Happy Trails

This coming week I'm planning a hiking trip, and I want to take foods with me that are light, travel well, taste great, and that are also nutrient dense! Since we're in the height of produce season here in Oklahoma, I have some great local treasure that helped inspire this week's episode of Foodie Friday!

Fresh Corn & Tomato Salad

3 ears fresh corn, kernels cut from the cob

1 - 2 cups fresh, ripe summer tomatoes, diced

1 small red bell pepper, diced (optional)

1/4 cup diced red onion

1-2 cloves fresh garlic, minced

1/4 cup fresh basil chiffonade

1 lime, juice only

Drizzle of Golden Balsamic Vinegar (or apple cider vinegar)

Sea salt & freshly ground pepper, to taste


Eggplant Jerky

2 medium eggplants, ends trimmed, cut in half and then into thin "bacon-like" strips

4  tablespoons coconut aminos (you can use tamari or low sodium soy sauce)

4 tablespoons coconut vinegar (or apple cider or umeboshi plum vinegar)

3 tablespoons maple syrup

a drizzle of cold-pressed extra-virgin organic olive oil

1 lime, juice only

2 teaspoons chili powder

pinch cayenne powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon smoked alderwood salt (only use if using coconut aminos - otherwise it could make it too salty)

freshly cracked black pepper, to taste


Whisk together all ingredients in a medium bowl until well combined. Fully coat each eggplant slice and lay into a 9 x 13 baking dish to marinate. Pour any remaining marinade over the top and cover with plastic wrap for at least one hour.


Transfer slices onto lined mesh dehydrator trays and warm at 135 degrees for the first hour. After one hour, I flipped the slices. Return to the dehydrator, set now at 115 degrees to finish, approximately 6- 8 hours, depending on what level of crispiness you prefer.


If you don't have a dehydrator, place slices on parchment lined cookie trays and bake at 350 degrees F for about 30 - 45 minutes, brushing occasionally with reserved marinade.


Mediterranean Crackers

2 cups cashews, soaked for a couple of hours to soften (could use almonds)

1 cup sunflower seeds, soaked no longer than 2 hrs

3 cups chopped & peeled zucchini

1 cup fresh tomatoes

1 sweet yellow onion, chopped

a large handful of fresh herbs (I used oregano & basil)

1 cup ground golden flaxseeds

1/3 cup hemp seeds

1/4 cup nutritional yeast

2 small lemons, juiced

1/2 - 1 teaspoon Himalayan salt

a tiny bit of water, as needed to combine


Combine all ingredients, except the flaxseeds and hemp seeds in a food processor until smooth. Add the seeds, and water, if needed, to blend to a smooth batter.

Use an offset spatula to spread the batter onto lined dehydrator trays.

Place into a 115 degree dehydrator for about 6 hours. Flip the sheets over and gently peel away the liners. Use a pizza cutter to cut cracker shapes and place back on a non-lined tray and continue dehydrating for another 6-12 hours.

Crackers will keep well in an airtight container for a couple of weeks.

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Penni Shelton