Yum beet soup! I like to peel the beets by boiling them for a while and then the peels get really loose.
Sauté onions, carrots, and sundried tomatoes (the secret weapon).
Then I used the French fry cutter in the food processor to cut the beets up.
Garlic and kale!
All in the pot with water and chopped potatoes and add dill and lemon juice. Salt to taste.
Once it’s done it’s great with yogurt and a warmed tortilla!
Right now, I’m working on an experiment to try transplanting the more cool season plants out of the hoop house into the garden outside. Several weeks ago I did the red Russian kale and it seems to have finally adjusted and is growing more new leaves. It got totally buried in a freak snow storm, so I am quite proud of its progress. Today I transplanted the parsley outside and harvested a lot to dry. This weekend I plan to take the broccoli and Brussels sprouts out too as its getting pretty hot in the hoop house. We have it vented all day and night now.
Today I took out the cauliflower plants since I read they don’t often form side shoots once the main flower head is harvested like broccoli does. I picked the leaves off the plants and will be making them into ‘kale’ chips for our upcoming 5 day backpacking trip. We’re planning to juice the stems as well.
We harvested and ate all the beets over the last week or so. (pink number one and number two!!!) And, the carrots have been tested and seem totally ready to go as well.
The baby seedlings are growing well and some slow chile germinators are still joining in. We are ready to put some of them in the ground in the hoop house along with squashes, fennel and dill. We also have a second crop of chard coming up in the hoop house and planted malabar spinach. Yum! Now if I can only relax enough to let my friends take care of them while I’m gone!
I can’t wait to share more updates!
These are so delicious, and full of enzymes and all kinds of healthy stuff. And, they are really easy to make. It does work best with a fancy food dehydrator, the Excalibur! Also, you need a juicer, too.
The recipe is from this book. Lots of other raw food books have other recipes and they are pretty much the same. Also, in here a raw hazelnut chocolate cream pie with a nut crust. OMMNOMNOM!
The recipe calls for
2 1/2 cups of raw flax seeds, soaked for 8 hours
1 cup carrot juice
1 cup carrot pulp (left over from juicing)
salt and pepper
You can see that I added pumpkin seeds and chia seeds too. The chia makes it really gelatinous. I just use enough water so I won’t have to pour any off when I’m done. You can’t mess it up.
Once the seeds are soaked then you add the juice pulp, juice and seasoning and mix it up with your hands.
Since I’ve been making them for a while I actually skip the juice now and use juice pulp that I have previously frozen from juicing. I want to drink the juice! For this batch I used carrot beet.
Here’s the mix.
The Excalibur dehydrator has these awesome Teflex sheets that you can spread really wet stuff on. Spread the mix in thin layers with your hands on the sheets. Wetting your fingers periodically really helps. Then when its dry enough you can flip the cracker and peel the sheet off.
There is goes. Its done when its dry and crisp.
I got the dehydrator for $100 from someone on craiglist. Totally worth it and a major discount.
All done!
I also add soy sauce and dulse seaweed flakes sometimes. Its become my fav variation. Also, juice pulp that includes ginger, garlic or fresh tumeric root is wonderful too.
stigmastylepistil 