You are currently browsing the tag archive for the ‘food processor’ tag.

This is the soup that I eat at least 3 days per week.  It’s my “go-to” lunch entree when at work.  I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.

CHOP THESE VEGGIES:  (It goes really fast if you use the slicing blade of a food processor)

1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes

(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes.  That way, my “tomato knife” doesn’t get dull.  Who enjoys slicing tomatoes with a dull knife?  Not me!)

COMBINE THESE SEASONINGS:

4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves

SET ASIDE:

1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard

ASSEMBLY:

Use a large soup pot.  On medium heat, melt 1/2 T coconut oil.  Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies).  Add the lentils, water and mustard.  Simmer for about an hour, or until the lentils are cooked.  Add more water if needed, depending on how thick you like it.  Portion in 1 cup or 1 pint jars and freeze.  Makes about 17 cups.

NSNG = No Sugar No Grains

I always feel a little guilty about “wasting food” when I throw out the pulp after I juice.   To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.

LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:

Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…


Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…


Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…


Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…



Dehydrate at 115 degrees for about 8 hours, until completely dry.  After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want.  Break apart when they’re done.  Raw crackers store well in the freezer.

Here are some other raw crackers I’ve made…

SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…


SUNNY RYE CRACKERS from “Becoming Raw”…


Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…


Making your own raw crackers is easier than you might think – Happy Crackering!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,973 other followers

"My purpose is not to offend you, it is to provoke you to think." Unknown

Categories

My Last 50 Blog Posts

Archives

October 2019
S M T W T F S
« Sep    
 12345
6789101112
13141516171819
20212223242526
2728293031  

%d bloggers like this: