I eat pretty simple meals most of the time. I reserve playing with complex recipes for cookbook reviews, culinary competitions and recipe testing. My everyday menus are completely dictated by my own desires, so if someone showed up on my doorstep – hungry for lunch- I would have a pretty tough time deciding what to make (“So, how much do you like kale?”).
Kim and Ricki’s SOS Kitchen Challenge is a great answer to this common problem. They are only in the second month of this blog event but I love that each challenge will result in a huge compendium of recipes that revolve around a central ingredient (and honour the challenges of those of us with numerous dietary restrictions). Last month we tackled beets. So, if you know you have beets in your fridge you can now sort through a long list of interesting ways to enjoy them. This month, we’re going green with an ode to spinach.
I imagined that Popeye (spinach’s most iconic supporter) showed up for lunch, to inspire me to concoct some new spinach recipes. In the hypothetical scenario, first, I would wrestle the canned stuff out of his hands and tell him the virtues of eating dark leafy greens in their raw form. Second, I’d serve him something delicious.
Pulse everything together in your food processor until a thick, smooth texture is achieved.
Blend everything until smooth in either a food processor or a blender (you can add a little water if you need to get things moving). Spread the batter, about 1/4 inch thick, onto a dehydrator teflex sheet. Dehydrate at 115 degrees for 3-4 hours until the top is dry. Flip the bread onto the dehydrator tray (without the teflex) and peel off the teflex sheet. If you want even bread slices, score the bread using an off-set spatula or butter knife (you can also score cracker or wrap sizes at this point). Return the tray to the dehydrator for another 6-8 hours until the bread is dry but still pliable.
Keep the bread in an air-tight container.
Note: If you don’t have a dehydrator you can still make this bread using your oven. Just spread it thin on a baking sheet. Turn the oven to the lowest temperature and check it after 30 minutes.
You can enjoy this flatbread for sandwiches, wraps, with a dip, or dehydrated a little more into crispy crackers. I decided to double up the green power of lunch by spreading my flatbread with the spinach dip.
I had picked up some organic greens and tomato at the farmer’s market last week. I sliced the tomato and added it to the dehydrator with the bread. I like raw tomatoes but when you dehydrate them the texture becomes chewy and the flavour is greatly intensified – an interesting twist.
The results were delicious. The bread is soft – unlike a number of raw flatbread recipes I’ve tried.
After lunch I would see if Popeye was willing to share some of his techniques for upper body conditioning in exchange for some extra slices of bread for the road. No doubt he’d oblige.
Ricki and Kim will post a round up of all the SOS Kitchen Challenge recipes at the end of the month, so, the next time Popeye shows up you’ll have a amazing array of options to satisfy his needs.
May’d me Smile May 16- Feeling powerful. On the run portion of my Brick (bike/run) workout this morning a man ran up beside me and asked if I wanted to run together for awhile. I was just approaching the end of my route so I politely declined. He said “it took me a long time to catch up to you”. I was so excited. His comment left me feeling fast and strong. Moments like this remind me of what an amazing tool my body is and how much it lets me do.
What do you make for lunch when surprise visitors stop by?
Do you have a favourite spinach dish?
Have you had a moment recently that made you feel powerful?