Ok, we’re on this! My realization of the day is that I need better tools. I absolutely can’t do this without a food dehydrator. All the cool recipes I’m finding call for heating food to at least 105 degrees for 4 hours. Went on a hunt yesterday at WalMart and Target. Wanted to try a low end one first, but didn’t find any. Anyone have a recommendation for kind? I will continue the hunt today.
Today I’m going to try an olive oil, lemon juice, oregano or basil (probably basil) dipping sauce for broccoli and cauliflower. Thanks Uzma. I’m also going to add jicama to the parsley, carrot, lemon juice, sea salt, pepper, garlic recipe I made Friday. I really liked all the variants I came up with, but hope that if I sweeten it up a bit with the jicama Alyssa will like it. Yummy fresh salsa and a reprise of my quacamole are also on tap.
For salsa, I will:
Use 1 large heirloom tomato (seeded)
1/2 – 3/4 diced white onion
1 clove minced garlic
Sea salt and pepper
(jalapeno or other hot pepper could be added – Alyssa doesn’t like them)
Still on a hunt for something Alyssa will like. I think once I get comfortable trying some of the entrees in our cookbook she might have a better time. One downside, they also take a significant amount of time to prepare – hours of soaking nuts, more hours in the dehydrator. I’m also on the hunt for more quick and easy recipes that can be accomplished in a day or less, 30 minutes preferred.
Alyssa and I had a very nice mommy/daughter day today. She’s still getting over the migraine experience. Tordol works, but it seems to take her 2 days to recover. I’m hoping tomorrow she’s really in the clear.
Guac recipe (modified from my friend David Kamerer’s recipe)
2 large ripe avocados
The juice of 2 limes
1/4 cup diced white onion
1 diced roma tomato
A generous portion of chopped cilantro
Sea salt to taste
The keys to this recipe are lime juice and cilantro (don’t be afraid to use a LOT)
Mix lime juice with one avocado, add second avocado and all other ingredients. Mix and let stand 30 minutes. Enjoy with crisp veggies. I like carrots and green bell peppers the best.
Deborah’s observations: I noticed in all these entries, eventually I focus on what Alyssa will like. I need to keep encouraging her to engage more and make decisions about what we eat rather than acting as food rejector. It’s making experimentation less fun than it should be. We’re doing something good for us after all AND this was her idea! On the personal side, I’m really happy with what I’m learning about food. I’m still trying things slowly, figuring out what I like, but I’m getting there. I also want to try adding nuts to my morning fruit smoothie today. I’ve soaked some raw almonds overnight and think I’ll make a variation on Kenney’s almond milk as the base. I’ll let you know what I come up with.
Any tasty fast recipes 16 year old girls would like – greatly appreciated!