Sides

Ingredients: 1 apple Choice of seasonings (Chinese 5 spice, cinnamon, pink salt, etc.) Directions: Preheat your oven to 250 F. Line two baking sheets with parchment paper and set aside. Cut the apple into thin slices. Spread the apple slices on the baking sheets, making sure you have no overlapping edges (if they overlap, they’ll stick to each other and they won’t dry properly). Sprinkle some seasonings on top and place in the oven. Place in the oven to bake for 1 hour; then flip the slices and cook for another hour. Let the chips cool down and serve.

Ingredients: 4 oz kale Bragg’s Apple Cider Vinegar pink salt Directions: Preheat oven to 350 degrees and line baking sheet with parchment paper. Add Bragg’s Apple Cider Vinegar to kale. Break kale into bite sized pieces and spread out on baking sheet. Sprinkle with pink salt and/or other desired spices. Bake 10-12 minutes, until edges begin to brown. Remove from oven and allow to cool.

Ingredients: 16 oz zucchini (2-3 zucchini) 1/2 tbsp. dill 1-2 lemons (fresh juiced) 1/4 teaspoon pink salt Directions: Slice zucchini very thin by hand or with a mandolin slicer. Put the sliced zucchini into a bowl and add dill, lemon juice and pink salt. Toss until all zucchini are covered with the lemon juice mixture. Spread the zucchini out evenly on a mesh tray in a dehydrator. Dehydrate at 115 degrees for 10 – 12 hours or until crispy.

Ingredients: 8 oz. Swiss chard 3 tbsp. water salt and pepper 1 garlic clove, minced fresh lemon juice Directions: Sauté garlic in 1 T water; set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess liquid and return to pain, adding in garlic. Add lemon juice, salt and pepper to taste before serving