Yams w/Kale, Tomatillo Salsa, and Wild Sockeye Salmon
Yams (as many as you'd like), peeled and cut into 2-inches pieces
- Put the yams in a large pot, add water to cover by 3 inches and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and gently cook the yams until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander and let cool.
- Set a potato ricer (I love this thing!) over the pot (or press them right on to the dehydrator screens) and pass the yams through in batches. You can also use a food processor for this step.
- Once the yams are mashed, spread them on your dehydrator screens and follow manufacturers directions for temperature and drying times. We dehydrated at 135F for about 8 hours.
- Once the yams are dried and without moisture (the drier the yams are, the finer they'll become), use a food processor to pulse the yams as finely as possible; the finer your yams, the smoother your final product will be.
- Rehydrate using approximately 1T yams to 1.5T hot water.
Kale Chips w/Pesto and Sun-Dried Tomatoes
12 large kale leaves (or 1 bunch), rinsed, dried, cut lengthwise in half, center ribs and stems removed
1T. chopped, Sun-Dried Tomatoes
- Preheat oven to 250°F.
- Toss kale with pesto and tomatoes in large bowl.
- Arrange leaves in single layer on 2 large, silpat or parchment lined, baking sheets.
- Bake until crisp, 30-40 minutes.
- Transfer leaves to rack to cool.
By the time we got these "Chips" to our campsite they were, obviously, pulverized so...we added them to the mix. So good and a great way to get some greens! I added scoops to my eggs and to the lunch I have pictured above. I had initially planned on just yams and salmon, but the addition of pesto-kale and tomatillo salsa was awesome!
Dehydrated Tomatillo Salsa
1 lb. Tomatillos, husked, rinsed, and chopped
4 Serrano Chilies, seeded and chopped
2 Garlic Cloves
1/2 White Onion, coarsely chopped
Sea Salt, to taste
1/4 cup coarsely chopped fresh cilantro
- Using a food processor, finely chop all ingredients.
- Squeeze excess moisture out of salsa and spread on dehydrating racks.
- Follow manufacturers instructions and dehydrate until free of moisture.
- Rehydrate by adding hot water a little at a time.
We mixed this in with our eggs and yams...YUM!