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, How To, Recipe

Kale Does the Body Good!

Kale in a glass
Got Kale?

All those folks with their milk mustache got it all wrong. The statistics regarding the consumption of pasteurized dairy and the incidence of osteoporosis and other chronic diseases paint a pretty clear picture… “milk doesn’t do the body good“. The milk I’m talking about is factory farmed, mechanically extracted, puss laden, pasteurized milk.

What’s a healthy calcium source you ask? KALE. Yes that fibrous leafy green that is used for a decoration on your plate in upscale restaurants. In many cases it’s the only thing on the plate that is safe for human consumption. Kale is your friend. It’s a mineral rich leafy green that can change your life if you give it a chance.

The trick to kale is knowing how to prepare it and that trick is “massaging” it. The procedure goes as follows:

  1. Rinse the kale and shake off the excess water.
  2. Stem the kale and place the leafy pieces in a large bowl.
  3. Lightly salt the kale. Add about a 1/2 teaspoon per bunch.
  4. Now massage the kale. Don’t be gentle, kale likes it rough. Rip it, squeeze it, rub it together, crinkle it up.
  5. You know you’re done when the kale becomes shiny and wilted. Eventually it will give off an earthy smell.
  6. Allow the kale to sit for 20 minutes and prepare other veggies to add to your kale salad.

You can squeeze some lemon juice or add some apple cider vinegar and massage it in. Drizzle your favorite cold pressed oil on top of your salad.

Some great additions to a kale salad are: avocado, carrot, celery, apple, tomatoes and bell peppers. The creation below has carrot, purple cabbage, marinated onions and green onions. I made a dressing with chickpea miso, tamari, hemp oil and apple cider vinegar. The picture was taken moments before I dumped a tablespoon of spirulina on my salad… mmmmm, spirulina.

Kale Salad
Calcium You Can Use
blog, How To, Raw Food Adventures, Uncategorized

Day 2 – Canada Juice Fast

Jar O' Juice

As day 1 came to a close Heathy and I had each consumed a large green juice and a large glass of the celery, apple, ginger and cranberry blend. Spaced out between those 2 juices I had 4 large mugs of warm/hot tea and a glass of water. So the green juice fast is shaping up to be a hot tea fast. I guess I should share with you the tea blend of choice on the fast. At the moment we’re making a lose tea mixture of reishi mushroom, pau d’arco, cat’s claw, oat straw and chaga. Last night we added some astragalus root to the blend and were both in agreement that it was a bit overpowering.

Juice me!

The tea blend is chocked full of immune boosting, anti-viral, fungal, bacterial and health enhancing herbs. I was happy to read about the yeast eliminating properties of pau d’arco. I’ve been sweetening my teas with maple syrup or raw honey. Both of which are local.

The sleep schedule has had us getting to bed later than usual. Last night being New Year’s Eve, we had an excuse to stay up a bit late drinking tea. Late to bed equals late to rise. In the snowy Canadian landscape I’m cool with slipping into hibernation mode. We weren’t out of bed until 11am this morning. I made juice while sipping hot water with lemon. Both Heathy and I noticed how sore our lower backs were. We had done yoga the day before but we think the soreness had to do with multiple factors, one of them being the fast. A little yoga loosened things up.

By 4pm we were out the door and visiting Heathy’s parents house. While there we had a real treat: hot miso soup with garlic. We blended it smooth in the vita-mix. It truly hit the spot. This was followed through out the evening with mugs of hot tea and honey. We ended up staying late and missing our evening juice. We both felt ok with this though and retired for bed by 11pm.

My energy level has been pretty consistent. I am experiencing occasional hot flashes accompanied by shaky fatigue. I just go with it and eventually it passes.

Fasting in subzero temperatures is a new experience for me so I’m not going to push things. At the moment the outside air temp is -24C which is -15F. Fasting is a real heat sucker so if I feel things getting a little to intense I’m not going to hesitate in backing off. Day 3 should be very telling.

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.