Swiss Chard Crisps and Quick & Easy Raw Dinner

I had some ground up dehydrated tomatoes in my freezer which I added to the mix of fresh tomatoes, red peppers and garlic in the food processor briefly (keep chunky).

I love draining off the liquid (only so I can drink it!) It’s tasty.

I marinated some mushies to top the pasta sauce here:

It is amazing how after only 10 mins the mushrooms take on the texture of cooked mushies. I marinated them in some Nama Shoyu sauce, olive oil, dried oregano and cracked black pepper.

This is them after half an hour (minus a few that I kept pinching whilst I kept on working!).

And I used my spiraliser to make curly zucchini noodles. I prefer the angel hair setting, but Pat prefers the curly noodles.

Here is Pat’s dinner….

As I was working on some other dishes I gave myself a smaller serving size so it enabled me to pick at the other food whilst I made it…cheeky. Tiny but Tasty.

Ever since I bought my dehydrator I have wanted to try making Kale chips. As we don’t have Kale here, I used the next best thing – Swiss Chard. I used this recipe here.

Although they are not ready yet, I keep opening the dehydrator to pinch some and they are damn tasty. Just a little too salty so next batch I’ll alter the spices considerably. Also a whole bunch of Swiss Chard after dehydration does not leave too much.

A whole bunch of Swiss Chard made 4 Trays (there is probably only 2 trays left though as I cannot help myself to the tasty little critters). I keep a temperature gauge in the dehydrator just to make sure it doesn’t go above 115F.

Next up Eggplant Bacon and Almond Butter Take II