Dressing for kale chips

Dressing for making kale chips in the dehydrator

• 1/4 c. olive oil
• 1 Tbs. apple cider vinegar
• 3 Tbs. water
• 1.5 Tbs. nutritional yeast
• 1/8 tsp. cayenne
• 1/4 tsp. turmeric
• 1/2 tsp. chili powder
• 2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt

In a liquid measuring cup, mix together the wet ingredients (first three). Then, in a small bowl, mix together the dry ingredients (last seven ingredients). Add the dry ingredients to the wet ingredients and pour into a large bowl. Toss a couple large handful of large kale leaves in the bowl with the dressing to coat. If the leaves are too heavily coated, add more kale leaves. Place folded up leaves on dehydrator racks (using sheets, not screens). Dehydrate at 125 degrees F until crisp (leaves should be brittle, may be too wet from oil).

Green Bean Chickpea Amandine

• 1/4 c. butter
• 1/2 to 1 c. slivered or chopped almonds
• 2 c. chickpeas, cooked
• 3 cloves garlic, smashed
• 2 lbs. fresh green beans
• 2 tsp. lemon zest
• 2 Tbs. lemon juice
• 1/4 to 1/2 c. chopped parsley
• 1 tsp. salt

Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.

Ground meat and carrot skillet meal

Ground meat and carrot skillet meal

• 2 Tbs. oil (used butter)
• 2 carrots, chopped finely
• 2 celery stalks, chopped finely
• 1/2 c. onion, chopped (used Japanese multiplier onions)
• 1 lb. ground meat (used venison)
• 1 c. water/broth
• 2 Tbs. soy sauce
• 1.5 tsp. dried thyme
• 1/2 tsp. garlic powder
• 1/2 to 1 tsp. salt
• cream (optional)

Saute the carrots, celery, and onion in the oil until softened (~5 min.). Add the ground meat and cook until browned. Add broth, soy sauce, thyme, garlic, and salt. Simmer ~15 min. Serve with heavy cream on top.