Raw Food Adventures, Recipe

Kale Chips, Zucchini and Butterflies

  

Butterflies at Ronora

The gardens are going off here in Michigan, zucchini, kale, chard and tomatoes abound. I had a major kale, zucchini and brocolli harvest last week. I made zucchini crackers, kale chips and pickled brocolli… all by myself. It’s at times like this that I wish I had an intern. I’m sure the universe will deliver one once I’m good and ready. I’ve had a few inquiries but I haven’t been able to follow up on them. All in good time. The non-profit group Camp Butterfly was here at Ronora Lodge this past week. The group  is a nonprofit organization based in Chicago dedicated to the holistic development of girls of African descent. I was given the honor of leading a tour through the garden. I showed the girls all the amazning things we had growing both in the garden and everywhere else. I’m sure they were suprised to see me pulling up what looked like weeds and chomping on them. Some of the girls were brave enough to try wood sorrel and lamb’s quarter. What they really enjoyed was harvesting cucumbers, kale and gigantic zucchini. Many of them took a zuke home with them as a souvenier.   

Pickling Supplies

With all this fresh produce coming in I got to pickling and dehydrating. First I sliced a gigantic zuke long ways on the V-slicer/mandolin. I put these slices in a bowl and covered them in a marinade. (RECIPE BELOW) There was a lot of zuke to marinade so I made an extra big batch.   

Next it was time to pickle, using a mixture of 1 tablespoon of pink salt to 1 cup of water I began pickling brocolli. I cut up the brocolli and stuffed it in a large jar with garlic cloves and flowering dill. After the jar was packed tight I poured the brine over it and put a jar full of water on top of the mixture to weight it down.   

 

  

Then I moved on to the kale… lots of kale. I stemmed half the kale while the zukes were marinading. Once I finished stemming I dusted the kale with salt and massaged it. After a half hour the marinade had drawn the liquid out of the zucchini and made nice soup mixture in the bowl. I scooped out this marinade zuke juice mixture and filled the vitamix. This was the base for my kale chip coating. I added 1 cup of sunflower seeds  and 3 TB of nutritional yeast to 3 cups of the liquid I had in the vitamix. The consistency I was aiming for was a that of a thick paste almost like hummus. Once I achieved the flavor and consistency I was looking for I coated the kale and put it in the dehydrator to dry.   

Once the kale was in the dehydrator I got on finishing up the zukes. I was making mini pizza slices. It turned out I had too many zucchini slices and not enough patience so I put over half of the zucchini in the blender and pureed it, then I added chia, sprouted buckwheat and pixie dust and made crackers… yum.   

It’s dangerous to leave me alone with the kale chips and this was no exception. The next morning I went into the raw kitchen and was greeted by the smell of all of these savory snacks drying. I think between the zuke crackers, the kale chips and the pizza strips my favorite were the crackers. All of the recipes had the same marinade as their base which I then tweaked to get the flavor and consistency I was looking for… gadgeting at its finest. Come and visit me… I might have some kale chips left. Keep it Live!   

    

 Magik Marinade Recipe 
  • 2 whole tomatoes
  • 1/2 yellow onion
  • 1/2 C pumpkin seeds
  • 3 T palm sugar
  • 1/4 C tamari (Miso Master)
  • 1 lime – juiced
  • 2 T apple cider vinegar
  • 1/4 C nutritional yeast
  • 1 t paprika
  • 1 T pink salt
  • 3 cloves of garlic
  • 1 hot pepper
  • 1/2 C olive oil

Blend smooth, pour over vegetables to be marinaded and coat evenly.

blog, Raw Food Adventures

Day 1 Canada Juice Fast

Juice Set Up

After a long night of feasting on the last of our raw desserts… ice cream, whipped cream, chocolate mousse and a variety of sauces; we began our juice fast at the stroke of midnight. I don’t recommend binging on desserts or anything else prior to a fast. I’ve actually heard stories of people having a last meal of McDonald’s before starting a fast and it turns my stomach, but

Juice Queen

everyone makes their own choices and reaps the results.

The morning began with licorice tea followed by green juice an hour or so later. We got a late start to the day only getting up after 10am and making the juice by noon. The morning juice combo that filled both of our cups consisted of:

  • 2 large cucumbers
  • 4 celery ribs
  • 2 kale leaves
  • 2 romain leaves
  • a nub of fresh ginger
  • 1 quarter of a lemon, peel and all

All of this went through the juicer. I lined the pulp container with the seed mylk bag and as you can see I was able to collect a decent amount of juice by squeezing the pulp.

Squeeze that pulp

The rest of the days liquids will include hot tea and more green juice. Heathy is talking about a blend of celery, ginger, lemon and apple for later today. I can’t wait.

blog, How To

Juice Fast/Feast 2010 – In Canada

Green Juice - Mutha's Milk

Tis the season to be fasting now that we’ve got the feasting out of the way. A pattern seems to emerge at this time of the year when everyone awakens from the holidaze of excess and over indulgence. What’s the remedy for this holiday hangover? A juice fast/feast of course! I use the term fast/feast to allow flexibility regarding the recovery route you choose to take. Fasting is a more restricted and more powerful method of healing while feasting achieves similar results with less restrictions. Fasting is best done in a relaxed and supportive environment like a tropical spa setting. For those of us that don’t have a spa at our disposal the feast option is the next best choice.

Fasting: willingly abstaining from food, drink and/or specific activities for a set duration of time.

Feasting: consumption without limitations.

The component that is missing from the above definitions is the juice… green juice that is. Fresh organic green vegetable juice is the next best thing to mother’s milk and that is the core ingredient to a healing juice fast/feast. The foundation for my own green juice fasting/feasting protocol is based on what I learned while working at The Tree of Life Rejuvenation Center. While it is possible to fast on fruit juices, water and a variety of other liquids it is not recommended that you do this unless you know what you are doing and what you can expect. The high sugar content of fresh fruit and root (carrot, beet) juices can be unbalancing when consume in high amounts during a liquid fast. With the fiber removed from the fruit/root you end up with an unnaturally high concentration of sugars. If drinking these juices it is best to thin them with water or combine them with green vegetable juices.

The equipment needed to have a successful green juicing experience is either a high power blender like a vita-mix or blendtec or a masticating juicer. Centrifuge juicers are ok but many of them don’t handle leafy greens very well. I have a trick I use to maximize my juice output with both masticating and centrifuge juicers. Line the pulp catching container with a seed mylk bag (paint strainer bag from Home Depot). Once you have finished your initial juicing, taking the bag of pulp and squeeze it dry. You’ll find that a good bit of juice is left in the pulp, juice that would be thrown away.

It’s optimal to consume fresh green juice but it often isn’t practical to make the the juice on the spot. A routine of making your days juice either the morning of or the night before is usually the option of choice. If you have a FoodSaver kitchen gadget with the mason jar vacuum sealing attachment you’ll be stylin. With this set up you can vacuum seal your juice and extend it’s vitality and slow oxidation.

The juice blend I prefer while juice fasting/feasting is:

  • 2-3 cucumbers,
  • 2 stalks of celery
  • 1 handful of leafy greens (kale, spinach, lettuce)
  • fresh herbs (cilantro, parsley, basil)

For a bit of sweetness I might add 1 ounce of fresh carrot, beet or apple juice. When doing I long term fast I notice that people tend to want to drink their sweet juice straight… they’re jonezing for their sugar fix. The key to a healthy fast/feast is balance and shooting fruit juices is not very balancing… so don’t do it.

Fasting/Feasting on liquids during cold months can be quite a challenge. Here are some tips to take the edge off cold weather fasting.

Enjoy at least 4 ten ounce green juices a day with water and tea throughout the day. Below is a prospective fast/feast schedule.

8am – skin brush and shower

8:30 – hot water and lemon juice

9 am – 10 oz green juice

10:30 – tea or water

Noon – green juice, 1 oz apple with ginger/cayenne

1: 30 – tea or water

3pm – green juice, 1 oz carrot with ginger/cayenne

4:30 – tea or water

6pm – green juice with ginger and lemon

  • Take your produce out of the fridge and allow it to warm up to room temp. before juicing it
  • Enjoy hot/warm tea between green juices
  • Add warming ingredients to your juices like fresh ginger juice, garlic, hot peppers, cayenne and turmeric
  • Allow refrigerated juice to warm before drinking
  • Exercise periodically through out the day: yoga, rebounding, breath work – see “Breath of Fire”
  • Blend unpasteurized organic miso, lemon juice with hot water to make a warming soup

To really experience the benefits of a juice fast/feast you need to go for at least 3 days. 7 days is optimal and once you’ve gone beyond 7 just listen to your body and go until you feel you’ve satisfied your bodies healing needs.