Do you ever have one of those days when all you think about is pizza? Well here’s your chance to give into your craving without feeling guilty. Okay, it’s not exactly like pizza but I’m telling you these dehydrated tomatoes taste just like it and they are oh so healthy! Get the recipe.
As usual, I’m on the hunt for recipes to make in my dehydrator. This time, I was dreaming of a protein-packed snack that would be filling and delicious, make good use of the organic flax seeds in my kitchen and increase my Omega-3 fatty acid intake. They were a success, but be prepared…you won’t be able to stop at just one.
I love lemon, so when I saw that this recipe called for lemon juice AND zest, I knew I would love it. The fresh flavor and smell brightens up pretty much every dish it’s in. And this was no exception– what could have been a bland version of bulgur and chickpeas became a bright, fresh and unique dish with the addition of lemon, olives and chopped dill.
I recently purchased a dehydrator because I fell in love with kale and zucchini chips (stay tuned for the Zucchini recipe) and wanted to make them myself. But, if I was going to allow this behemoth (dehydrators are not small, people!) take up the valuable real estate of my NYC-sized counter top, then I needed to find more uses for it. Hello Granola Bars.
This time of year, is great for cooking brussels sprouts. They’re readily available, easy to cook, delicious, and are versatile in terms of sauces, flavors and dressings to serve them with. With the cold weather in the U.S., this spicy and fresh dish is perfect to liven up the sprouts in your fridge.