I've
left half an onion in my refrigerator more times than I can count.I hate throwing the unused half away or letting it go to waste. But it seems to be an unwritten rule that the next time I clean out the fridge, it's shriveled, or forgotten at the back of the drawer.
I find it
easier to chop up the whole thing, (usually the second half is just
sliced since it's quicker) and half goes in my meal at hand; the other
half I immediately throw in my dehydrator, for 12-48 hours, depending on your humidity. Even here in Utah, it's usually closer to the 24-36 hour mark.Once I'm sure it's dry and cracks nicely, I place the dehydrated onion in my blender and powder it thoroughly.
You can do the same thing for
- celery
- carrots
- mushrooms
- tomatoes
- peppers
- broccolli
- cauliflower
- ginger root,
- parsley or other fresh herbs
With celery, I keep it all, the leaves and the stalks, then dry and powder them.
Celery
is such an underrated veggie! It's packed with more than a dozen
antioxidants (these help keep cancer causing free radicals at bay), and
flavnoids (those phytonutrients that help reduce inflammation and
protect our red blood cells!)Then there's celery's sodium content; in a large stalk of celery (about a pound) there is nearly 400 mg of sodium. It makes a great salt substitute, and the flavor is out of this world!
By drying, and even powdering your vegetables, you'll find it's a great way to hide all kinds of things in a soup! (My Hubby always tells me how he hates peppers...can I just say he has no clue he's been eating them our whole married life...:)
Use your imagination, and if the world comes to
a screeching halt, you're prepared...if it doesn't, well, you're still prepared!
Let me know what works for you!
