Welcome to the Health Simple Kitchen

Download a free Mother's Day Brunch Menu

Happy Mother's Day!
Have a beautiful day with your family. Enjoy healthy food, laugh  and hug.

​All my best, Sue

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Enjoy Either Vegetarian or Vegan versions

mother-s-day-brunch-menu.pdf
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mother-s-day-plant-based-brunch-menu.pdf
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Vegetable Bouillon 

vegetable_bouillon_health_simple_recipe.pdf
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Using fresh produce that is grown in the garden can be extremely rewarding.  It can also be terrifying to figure out how to process copious vegetables in the height of summer. Everything seems to come on at once and you may find yourself scrambling for recipes, finding neighbors to give your produce to, and persuading family members to eat just 1 more zucchini!  Or you may have to sacrifice veg for time and ultimately be left with expensive compost plus a whole lot of fear of not being good enough.  Worry no more! Welcome to my version of guilt free vegetable bouillon! This will use up loads of extra vegetable pieces that may be otherwise wasted.  You can process small quick batches in the summer and then love yourself a cup of warm delicious broth in the cold winter months, minus the guilt.  Ahhhhhhh!
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Ingredients:

• 4 carrots
• 2 onions
• 1 small zucchini or tomato
• 1 bunch celery
• 6 cups any combination Kale, Spinach, Swiss chard, and/or Romaine
• 1 bunch parsley
• 1 - 2 cups sea salt, adjust according to your taste and health needs

Directions: 

1. Wash all produce and place on a dry towel to remove excess water.
2. Chop vegetables into manageable pieces. Process in small batches by blending in a food processor.  Pulse and chop vegetables until vegetables are 1/8 inch pieces or less or become a chunky slurry.  The finer you chop it the faster it will dry. Transfer each batch to a bowl.  It is best to process the zucchini, tomato and onion by itself due to wetness of these vegetables.  Combine all batches and mix with a spoon.
3. Spread vegetable mixture onto dehydrating sheets in an even layer. Dehydrate between 115-125 F until dry and crispy. It is a good idea to rotate trays or flip over the vegetable periodically.  Dehydration will take approximately 8 to 12 hours. Cool for 15 minutes then immediately transfer to a dry blender or food processor with 1 to 2 cups sea salt.  Grind into a powder.  Again, small batches may be required. 
4. If using a conventional oven, lay vegetable mixture on trays lined with parchment paper.  Dry in a very cool oven with the door propped slightly open.  
5. Once ground with salt add the vegetable bouillon into a glass container with a secure lid.  
6. To make vegetable broth, add 1 Tablespoon vegetable bouillon to 1 cup boiling water.

Sunflower Sour Dream Snack

This recipe is one of my favorites.  It is easy and can be flavored with any combination of herbs.  Since chives are in my garden now, I used them to give it a nice chivey flavor.  You can use this as a dip or as a topping.  Either way you are going to love fermenting with sunflower seeds.

Ingredients: 

• 1 cup raw sunflower seeds
• 2 Tablespoons raw flax seeds
• 3 Tablespoons organic olive oil
• 1 teaspoon honey
• 1 Tablespoon chives
• 1/4 teaspoon celery seeds
• 1/3 cup lemon juice
• 4 Tablespoon Kefir water, Kombucha, or 2 probiotic capsules

Directions:

1. Soak sunflower seeds and flax seeds in enough water to cover them.  Soak for at least 8-hours.
2. Drain off water but reserve.
3. Add all ingredients, except grains, into a high-speed blender and blend until smooth.
4. Use reserved water if mixture is dry.
5. Place in a glass container with Kefir grains, Kombucha.  If using probiotic capsules, remove powder and add to ingredients. Stir.
6. Cover with cheese cloth or fermenting lid and ferment for 3-days.  
7. After 3-days, store in refrigerator for up to 1-week.

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