Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
- 1 and ½ large cucumber peeled and sliced thin (about 4 cups)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- In a medium bowl whisk together vinegar and salt
- Add sliced cucumbers and toss until evenly coated
- Arrange slices on dehydrator trays
- Dehydrate on 135 degrees for 4 hours
**This updated recipe was adapted from Jlpenner’s recipe and can be found on his blog, Frugal Living Mom. http://www.frugallivingmom.com/crispy-cucumber-chips/#_a5y_p=1774406
This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.
- 4 cups of Broccoli Florets
- 2 Garlic Cloves, minced
- 1-2 Tablespoons Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
- Spray a large skillet with non-stick cooking spray and add olive oil. Heat the olive oil over medium to medium-low heat.
- Add the garlic and cook for 1 minute.
- Add the broccoli to the skillet and toss with the garlic and olive oil. Cook for 3 minutes and then season the dish with salt and pepper, stirring often. Cook until broccoli turns bright green and becomes tender.
**This updated recipe was adapted from Nancy’s recipe and can be found on her blog, Butterbean Queen Home: http://www.butterbeanqueen.com/sauteed-broccoli-recipe.html
- 1 Tbs extra virgin olive oil
- 1Tbs grass fed butter, (or more olive oil, ghee)
- 2 cloves garlic smashed
- 8 cups loosely packed, chopped and washed kale leaves
- finely ground sea salt and freshly ground black pepper, to taste
- 2 dashes of ground nutmeg
- ¼ tsp red pepper flakes
- ½ cup chicken broth
- garnish with pecorino romano cheese, optional
- Smash two garlic cloves with the flat of your knife, and then remove the skins.
- In a large wide pan, over medium heat, add the olive oil and Ghee.
- Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
- Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
- Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
- Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
- Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
- If desired, serve topped with shaved pecorino romano cheese.
**This updated recipe was adapted from Caroline LaMorte’s recipe and can be found on her blog, A Whole New Twist at Home. http://awholenewtwist.com/easy-sauteed-kale/
- 1-½ Cups raw broccoli, chopped
- 1-½ Cups raw zucchini with skin, chopped
- 1-2 Medium garlic cloves, minced
- 1/3 Cup raw tahini
- 1 Tablespoon Braggs sauce
- ½ Teaspoon Cumin
- 3 Tablespoons freshly squeezed lemon juice
- Fresh ground pepper, to taste
- Olive oil for drizzling (optional)
- Place broccoli and zucchini in food processor and process until finely chopped. Add remaining ingredients and blend until smooth
- If mix is too thick, add a small amount of water or more lemon juice.
**This updated recipe was adapted from Ricki Heller’s recipe and can be found on her blog Ricki Heller. http://www.rickiheller.com/2010/05/genas-raw-bean-free-broccoli-hummus/