Super Simple Watermelon Lime Jerky


OK, Imma admit something here... I haven't actually gotten this recipe down to an exact science. I can't tell you exactly how much fresh lime to put on the watermelon. BUT I was so excited about this snack (created yesterday in my kitch) that I simply could not restrain myself from sharing it with you immediately. Hence my willy-nilly use of non-exact limeness. But hey, you can be trusted to use enough lime, right? Yeah, you got this.

Watermelon Lime Jerky

Fresh watermelon
Fresh lime
A very light sprinkling of sea salt (optional)

1. First, slice the watermelon flesh into strips. You'll want them to be about 1/4-inch thick, 1 inch wide, and maybe 4 inches long. Basically, the size of a fruit leather you'd buy at a health food store.

2. Next, place the watermelon strips onto your food dehydrator trays in a single layer. Sprinkle rather generously with fresh (FRESH!!) lime juice. If desired, give them a light sprinkle of sea salt as well.

3. Dehydrate at 105 F for about 8 hours, or until fully dried. They will still be chewy, but won't be crisp. Store in an airtight container at room temperature.

Makes: some jerky for some people
GF/SF/R/Green (according to the health guidelines in my books)


Roasted Tomatoes and Garlic

This deceptively simple dish was born this week when someone brought me this:

(approximately one billion tomatoes)

This, my friends, is one of those "good problems to have." After making up some pico de gallo, tempeh BLTs, and salsa, I decided to throw some in the oven. Here's what I used:

About 8 medium tomatoes
10 cloves of garlic (large, unpeeled)
About 1 tablespoon extra-virgin olive oil
Sprinkling of white truffle sea salt (you could also use plain sea salt)

I placed all of the tomatoes on a baking sheet along with the garlic. I drizzled the oil over the top and sprinkled it all with salt. Then I shook the pan to evenly coat everything. Next, I baked this glorious concoction in a 350 F oven for about an hour - until the garlic cloves looked ridiculously golden-fabulous and the tomatoes were roasty juicy.



The next part was the most shocking, however. I just put it all in a bowl (after peeling the garlic - which is easy peasy to do once roasted) and ate it plain. No pasta, no nothin. Just plain veggie madness. And it was sooo satisfying!! So, suffice it to say I will indeed be making this up again very soon. And if I ever do get sick of the simplicity (you know, after eating this every week for 2 months), I can always toss it in a whole grain pasta or quinoa dish. Maybe add in some fresh basil if I want to get completely freaky deaky.

Enjoy!!

Serves: 2-4
GF/SF/Green (according to the guidelines in my books)

Homemade Zero Calorie Vanilla Soda


This recipe could not be more simple! Plus, it's not just easy and quick, it's also totally guilt-free. Stevia is honestly the one sugar-free sweetener that I'm totally convinced is safe. This became clear to me when I saw it growing (in all its cute and innocent glory) outside my friend's house! It's just a sweet green plant that, in liquid form, makes a great sweetener for beverages. Just make sure not to use too much - it's strong stuff! Personally, I've been enjoying one of these every day. They totally fulfill that craving for a bubbly, fun treat - but leave me feeling great afterwards! : )

1 teaspoon vanilla extract
1/4 teaspoon liquid stevia (or a wee bit more if you prefer it sweeter)
2 cups cold sparkling water or sparkling mineral water

To make, just place the vanilla and stevia in a large glass. Add the water, stir, and serve!

Serves 1
GF/SF/Green (according to the health guidelines in my books)


Sprouted Cinnamon Crisps



Yes, I'm at it again! Coming up with five-minute desserts that are also health supporting. We all have some semblance of a sweet tooth, right? Am I alone on this? So, here's a fun and benign way I've been indulging mine lately! Hope you dig it too. : )

- One sprouted grain tortilla (I use Ezekiel 4:9 sprouted tortillas, but you can use a gluten-free tortilla if you're gluten-intolerant)
- 1 teaspoon coconut oil
- 1 tablespoon organic granulated sugar
- Ground cinnamon (I use 2 teaspoons on mine, but my daughter prefers about 1 teaspoon)

1. Preheat your oven to 400 F.
2. Spread your tortilla evenly with the coconut oil. Cut into eight wedges (like a pizza). Sprinkle evenly with the sugar, then the cinnamon. Spread out on a baking sheet.
3. Bake for about 5 minutes, or until the tortilla is lightly browned and crisp. Enjoy!

Serves 1-2
GF (if using a gluten-free tortilla)/SF/Blue (according to the health guidelines in my books)