YOUR NAME HERE, Raw Food Educator, Health Coach

Slides:



Advertisements
Similar presentations
Try a Simple Diet For a fresh start, try one full week of just whole, plant foods. Whole Plant Foods include: Vegetables Fruits Whole Intact Grains Starchy.
Advertisements

Write these… The term "vegetable" generally refers to what?
Vegetables Creative Foods Created by: Miss Young.
Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.
What You Will Learn In This Unit:
Vegetable Notes.
Vegetables. Vegetables are grouped according to the part of the plant from which they come. FLOWERS: artichokes, broccoli, cauliflower FRUITS: tomatoes,
Creative Cooking 1 VEGETABLES
Vegetable. Different kinds of vegetable Cauliflower: [noun U, C] a vegetable with green leaves around a large hard white head of flowers: Do you like.
Nutrition. Fiber Is a type of carbohydrate; Is found in foods from plants; Can be “soluble” or “insoluble”
Nutrients - provide nourishment Carbo- hydrates ProteinFats Vitamins MineralsWater.
Vegetables Another Corny Goodston Production. Vegetables come from all parts of plants –L–Leaves –F–Flowers –S–Seeds –S–Stems –F–Fruits –R–Roots.
Botanical Names for Vegetables - Parts of plant from which they come. Botanical Names for Vegetables - Parts of plant from which they come. Tubers – potato.
Cooking Vegetables. Most vegetables are served cooked Softens vegetables Intensifies the flavor Properly done maintains nutrients.
NUTRITION Name:_______________________ Day:____ Period:____ Trimester: _____.
Vegetables What You Will Learn In This Unit: 1. How to properly select and store veggies 2. How to prepare veggies 3. How to preserve their colors, textures,
Vegetable Production Guides Sustainability in Vegetable Production Oregon Processed Vegetable Commission Vegetable Production in Oregon News Forums and.
Vivacious Veggies! Visit us at © 2014 Biometrics Health; All rights reserved.
7.02 – ESTABLISH A GARDEN. Seeds Fall  Vegetable seeds such as lettuce, kale, mustard, broccoli, cabbage, collards, radish and onions are examples of.
The New Food Pyramid Senior Health - Bauberger.
Vegetables Yummy Yummy(:. Grouping Vegetables Part of the Plant:  Seeds- Corn, peas, beans  Leaves- Spinach, cabbage, lettuce, bean sprouts  Stem-
Vegetables. Vegetables are low in calories. You can serve them raw or cooked. They add color, flavor, texture, and nutrients to meals. You can purchase.
Vegetables Chapter 29. What is a vegetable? Add flavor, color, and texture to meals Contribute significantly to health What is your favorite vegetable?
Vegetables.
Dietary Fiber. Fiber Fiber: tough, fibrous cell walls of plants Human digestive enzymes can not break down fiber, so it passes through the digestive system.
VEGETABLES Versatile Choices. TYPES Come from different edible parts of the plant –Flowers –Fruits –Seeds –Stems –Leaves –Roots –Tubers –Bulbs What’s.
Vegetables Oh so good for you…. Vegetable Classifications Bulbs – Garlic, Onion Flowers – Broccoli, Cauliflower, Artichokes Fruits – Tomatoes, Cucumber,
Overview of the Ontario Vegetable Industry Elaine Roddy Vegetable Crops Specialist OMAFRA Ridgetown.
U.S. Department of Agriculture or USDA
Trying to send the same messages: Eat a variety of foods.
Mrs. Karen Swope Family and Consumer Sciences Columbian High School
Culinary Arts I.
VEGETABLES.
ALL ABOUT FRUITS & VEGETABLES
MyPlate - MyPlate was released in June 2011.
Quiz of the Day. Match the nutrient to its correct definition.
Your favorite dish What is your favorite meal? Does it have a name? (Think about taste, texture, and color) What specific foods and beverages are part.
ChooseMyPlate for Teens
What makes a meal?.
MyPlate.
MyPlate - MyPlate was released in June 2011.
ChooseMyPlate for Teens
Chapter 19: Vegetables Classification: Grouped according to part of plant from which they come Bulb: Garlic and Onion Flower: Artichoke, broccoli, cauliflower.
MyPlate - MyPlate was released in June 2011.
ALL ABOUT FRUITS & VEGETABLES
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
March 19, 2018 Entry Task: Today’s Target:
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
ALL ABOUT FRUITS and VEGETABLES
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
Vegetables.
SALADS POWER UP!!!!!.
Vegetables.
MyPlate - MyPlate was released in June 2011.
- MyPlate was released in June Recommendations are for 2+
April 13, 2015 Entry Task: Today’s Target:
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
Bell Ringer What are the different food groups? What are your favorite foods in these groups?
MyPlate - MyPlate was released in June 2011.
Fruits and Vegetables.
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
MyPlate - MyPlate was released in June 2011.
Presentation transcript:

YOUR NAME HERE, Raw Food Educator, Health Coach Dehydration YOUR NAME HERE, Raw Food Educator, Health Coach

How We Use Dehydrating Adding variety and texture “Chips” and “Crackers” Natural drying preservative Intensify Flavor Drying sprouted nuts Dried herbs Desserts

Things to Try Partially dehydrated vegetables for “sauté” Flax crackers Vegetable crackers from summer squash, potatoes, pumpkin, cucumber, beets Onion rings “Popcorn” made with cauliflower and broccoli Parsnip “Bacon” Veggie Trail Mix with green beans, peppers, corn, peas, and seeds

Drying Times The length of time in the dehydrator depends on several factors: Thick or Thin Slices: the thinner the slice of item being dried, the quicker the drying time Temperature: The lower the temperature, the longer the drying time. Humidity: The higher the humidity, the longer the drying time Water content: The higher the water (liquid) content of the item being dehydrated, the longer the drying time. Crispiness: If you want it more crunchy-crispy, it will increase the time it takes to dry all the water out. Product: Of course the product being dehydrated also will dictate how long it takes to dry, as shown by the chart below as a reference.

Dehydrating Time When dehydrating fruits, vegetables and nuts, we recommend dehydrating at 105-115 degrees to preserve enzymes and nutrients Usually Foods will take between 12-48 hours Fruits and vegetables: 12 hours Chips and Crackers: 24-36 hours Nuts and seeds: 36-48 hours

Nuts and Seeds Nuts and seeds need to be soaked and dehydrated to remove enzyme inhibitors and make more digestible Soak nuts for 8-12 hours Then dehydrate at 105 degrees for 36-48 hours Nuts are done when solid white in the middle

Sustainable Dehydrating Don’t be wasteful! Use leftover carrot and beet juice pulp to make crackers Almond pulp can make cookies, nut burgers, and falafel!

Lynda Carpenter Raw Food Educator, Health Coach Dehydration Lynda Carpenter Raw Food Educator, Health Coach

YOUR NAME HERE, Raw Food Educator, Health Coach Dehydration YOUR NAME HERE, Raw Food Educator, Health Coach