Archive for the ‘Dehydrator’ Category

Kale – What’s Your Beef With Me?

First there was the kale smoothie blender accident.  I assumed it was all my fault.  Seriously, anyone distracted enough to push down something into a moving blender has no one to blame but themselves if they get injured in the act.  Don’t get me wrong, I tried my hardest to find some way to put the blame on my kids, husband and/or the blender.  I tried, but ended up placing the blame on myself.  Until yesterday….

I was having a nice Wednesday afternoon and decided to make another batch of kale chips.  I had washed and trimmed the kale and put it into (my very favorite) glass mixing bowl. As I turned to walk towards the counter, I slipped on some water on the floor, completely lost my footing and slammed my bowl and head into the cabinet as I fell hard onto my knees.  The bowl shattered, sending glass flying all over the tile floor. I froze for a second, reached up to see if my head was bleeding (only a little) and looked down to see blood pouring out of my thumb and forefinger.  I started to get woozy  and try to think rationally about what to do next.  My two year old came running and I yelled for him to stop so he and his cute little bare feet wouldn’t come any closer to the glass shards.  He started to get upset because I yelled and, calling on all my mama strength, I changed the tone of my voice and told him that mama had a big ouch and there was sharp glass all over the floor and could he please go back into the living room (all the while trying to take deep breaths and not freak out at the blood).

Side note – I don’t do blood well.  At all.  I tried to give blood once and literally passed out when they pricked my finger for the initial blood test.  I also passed out at the doctor’s office during a pregnancy blood draw and earned myself the distinction of doing all my other blood draws (there are LOTS during pregnancy) in the children’s lab work room, complete with cartoon characters and balloons, so I could lay down on the couch in there and stare at Dora instead of the lab tech and needle and vial.

I grabbed a clean towel and wrapped it tightly around my hand,  shuffled the kids into the living room, put on a cartoon (thank you DVR) and laid down until the ‘I’m about to pass out’ feeling’ subsided.

I psyched myself up, went upstairs alone and faced the wounds.  There were two bad ones, but the skin was starting to move back together, so I didn’t think an Urgent Care visit was needed.  I had fresh Hydrogen Peroxide and Neosporin, thanks to our Valentine’s night trip to CVS after the kid’s tooth-meets-forehead incident.  There was a good inch long gash on my right thumb (which has made texting rather impossible) and a 1 cm cut on my forefinger that were both rather messy.  I had about 5 other small cuts on the right hand too, as well as a cut on my calf and elbow.  When I get hurt, I like to go all out.  Come strong or don’t come at all.

I bandaged up, came back downstairs to the kids and decided my mothering for the day was over.  In went a movie for the kids and I crashed on the couch with a book.  The kids were in heaven, as movies are typically only watched on Friday nights.  They kinda liked Injured Mama as it meant 2.5 hours of television.  Let’s hope they don’t start deliberately spilling water on the kitchen floor.

So, two really painful and bloody incidents in 6 months, both involving kale.  Coincidence?  Or something more sinister?

What the hale, Kale?

I finally got around to making a batch of kale chips last night and ate them all with my bandaged fingers today.  Take that kale.

Sweet Potato Cashew Kale Chips

Inspired by the Sweet Potato Cashew Cheese from Choosing Raw

1 cup cashews, soaked
1/4 tsp salt
2 tsp miso
1/3 cup nutritional yeast
Juice of 1 lemon
1 cup mashed, cooked sweet potato
3/4-1 c water

Add cashews, salt, miso, nutritional yeast and lemon juice to a blender or food processor and blend until smooth.  Add sweet potato and blend to smooth.  Add water and blend.

Mix sauce with 1 head of kale, washed and torn, in a mixing bowl (maybe use plastic bowl 🙂 ).

When kale is coated, spread onto dehydrator trays.

Dehydrate at 110 for 2-3 hours, or until desired crispness is reached.

Notice I’m using my good hand.


When life hands you carrot pulp, make falafels

This is the part 2 in the consumption of the carrots first used in the Raw Carrot Ginger Soup.  I had a juicer full of carrot pulp and headed to google to find a use.  It took me to one of my favorite food blogs,Choosing Raw. I was happy to see that I had all the ingredients and that it looked like something I’d like.

I made the Carrot Falafels with Tahini Saucesee recipe here.

No offense to Gena at Choosing Raw, but I bet I had a cuter kitchen assistant:  

She happily stirred, but said she wouldn’t eat the ‘carrot balls.’  She is a good eater, but fresh sesame seeds, parsley and cilantro are a bit much for her.  I’ll keep trying.


Quite tasty.  Definitely a repeater and a great way to use carrot pulp.  The texture reminded me of a crab cake.  It wasn’t as wet and dense as some raw patties can be.  I also liked that there wasn’t an overriding flax seed taste.

I made my pretty plate (see above) and then started to eat when I heard a toilet flush.  My 5 yr old daughter and I were the only potty trained people at home and we were both in the kitchen.  I ran in to find my 2 year old running out of the bathroom saying “I did it, I made the toy go away!”  Lovely.

Suffice to say, the falafels were the best part of my lunch experience.  That’ll teach me to turn my eyes from the kids and spend time drizzling sauce and taking pictures of my food.  🙂

Raw Pizza

Pizza is one of my very favorite cooked foods.  My all-time favorite pizza is the Baked Potato Pizza at Pizza Luce in Minneapolis.  Oh how I miss the unexpectedly delicious combination of carbs on carbs.  There is some steamed broccoli on top, so the whole things isn’t white.

I started with (and then modified) the Raw Pizza recipe in Ani’s Raw Food Essentials, and while it’s no Baked Potato Pizza, it is pretty darn tasty.  My disclaimer would be this: although it is titled pizza, it doesn’t taste much like a cooked pizza.  Some raw foods have cooked food titles like ‘raw pasta’ that is actually spiralized zucchini, ‘raw cheese sauce’ that is actually blended cashews and seasonings and ‘raw muffins’ that are actually dehydrated mounds of dates/nuts/etc.  I think these titles can be a bit misleading, but they also give a general idea as to the type of food.  Raw cashew ‘cheese’ sauce doesn’t taste much like cow’s milk cheddar cheese sauce, but, you can use them in similar applications such as spread on crackers or as a dip.  I think expecting the raw version of a recipe to taste like the cooked version will set you up for disappointment.  Treating it as it’s own food and tasting it with no pre-conceived notions will allow for a more open mind and might just have you finding a new tasty food.

So, with all those words, I’m pretty much saying this is not a dead ringers for Dominos.  And that is a good thing.  This is healthier and much, much easier to digest.

Flatbread Crust

  • 1/4 c buckwheat, soaked and dehydrated and ground
  • 1.5 c chopped celery
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 c water
  • 1/2 c flax seeds, ground

1. Blend celery, oil, salt and water until smooth.  Add flax meal and mix well.  Add buckwheat powder and blend well.

2. Spread batter onto lined dehydrator tray – it will fill it about halfway

3. Dehydrate for 8 hrs at 104.  Flip and dehydrate another 4 hours at 104.


Tomato Sauce

this is fantastic and would be a great dip or spread for crackers (raw or cooked)

  • 1.5 cups sweet tomatoes – cherry or campari work well
  • 1 pitted date
  • 1/4 tsp oregano
  • 1/2 tsp fresh rosemary
  • 1/4 c olive oil
  • 1/2 tsp salt
  • 1/4 cup chopped sun-dried tomatoes

Blend all ingredients until smooth

Savory Sprinkle Topping

also quite good – very savory and almost cheese-like in taste

  • 1/2 c cashews, ground
  • 1/4 c nutritional yeast
  • 1/4 tsp salt

Mix together in a food processor until a parm cheese-like powder forms

What is your favorite pizza combination?

Banana Flax Crepes

I’ve been wrapping up my breakfasts too….

I made the banana flax crepes from Ani’s Raw Food Essentials.  It’s a really easy recipe – bananas, flax seeds and water.  Very much like this recipe.  I used very ripe bananas, so they got pretty brown in the dehydrator.  They are wonderfully (and naturally) sweet.

I topped them with almond butter and sliced bananas:

With homemade chocolate cashew coconut butter and sliced bananas:

Mango Tango

Super easy:

  • 1 mango, peeled and chopped
  • 1/2 c almond pulp (left over from almond milk)
  • sweetener of choice to taste
  • Blend in a food processor, drop in circles onto a lined dehydrator tray and dehydrate 8-10 hours, until fruit-leather like consistency, flipping halfway.

Super tasty and my kids loved them.

Zucchini Flatbread – Take Two

I tried zucchini flatbread once before and wasn’t wowed by it.  I decided to give it a go again, this time adding in some garlic powder and nutritional yeast, hoping to add more flavor.

topped with cashew-red pepper spread

It is better, but I’m still thinking I could improve it further.  Any suggestions?

Rosemary Flax Crackers

I saw this recipe and after seeing that I have every ingredient, made them up last night and let them dehydrate overnight. Very easy and very good.

This is my first foray into flax crackers/flatbread.  I loved the crunchy texture.