Tag Archives: dehydrated vegetables

GNOWFGLINS – interesting resource for food prep lessons

GNOWFGLINS is a homesteading blog/website/newsletter with mountains of information. Wardee Harmon sends out newsletters with all sorts of useful free  information, and, too, she offers on-line e-classes, each of which contains numerous useful items.  What’s interesting about her courses is that they are offered on a “membership” basis, i.e., you pay by the month (so, if you are like me, you could probably inhale at least 5 courses in the space of a month).  These courses are not exclusively even vegetarian, but quite a few offer useful items for raw vegans (I have my eye on the first course, Fundamentals, which talks about sprouting beans, making water kefir, sprouting whole grains, and making natural pickled foods, among other items which are not of interest to me). Fundamentals II covers equipment for a traditional foods kitchen, natural sweeteners, superfoods, homemade salad dressings and sauces, and kid-friendly snacks, among other things I probably won’t be interested in). LactoFermentation covers all aspects of fermentation (I’ve read Wardee’s book on fermentation, but I still think this might reveal some things to me. I know she uses a whey-based fermenting culture, but I know I can get around that with lactobacillus caps. This lesson promises how to ferment fruit, fermented condiments, kefir, kombucha, and kvass, fermented honey, and more)  The dehydrating course is of interest to me because I am self-taught, and I think I might be able to learn some extra things

That’s 4 courses that I think I can learn something from, which, if I can focus and finish those courses in a month’s time, will make the month’s $17.95 membership very cost-effective. 

You might consider checking out Wardee’s site, and these course offerings – I haven’t seen such a good over-all pricing for the information I am after, and, anyway, I’d like to see how she does this, so I can tell you more at another time.

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DEHYDRATING DAY!

I’ve been dehydrating all day, while I’ve been cleaning, and playing on the computer (okay, that’s work, too – I’ve been writing, studying, planning….) — hey! I am on vacation, yes?

So, anyway, I took some leaves out of the dehydrator this morning, but I decided to wait until the Magic Bullet jar was dry (rather than dry it, duh!), and wait until the rest of the trays were dry as well.  So, anyway, when I got around to wanting to grind up those leaves, they were damp – it was like they saw it was raining outside and they decided they were thirsty. They were all wilted, so I had to put them back in the dehydrator for a while (I won’t do that again!)

Well, now, after a whole day of dehydrating, I got about 2 tablespoons more of powder, and I had to graduate to a quart jar.  Of course, since I had just scrubbed the floor on my hands and knees, mind you, I spilled some on the floor!  Never mind! When I open that jar, it smells really good (and I am that girl who does not like salads!)  

I’m thinking of grating up some radishes and turnips and adding them to the mix.  Or maybe I will just start another kind of jar, and mix them when I’m using them.  I keep thinking about Spike , my main seasoning – it’s a salt-free mix of an assortment of dried vegetables (I think it was originally intended to help people reduce dietary salt, although there is a Spike with salt)  So, anyway, if I grate up some vegetables and put them in the dehydrator, and then grind them up into powder and mix them up… well, hey! I could have my own Spike mix going.

Since this green powder I have going smells so good, I am starting to think that I could put 3 or 4 T into hot water and have an ultra-healthy “salad” soup. Add some cashews for creaminess…. who knows?  I am very grateful for my Healthy Homesteader class that woke me up to this idea.  Not only have I learned a lot, I have also become aware that many people who enjoy preparing foods in the way I do call themselves homesteaders. Thus have I been opened to a whole new network of like-minded people.  When I was offered the opportunity to take a Tera Warner course, I chose this one more or less out of the blue, never imagining how much it would allow me to expand my horizons.

I have a tray filled with 5 large white turnips-worth of grated turnips (I processed them in my food processor to a coarse grind – think chunky applesauce texture) and spread them on a teflex sheet placed over the plastic tray of my dehydrator

KALE CHIPS FOR DAYS

POST #895
NOUVEAU RAW’S KALE CHIPS
I’m a sucker for kale chips. I mostly just make the same ones over and over again, but here and there, I try new ideas to see if there might be another “same one” to add to my repertoire.

Enter Nouveau Raw’s Kale Chips bank of recipes. I say bank because there at least a dozen different recipes, for whatever kind of taste you fancy.  You’ll find Mexican, Thai, Jamaican, chocolate (yes!), and more traditional-sounding vinegar-dill, sour cream and onion, and barbecue flavor ideas.  The ones I’ve tried have all been good.

11/15/12 CSA SHARE: A perfect world: What I got

Post #861
My perfect world:  What we got, what I took home:

Leeks……………………….traded for kale
Watermelon Radish
Green Kale
Russet Potatoes…………traded for cabbage
Cabbage
Broccoli……………………traded for carrots
Baby Carrots

Yep, I wanted it and I got it all!  (I’m kind of worried, though. I hope my nemesis, the old guy who always gets there before I do, even if I get there before the CSA workers do, and always takes whatever I want from the trade  box, is okay.  He didn’t show up in all of the @20 minutes I was there.)

Curiously, the workers were watching me like hawks when I was doing my trades.  Okay, I do go to the trade box first and take what I want, because I want to get what I want before someone else does, and because I know that I will be bringing back certain things (you’ve seen my plans — I stick to them ), but I told them exactly what I would bring back, and I did so as soon as I dug them out of the box.  I took back the broccoli, the leeks (they were few and small), and the potatoes.  I also took the radishes because I thought that maybe something else I wanted would wind up in the box before I left. I went back for the radishes but  I only took three, although I had put in about seven (I realized that later).  

Nuff said about my “CSA experience”

I made up some kale chips last night, only I forgot to put the red bell pepper into the cheeze mix, although it was sitting right there on the table.  Du-umb!  I am here to tell you today that the red bell pepper really does make a difference.  The chips are okay, and I’ll eat them all, anyway, but I will never ever ever forget the red bell pepper again.

I have another large bunch of kale – I think I’ll halve it and make cheddar cheeze chips and smoked jalapeno chips, as well — that was the original plan, anyway.

Those cabbages are big enough to make up maybe 3 quarts of sauerkraut each. Flavor experiments here we come!  

The carrots will probably go to sticks again — those were good.   

GARLIC KALE CHIPS & GARDEN OF LIFE RAW MEAL

POST #849
Sometimes you have to try something new, and today has been that day for me.
Today’s new experiences:
Garlic kale chips
Garden of Life Raw Meal powder

GOOD NEW EXPERIENCE
I found garlic kale chips on the RawNouveau site, and decided to try them out last night. What was interesting to me was that, in contrast to the cashews which from the base of most kale chip “coating”, this recipe uses sunflower seeds, and I just happened to have a surplus of sunflower seed sprouts from making my sunflower seed crackers on Monday. I changed the recipe a little, because I’m me, and, also, because I only had one bunch of kale.  I ended up making one-fourth of the recipe, with changes here and there.

RAW GARLIC KALE CHIPS
1 bun kale, washed, stemmed, blotted dry
1 C sunflower seed sprouts
2 T freshly squeezed lemon juice
3 T nutritional yeast
10 garlic cloves, crushed
1/2 med. jalapeno, finely minced
1/2 t sea salt
1-1/2 T raw agave syrup

  • Tear the kale into bite-sized (2-3 in.) pieces and place in a large bowl.
  • In a food processor or high-speed blender, blend the liquid ingredients, then add the remaining ingredients, and process to a smooth, creamy consistency (with a food processor, the consistency will be a little grainier)
  • Pour the cashew mixture over the kale in the bowl.
  • With you hands, toss and gently massage he kale with the cashew mixture until each piece of kale is evenly-coated top and bottom.
  • Spread the kale pieces evenly in one layer onto dehydrator trays covered with a teflex sheets.
  • Dehydrate at 115 degrees for 8 hrs. or until dry and crispy.
  • Store in a glass container with an airtight lid.

(notes on my changes to amounts/ingredients: I like garlic so I stayed with the original 10 cloves even though I was using 1/4 the amount of kale and other ingredients. I don’t like sweet normally, but this was my first time with this chef and this recipe, so I dug out the bottle of agave syrup I had, only to find out I only had 1 T left — I added a heaping t of the palm sugar I just got. The original recipe did not call for jalapeno, but I like spicy, so, there you have it.)

I took the garlic chips out of the dehydrator this morning and have eaten a couple of handfuls of them. They are good. I’ll do this recipe again.

NOT SO GOOD NEW EXPERIENCE
Now, about the Garden of Life Raw Meal,:
I bought this at Willner’s, on Park Ave., because they have better prices, and because it had such an impressive list of ingredients.
I had tried it once before, following the instructions to use 2 scoops of powder to 16 oz of water, but it turned out so thick and nasty-tasting that I decided to try it with half the powder and a huge handful of blueberries I had in the freezer, and I put 3 heaping teaspoonfuls of palm sugar in it..
Yuck. This stuff tastes like dirt. Despite all the palm sugar in it (and I normally do not use sweeteners of any kind), it just tasted like sweet dirt with a dirt aftertaste. This stuff was not cheap, so I will use it up, but I will never buy it again.

Note: I read a review on Amazon, in which the reviewer said his Raw Meal was moldy. I wouldn’t know how to tell it was moldy. It didn’t taste moldy, it just tasted like dirt, which some other reviewers mentioned. (I’m not unused to protein powder tasting like dirt—I used to use Nature’s Life Pro 96 Super Soy Green Protein, which tasted like dirt, until they changed the formula and added sweetener. With the original formula, a banana could disguise the taste.)

BACK HOME & BACK IN THE KITCHEN

POST #846
I’m home at last! The hurricane was coming in, my family valiantly worked to get me out of the Outer Banks, into Virginia Beach, onto a bus to Newport News, VA, and then I had a 10 hr. train odyssey back to New York City (Luckily, I had an arsenal of books and magazines, and…the train had electrical outlets and wi-fi, so I didn’t get a wink of sleep on the all-day train!)

After a long night’s recuperative sleep, I woke up bright and early this morning, did some work around the house, ran around the neighborhood scoring batteries and flashlights and some kale (I figure 2 lbs of kale will make enough kale chips that I can live through any power outage). Everyone’s hurricane-crazed here (insane lines with people in stores talking to total strangers (me) while standing in interminable lines that kept seeming to get longer or else not moving at all, or else both.

This evening, I opened the last jar of kohlrabi/garlic/jalapeno pickles and the last jar of cabbage/jalapeno sauerkraut.

I’d been unhappy about the first jar of kohlrabi, but, after a week, the second jar turned out fine (we ate them up at the beach last week!), and I had left the third jar to see what would happen if they went 3 or 4 weeks. Opening the jar today, I was faced with some busy fizzing, and, when I tried the pickles, I was glad to know that longer works very well. These pickles are even better.

The sauerkraut was a very happy experience! The first jar did nothing for me, but this jar (at 3-4 weeks) turned out very tasty. Yumm!

Right now, I have a jar of lentil sprouts working, and jar of sunflower seed sprouts. Tomorrow morning, after I make up the kale chips and stow them in the dehydrator, I think I will make some sunflower seed crackers from a recipe in Rose Calabro’s book, Living in the Raw … haven’t had those for a while (hopefully, we won’t lose power, and I’ll be able to get them dehydrated for 12 hrs).

GRAND RE-OPENING! I learn longer can be better

POST #840
I put up some kohlrabi/garlic/dill/jalapeno pickles on October 5.  4 days later, I opened the smallest jar, but left the other two jars to ferment a bit longer.

To tell the truth, I didn’t much care for the 4-day pickles. They were not very spicy at all.  I am very very glad that I left the other 2 jars for a while longer.  

Last night, I opened one of the jars and tasted the pickles. … and tasted some more…. and some more… dang! Those things were super ultra really very wonderfully gooooood!  I put some in a baggy to take to take to a woman at work who has been bringing me herbs from her garden.  She tracked me down later to rave about the pickles.  It turned out that she had shared her pickles with someone else (a person I don’t know) who also tracked me down and raved about them.   Okay. I get it. Some things are better if you wait longer.  

I’m taking the remaining jar on vacation with me to see how my Mom likes them (I think my Dad will like them, unless he has mysteriously gone off spicy)  I’m also going to pack up a bunch of these pickles for snacks on my train trip Down South (only problem is that they are “very aromatic” — well, that might not be a problem… people might smell them and not want to sit next to me on the train.)

I still do like 3-day sauerkraut, though, so I’ll open the sauerkraut I put up on Sunday night tomorrow, and pack it with me, too.