 cups cashews, soaked over night, drained and rinsed
• 1 bunch dandelion greens
• 1 cup coconut fibre
  
• 3/4 cup nutritional yeast
• 1 large clove fresh garlic
• Himalayan salt and pepper to taste

These are both really tasty but I think next time I will press seeds into them when I roll them out.  
 Endless possibilities!  I love playing in the kitchen.  Here's to good health!!

Beet and Apple Pulp Relish

When I juice I have a constant internal debate about what to do with the pulp.  Sometimes it goes straight on the compost pile but more often I seek ways to use it.  Carrot/Apple cake and dog cookies are the most often made goodies but here is a new one that is fantastic.  Use it on meat (if you eat it) but great on salad and my fave way... on homemade lentil loaf. Experiment with different spices... if you like sweet relish try adding a bit of coconut syrup.  Happy eating :-)

Beet and Apple Pulp Relish

• 2 cups beet and apple pulp from juicing
• 2 star anise pods
• 1 tbsp whole cloves
• 1 tsp unrefined sea salt
• ¼- ½  cup whey (I use whey that is left over after making cheese or yogurt)

• Instructions

1. Add whole cloves, salt and star anise to pulp and mix well.
2. Pack into a mason jar.
3. Add whey
4. Ferment in jar for a minimum of 3-4 days.
5. After relish has cultured, remove it from the jar and pick out the star anise pods and whole cloves. Mix well to make sure that anise/clove flavor is distributed.
6. Place in frig – will keep several weeks

How to Make Sauerkraut

Ingredients ·         1 medium head of cabbage ·         1 to 3 teaspoons salt and 1/4 cup whey Instructions Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt. Work the cabbage with your hands, potato masher, or kraut pounder until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes. Add the whey and mix well. If using a starter culture instead, add the culture as specified by the instructions that came with the culture. Stuff the cabbage into the fermenting container, pressing the cabbage underneath the liquid. (If necessary, add a bit of water to ensure sufficient liquid). Ideally all the cabbage should be submerged under the liquid. Allow the sauerkraut to culture for 3 to 10 days at room temperature. A longer fermentation period can be used if desired. Please note: if using a starter culture, be sure to allow the sauerkraut to culture for the specified number of days indicated by the instructions that came with the culture to ensure full bacteria development. Once the sauerkraut is finished, move to a new storage container if desired. Store the sauerkraut in the refrigerator or in a root cellar after the culturing process. Many people find that aging the sauerkraut in the refrigerator or root cellar for 4 to 6 weeks improves the flavor. I added 2 large beets to this batch and they are 1.89L canning jars Variation: Prior to culturing, add shredded carrots, apple, kale or other vegetables for a more complex flavor.

A Recipe For Cold Winter Days