Miscellaneous

Grain Recipe

Square Foot Gardening

Avo Coconut Nut Seed Recipe

Salad Dressing of the Month

Salad of the Month

Green Smoothie of the Month

July Seasonal Fruits

Blueberry Cheesecake

Lemon Cookies

Spring Rolls with Dipping Sauce

Zucchini Chips

Smoked Eggplant (Fakin' Bacon)

Seasoned "Sun-dried" Tomatoes

Expanded Pantry/Food Storage

Flax Crackers

Wild Rice

Tomato Carrot Flax Crackers

Rosemary Crackers

Chunky Soup/Blended Salad

Corn Chips and Guacamole

Kale Chips

Cheesy Kale Chips

·        1 bunch kale or about 20 kale leaves

Strip the leaves from the stems and tear into small pieces.  Wash and dry thoroughly.

Put into blender and blend until smooth.

·        1/3 cup raw cashews

·        2 Tbl fresh lemon juice

·        ¼ cup water

·        ¼ cup extra virgin olive oil

Add to blender and blend

·        1 clove garlic

·        1 Tbl of fresh chopped sweet onion

·        4 fresh chives

·        ¼ cup organic nutritional yeast

·        ½ tsp sea salt, “real” salt or Himalayan salt

·        ½ tsp chili powder

·        ¼ tsp cayenne

·        ¼ tsp turmeric

Pour sauce over the kale and mix thoroughly.  Massage with hands for a minute.  Place on dehydrator trays.  Dry at 105 degrees overnight or until crispy.

Notes:  Store them in a sealed jar or airtight glass bowl. If left setting out they will absorb the moisture from the air.  You can always re-dehydrate them by putting the bowl or jar in your dehydrator. No need to  put on the trays.  

Also the crumbs at the bottom of the jar make a great topping for your salads or soups

Staple Stash

Lemonade

JULY GOAL:Use Your Dehydrator