There’s a few websites I frequently visit for “green living” articles and recipes. I don’t even remember how it happened but I came across a Spinach Apple Sauce Recipe by Kristen Suzanne that she calls a “Raw Spring Power Applesauce.” I had two green apples at the house that were getting bruised up especially fast and figured this would be a great way to use them up!

I love how simple this recipe is, there aren’t any ingredients that are difficult to find and the only kitchen equipment needed is a food processor (if you do not have one you can use a blender instead).

I added about 1 teaspoon of vanilla to mine I’ve had this in the fridge for several days already and the applesauce is still great, it actually tastes even better now! The chia seeds & liquid made a filling and smooth gel.

This is a great powerhouse snack that is sweet and green! Kristen mentions in her article to do yourself a favor and buy organic items and I agree. It’s been proven that organic produce has more vitamins & minerals and the increase for most items are highly significant. Also, apples are #4 on the “Dirty Dozen List” as being a food that are at higher risk for pesticides to be consumed.

If you are looking for more ways to add greens into your diet I came up with an easy Brussel Sprouts recipe (my lunch today). I’m calling it, Apple Ginger Brussel Sprouts Salad! AND it’s oil free, huzzzzzah !

It takes about 5-10 minutes to prepare and make this salad, plus the only kitchen equipment needed is a blender.

Apple Ginger Brussel Sprouts Salad

Salad:

.35 lbs Brussel Sprouts thinly sliced, core removed

1 quarter of an apple sliced paper-thin, mandolin is helpful here (push side of apple against blade, I used Fuji apples because they are my favorite)

1 teaspoon fresh lemon juice (helps tender the Brussel Sprouts and keeps everything looking fresh)

Dressing:

1/2 Fuji Apple (or your favorite apple) cored & chopped

1/2-inch ginger sliced (peeled)

Pinch of salt

1 Tablespoon fresh lemon juice

1 Tablespoon of water (or according to what your blender needs)

Toss well & enjoy! Or put it in the dehydrator for a bit but keep one tablespoon worth of dressing to mix into the salad once the Brussel Sprouts are at your preferred texture/time I had loads of photos for the steps with this one but for some reason my camera ended up losing almost all of them. I’m sorry everyone.

On Monday I leave for Sacramento, California! I have some Orange Curry Root Vegetable Chips in progress in the dehydrator It will probably take 12 hours or so to make these into chips.

I’ve tried making something like these before but I cut them into shoestrings (with a spiral slicer) and the texture just wasn’t right. Today I just sliced the vegetables paper-thin instead, hopefully this works out better so I can eat them on the airplane !

I used:

2 Medium Turnips, peeled & sliced paper-thin

1 Large Beet, peeled & sliced paper-thin

4 Small Radishes (2 dark purple, 2 pink), sliced paper-thin

1 Large Carrot, peeled & sliced paper-thin

2 Tablespoons Curry Powder

1 Tablespoon fresh lemon juice

1 teaspoon orange zest

Juice from two oranges

I’m in love with curry, it has such a lively taste & the health benefits are astounding. Curry is a well-known anti-inflammatory, it cleans & restores the liver also assisting your immune system to stay strong. Some say curry cures stout, Alzheimer’s, heart diseases and cancer.

I think these chips will help me survive the long trip I have ahead of me!

While I am in the Fort Bragg & Mendocino area I plan to check out:

Living Light Cafe

Caphe Cafe (I read a great review of this place but I’m confused if it is actually open or not)

I will also be staying around Sacramento and hope to stop by these places:

The Green Boheme

Gluten Free Specialty

Sacramento Natural Food Co-Op

Davis Food Co-Op

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