Dehydrating food doesn't destroy the nutrients through high temperature. The nutrient plant material is alive. We usually heat between 118 and 120.
We also need as many vitamins and nutrients possible out of our foods.
Thursday, April 18, 2013
One of the questions that people ask us alot is: Why do you dehydrate?
Dehydrating food doesn't destroy the nutrients through high temperature. The nutrient plant material is alive. We usually heat between 118 and 120.
Food is more flavorful when you dehydrate. The lower temperatures and the longer heating time brings out all the natural flavors in the food. It is so convenient. Our girls dance about 24 hours a week. We need things that are healthy and easy to transport.
We also need as many vitamins and nutrients possible out of our foods.
Dehydrating food doesn't destroy the nutrients through high temperature. The nutrient plant material is alive. We usually heat between 118 and 120.
We also need as many vitamins and nutrients possible out of our foods.
Wednesday, April 10, 2013
What's in the dehydrator today?
THE famous Onion bread
2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu
Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.
Rainbow Vegetable Flax Seed Crackers
Makes 4 Dehydrator trays
5 Cups of purified water
4 Cups golden flax seed presoaked
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
1 Tsp. poultry seasoning
2 Tsp. sea salt
1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.
2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.
3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.
4. Stir the flax mixture until well combined.
5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.
6. dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.
7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.
8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.
THE famous Onion bread
2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu
Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.
Rainbow Vegetable Flax Seed Crackers
Makes 4 Dehydrator trays
5 Cups of purified water
4 Cups golden flax seed presoaked
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
1 Tsp. poultry seasoning
2 Tsp. sea salt
1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.
2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.
3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.
4. Stir the flax mixture until well combined.
5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.
6. dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.
7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.
8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.
Sunday, December 23, 2012
Now for the girls, that is easy. They dance 20 hours a week and stretch and work out at home. So, just getting me on board is the goal. Exercise does not come easy to me but I am going to give it a shot. It is a New Year and we are going to make the best of it. So, I will be attempting to journal here some and sharing anything I find that is beneficial to you all.
So, back to our green smoothies and as much raw as we can. Lots of yummy goodness right out of the ground.
So, here we go 2013 and feeling like this is going to be a GREAT year!!!!!
Thursday, July 21, 2011
Gardening is the Best!!! Juicing Day 3 and 4
Day 3 and 4 of my Juice Feast
Day 3 was harder. We decided to take the girls to the beach and there are definitely no outlets there for my juicer or Blender. We did stock up on Organic juices for me before we left so that was a big help.
It is hard for me at the beach. That is the place I love to snack. But, this time we just didnt take anything I would be tempted with but had the girls keep all their snacks together.
My energy level dropped day 3 and 4 but better now. It always does but by the 4-6th day it gets better and you feel so much more energy and strength.
I am enjoying so many new juices too and smoothies.
Adding wheatgrass and lots of greens helps keep my energy up also.
Also, having fun harvesting from the garden.
Tomatoes, Kale, Green Beans, Onions, Bok Choy, Romaine, Cabbage, Cucumber, Zucchini , + More out of our garden just in the last few months. The only hard part is the weeding but after you harvest some veggies for the first time it will be so worth it. The girls LOVE seeing things grow. Weeding not so much. LOL
Day 3 was harder. We decided to take the girls to the beach and there are definitely no outlets there for my juicer or Blender. We did stock up on Organic juices for me before we left so that was a big help.
It is hard for me at the beach. That is the place I love to snack. But, this time we just didnt take anything I would be tempted with but had the girls keep all their snacks together.
My energy level dropped day 3 and 4 but better now. It always does but by the 4-6th day it gets better and you feel so much more energy and strength.
I am enjoying so many new juices too and smoothies.
Adding wheatgrass and lots of greens helps keep my energy up also.
Tomatoes, Kale, Green Beans, Onions, Bok Choy, Romaine, Cabbage, Cucumber, Zucchini , + More out of our garden just in the last few months. The only hard part is the weeding but after you harvest some veggies for the first time it will be so worth it. The girls LOVE seeing things grow. Weeding not so much. LOL
Monday, July 18, 2011
Day 1 of my Juice Feast
Today was my first day on my 30 day Feast. I started out with a combo juice of :
Celery, Apple, Carrot, Ginger, Beets, Lemon and Kale.
Between 7:00 and 11:00a.m. I drank about 32 oz
Later in the day I drank a 32 oz Green Smoothie, which was Spinach, Blueberries, Banana, Spirulina (Blue Green Algae) Shelled Hemp Seeds, Coconut Water , Plant bases Protein powder and some fresh Mango. YUM!!!
I also drank more coconut water through the day and lemon water. I try and drink at least 70 oz of water a day. Sometimes more and sometimes a little less. The more you hydrate the better your body will release toxins.
Celery, Apple, Carrot, Ginger, Beets, Lemon and Kale.
Between 7:00 and 11:00a.m. I drank about 32 oz
Later in the day I drank a 32 oz Green Smoothie, which was Spinach, Blueberries, Banana, Spirulina (Blue Green Algae) Shelled Hemp Seeds, Coconut Water , Plant bases Protein powder and some fresh Mango. YUM!!!
I also drank more coconut water through the day and lemon water. I try and drink at least 70 oz of water a day. Sometimes more and sometimes a little less. The more you hydrate the better your body will release toxins.
Sunday, July 17, 2011
Making Huge Changes This Month!!!!
As most of you know, Rich and I have been Vegan and trying to be mostly raw but failing lately miserably. We are 100% Vegan but have been eating alot of Gluten and alot of what we call "Healthy Junk Food". That is food that might be dairy and meat free but is not as healthy as we should be eating.
So, starting tomorrow morning I am going on a 30 day Juice Feast to detox my body and try and get back where I was 2.5 years ago.
I will be doing juices and smoothies and posting daily what I am drinking and how I am doing. I know the first week will be hard, but after that my body will start feeling like it should.
Today I made some Kale Chips with the help of my husband and they are so good. This is a snack food for us but they are loaded with goodness and nothing harmful. Everything out of our garden.
We also added Hemp seeds and onion to them. They are full of the "B" vitamins and will dehydrate in the dehydrator for about 4 hours and then..... Well they go fast. The girls eat them just like this. Raw!!!
So, starting tomorrow morning I am going on a 30 day Juice Feast to detox my body and try and get back where I was 2.5 years ago.
I will be doing juices and smoothies and posting daily what I am drinking and how I am doing. I know the first week will be hard, but after that my body will start feeling like it should.
Today I made some Kale Chips with the help of my husband and they are so good. This is a snack food for us but they are loaded with goodness and nothing harmful. Everything out of our garden.
Monday, April 11, 2011
Yummy Deserts and more Dehydrating!!!!
Last week was Rich's Birthday so I made him a Dream Cake. It was so good and full of yummy healthy ingredients. I will post pictures and recipes below. My dehydrator has hardly stopped since I got it. I have made so many fun things. The girls are loving being my guinea pigs for new recipes.
I love how I can give them lots of fresh veggies and some hummus and they are content for hours.
In this batch they have light and dark flax seeds, pumpkin seeds, poppy seeds, sunflower seeds, onion, bell pepper, and carrots.
I love how I can give them lots of fresh veggies and some hummus and they are content for hours.
In this batch they have light and dark flax seeds, pumpkin seeds, poppy seeds, sunflower seeds, onion, bell pepper, and carrots.
These crackers are scored on the other side once they are dehydrated for a few hours.
Then you can just break them up into perfect squares.
I also made Rich this Dream Cake. It is a cheese like cake but a little different. I am posting the recipe below. It was delicious. Not too sweet.
Recipe for Dream Cake
Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)
Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)
Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).
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