How to Make Green Veggie Powder

When we decided to spend the winter in the mountains of Colorado, I panicked I imagined being huddled around the table over bowls of steaming soup. I also imagined a long winter without any fresh veggies. (Apparently, I forgot I live in the United States where grocery stores are plentiful.) The truth is store bought veggies just aren’t the same as farmers market veggies.

So I took matters in my own hands and decided to make my own green veggie powder. We  headed over to the farmers market to buy whatever greens I could find in the the last days of the growing season. I came back with bunches of kale and swiss chard…bunches so large that people in the farmers market stared as we hauled the bags back to our car.

Anyway, I don’t know if I would call this green veggie powder a recipe per say. It’s more of a method and it couldn’t be more simple.

Like I said, I used  kale and swiss chard for the veggie powder because those were the only veggies available at the farmers market late in the season but you could use any variety of veggies.

Homemade Green Veggie Powder

1. Rinse and pat the veggies dry.

2. Layered the veggies in a single layer on a dehydrator tray.  They can overlap a bit but not too much because you want them to be able to dry out. (I remove the thick park of the stems before drying. I noticed if I didn’t do this I was left with thick hard pieces in my veggie powder.)

3. Set dehydrator to the veggie setting or about 130°

4. Wait about 12 hours or until veggies are dry and crisp. I tested them by crumbling a leaf in my fingers.

5. Blend leaves in a food processor until you have a fine veggie powder.

6. Store in mason jars for later use.

You need a lot of greens to fill one jar. It took about 15 LARGE bunches of greens to fill these four jars.

So maybe you are wondering what I’ve been doing with all this green veggie powder?

I’ve been adding veggie powder to soups, chili, casseroles, curries, meatballs, and taco meat.

Have you ever made green veggie powder? If so what do you use it for?

Hugs and High Fives,
Jenn

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Feeding my family high quality food is a priority.  Even on a budget.

Enter the humble legume.

Cheap, easy, versatile?

Check.

Protein, vitamins, minerals, fiber?

Yep, it’s all there.  Thank you, little beans.

I buy beans in bulk and cook big batches at a time.  It’s easy and saves me a lot of money and time. Who doesn’t like to save money, save time, and nourish their body!

How to I Cook Beans

I learned how to cook beans following Sally Fallon’s directions in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. (My all time favorite book about nutrition.)  In the book there are some pretty specific directions. I’ve simplified and, aside from adding whey to lentils and black beans, pretty much prepare all beans the same.

1. First, I soak the beans several hours (8+) or overnight.  Soaking them reduces phytates (which can block mineral absorption) and makes them more digestible.

2. If I’m cooking black beans or lentils I add about a tablespoon of whey (or lemon juice) per cup of beans.  All other beans, I use plain (preferably filtered) water.

3. I rinse the beans, add fresh water, salt, chopped onions, garlic, and cook until soft.  Most of the time, I just use a slow cooker and let them soak one night, change the water in the morning, and cook.  Other times, I cook them slowly in a pot on the stove.  I’ve noticed lentils cook much faster than other legumes so I check them frequently.

Once they have cooled, I divide them up and freeze for the future.  (I drain lentils for freezing.  All the other beans I leave in their juices.)

That’s it!  Now I have beans for burritos, grilled mexican pizzas, chili, vegetarian sloppy joes and salads.

Such sweet little beans!

You want to know more about the whys and hows of cooking your own beans?  Here is an article from my favorite food organization, The Weston A. Price Foundation.

Hugs and High Fives,
Jenn

Check out our family’s adventures at New School Nomads as we plan to take a year long road trip through the United States!

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Our CSA box this week.

Seriously, 24 artichokes, albeit, they are small but still…24!

We also got English peas, apricots, lettuce, bell peppers, Tokyo turnips, cauliflower, potatoes, parsley, and  summer squash.

It’s the Motherload.

Today, I made the English Peas recipe that I had on my meal planner for yesterday.  I’m all about flexibility.

First, Thing 2 and I shelled the peas.

(I wish I would have little hands to work hold forever.)

Creamy Basil Peas with Chicken (or Pasta)
Adapted from my CSA’s, Abundant Harvest, Flyer

1/4  Cup Chicken Broth
1/4 Tsp Sea Salt
2-3 Cups English Peas
2 Cups of Whole Milk
1/2 Cup of Basil Leaves
1/2 Cup Parmesan Cheese
1 Tablespoon of Butter

1. Cook half of the peas in the chicken broth until soft.

2. Put the peas, broth, and basil into a food processor and process until creamy.

3. Put the rest of the peas, milk, and salt in a pot. Let it boil over and make a mess and then get super irritated Bring to a simmer and cook until peas are soft stirring periodically.

4. Once peas are soft stir in the heaping 1/2 cup of parmesan cheese…

…and pea puree and butter.  Of course.

My kids and husband ate it over whole wheat spaghetti WITHOUT complain I might add.  Nothing short of a MIRACLE.  Okay, so there was a little fuss from the kids about the “green” until they had a bite.  Yum!

I ate it over a piece of grilled chicken.  I’m not a big pasta fan although my hips like it quite well.

This recipe is a keeper for sure!  I loved it and the kids loved it.

Now what about the 24 artichokes!!!!  I’m leaving town tomorrow night for Fitbloggin’ and we certainly won’t be able to eat them by then.  The apricots are already in the dehydrator but not sure about the artichokes???  Any suggestions???  Can I freeze them?  Do I need to steam them first?

Hugs and High Fives,
Jenn

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A few weeks ago, I was on a list to take a meal to a friend who had a baby.   As I was skimming the list to make sure I wasn’t bringing a duplicate meal, I saw “sloppy lentils”.  Since, I already had a bunch of lentils from my last Azure Standard order, I set to work making some sloppy lentils or vegetarian sloppy joes.  Lentils may be little but they have a large nutritional content with many health benefits.

I was very happy with how the sloppy joes turned out and my two ridiculously picky boys even liked them.  When I prepare legumes I prepare them in bulk so I made two variations.  The first variation tastes like a classic sloppy Joe and the second has an almost (very) mild Indian flavor.

Classic Vegetarian Sloppy Joes

3 cups cooked lentils*
1/2 red onion – chopped
1 cup tomato sauce
1/4 cup ketchup
2 tbs  mustard
1/4 cup bbq sauce
sea salt to taste  (I didn’t need any using the store bought ketchup and bbq sauce.)

1. Sauté onion in a bit of oil until soft.

2. Add lentils, tomato sauce, ketchup, mustard, and bbq sauce.  Mix well and cook until sauce is thick and warmed through.

Vegetarian Sloppy Joes Variation 2

3 cups of cooked lentils*
1 small onion – chopped
1 garlic clove – minced
1 cup of tomato sauce
2 tbs of mustard
1/8 tsp dried mustard powder
1/8 tsp cumin
1 tbs apple cider vinegar
1 tbs molasses
dash of cayenne pepper
sea salt to taste

1. Sauté onion and garlic in a bit of oil until soft.

2. Add lentils, tomato sauce, mustard, mustard powder, cumin, apple cider vinegar, molasses and cayenne.  Stir well and cook until sauce is thick and warmed through.

*I presoaked the lentils all day (about 8-9 hours) in filtered water and 2 tablespoons of whey.  Then I boiled them in twice as much water until liquid was absorbed.  It doesn’t take long.

Serve on a bun of your choice with some simple sweet potato chips, perhaps?

Or if you are watching your grain intake maybe you would prefer Sloppy Lentil Lettuce Boats?

Hugs and High Fives,
Jenn

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So I’m a little late to the game. Pumpkins are so like last October.  Duh.

But this evening while trying to organize my photos I came across these pictures and remembered how much I had enjoyed this dish.  Then I looked in my recipe notebook and saw I had actually scribbled something that resembled written down the recipe.   No small miracle.

Coconut Squash Stew

1 large squash of your choice
(We used what I think is called a Fairy Tale Pumpkin)
1 Red Onion (coarsely chopped)
1 Orange Bell Pepper (coarsely chopped)
1 Clove of Garlic (minced)
1 Can of Coconut Milk
2 Ripe Bananas
1/2 – 1 of Jalapeno
1/4 Tsp Turmeric
Sea Salt to taste

Optional Topping Ideas
Raisins
Cilantro
Spanish Olives
Shredded Coconut
Apple
?

Directions

1. Put small slices in the squash with a knife.  Bake in the oven at 350º until easily pierced with a fork. (I bake everything at 350º) About 30-45 minutes.

While the squash is cooking…

2. Sauté the onion, bell pepper, and garlic until soft in a large pan.

3. In food processor combine the coconut milk, banana, jalapeno, and turmeric.  Process until fairly smooth.  A few lumps are fine. Add this to the onion mixture and bring to a boil. Reduce heat and simmer over low until squash is done.  Add water a bit of water if stew is too thick for your liking.

4. Once squash is done cut into pieces and add to coconut stew mixture.

5. Serve in a bowl and add toppings.
(I topped it with raisins, cilantro, and olives.)

Anyone know if that was a Fairy Tale Pumpkin?  Any topping suggestions?

Hugs and High Fives,
Jenn

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I’ve mentioned it before but I’m not crazy about vegetables.  I like vegetables and will choose to choke down a plate of plain swiss chard because I know it’s good for me.  However, if I didn’t know the things I know about food, I’d probably eat things like fish & chips or pizza (and I’m not talking healthified versions either) every night.  So when I come up with a recipe that makes me crave veggies, I pull out a ladder, climb to the top of my roof, and shout, “I can’t believe they are collards!!!”.

Can’t Believe They Are Collards Veggie Patties!!!!!

Coconut Oil
Large Bunch of Collard Greens – Chopped
1/2 Onion – Chopped
2 Garlic Cloves – Diced
4 Pieces of Ezekiel Bread – or other (preferably sprouted) bread
1/2 Tbs Dried Parsley
1/4 Cup Fresh Basil
2 Tbs Sun Dried Tomatoes
Sea Salt
Pepper
1/2 Cup of Feta
4 eggs

1. In a pan sauté the collard greens, onion, and garlic in a bit of coconut oil until just soft.

2. Toast the Ezekiel bread and put it in a food processor with the parsley, basil, and sun dried tomatoes.  Add salt and pepper to taste as well.  Process until you have a well blended bread crumb mixture.

3. In a bowl, combine the vegetables, bread crumb mixture, feta, and eggs.  Knead until it is well mixed.

4. Shape into little patties and pan fry over medium heat in the coconut oil until golden brown.

5. Place cooked patties on a paper towel lined plate absorb some of the excess oil

Makes 8-10 patties.

My favorite way to eat them is to top with fresh tomato and a bit of balsamic vinegar.

This past weekend, I tripled the recipe and froze them for quick easy lunches.

Theses are SO GOOD.  No joke.  At least, I love them, Brent loves them, and even my 10 year old who scorns my cooking said they were “pretty good”.  Then he ate an entire one.  If that doesn’t say something nothing does.

Hugs and High Fives,
Jenn

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Like motivation, inspiration comes and goes. Sometimes, I go weeks eating the same thing day after day. Then suddenly, I’m inspired and spend the next 3 weeks experimenting and creating new recipes all crazy like Willie Wonka…but without the sugar…and the top hat.

Here is one of my newest recipes.  It’s easy and healthy.  I’m all about ease and, most of the time, about nourishment.  Oh yeah and it’s good.  So good, I almost forget it’s healthy.

Sweet and Spicy Squash Soup

Yellow Squash, about 6 peeled and sliced squash
1/4 Onion, sliced
1 Garlic Clove, sliced
1 Jalapeño, I use a whole one b/c I like the kick but you can use less.
1/2 Cup Yogurt Cheese (Left over from making whey.)
1 Tbs Raw Honey
Sea Salt, to taste
Pepper, to taste,
Avocado, optional but recommended

1. Boil the squash until it is  soft.

2. While the squash are boiling, sauté the onion and garlic in a bit of olive oil to bring out the flavor.
(I’ve skipped this step entirely when I’m in a time crunch or don’t want to wash an extra dish. The soup still turned out.)

3. Put the jalapeño, yogurt cheese, honey, in a food processor.  Give it a full pulses.  Add the onions, garlic, and squash*.  Sprinkle in salt and pepper to taste.  Blend until smooth and creamy.  Add some of the water you cooked the squash in if it’s too thick for your liking.

4. Top with avocado

*I use a slotted spoon to transfer the squash from the boiling water directly to the food processor.  By doing this the soup is hot and ready to eat right away.  Plus there is one less pan to wash.

That’s it.

Simple dimple.

Hugs and High Fives,
Jenn

This post was shared The Nourishing Gourmet’s Pennywise Platter!

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Over the years, I’ve moved away from the regular use of protein powder.  I still use it for the occasional bowl of “cookie dough” or a shake but, overall, I make the effort to get my nutrition from whole foods.

Recently, I put together this simple power breakfast (or pre-workout meal) when I was training for the RKC.  I was looking for a substitute for creatine.  (Creatine is involved in the production of energy and is mostly stored in the muscles.  It has been shown to increase performance during activities of high intensity and short duration such as weightlifting allowing for greater strength gains.) I was looking for a substitute because creatine, one, sort of freaks me out and, two, it can cause your body to retain more water than usual.  Being so close to RKC snatch test weight cut off, I couldn’t risk gaining an ounce so I decided  to try bee pollen, the substance that sticks to bee’s bodies as they fly from flower to flower.  There were quite a few brands to choose from but I opted for the raw local one found in the refrigerated section because I’m a sometimes consciousness consumer like that, yo’.  

Get Buzzed Breakfast Porridge

1/2 cup old fashioned (not instant) oats
1 tbs whey
1 tbs raw honey
1 tbs raw local bee pollen*
cinnamon to taste
sea salt to taste.

1. Soak the oaks overnight in filtered water and whey.

2.  In the morning, add  water and bring to a boil.
(I boil water first in a tea kettle and then add it to the oats.  Helps keep the oats from burning on the bottom of the pot.)
Turn off the heat and let sit covered for about 5 minutes.  Super easy.

3. Add the honey and bee pollen.  Optional sprinkle cinnamon and salt to taste.

*Do not start with a full tablespoon.  Take a few granules first to test for allergic reaction and build up to one tablespoon.  It should be noted that some recommend less.  IMPORTANT: People with known bee allergies SHOULD NOT consume bee pollen.

The month leading up to the RKC this became my breakfast of choice (I ate this the morning I passed one of my practice snatch tests with the 35 lb bell) and the morning of the RKC, I ate a tablespoon of bee pollen.

Like most “super foods”, there are a lot of claims surrounding bee pollen.

Health Claims Surrounding Bee Pollen
-Considered a nutrient dense food containing many amino acids, vitamins, minerals, and enzymes, protein, carbohydrates, and essential fatty acids.
-Reduces allergy symptoms  (Another reason to buy local pollen)
-Increases strength, endurance, and energy
-Improves digestion due to the enzymes
-Reduce cravings
-Stimulates metabolism
-Increases fertility
-Decreases LDL and increased HDL cholesterol
-Prevents and treats diseases by decreasing the free radicals due the the high antioxidant content
-Prevents premature aging
-And more

You get the point.  It’s supposedly a super duper food.

While, I am one who wants to believe the claims I’m also somewhat skeptical.  I have not for certain experienced any of these benefits firsthand.  I think it has had an effect on my strength and endurance but it may be just a placebo effect. Placebo effect or not, I have since made bee pollen a regular part of my diet because of its stellar nutritional content.

If oatmeal is not your thing, it can also be added to smoothies, put on toast with nut butter, or gulped down plain in a glass of water.  Yes, I do this.

If you are interested in some further reading these were some of my favorite articles.
Guide to Superfoods – Weston Price Foundation (Love this foundation.)
The Use of Bee Pollen as a Superfood – Dr. Mercola
Sport Supplements – Peak Perfomance (An opposing opinion to  some of the claims.)

Does anyone else eat bee pollen?  How do you feel about “super foods”?  Anyone have any other ideas how to eat it???

Hugs and High Fives,
Jenn

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I like versatility.  Reversible jackets.  Kettlebells as doorstops or for workouts.  Minivans for  children or 4×8 sheets of plywood.  It’s one of the reasons I love my Perfect Pesto.  I can use it to spread on bread, make the most killer egg sandwiches ever, toss with pasta, in place of pizza sauce, toss with veggies, and or by the spoonful.

The other day, I came up with another versatile spread.  We’ve been getting quite a few Japanese eggplants in our CSA as of late.  They are long and skinny so they don’t work as well for my Eggplant Mozzarella recipe.  Like the pesto, it’s so simple to make and I think I love simplicity just as much as versatility.

Roasted Eggplant Spread

4 Japense Eggplant (or about 3 cups of  regular eggplant)
2 Garlic Cloves
1 tbs Capers
1 tbs of Sun Dried Tomatoes
1/4 Cup of Olive Oil (A tad less if you are using sun dried tomatoes in oil.)
Sea Salt to Taste

Slice the eggplant in half and brush (or spray) with a bit of olive oil and sprikle with sea salt.  Bake at 350° for 20 – 3o minutes until eggplant is soft and starts to brown slighly on the edges.

Put the eggplant, garlic, capers, sun dried tomatoes, and olive oil into your food processor (or blender) and blend until smooth.  Add more oil if necessary.  I find 1/4 cup to be plenty.

This spread is good on french bread, as a veggie dip, or in a wrap.

Sprouted tortilla, roasted eggplant spread, grilled chicken, romain, tomatoes, and feta.

And since I’m decided to take Mark Sisson’s The Primal Blueprint 30 Challenge, on chicken!

Roasted Eggplant Spread on Grilled Chicken, Grilled Asparagus and Caprese Salad.

I’ve been reading Mark’s Daily Apple off and on for about two years.  Although, I’ve decided he is total GUY HERO, I don’t think I’ll ever go 100% primal (I’m keeping an open mind) for life.  I’m simply feeling like I’m up for a new challenge.  They keep things interesting. So the next 30 days I’m want to do a little experiment and pretend I’m a cavewoman with luxuries.  Mrs. Flintstone with a stove, a dishwasher, a refrigerator, and a Trader Joe’s. Regarding workouts, from what I understand his workout philosophy is similar to my own.  He recommends sprinting once a week.  I’ve let my sprinting slack the last few months so I’m looking forward to getting back to that so I’ll go to the beach for some sprint workouts.  I plan to keep up with my kettlebell training and my walking as well.  The biggest change is going to be not eating grains.  It’s going to a fun 30 days and I’m hoping this will get my creative juices flowing in the kitchen.  Last year, I attempted a grain free month and felt pretty fantastic.  I’ll let you know how it goes.

Hugs and High Fives,
Jenn

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I love Trader Joe’s.  LOVE it.  I love it so much that I have been seen waiting outside 15 minutes before they open their doors with the other crazies.  I’ve also said many times that I couldn’t live in a town where there wasn’t a Trader Joe’s.  That’s not spoiled, that’s being realistic.  However, believe it or not,  there is one thing about Trader Joe’s that I don’t like and it’s not even the small aisles. Occasionally, they discontinue an item I love without personally consulting me.  Oh the horror.  A few years ago they discontinued their fresh chimichurri sauce.   I have been lamenting ever since.  Thankfully, I scribbled the ingredient list down on a post it and tried to recreate the sauce.  (I mentioned it a few months ago after Brent and I went out on a date to a little Argentinian restaurant.)   The sauce goes really well with grilled chicken or fish.  (Or bread but anything goes well with bread.)  It also goes well with lentils. I’ve put the lentil salad on top of a green salad as a salad dressing.  Make sense?  Probably not.  Oh well.  I like it better by itself anyway.

Chimichurri Lentils
1 Cup of Fresh Parsley (finely chopped)
1/4 Cup of Fresh Cilantro (finely chopped)
6 Garlic Cloves (minced)
1/2 Small Red Onion (finely chopped)
1/2 Cup of Red Wine Vinegar
1/2 Cup of Olive Oil
1/2 Tbs Lemon Juice
4 LargishTomatoes (Chopped into bigger chunks)
4 Cups of Cooked Lentils*
Salt and Pepper (to taste)

Stir the parsley, cilantro, garlic, onion, vinegar, olive oil, and lemon juice together in a small bowl.  After the sauce is thoroughly mixed add the tomatoes and lentils.  I’v noticed the parsley turns brown after a day.  Anyone have any advice to keep it green?

* I typically soak my lentils in water with a bit of lemon juice overnight before cooking.  To over simplify, this makes them more digestible.  

Hugs and High Fives,
Jenn

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