MRE RECIPE: Protein Popcorn

Yeah, I know. Weird.  Yeah, popcorn, since it comes from corn, has a slight amount of protein. But this recipe will bump up that protein AND add flavor and nutrients.  Plus it tastes cheesy without adding the dairy!

INGREDIENTS:
2/3 cup of heirloom popcorn kernels
2-3 tbsp. oil (olive, walnut, avocado, your choice)
3 tablespoons of Nutritional Yeast Flakes

DIRECTIONS:
Place kernels in a brown paper lunch bag, fold down the top a few times, then put in the microwave for about 4 minutes. Take out when kernels aren't popping fast.

Once popped, take out and place in a bowl  Add a little oil, the nutritional yeast flakes (and salt, nuts and M&Ms if you'd like).  Mix well.  Add more until you get the taste you are going for.

NUTRITION DATA:

NOTE: If you air-pop your popcorn, after it's done, drizzle on the oil before sprinkling on the other ingredients.  It helps them stick, and adds healthy oils to your snack.  You could also pop the kernels in a COVERED pan on the stove or over a fire (just be sure to add oil to the pan first!)

NOTE: Please do NOT use pre-packaged microwave popcorn .. it has toxins in it and seriously, you can do it just as easily yourself.  //  Also, my son has a problem with regular GMO corn (is it any wonder?) so we buy heirloom popcorn, multi-colored, from Azure Standard.  They have a LOT of bulk products, many heirloom and non-GMO, and are so reliable.  They rarely mess up my order.

NOTE: If you took my advice and are putting enough food and such away for a year, please be sure to add these ingredients, especially the nutritional yeast.  You can use them in your dehydrated flax crackers, on pasta and so many other ways where you want to bump up the nutrition while adding a cheesy taste.

COPYRIGHT (C) 2015 Vikki Lawrence.  This recipe is for your personal use only.  Please do not copy or distribute without written authorization from the author.  Thank you.

MRE RECIPE: Flax Protein Crackers

I hate buying crackers, with all of those chemicals and such in them.  Plus I like to get a bang for my buck.  With prices rising on lots of items, I needed to pull out my Flax Cracker recipe and give it some twisting.  This is the result.

INGREDIENTS:
2 cups ground flax seeds
2/3 cups whole flax seeds
½ cup fava bean flour [or almond flour]
1 tbsp amaranth seeds
1 tsp salt (we leave this out sometimes)
1 tsp spice/herb (Italian seasoning, garlic powder, onion powder, rosemary, etc)
2 cups [more or less] of water.)

DIRECTIONS:
Combine all ingredients. Use more or less to get a nice thick consistency.  Line 2 dehydrator trays with parchment paper or roll-up sheets that fit your dehydrator. Spread batter evenly on the trays, using the back of a spoon. Dehydrate (for raw, keep under 115 degrees F.) for 2 hours, then reduce to 105 degrees F. for the rest of the time. After 4 hours, use a knife to score the crackers to where you want to separate them later. When they are dry enough to hold their shape (maybe 8 hours), remove and break them along the scored lines, then turn over and put directly on the tray (no parchment or liner this time). Finish dehydrating until crispy dry (the dryer they are, the longer they will last so go for NO moisture left). Store in an air-tight, moisture-proof, dark container.

NOTE: When we are conserving electricity, I put these in the solar dehydrator that I got for my last birthday.  (Yes, I asked for it!)  It's a bit of a pain to go outside, unhook it from where it's hanging, bring inside, score or turn the crackers (or other foods) over, and put it back outside, but I feel good knowing I have a way to preserve food when our electricity is down.

NOTE: For a sweeter cracker, leave out the savory herbs and add some applesauce and cinnamon. Delicious with a little peanut butter and a slice of apple.

ANOTHER NOTE: IF you are stocking up because of the weather and bird flu problems, please remember to add the above ingredients to your list of items to purchase. Being able to make your own crackers could be a family project when there's nothing to do, and you need that crunch.

COPYRIGHT (C) 2015 Vikki Lawrence
Do not copy or distribute this recipe as it is a TASTING recipe for Vikki's book. If you try this receipt, please leave comments below ass to whether you liked it, did anything different, etc. Thank you.

MIJ Diet: Lentil and Rice Soup

As my last post mentioned, I decided to help my weight loss along by using Meals In Jars (MIJ), aka Homemade Healthy MREs.

My "diet"  requirements:

• gluten-free
• tasty
• filling
• healthy
• dairy-free (as much as possible)
• low-sugar (pre-diabetic .. although I would rather use raw sugar and honey than asparatame!)
• low-sodium (I have high blood pressure)

So, the other day, I made my go-to dinner for the family: lentil and rice soup. This time, I made it from mostly dehydrated or shelf-stable ingredients.

• Lentils (pre-cooked and dehydrated)
• Rice, Brown (instant)
• Mixed Soup Veggies (I get these at the local Vitamin Cottage)
• Garlic powder (NOT salt)
• Chicken bouillon powder (low sodium)

Because I made this at home, I also added a dollop of bacon grease! I know, not the healthiest choice, but bacon makes otherwise bland meals quite delicious!

To make this yourself, use the same amount for rice as you do with lentils. Add a couple of tablespoons of mixed dried veggies, and season to taste.

VEGAN: eliminate the bacon grease!

MRE RECIPE: Cucumber Mango Salsa

Several people have asked me for recipes that avoid the nightshade family: tomato, eggplant, potato. Here is one!

Ingredients:
1/2 cup cucumber dices
1/2 cup mango dices
2 tbsp green onion/scallion dices
1 tsp cilantro
1 tsp lime powder
1 tsp raw sugar
1 tsp apple cider vinegar powder
1/2 tsp horseradish (or hot radish) powder
s & p to taste

Directions:
Combine and seal. When ready to eat, add boiling water, stir and cover until rehydrated. You want a very thick chunky salsa. Adjust seasonings. Serve with chips or veggies.

Notes:

• I let my radishes grow big and super-hot, slice thin and dehydrate until crispy. Then I powder. Easy peasy "horseradish" powder!
• Nightshade-Free: no potato, tomato or eggplant
• Gluten-Free: naturally
• Dairy-Free: naturally
• Vegan: naturally
• Low-Sugar: there is a little bit of sugar in this. If you desire no-sugar, eliminate it and add a tiny bit of stevia to offset the sourness of the vinegar.

MRE RECIPE: Thai Pineapple Rice - Vegan

This is a delicious dish.  Top it with cashews for a bit of protein.

Ingredients:
1/4 cup rice
2 tbsp cauliflower
2 tbsp pineapple dices/bits
2 tbsp coconut milk powder
1 tbsp broccoli
1 tbsp carrot dices
1 tbsp bell pepper
1 tbsp tomato bits
1 tbsp scallions/green onions
1 vegan bouillon cube / 2 tsp vegan broth powder
pinch curry powder
pinch ginger powder
s & p to taste

Directions:
Combine and seal. Rehydrate with boiling water until thick. Adjust seasonings to taste. Top with 1/4 to 1/2 cup of cashews.

Notes:

• I like to dehydrate my own pineapple tidbits (yes, from a can).
• Gluten-free: naturally but check your bouillon.
• Dairy-free: naturally
• Low-sugar: some sugar is in the pineapple but you can reduce the pineapple if necessary.
• To bump up the protein, add some cooked then dehydrated lentils.

MRE RECIPE: Thai Squash Curry - Vegan

I was asked to have some vegan meals in my book, so I came up with this delicious curry recipe. This recipe has LOTS of ingredients, but it's worth it!  Protein sources, besides the veggies, are beans and seeds. Give it a try!

Ingredients:
1/4 cup diced cooked dehydrated winter squash (pumpkin, acorn, butternut, etc)
1/4 cup diced dried sweet potatoes
1/4 cup cooked dehydrated garbanzo beans/chickpeas
2 tbsp coconut milk powder
1 tbsp pumpkin seeds, shelled, dried
1 tbsp carrot dices
1 tbsp bell pepper strips or dices
a few halved cherry tomatoes
1 tbsp red onion dices
1 tbsp orange powder
1 tbsp lime powder
1 tsp garlic powder
1/2 tsp brown sugar
1 vegan bouillon cube or 2 tsp dehydrated homemade vegan broth
pinch red chili flakes or other hot pepper
pinch turmeric
pinch apple cider vinegar powder
pinch ground coriander seeds
pinch ground cumin
tiny pinch fennel seed
s & p to taste

Directions:
Combine all and seal. When ready to eat, reconstitute with boiling water until thick and hot. Serve over jasmine rice, and sprinkle fresh nasturtium petals on top. Yummmy!  Adjust spices to fit your taste buds.

Notes:

• Very healthy dish. The beans and seeds give a great amount of protein, and the veggies and spices provide lots of nutrition.
• Gluten-free: naturally
• Dairy-free: naturally
• Low-sugar: naturally (the 1/2 tsp of brown sugar isn't much)