Thursday, July 17, 2014

Self-Reliance Tip of the Week - Popeye the...Nutritionist? July 17, 2014

Salmon Spinach Pesto Crustless Quiche (1) (475x356)
Idn't It Cute?

A few weeks ago we talked about learning how to change a tire (or a reminder for those of you who know how :) ) This EXCELLENT tip was sent to me recently regarding that challenge:

My father being a thoughtful man taught me how to change one [a tire not a diaper :) ] when I was in jr high. So been doing it awhile, don't like too. One tool you really need is a sledge hammer because most of the tires now are put on with an impact wrench. Which can take a lot of muscle to remove. So be sure you have one in your car care kit. Also extra fuses and jumper cables are a must.
AWWWWWSOME! Thank you Sister Anonymous!

Tuesday night at dinner we were talking as a family and one of my kids blurted something random (which you could NEVER expect from one of my offspring). He said, "Mom! Did you know that before Popeye the Sailor ate spinach to give him strength it was garlic? Then they changed it."
I always wondered why he had such a hard time keeping Olive Oil from being with Bluto! He had garlic breath!
Yeah, Popeye was kind of funny looking, with funky shaped fore arms, but he ate healthy! Now if we could just send some missionaries over and get rid of that pipe, he would be all set!!
I think the properties of garlic are over-killed in commercials. We know it is good for you. We also know that "dark greens" are good for us. Bladda bladda... But if you could go to the store and pick up a box of a food that was full of vitamins and "anti" everything bad, would you put that in your food storage? I surely would!
Follow this link for more information and step by step instructions on how to dehydrate your own greens - with lots of bonus ways to use it:

Here are basic instructions:

  • 1. Wash greens thoroughly.
  • 2. Pat dry with a tea towel or clean dish towel. You can roll up a bunch and gently shake/compress to get the most water off, but don’t do anything fancy.
  • Note: I didn’t do this, but you should take the ribs out. See below for details.
  • 3. Spread in a (mostly) single layer on dehydrator trays. (photo above)
  • 4. Set dehydrator to 135F (although honestly, anything from 95-150F should work just fine!) for about 2-3 hours.
  • 5. Unlike fruits, which may get too tough (but still edible) if you over dehydrate, it’s pretty hard to mess up greens. They’re going to be crispy or crispy, no matter what.
    6. Store the dried out greens in any sort of airtight container at room temperature. Mine are just in a plastic zippered bag, and I also crushed some right in the bag with my hands to make handy dandy “greens flakes” that I can sprinkle into scrambled eggs, soups, or casseroles.

  • You can even put them in your blender to powder them. One thing she uses green powder for is....adding them to smoothies for a little extra nutritional punch! Like a punch from Popeye! See ya Bluto!
    Oh Popeye - you're my hero!

    No comments:

    Post a Comment