CSA share Week 20 of 25 and Recipes for Your CSA Share

 

Top left corner and clockwise!

Beets with tops (slightly hidden~you can see the tops)

bag of basil, arugula, dill and hot peppers

5 lbs of tomatoes (I ordered these as an extra item)

radishes

variety of sweet peppers

2 heirloom tomatoes

bag of sweet potatoes

kale

bag of mixed salad greens

                                                                                                                                             

Basil~a gift from a friend!

I am dehydrating it for the winter

Pictured are dehydrated sweet peppers.  The aroma in the house is amazing while these are drying!

SUN-BURNED BELL PEPPERS & WHAT TO DO WITH THEM

The picture below is how they looked before I sliced them in the food processor and the images above are what they looked like before removing the sunburned spots.  Most folks would not want these peppers, but they are perfectly fine.  Sometimes they will get sun-burnt in the field, just like we burn when we are out in the sun too long.  I admit they do not look appetizing, but they taste perfectly delicious after removing the spots.

Recipes of the week for your CSA share!

Look below for ideas for using your CSA share...be creative according to your family's taste.

Kale and Garbonzo's and Sweet Potatoes~not pictured

Cheezy Kale Salad~pictured below

KALE SALAD

1 bunch of kale

radished~diced

mini sweet pepperrs~chopped

chives~finely chopped

Chinese Five Spice to taste

 lemon juice

extra virgin olive oil

Himalayan salt

handful of raw pumpkin seeds

BEET SALAD

1 bunch of  beets

garlic~to taste..I use lots

lemon juice

extra virgin olive oil

Himalayan Salt

dash of ground cloves

Oriental Kale Salad~

not pictured

2 bunches of kale cleaned and shredded

1 red bell pepper diced

handful of raw pumpkin seeds

1/4 c. extra virgin olive oil

1/4 c. lime juice

garlic to taste

Chinese Five Spice~lightly sprinkled over the top

Mediterrianean Kale Salad~pictured above

follow the link for a video

kale

yellow bell peppers

olives

olive oil

lime juice

Himalyan salt

CHEEZY KALE CHIPS

not picturedIngredients:

2 heads of Kale, Washed and Torn~SIT ASIDE

3/4 cup Tahini
1/4 cup Tamari
1/4 cup Cider Vinegar
1/2 cup Water
1/4 cup dried onions
1 clove garlic
1 lemon (juice of)
dash of Sea Salt
1/3 cup of nutritional yeast

Blend everything but the kale until it is creamy and pour over kale and massage into it and let it sit for 10 mins.
spread on Teflex sheets and dehydrate at 115 until crispy.
I had some leftover sauce so I cleaned and de stemmed some rainbow chard and used the rest of it on it. I'll let you know how it turns out.

The weather is just right for a nice warm soup!

Sweet Potato Lentil Soup

10-12 c. water

1/2 red onion chopped

4 garlic cloves minced

14 oz of lentils rinsed and drained

1/4 to 1/2 c.  wild rice or another grain of choice (optional)

4 stalks of celery chopped

2 carrots diced

2 sweet potatoes peeled and diced

2 t. rosemary

1 t. oregano

2 t. sea salt or real salt or Himalyan salt

1 t. Italian seasonings

1/4 c. Seitenbacher vegetable broth

1/4-1/2 c. nutritional yeast

strip of wakame or sea veggie of choice (optional)

put all ingredients in a pot and bring to a boil, then simmer until done

I try to make my soups early in the day and then place them in the crock pot on warm then they are always there waiting to be eaten

or my favorite way to make soup is to place all the ingredients in the crock pot overnight on a low setting and it will be done in the morning, then stir the ingreds and set to keep warm setting

This is what I am doing with my bag of mixed greens this week!

Layered Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I ladded 1 red/yellow or orange bell pepper chopped  

diced radishes are optional

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

Here is an idea for using your fresh Basil

Basil Pesto

In Vita-Mix, food processor or Magic Bullet place:

small handful of basil

small handful of pine nuts

1 large clove of garlic

dash of Himalyan Salt

splash of lemon juice

Blend until smooth and enjoy!

You can use this as a dip, mix into zucchini noodles or as a spread on raw crackers

Cheezy Kale Chips, Beet Salad & Tabbouleh

Pictured above is kale with the tahini dressing prior to massaging this mixture..

CHEEZY KALE CHIPS

                                                                                                                                                                                                                         

2 bunches of Kale washed and large stems removed~place in a bowl and sit aside

In a blender or Vita-Mix  add:

1/4 c. Bragg's Apple Cider Vinegar
1/4 C. Bragg's Liquid Amino's
1/2 c. filtered water
*you may need a little more water~you need to be able to pour this out of the blender,
but you don't want it runny.
3/4 c. Tahini
1 garlic clove
2 T. dried onions
1/4 t. sea salt

1/4 c. nutritional yeast

Blend until smooth, pour over kale and massage dressing into kale.

Place on Teflex sheets in dehydrator and dehydrate for 6 hr @ 115 degrees.

 

Today's green juice was an endeavor to clean out the fridge.

pictured:

swiss chard

cucumber

zucchini

kale stems

beet tops

celery

ginger

I added lemon juice and liquid stevia

This juice was extremely GREEN!!

This made one gallon of juice

Beet Salad

1 bunch of raw beets shreddeed

2 large garlic cloves

dash of ground cloves

salt

1/4 c. lemon juice

1/4 c. extra virgin olive oil

Mix in a large bowl and allow flavors to marinate before eating.

Did you know that  CLOVES neutralize garlic breath?

Remember clove gum?

I used to love it!

This is not garlic clove. 

Cloves are sometimes used by the dentist to pack a dry socket when in pain.

Tabbouleh

1 bunch of parsley chopped fine

1 bunch of celery cuttings chopped fine

2 small sweet onions diced

2 bell peppers dicd

4 cucumbers seeds removed and diced

2 c. soaked bulgar

4 t. spearmint

black pepper

Himalyan salt

6 T. lemon juice

6T extra virgin olive oil

Blessings to you today!

Cheezy Kale Chips and my dog...

Cheezy Kale Chips

2 bunches of Kale washed and large stems removed

place in a large bowl

In a blender or Vita-Mix blend until smooth & then pour over kale and massage until completely covered

1/4 c. Bragg's Apple Cider Vinegar

1/4 C. Bragg's Liquid Amino's

1/2 c. filtered water 

*you may need a little more water~you need to be able to pour this out of the blender,

 but you don't want it runny.

3/4 c. Tahini

1 garlic clove

2 T. dried onions

1/4 t. sea salt

1/4 c. nutritional yeast

Place on Teflex sheets in dehydrator and dehydrate for 6 hr @ 115 degrees. 

I made 6 trays of kale chips....mmmmm....as you can see my doggie likes them too!  He is always waiting to eat up whatever falls from the dehydrator.

When you get to the bottom of the jar or bag of chips and all that is left are crumbs....I say let nothing go to waste.....place them in a glass jar to add to soups...or grind them up and put into a shaker jar to use as a salt substitute

My Favorite Kale Chips~for all my CSA friends!

My favorite Kale Chips! Thanks to Annmarie of RenegadeHealth.com My modifications are in parenthesis.

If you have been reading my blog, we have been getting a lot of kale and other greens in our CSA portion. One of my favorite things to do with kale are to make these kale chips. My whole family loves them and they never last long. I have also used swiss chard, which is not my favorite, but don't be afraid to try other greens this way. If they don't meet you taste bud standards...just blend them into a raw soup...and when you get to the bottom of the bag/container, use the rest as a nutritional season salt.
BTW~these are great after they have warmed up a bit in the dehydrator...sometimes we don't have many chips left because they are sooo good!

Raw Food Kale Chips

Annmarie got the idea from Rawbin at rawbinsrawbin.blogspot.com

Ingredients:

2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Tamari (I use Bragg's Liquid Aminos)
1/4 cup Cider Vinegar
½ cup Water
2 scallions (I use dried onions)
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup of nutritional yeast

Preparation:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Work and Exercise

When my daughter got married she passed her housecleaning business to me~ this is my new job! I have only worked for little over a week and today I was offered more work.  This is a true blessing, because my husband's work has diminished over that last few weeks.  God has provided.
This type of work is excellent exercise.  I went non-stop for about 5 hours today.  Talk about body movement. Not only does this burn calories but it works and tones the muscles.  This has also improved my sleep habits.  Mostly because I get tired now.
I am listening to my youngest jump on the rebounder and I'm watching my son chop wood.  Both of these things are providing them with a good workout. There are many ways to get exercise.  Remember to make exercise a part of your life.

today's eats for me~
Smoothie~raw almond milk, banana, cacao, chia, mesquite, lacuma, maca
64 oz. of Green lemon/lime-ade

1 banana

Eggplant bacon, lettuce and tomato wraps with Vegenaise
Greek salad~cukes, tomatoes and black olives with Bragg's apple cider vinegar, lemon and a splash of cold pressed extra-virgin olive oil
Cheezy Kale Chips

dessert~Ani Phyo's donut holes

My husband just called and said he was down a few more pounds!!!  203 on the house scales!  He is pleased that he can eat and still lose weight.  This last loss occured after his all day smoothie feast.

His eats today~

1 cantaloupe

Mushroom Veggie Soup
Salad~romaine, corn salsa, carrot ginger dressing
2 donut holes

packed for dinner  and snacks
4 16 oz green smoothies~spinach, banana, pear, strawberries
carrots~1 sandwich baggy
celery~2 sandwich baggies
1 small cantaloupe