Hi there 🙂 Sorry for not posting in a while, I just picked up another job and I’m just trying to transition into everything and get myself on a new schedule with creating.

Here are a few things I’ve been eating recently.

I tried my hand at making my own dehydrated chips. I used a spiral slicer and sliced up half of a small yam, one medium beet, and one medium golden beet. I soaked them in one cup of fresh orange juice, one tablespoon fresh lemon juice with curry spices, nutmeg & cayenne. After soaking for at least two hours I dehydrated them for about 4 hours. Below are some photos.

This is something I tried out without really thinking it through much. The shoestring idea I was going for didn’t work out in my benefit, the chips came out so thin. It looks pretty and all but it’s not very practical when you are hungry 🙂 Next time I think I will make them into wedges or use my mandolin on a medium setting and make wider chips. I’d also like to include carrots in this recipe and soak the veggies for much longer, probably 8 hours or over night even. The pieces of golden beets soaked up the orange juice much more than the other veggies for some odd reason.

I had these chips as a side dish one night with a carrot pulp veggie burger as the main entrée and some baby bok choy salad as my other side.

For the carrot burger I used the pulp from juicing two medium carrots, added it with one tablespoon ground flax, cayenne and coconut nectar according to taste. I also added about one tablespoon of apple pulp from juicing in the patty to add some sweetness. The patty was dehydrated for about three hours and was fluffy with a slight crust on the outside. I pressed a few mushy sweet chips on the top of the burger to add some flavor and color. Raw veggie burgers are simple and delicious! It’s a great way to use the left over pulp from juicing and getting your moneys worth. I also added a little homemade guacamole on the top of the burger; I’m a sucker for some good guacamole 😛

I LOVE the Baby Bok Choy salad! I eat this stuff pretty frequently, it’s salty, sweet, & bok choy is from the cabbage and turnip family so it tastes like a mix of cabbage and a dark leafy green. It’s a great idea to up your consumption of greens during the flu season because it helps boost your immune system. Today I read this article where it states that, “Research has identified a definite connection between specific chemicals found in green vegetables (such as broccoli and Chinese cabbage) and the good functioning of the immune system. It appears that tiny chemical compounds found in common green vegetables interact with immune cells of the gut, known as intraepithelial lymphocytes (IELs), by effectively protecting them and boosting their numbers.”

Go eat some greens! You will thank yourself later when you don’t miss out on a thing this winter because you are a flu fighting green machine 😉

Try out my Baby Bok Choy Salad; you might surprise yourself if you typically do not like this vegetable. It doesn’t taste too cabbage-like in this recipe; I think the carrots and date add a nice sweetness.

Sweet & Spicy Baby Bok Choy Salad

Level: Easy

Equipment: Blender, veggie peeler

Servings: 2

Time: Roughly 20 minutes

Sauce/Blender Ingredients:

2 tablespoons coconut aminos (or your preferred aminos, I like the sweetness in the coconut aminos and it isn’t as salty)

2-inches ginger peeled and thinly sliced

1 lemon squeezed

1/2 lime squeezed

1 date thinly sliced

1/2 cup your preferred oil (olive oil, flax oil and hemp oil all taste great and you can do a mix if you like)

1/4 teaspoon lemon zest

Pinch of seaweed flakes & cayenne (optional)

Blend until it is a liquid and all chunks are gone.

Salad:

4 Heads Baby Bok Choy ripped or cut into bite pieces

2 medium carrots peeled and using your veggie peeler, shred the carrots

Cashew pieces, hemp seeds, sesame seeds are all great additions to this salad. I usually add one of these but I didn’t feel like having any of them today.

Mix sauce into the salad and toss it well!

Another favorite green salad of mine is one I found a few months back on rawfoodrecipes.com is a Fennel Orange Kale Salad by Kristen Suzanne. Just a little geeky side note about fennel, the ancient Greeks used it as a libido enhancer 😉 Below is her recipe straight off the rawfoodrecipe website.

1 medium bunch curly kale

2 tablespoons fresh lemon juice

2 tablespoons hemp oil

3/4 teaspoon fresh orange zest

1/4 teaspoon Himalayan crystal salt

Pinch nutmeg

1 cup fennel bulb, thinly sliced*

1 cup orange, peeled, seeded & chopped

8 kalamata olives, pitted & chopped

1 tablespoon fennel leaves, chopped

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