Here’s what they say we will get:
Golden Beets…..1 bun.
Daikon Radish….2 pcs
Sweet Potatoes….3.5 – 4 lbs
Green Cabbage…1 hd
Toscano Kale…..1 bun.
Guy Lon (Chinese Broccoli)… 1 bun.
Leeks….2 – 3 pcs
Mixed Red and Golden Delicious Apples
I love golden beets – mainly because they don’t stain your hands. One of my students has reported that she added lemon juice and ginger to her grated beets – that sounds like a good thing to try out.
Toscano kale is also called lacinato kale and dinosaur kale. I wonder why it has that many names. I find it funny. Regardless, I think I will make some more kale chips . The chili/cheddar-cheezy ones I made a few weeks ago were really yummy, and the “smoked jalapeno” cheezy ones I made were very nice and spicy.
It’s time to make Amazing Sweet Potatoes again. Yumm!
I’ll be making sauerkraut this week, of course. What else to do with cabbage? Perhaps I’ll make a little coleslaw, as well. We’ll see.
Daikon Cheeze Bites! I’ll use my usual cheddar cheeze instead of the fancy one I originally posted – the usual one has fewer ingredients, so is cheaper and easier, and I like it better.
Posted in BEET RECIPES, beets, cheez, cheeze, CHEEZE raw vegan, CHEEZY KALE CHIPS, cole slaw, CRACKERS & CHIPS, DAIKON, dehydrated vegetables, dehydrating, jalapeno cashew cheeze, KALE, KALE CHIPS, LEAFY VEGETABLE IDEAS, RAW VEGAN CHEEZ
Tagged beets, cabbage, daikon, daikon chips, dehydrated vegetables, kale, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, organic produce, organic vegetables, organically-grown, PICKLES, raw chips, raw food recipes, sauerkraut
SPICY CORN RAW TORTILLA CHIPS
adapted from a recipe found on livemom.net
2 1/2 C flax seeds
1 C corn kernels
1/2 C sunflower seeds, soaked
2 t sesame seeds
2 T onion, minced
2 t garlic, minced (alt: 1 t garlic powder)
1 t paprika
1 t chili powder
1/2 t cayenne powder
pinch sea salt, or to taste
pinch white pepper
• Combine all ingredients in food processor until smooth.
• Add water as needed
• Taste and adjust seasoning..
• Spread mixture evenly to edges of dehydrator Teflex/Paraflex sheets (covers 3 to 4 trays)
• Score mixture on sheets with a spatula, to make cracker or chips in the size you want.
• Dehydrate at 145 degrees for 1 hour. Lower temperature to 110 degrees, and continue dehydrating for 6 hours .
• Remove trays from the dehydrator. Place a dehydrator screen over top of a tray of chips, and, place the plastic tray over it, and then flip. Remove top dehydrator tray, and peel off top Teflex/Paraflex sheet. Return trays to the dehydator.
• Continue dehydrating until chips are crisp.
Posted in ARCHIVES, CRACKERS & CHIPS, MY RAW RECIPES, RAW CRACKERS & CHIPS
Tagged chips, corn chips, raw chips, raw corn chips, raw crackers, RAW FOOD LIFESTYLE, raw food recipes, raw Mexican recipes, raw recipes, raw tortilla chips