Friday, July 6, 2012

Zucchini Chips and Beet Salad

For several weeks we have been receiving beets & zucchini in our CSA boxes.  God has surely blessed us with abundance even in this dry weather.
Many of you may not be sure what to do with all of the extra's you cannot consume.
Here are a few idea's from my side of the kitchen. 
*make the recipes below
*shred and freeze your zucchini for later use
*slice and dehydrate to add to soups this winter (zuch. is great in minestrone)
*add 1/4-1/2 of a beet to 2 quarts of smoothie
*add a 1/2 of a medium or 1 small zucchini to your morning smoothie (they are very bland so you do not really taste them.  Don't peel them..just cut off the stem stub
*cut zucchini in chunks and freeze to add to smoothies later.
*add zucchini when juicing...thanks go to my friend Teri Hawkins-Fox of Natural Rejuvenation for this idea that she shared with me a few years ago.

*make zucchini noodles with a spiralizer or potato peeler...add fresh pesto or marinara

*add beets when juicing...just be cautious as they are very detoxifying. Start with a small amount, ex. 1/4  beet per quart.  

*add to stir fry or lightly steam 

*share your extra's with a neighbor, friend or co-worker & give them a recipe card so they know what to do with them

                                                BEET SALAD

2 bunches of red beets~shredded
5-10 garlic cloves
( used 10 because they were not very big)
1/4 to 1/3c. of extra virgin olive oil
1/4-1/3 c. of 100% pure lemon juice
(no preservatives-look in the health section at Kroger)
Himalayn Salt or sea salt/real salt to taste
clove powder~taste often as this is very strong (optional)

Mix together and let marinate for a little while..if you can wait, if not~ it is still delcious.
Save the beet tops ~wash and drain~ and shred them~layered on a plate and top with the beet salad
sometimes I add dulse flakes and/or raw sunflower seeds

I have found that consuming RAW beets daily in addition with adequate amounts of high water content fruits and veggies ,and sufficient filtered drinking water keep my digestion in optimal condition.
What works for me is to have at least 2-4 Tablespoons with each meal.  Sometimes I eat more, because they are sooo good.



2 Zuchinni's , sliced thin with peeler or mandolin
Olive oil or coconut oil spray  ( I found a  refillable pump spray bottle at one of the discount stores) 

1 teaspoon Crushed garlic
1 teaspoon Sea Salt (optional.  I do not use this if I am using Mrs. Dash)
½ teaspoon paprika or any of Mrs. Dash's seasonings.  I especially like the Southwest Chipotle from Mrs. Dash

Slice zucchini into strips or rounds and place in a bowl and lightly spray with olive or coconut oil and add crushed garlic and mix & marinate for about 10 minutes.  Spread the mixture out on a dehydrator tray and sprinkle with seasonings of choice. Remember that the flavor will intensify since you are dehydrating. Dehydrate on around 105 for about 8 hours or so.
You could also dry these on very low temperature in the oven.

To your health~

1 comment:

  1. I season my zucchini chips with liquid sauces. Hot chili pepper sauce on the zucchini slices makes some excellent spicy hot zucchini chips. Hot mustard zucchini chips are also quite good.



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