Kitchen Basics

Wild Greens Crackers

By steph_oss on June 7, 2017

Dip these crunchies into your favourite hummus, dip or nut cheese. You can use this recipe to clean out your fridge of greens or incorporate whichever outdoor greens are in season. Taste it as you go so you can adjust to taste. You are a super-food super-human!

Ingredients:

5 C greens (I used chickweed, miners lettuce, spinach, thistle (warning: spiky) and parsley

1/4 C chives, chopped fine

1 clove garlic

1 medium tomato

3/4C flax

1C almond pulp

1/4 C nut butter (optional)

1 lemon, juiced

1/2 tsp good quality salt

Instructions:

Start with the tomato and lemon juice in the blender until liquid

Add the greens and blend until liquid

Add everything except the chives and flax and blend until as smooth as possible

Add flax and blend to incorporate (if you have to add a bit of water just go slow so you don’t overdo it)

Add the chives at the last minute so they are incorporated but not totally blended

Spread your mixture onto a paraflex or silicone sheet in your dehydrator

Score the top to make square crackers

Dehydrate at 110 for several hours until dry to the touch

Flip over your dehydrator tray onto another tray so the paraflex sheet is on top of the cracker

Peel the paraflex sheet off and continue to dehydrate until crispy

Break into crackers

Store in an airtight, dark container

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Cowboy Spice Rub

By steph_oss on June 16, 2016

Did you know that chili peppers and chili powder can help reduce intestinal permeability? Ginger can help with motility and garlic can help reduce unwanted bacteria in the upper GI? Let’s make a probiotic spice rub that you can use while traveling or while at home as a marinade or to coat veggies in before fermenting. This also works really well on Kale chips.

Ingredients

Chill powder 3 T

Cacao nibs, crushed with a mortar and pestle 3 T

Carob (or cacao) infused pulse flakes 3 T

Maqui powder (optional but awesome) 2 T

Paprika 2 T

Mustard 1 T

Black pepper, coarsely ground 1 T

Coriander 2 t

Oregano 1 t

Ginger powder 1 t

Chipotle powder (couldn’t resist)1 t

Garlic powder 1 t

Optional: 10 capsules Megaspore (or less)

To make the Carob or Cacao Infused Dulse Flakes:

Add 1/4 C Dulse flakes and 1/4 C carob to a jar, shake to mix and leave for 24-48 hours at room temperature for the Dulse to soak up a bit of that yummy chocolatey flavour.

Optional – Shake your Dulse flakes through a sieve after they have infused to separate the loose cacao or carob powder. I did this because I wanted a more flakey texture.

Mixing Instructions:

Mix all the powders together. If you don’t have one of the ingredients SUBSTITUTE what you have in small amounts and taste to see if you like it.

If using Megaspore capsules you can simply empty them into the mixture and stir well. They should be stable at room temperature for several weeks, especially if you can keep it stored under vacuum that will be even better.

I keep mine in the fridge just in case OR throw it in my purse when going out or on the road/plane.

Ingredients in the original product (for interest sake)

Chili

Espresso

Paprika

Brown sugar

Mustard

Espresso salt

Black pepper

Coriander

Oregano

Ginger

Chipotle

Garlic powder

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Raw Curry Paste with Fresh Ingredients

By steph_oss on December 19, 2014

Thai Curry Paste

This is a raw version of curry paste, it has a brighter and very spicy flavour, it maintains all of the effects of the phytochemical in the fresh peppers, lemongrass, garlic and more. This can be a good “food as medicine” choice during times of yeast balancing or Candida. Use this right away, freeze it for quick meals or dehydrate it and carry it with you for food on the go (see directions under the recipe)

Warning: This is spicy, use sparingly and please use gloves or be fairly warned when seeding the Thai chills watch the eyes!

This recipe makes about a cup

t = teaspoon
T = tablespoon
C = cup

Ingredients

Lemongrass stalks (fresh), chopped, 1/2 C
Garlic, chopped, 1/4 C
Serrano Chilis, seeded and chopped, 1/4 C
Thai Chilis, fresh, seeded and chopped, 2 T (about ten chills)
Coriander seeds, 1 T
Ginger or Galangal (thai ginger), grated, 1 T
Kafir Lime Leaves, fresh, 1/4 C chopped (I used 8 leaves)
Shallots, chopped, 1/4 C
Cilantro roots or stems (I used the stems), 2 T
Black peppercorns, 1 t
Miso Paste 2T
Kelp powder 1/2 t

Instructions

Chop everything fine and continue to blend or combine using a small food processor, high powered blender or large mortar and pestle. The mortar and pestle here yields the best results. My mini food processor was an awkward shape for this so I ended up using the vitamix if not doing it by hand.

To bring this with you on the go place in the dehydrator for 10-24 hours until totally dry. Powder in your dry blender container and store somewhere convenient for when you may need a quick dip or may go camping.

I like to mix 1/2-1 t (or more) of this powder with one pouch of Artisana’s raw coconut butter and one pouch of their almond butter for a peanut sauce, adding water, salt/braggs and lime juice as needed.

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