St. Patty's Day Green Food


½ cup strawberries

1 banana

½ cup spinach leaves

1 cup water

Combine all ingredients in a blender. Blend until really smooth, not grainy or chunky or with bits of leaves floating about. It can be thick, as you can always thin with water, but it needs to be smooth. This should take only a couple of minutes. Blend until the greens are so pulverized that they are no longer visible other than infusing your smoothie with a beautiful green color. Serves 1.

Recipe provided by Omega Blender



2 large bunches of curly leaf kale, rinsed and with stems removed

½ teaspoon sea salt

3 T olive oil

1 T apple cider vinegar

2 T Miso paste

1. Mix the oil, apple cider vinegar, Miso paste, and salt in a large bowl. 

2. Tear or roughly chop the kale leaves into bite-sized pieces. Keep in mind they will shrink a bit once they are baked or dehydrated. 

3. Gradually add the kale pieces into the bowl with the mixture. Mix everything well, making sure to evenly coat the kale leaves. 

4. Either bake at 350 degrees about 10 to 15 minutes until edges are brown but not burnt, or dehydrate at 125 degrees for 6 to 10 hours. Add more salt to taste (optional). 

5. Eat right away, or store in an airtight container to keep them crisp.

 Recipe provided by Excalibur Dehydrator



Excalibur Food Dehydrator 

Compact enough to sit on the kitchen counter, cool to the touch and with thermostat adjustability, this dehydrator does a great job of drying slowly enough to preserve active enzymes in fruits and vegetables, but with so little work on your end once the product is placed on the trays, you can pretty much set it and forget it until it’s done. Pull a tray out during the cycle barehanded to check its progress—it really isn’t hot to the touch. We started with citrus, dehydrating thin slices dusted with a light coating of superfine sugar to use as garnish on festive holiday cocktails and are looking forward to “sundried” tomatoes come harvest time. Try the kale chip recipe, too. It’s delicious!

Starting at about $130 at

—Kathleen Stoehr