Day 12

Ah, Sunday...a day of rest.  I so appreciate the fact that God knew we would need one day out of 7 to recharge our batteries.

I always try to have simple meals on Sunday.  So today I made a huge Wilted Kale Salad - so there would be plenty left over for the dehydrator - and BLT Sandwiches.  As it turned out, Noel ate way more of the salad than I had planned on, so very little made it into the dehydrator to make our favourite Kale Chips.  Now, before you get too excited, the "B" does stand for bacon, but it is Eggplant Bacon.  It really does give the flavor and sense of having real bacon.  Here's the recipe for you.

Eggplant Bacon

Adapted from How We All Went Raw

by Charles Nungesser & Stephen Malachi

ISBN 0-9740378-5-0

1 large Eggplant, thinly sliced lengthwise

3/4 cup extra virgin Olive Oil

2 tablespoons Honey

4 tablespoons fresh Lemon Juice

Marinate eggplant slices for 2 hours.  Place on parchment paper and dehydrate at 105 F for 9 hours.  Turn over and dehydrate for another 9 hours.  Lightly salt the bacon before removing from dehydrator.

Use in sandwiches with lettuce, tomato and guacamole.

**I use a mandolin slicer to make very thin slices.  After it is finished I place in a glass container with close fitting top and place in the fridge.  It will keep almost indefinitely.

Enjoy!

Beverly Facey, Certified Health Coach