08.10.2012

Carrot Chips

So today I want to leave you with a simple easy recipe, dehydrated carrots or as I like to call them, Carrot Chips!

Why Carrot Chips?

Well, I has a lot of extra carrots lying around and I decided that drying them was the best option to save space..my freezer is way too packed! Dehydrated carrots are great to throw in soups or grind up into your homemade granola bars to make a carrot cake flavor?! That is what I am planning on doing..I will let you know how that turns out! Though, Carrot Chips are good just as a finger snack!

Carrot nutrition

If you didn’t know, carrots are packed with vitamin A. Vitamin A is great for healthy eyes..”all the better to see you with my dear”… I love Little Red Riding Hood!  They are also fairly high in vitamin k, and of course fiber. Carrots are very common veggie, and dehydrating is just another way to keep the veggies interesting! Since Carrot Chips are dehydrated, you are getting more nutrients for then volume!

Are these GAPS friendly?

If you can eat raw veggies on the GAPS diet, then YES you can snack on these. Though if you can only do cooked veggies on GAPS (it all depends on your stage), them maybe try lightly steaming them first. You might want to slice them a little thicker so they are not paper thin and fall apart on you. Just play around with the timing 🙂 Hope this helps!

 

INGREDIENTS:

Organic carrots (as many or as little s you want) ! No need to peel!

 

DIRECTIONS:

1. Wash and de-stem your carrots.

2. Use a mandolin or Cuisinart (easier if you are doing a lot!) to slice the carrots VERY thin. I use the smallest setting on my Cuisinart blade.

3. Spread the sliced carrots onto your dehydrating tray. I don’t worry about spreading them out super even. Mine usually end up in big clumps and they always end up shrinking a ton, so every carrot gets dried no matter what! 

* If you are using these as a “chip” you can sprinkle a little sea salt over them if you like. 

4. Dry in your dehydrator for 6-12 hours on 125-135 degrees. I tried to keep the live enzymes by drying it at 110 degrees, but it took 2 days..so I just crank up the heat a little more and eat raw carrots if I want the enzymes! 🙂

* Oven directions: Cook at 250 degrees for 45 minutes, toss frequently so none over cook.

5. Check on your carrots every few hours. They are done when they are very shriveled and crisp! Crinkle the up 🙂

6. Serve as a snack (like a “chip”) or use in a recipe (like homemade carrot cake granola bars). I ♥ Carrot chips.

*Store in a ball jar in a dark cabinet. They might lose their crispness over time, but they are still good to use in soups or recipes.

~Stay Gutsy, Caroline

disclosure 3
Posted By 24 Comments
05.17.2012

Creamy Carrot Chicken Soup

soup

Hello! Ready to cook?

The story of the soup…

My older sister just came home from college and she got the shock of being back at home and eating healthy food again. College food is so different from traditional food and it can totally mess up your body! Next year she is living in an apartment so I am going to teach her how to cook for herself, using all whole foods. She is a little nervous, but it is better she learns now 🙂

The GAPS diet for a college student!

Not only that but my mom and I are putting her on the GAPS diet. Right now we are slowly transitioning her. The past few days she has had no wheat, very little sugar, switched to raw milk, drinking bone broth, probiotic, fish oil, magnesium oil, a few bits of ferments (though she craves kimchi!!), and increasing veggies. soup step 1 revised

Teach and learn

Last night I taught her how to make soup, but by the time we finished she was feeling pretty anxious…I guess she is getting die off. She is doing her own blog about her personal journey http://mysummerdetox.wordpress.com/  My mom and I are playing dr. and she is the patient. She suffers from acne and cramps, so hopefully GAPS will clear some of it up, if not all of it. So here is the recipe we made together..

 

soup step 2

INGREDIENTS:

1/2 big head or 1 small head of cauliflower

7 carrots

2 onions

1 garlic clove

1/2 cup butter/ghee

8 cups of chicken broth

2 cups chicken shreds

1 tsp sea salt

(optional) grated raw cheese

(optional) few TBS raw milk or coconut milk or water

STEPS:

1. Roughly chop onions and garlic (remember you are blending it)

2. Sauté onions and garlic with salt and butter in big pot until translucent.

3. Wash and chop cauliflower and carrots (rough chop).

4. Add veggies and broth to pot and let it come to a boil

5. Once it boils for a few minutes, turn down to simmer until the veggies are soft. Not too hard but not over cooked (about 20 min)

6. Add the chicken shreds and let the soup cool down a little so you don’t burn yourself when scooping it in the blender. I use this one.

7. Scoop the soup into the blender, we had to do it in a few batches.

8. Blend until smooth (this is the time to add the raw milk and shredded cheese to give it extra creaminess).

9. Pour into bowls hot and top with extra a cheese if you want

10. Eat..yumm…and store the rest in ball jars in you fridge for later.

~Stay Gutsy, Caroline

disclosure 3
Posted By 20 Comments