Blog Archives

Chicken and Vegetable Stew

Ingredients:Chicken Vegetable Stew

•    1 lb boneless, skinless chicken breast, cubed
•    2 tbsp spelt flour
•    1 tsp ground black pepper
•    1/2 tsp dried parsley
•    1/4 tsp thyme
•    1 tbsp extra-virgin olive oil
•    3 cloves garlic, minced
•    1 medium onion, chopped
•    2 stalks celery, diced
•    1 cup low-sodium vegetable or chicken broth
•    1/2 cup pineapple juice
•    1 cup carrots, chopped
•    1 12 oz can Great Northern beans (or any white beans), drained and rinsed
•    2 cups baby spinach, chopped
•    1 parsnip, cubed
•    2 bay leaves


In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.

Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5  minutes or until cooked through.  Lower heat to medium and pour in broth and pineapple juice.  Toss in carrots, beans, parsnip and bay leaves and stir to combine.  Cover and simmer on medium until carrots and parsnips are soft about 20 minutes.  Uncover and add spinach and cook for another 5 minutes.  Remove bay leaves and serve.



Golden Vegetable Flax Crackers

This is my version of the Mediterranean Flax cracker recipe from Preserve It Naturally which I ordered along with my Excalibur dehydrator.  The first time I made these crackers they were a big hit!  I did not have all the ingredients listed so I added my own spices and vegetables.  This latest version was a much tastier cracker.  We ate them right out of the dehydrator!  YUMMY!  A great crunchy snack that is RAW!~


•   2 cups golden flax seeds (soaked 12-24 hours in 1 qt water)
•   1/2 cups raw black olives – sliced
•   2 green onions – thinly sliced
•   2 cloves garlic – minced
•   1 tbsp fresh basil – thinly sliced
•   1 cup baby spinach – thinly sliced
•   1/2 red bell pepper – finely chopped
•   1 tsp sea salt
•   1/2 tsp turmeric
•   1 tbsp lemon juice
•   2 tbsp chia seeds


Combine all ingredients to soaked flax seeds and stir well.  Spread mixture about 1/4″ on dehydrator trays lined with a Paraflexx sheet.  At this point you may score the crackers into cracker shapes if so desired.

Dry at 105°F for approximately 4 hours or until no longer sticky.  Turn the tray over, remove the Paraflexx sheet transfer the crackers directly onto the dehydrator trays.  Let the crackers dry another 12 – 16 hours until completely dry.



Sun BurgerAnother creation using my Excalibur dehydrator and the informative dehydration guide Preserve It Naturally.  If you are so inclined to buy a dehydrator I would highly recommend the Excalibur brand.  I purchased the nine tray model and am so glad I did.  You can dry so many things simultaneously.

I made these sunburgers twice and these were much better the second time around.  My first attempt I used way too much Braggs Liquid Aminos and they were too salty for my taste and I love salty things…

So here is my version of the Sunburgers recipe:


•    2 cups raw sunflower seeds,  soaked 6 – 8 hours
•    ½ cup carrots, sliced
•    ½ cup celery, sliced
•    3 green onions, sliced
•    1 yellow bell pepper, sliced
•    1 cup raw spinach, shredded
•    ¼ cup fresh basil
•    ¼ cup fresh parsley
•    Braggs Liquid Aminos  to taste
•    ¼ tsp cayenne pepper


Drain the water off the sunflower seeds.  Place all ingredients into a food processor and blend well.  Scoop out mixture and form into patties and place on dehydrator trays.

Dry at  105°F for 12 -24 hours until dry.    I dried these for 12 hours initially and then turned them over to continue to dry for another 12 hours.  We enjoyed these sunburgers with sliced tomato and guacamole.  No bun required…


Broccoli Soup

Broccoli SoupIngredients:

•    2 large stalks of celery, sliced
•    2 bunches of broccoli florets coarsely chopped
•    2 medium onions
•    5 small carrots, scrubbed and sliced
•    2 cloves garlic, minced
•    8 cups vegetable stock
•    2 cups baby spinach
•    Sea salt and ground black pepper to taste


Add celery, broccoli, onion, carrots, garlic and vegetable to a large saucepan stock to a large saucepan and cover.  Bring to a boil over medium-high heat.  Reduce heat and simmer until vegetables are tender about 20 minutes.  Add spinach when vegetables are done; remove from heat and let sit for 5 minutes.  Let soup cool another five minutes and then blend using hand blender right in saucepan until smooth.


Mega Greens Smoothie

Mega Greens SmoothieIngredients:

•    1 medium green apple, cut in quarters
•    1 kiwi, cut in half
•    3 kale leaves, rinsed, torn into strips
•    1/2 cup wheatgrass
•    1/3 cup alfalfa sprouts
•    1/3 cup baby spinach
•    1 tsp cinnamon
•    3 cups water
•    4 mint leaves


Place all ingredients in Vita-Mix, blend and viola!


%d bloggers like this: