Slice up some beets, put them in a dehydrator for 4 to 6 hours, and you’ll have healthy little chips you can pack with your lunch. It’s like medicine, really, but better tasting. I love these salty, earthy chips.
Crispy nuts are simply raw nuts that have been soaked and dried (oven or dehydrator). Soaking raw nuts helps you digest them better. And they’re delicious!
Soak any variety of raw nuts for 8 to 12 hours in a covered glass container. The ratio is one cup of filtered water per one cup of nuts, and a teaspoon of salt for each cup.
After soaking, dry the nuts in the oven at the lowest temperature or in a dehydrator for 10 to 48 hours (dry until the nuts are crisp).
Voila! Crispy nuts.
(Adapted from The Nourishing Traditions Cookbook for Children)
This is a Dutch flat cabbage from my garden, 2015.
The first step for making sauerkraut is to chop it up.
After it’s all chopped up, add a tablespoon of salt, mix, cover lightly with a kitchen towel, and let it sit for about an hour.
Time to squeeze it, pound it, and smash it.
After a lot of squeezing, pounding, and smashing, the cabbage releases its juices.
Pack the cabbage and juice into a jar, and press the cabbage down so that the brine is covering all cabbage pieces. Cover with a lid. Check it every few days to make sure the cabbage is below the brine. In three weeks, you’ll have delicious and nutritious sauerkraut.
Mmm! Please pass the sauerkraut.
Here’s to more cabbage and Brussels sprouts in 2016!
Lunch from our garden: roasted beets and greens, squash with almond pesto, and tomato-cuke salad with raw pumpkin seeds.
Too late for the white eggplant I grew from seed, but it blossomed. Yay! I’ll try again next year.
Today’s harvest. Beets, garden cukes, lemon cukes, cherry maters, and basil.