03/10/17 249.8 lbs
In previous posts, I showed what ground up dried spinach and carrot looks like.
There's several reasons why:
1. I have a dehydrator. I should use it.
2. The health and wellnes company I get my shakes from put corriander/cilantro (same plant) in their powdered greens, which I am allergic to--not hives, but contact blisters. (More a Poison Ivy reaction than bee sting.) Unfortunately, the worst of the blistering starts in my kidneys on down. Small amounts, while sometimes causing pain, are still tolerable, so I don't make a concerted effort to avoid it, but I cannot eat it daily. The health benefits from it are worth adding it for mass markets. And if you have ever had: cola, rye bread, flaky greens at a resturaunt that taste a tad like soap, then yes, you have had this seasoning.
3. But everyone needs to eat more veggies, and one of the easiest ways to get them in is by dehydrating them to get rid of the excess water. So, I feel the need to experiment.
I added the spinach to a meatloaf and meatballs, and the carrots to just the meatloaf. Whe I am not getting rid of all bread, I do want to get rid of most sources, because of thyroid issues.
There's been a meat sale, all on high fatty grinds (73%), which is not conductive to healthy eating, but there are ways around it.
Meatloaf:
First bake your meatloaf, then put it in the fridge to cool. After the fat solidifies, you then crack the fat off and toss away.
Meatballs:
For meatballs boiled in a crockpot, there's a couple choices:
Skimming, where you gently place the spoon barely under the liquid's surface, and only take the top layer off, or remove the meatballs from the liquid, and place in a strainer. They cannot stay out for long, or they will dry out.
So, for the meatloaf, I put garlic salt and nearly a pound of dehydrated carrots, from chips, some of the dehydrated spinach. I used no breadcrumbs or eggs, as I was testing out the dehydrated carrot's worth. It was topped with a large can of diced tomatoes.
The meatballs just had the spinnach and garlic salt...with extra spinach powder dusting the outside.
Anyway, I found that carrot is acceptable filler for a meatloaf and that neither carrots nor spinnach detracts from the flavor of the meat...which means I just need to find a recipee to tear apart with it...and do this agian.
Let's eat!
(The scaling is nonfat juices that cook in a similar way to egg yolk, like blood. A frequent product of boiled meats.)
In previous posts, I showed what ground up dried spinach and carrot looks like.
There's several reasons why:
1. I have a dehydrator. I should use it.
2. The health and wellnes company I get my shakes from put corriander/cilantro (same plant) in their powdered greens, which I am allergic to--not hives, but contact blisters. (More a Poison Ivy reaction than bee sting.) Unfortunately, the worst of the blistering starts in my kidneys on down. Small amounts, while sometimes causing pain, are still tolerable, so I don't make a concerted effort to avoid it, but I cannot eat it daily. The health benefits from it are worth adding it for mass markets. And if you have ever had: cola, rye bread, flaky greens at a resturaunt that taste a tad like soap, then yes, you have had this seasoning.
3. But everyone needs to eat more veggies, and one of the easiest ways to get them in is by dehydrating them to get rid of the excess water. So, I feel the need to experiment.
I added the spinach to a meatloaf and meatballs, and the carrots to just the meatloaf. Whe I am not getting rid of all bread, I do want to get rid of most sources, because of thyroid issues.
There's been a meat sale, all on high fatty grinds (73%), which is not conductive to healthy eating, but there are ways around it.
Meatloaf:
First bake your meatloaf, then put it in the fridge to cool. After the fat solidifies, you then crack the fat off and toss away.
(Yes, all that yellow gunk is the fat.)
Meatballs:
For meatballs boiled in a crockpot, there's a couple choices:
Skimming, where you gently place the spoon barely under the liquid's surface, and only take the top layer off, or remove the meatballs from the liquid, and place in a strainer. They cannot stay out for long, or they will dry out.
So, for the meatloaf, I put garlic salt and nearly a pound of dehydrated carrots, from chips, some of the dehydrated spinach. I used no breadcrumbs or eggs, as I was testing out the dehydrated carrot's worth. It was topped with a large can of diced tomatoes.
The meatballs just had the spinnach and garlic salt...with extra spinach powder dusting the outside.
(Yes, more like moss covered rocks than food, but certainly not something I am chasing after my kid, to take out of her mouth, once cooked.)
Anyway, I found that carrot is acceptable filler for a meatloaf and that neither carrots nor spinnach detracts from the flavor of the meat...which means I just need to find a recipee to tear apart with it...and do this agian.
Let's eat!
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