sunday. Sunday. SUNDAY!
Yes, I’m popping in today instead of tomorrow to bring you a scrumptious recipe for this month’s Recipe Redux!
Here’s what this month’s theme entailed:
Get Your Dehydrator On
Whether it’s extra garden bounty or a sale at the supermarket – dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.
Confession: I sorta kinda cheated on this one. Okay, not sorta. Full blown affair on the theme. It’s out there and my conscious is cleared. Whew! That feels so much better.
Consider this my plea and pathetic excuse for being a cheater pumpkin eater. I’m okay with that second part though. ‘Tis the season, and pumpkin’s the reason.
I had this brilliant idea in my head that involved freeze-dried strawberries, but came upon a predicament. Here in New England, the strawberry season lasts a good two weeks IF you’re lucky. And that’s way back in the distant memory that is June. Wasn’t that like 10 months ago or something like that?
And after I’m done picking and eating my way to 30 pounds of the ruby reds, those strawberries usually last a good two days in my house. IF you’re lucky.
Second. I don’t own a dehydrator. Or freeze drier (is that such a thing?). And at the time I actually made this recipe in the humid heat of Summer, made turning on the oven to any degree seem sacrilegious.
And so, off I go to Trader Joe’s. Plus, they do such a good job freeze-drying them berries already, so why mess with a good thing?!
Now who doesn’t love a good pb & j? Wait did someone actually say they DON’T? Well this is a P and B conversation, so you’re gunna have to C yourself out.
Remember those jars of peanut butter with the jelly swirled in it? Or that pepto-esque jar of strawberry flavored fluff?
Not exactly the poster children of health, but they served to inspire my creation for a way to create an Extreme Makeover: PB edition that is sugar-free, gluten-free, and vegan.
And as easy as throwing stuff into a food processor. Blending. And consuming in vast amounts straight out of the jar. No bread required for this sammich.
- 2 cups dry roasted peanuts
- 1 + ¼ cups freeze-dried strawberries, divided
- 1 tsp kosher salt
- Add peanuts, salt, and 1 cup of freeze-dried strawberries to bowl of a food processor.
- Blend on high for 3-5 minutes until smooth and well blended.
- Crush remaining ¼ cup of strawberries, and mix in to peanut butter.
- Transfer to lidded container and refrigerate for best quality.
These strawberries are so unbelievably sweet, you would think they were loaded with added sugar. Nope. Freeze drying concentrates all that sweetness into slices of nature’s candy fit for an astronaut.
Be sure to check out all the other dehydrated delectables this month below!
And now I have a date with a jar of this and a day full of football. Set hike!
Make it a great day!
Do you dry any of your own food?
What’s your favorite jam flavor?
PS: A very happy birthday to my big bro John. Happy Birthday Fathead!!