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

Click here for the health benefits of beets

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.

  

 ZUCCHINI CHIPS

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~
Kathy

Inspire you Children to Eat Healthy!!

My daughter just made this meal for her dinner tonight....Spring Roll,

Miso Soup and a Baby Romaine Salad with Paul Newman's Poppy Seed Dressing

Spring Roll

rice paper~drizzled with lime juice

avocado

cucumber

red onion

tomato

shredded carrots

banana pepper

Miso Soup

1 c. Miso white mellow

6 c. water

1/2 pureed onion

small handful shredded cabbage

1 strip wakame

shot of Bragg's Liquid Amino's

sprinkled with dulse

My daughter is going full throttle vegan...she is a very young teen wanting to be healthy and finding her groove in life.

Yesterday while I was jumping on my trampoline and getting reading to hit the treadmill, my daughter was exercising with Tony Horton doing P90 and my son was waiting for the exercise floor to do his P90X.  It has been very rewarding to see the seeds that I have  planted growing in their lives.  First and foremost were seeds about God and His Son Jesus Christ....the most important seeds.... and the fruit that has followed as they have grown in wisdom, knowledge and relationship with Him.

And now,  as I watch them grow in taking care of their temple...becoming educated and growing in knowledge and applying this to thier lives....creating habits that will be ingrained within them....even if they get sidetracked, they will know the how and why to get back on track......

....so can we Inspire our children.....I believe we can, by being examples and feeding them information and good food....and not being critical or condemning.....and by sharing our knowledge and experience with others that are sick or dying or those who want to know about nutrition and health....

You WILL be able to share... and you don't have to shove it down people's throats....they will come, they will ask....and when they do, share this with your children...this will inspire and encourage them, when they see others changing or wanting to change their lifestyle and diet. 

My family has been very encouraged lately. We have a very young male friend with cancer and his chemo doctors hav given him only a 20% chance of survival......he elected to have no more chemo and decided to go the nutritional route.... juicing, green veggies, barley powder, no sugar, no dairy, no meat.......and about 10 days later after he started this routine he was re-scanned....the tumors in his lungs were gone and his major tumor was 40-50% reduced!!!!

Praise the LORD!!

God's food is what our bodies need to do the repair and give health ....He gets the glory.

He gives us free will to choose......to choose to believe in Him.....and also to choose what we put into the body He designed...I do not believe these choices are on the same level...but regardless, they both give life to the body...one temporary...one eternal.......CHOOSE LIFE.......and be an inspiration to others...

GREEN SOUP

1/2 avocado

1/2 cuke

1 stalk of celery

1 tomato

1/4 chopped cilantro

handful of spinach

1 T. chopped jalapeno

8 cubes of frozen mango

1/2-1c. water to blend

blend to desired consistency...I like mine with some texture...then I topped mine with the leftover Nasty Hot Kale Chips from Brad's Raw Chips...and some dulse granules..

this made about 3 1/2 cups and I ate it all

BEET & CARROT SALAD

1 bunch of red beets~shredded

6 whole carrots~shredded

5 cloves of garlic~minced

1/3 to 1/2 c. extra virgin olive oil

1/3 to 1/2 c. lemon or lime juice

sprinkle with ground cloves~optional

mix together and let marinate