FOOD PREP CHOICES


Exploring food prep ways and whys proved challenging during the past six months, however a theory emerged. There seems to be four ways to prepare plant based foods: raw, juiced, blended, and cooked.

Raw foods are not heated over 115 degrees, are often shaped into familiar foods like cheese, meats,  pies, and cookies. Raw foods (other than salads or fresh from the garden) are prepared in processors, blenders, and dehydrators;  the latter can take up to twenty four hours prep time.  Dried fruits and veggies make a great snack when eating fresh off the vine is not practical. Chewing and digestion is harder than juicing or blending. My favorite raw preparation is trail mixes, otherwise, I have an Excalibur sitting idle.

Maybe I will use my Excalibur during the winter months when keeping my house cool is not such an issue.  Otherwise, as I mentioned in earlier posts, eating look-alike and taste-alike cheeses and meats is not appealing to me.

Juicing requires fresh everything and when buying in large quantities and freezing what cannot be used, juicing is not possible.  It takes a special masticating juicer to get kale to give up her juice; I had a Breville but hated loosing the benefits of seeded fruit; the seeds in strawberries time-releases sugar preventing a blood sugar spike. However, I am convinced juicing is the best, purest, and fastest way to get nutrients to the body and the digestive system loves juice! Light, no bloating, easy in and easy out!  Best ever for illness and ailments.

Blending with a good blender is the easiest way to get fiber and mix liquids into one’s drink. Bloating can be a side effect and taking MAG07 and probiotics was essential for me.

I found cooking is best for veggies like sweet potatoes, whole grains, and legumes but in general, cooking reduces nutrients and cooked foods are harder to digest.

I incorporate  combination of all methods throughout the day:  Juice in order to keep digestion light in the morning, saving energy for all we do (www.kimberlysnyder.net).  Blend at lunch.  Eat raw and cook at night and enjoy a juice with dinner.

May our journey make yours a little easier,

Claudia

RAW Veggie Chips-Kale


Overwhelmed and intimidated first month in my new plant based world, I spent hours looking at recipes created by some of the best cooks and chefs. Often thoughts of defeat plagued me; after fifty years of cooking, I was a stranger in my kitchen.

Gradually that changed, one meal at a time, thanks to tenacity, experience, and the wonderful world of cyberspace chefs! I now have a recipe to share with you.

The challenge was every recipe I found for kale chips simply involved trimming kale leaves from stem, placing on dehydrator tray and waiting:  this yielded flaky leaves, but not what I thought of as a chip.

I want chips that look like corn chips. Maryland’s Whole Foods offers small $8 bags of the perfect RAW-well formed chips, not flaky leaves, so why can’t I do it?

Thanks to hubby’s logic and suggestion,
welcome to the debut of

Claudia’s Kale Chips!

1 bunch of elephant kale leaves, washed and broken for blender
1 large onion, quartered
2 cloves garlic or 2 tsp. garlic puree
2 peeled lemons
1 cored apple
about 1/8 – 1/4 cup olive oil
about 1 cup filtered water, more as needed
1 tsp paprika

sea salt to taste

Ground Cayenne pepper to taste

Blend water and kale, add oil and other ingredients.  Blend until smooth, adding more water or oil if needed. Mixture should be puree-texture, similar to fruit roll-ups.

Pour and spread on dehydrator sheets, leave edges about 1/4 inch thick. Dehydrate at 145 degrees for about an hour and reduce for 12-18 hours to 115 degrees.

Once crispy, remove, score, and eat!

I plan on adding beets, carrots, nutritional yeast, and other goodies to future recipes, but for now, this is my basic . I think this is also a good foundation for carrot chips, onion chips, beet chips, etc.

I use a Vitamix blender and Excalibur dehydrator; without comparable equipment, this recipe probably cannot be replicated.

Please suggest variations!

To your health,

Claudia

My Cookbook « Almost Vegan


MUST HAVE

My Cookbook « Almost Vegan.

After my moaning about Meal Planning on my earlier blog, I got this in the mail!  It is less than $15 with shipping through Amazon.  (Amber needs to raise the price!)

What I already love is MEAL PLANNING, with several examples how to put a meal together, then there are explanations about choices we all have to make, including sweetners!

I am off to the kitchen to make dinner and a special surprise, RAW dessert, and that does not mean an apple!

Go to Amber’s site and when you order her book, tell her Carecia sent you!

Bon appetit,

Carecia