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Building with Earthbags: An Adventure in Root Cellar Construction
By Steve Nicolini
We have finally completed our 4 years-and-running earthbags building project. We wanted a natural cold storage for all of the root crops we grow here in the western foothills of Washington’s Cascade Mountain range.
This is a wonderful alternative to conventional construction. They are much less expensive and much more ecologically friendly.
The story of our earthbag root cellar begins with a man who loved to dig. This man could often be found digging the hole for our root cellar. The sound of his shovel and pickaxe would only be drowned out by his grunts and groans as he dug deeper and deeper into the earth, pulling out gigantic rocks (that would one day edge our garden beds).
The man’s perseverance and work ethic was so inspiring I decided to jump in. One day, we were throwing shovels full of dirt from the 8 ft. deep x 11 ft. wide hole in the ground when the man said, “Okay. That is deep enough.” It was time to review our notes on building with earthbags and design our cellar.
The materials needed:
- Earthbags (enough to complete your structure)
- Barbed wire
- Strong wood for door/window forms
- Drainage and foundation material (we used gravel and perforated pipe)
- Some straight pieces of wood or metal or plastic to make a compass.
- Baling twine
- Tampers (full pounders and quarter pounders)
- Levels
- Measuring tapes
- Big Old Coffee cans
The first thing we did was lay out the drainage and foundation, which are essential for any structure. Around the outside of the bottom of the hole we laid a 4 in. perforated pipe on a 4% grade down and out of the structure. We then dumped in a 1 ft. depth of large rounded gravel and tamped it to level. This gravel would be our foundation and our floor.
The next step was to find the exact center of our round structure-to-be and set our compass. We used some old chain link fence parts with an L-bracket lashed onto them to make our compass. It was essential for creating a perfectly round structure. It also aided us in the decrease in radius with each rising course of earthbags.
Laying down courses of earthbags requires quite a bit of moving and shaking. We called up our friends to come help with the dance. (You should have a lot of friends if you want to build an earthbag structure.)
The Process of Building with Earthbags:
It goes something like this:
1) “Filler” fills coffee can with subsoil, being careful to not include living topsoil, vegetation, and sharp stones
2) “Pourer” dumps dirt into the mouth of the earthbag, which is held by the “Layer”
3) “Layer” moves and shakes the dirt down into the earthbags and sets the bag into its resting position (this was my favorite thing to do)
4) Repeat until full course is laid
5) “Tamper” tamps down the course with a full pounder
6) “Barber” nails down two lengths of barbed wire across course (this was my least favorite…)
The first two courses of our structure had somewhere between a 10 and 20% mix of concrete in with the dirt. After those two it was just the dirt that came out of the ground.
I am not going to get into the geometry used to indicate the reduction in radius length with each course of earthbags. When you are designing your structure, you should reference Earthbag Building, by Kaki Hunter and Donald Kiffmeyer. Just know that with each course there is a decrease in the radius of the course that is exponentially larger than the previous decreases.
Our buttress walls are just straight sections of earthbag interlocked in with the main structure at the door form. Each course of the buttress wall decreased in length to parallel the slope of the hillside.
After all the filling and tamping and laying and barbing, we had finally enclosed the structure. We then proceeded to cover it with two layers of really thick polyethylene. Then we backfilled with the rest of the soil and buried the beast.
It wasn’t until the following year that the earthbag layers were plastered. We used a traditional lime plaster for these two reasons: a wall made of earth needs to breathe (cement stucco doesn’t let out water vapor) and lime holds up to moisture very well (the cellar is underground, making it pretty moist). I learned the plastering process from The Natural Plaster Book: Earth, Lime, and Gypsum Plasters for Natural Homes by Cedar Rose Guelberth and Dan Chiras.
The shelves we built were an architect’s dream and a builder’s nightmare. Regardless, they turned out pretty good (thanks for the design, Jamie). Our main considerations in shelf design were airflow and space utilization. In retrospect, it would have been more beneficial to incorporate shelf brackets into the earthbags themselves versus building freestanding shelves.
So far we have about a dozen jars of pickled peas, half dozen jars of pickled radishes, and a crate of potatoes in the cellar. After the harvest this year it should get at least ½-full.
By the way, a big part of why we love homesteading & permaculture skills so much is because they are a natural extension of learning about wilderness survival (both fields are all about self-sufficiency and working with nature to satisfy needs). An understanding of survival not only helps you become a better permaculturist, it empowers you with life-saving outdoor skills to keep you safe when out in nature. Right now you can get a free copy of our mini survival guide here, where you'll discover six key strategies for outdoor emergencies, plus often-overlooked survival tips.
Building with Earthbags
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How to Build a Spring House to Keep Food Cool
- W. A. Swan
- Categories : Green living ,Environment
- Tags : Environment green living topics construction
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Modern homesteaders who want self sufficiency and cold milk or foods will want to look into spring house construction. A spring house is both effective and efficient as refrigeration for homesteaders without the cost of electricity or gas. The basics of how to build a spring house are similar to that of root cellars and earth domes where resources and construction material are found naturally in the local area.
Materials
- Cinder blocks
- Shovel
- Backhoe
- Measuring tape
- 2-by-4-inch lumber
- Hammer
- Nails
- Cement
- Stone
- Gravel
- Tin roofing
- Windows
- Door
- Storm pipe
- Level
The Location
Locate the structure near a supply of fresh running water such as a stream or creek. The best location provides the ability to build the spring house into a hillside making earthen walls. If this is not possible, build the structure on level ground next to the running water. Avoid areas with lots of roots or rocks. You will be diverting water from the creek into the spring house and back to the original creek bed.
Measure the depth of the creek at the center in several places. You need the average depth for the trench that will run through the spring house. Remember that water seeks its own level, therefore, maintaining the average depth of the creekbed for the trench will allow the water to flow easily through the structure and back out.
Determine the length of the spring house. This will help you determine the diversion points for the water. You will be diverting the water a few feet ahead of, and after, the walls.
Determine the distance from the spring house to the creek. Make it close, but not directly next to the creekbed. The creekbed is more likely to collapse if the diverting trench is too close to the wall of the creek. Aim for a width where you can safely walk between the house and the creekbed.
The Structure
There are two methods to building spring houses: build it into an existing hillside, or build a free-standing structure. The earthen method of building it into a hillside is more ecologically sound and uses much less material; the trade-off is construction time. A free-standing unit uses more material but takes less time. If you have the choice, determine best use for your needs.
Excavate the hill to build an earthen spring house. Determine the width and height of the intended structure. Make the room at least 10-by-10-feet to provide space to move with the height at least 6-feet so an adult can safely stand up inside. You can make the height variable because the side with the trench can be shorter. The entrance will be on the opposite side to the trench.
A freestanding building can be made from stone, brick, wood or block. Stone walls using slip form construction are the most efficient because they control costs with material already available around you. Brick and block are good alternatives if you have some mason skills. Wood should have foam or other insulation used to keep the temperature controlled.
The Floor
Understanding how to build a spring house means knowing the importance of getting the floor build right. Once you have decided on the walls, plan the exact spot for this structure to go.
Dig a trench equal to at least a 10-foot square with the depth of at least 6-inches. The floor depth keeps the concrete from cracking due to ground contractions during the change of seasons. Check your local university extension office to determine your areas frost lines.
Locate the diversion trench against the side of the structure closest to the creekbed. Dig out a 3-foot wide trench the depth of the creekbed. Dig the trench from either side of the spring house to where the trench will turn towards the creekbed. Do not break through the creekbed yet.
Construct the framework for the floor from the 2-by-4 lumber. You will have two frames; a very large rectangle and a narrow rectangle. The wide rectangle will frame out the walkable floor space. The narrow rectangle will form the floor between the wall and the trench. You want the narrow frame at least the width of the wall because one wall will be resting on the concrete.
Lay a 1-inch layer of gravel inside the frame. Rake it level. Pour in the concrete to fill the frame. Use a wood beam and a helper to level the floor and remove air bubbles. Move the beam back and forth while moving along the length of the floor. Allow the concrete 24 hours to cure.
Determine if you will be using concrete, stone or wood for the trench inside the spring house. Each has pros and cons to work with. Stone lasts the longest, but requires some mason skills to build the walls. Wood is the easiest to use but will rot and have the shortest life. Concrete can be long lasting but requires framework and time to settle.
Block off the trench with 2-by-4 lumber and construct the walls the length required for water to flow through the building. Use a good layer of gravel for the trench floor. This way the water will not pick up any contaminates from the soil.
Finishing
To get clean water from the creek through the spring house and return to the creek clean, you must build a covered trench the entire length. The spring house itself covers a good portion, but the inflow and egress are open trenches.
Set the storm drain pipe in these trenches. Make sure you have enough pipe to extend from the original creekbed to the interior walls of the spring house extending under the walls into the trench. If you do not want to use elbows and joints within the pipe structure, dig the trench at an angle towards the creek.
Break through the creekbed once you have the pipe as close as possible to the bed. Connect the last two sections of the pipe to extend into the creek at an angle that draws water into and then allows water to leave the pipe system.
Check the water flow to ensure the pipes are holding and the water is flowing freely the entire length. Once you are satisfied,, cover the storm pipe with dirt. Bury the entire line from the creek to the spring house. This cover will keep contaminates out of the water.
Tips
Add cinder blocks along the sides of the trench inside the spring house. Make the blocks half the height of the trench. You can place tall items in the center of the trench with smaller items sitting on the shelving along the sides.
Build a rectangular wooden frame the width of the trench but half the height. The length is determined by your needs. Fit the frame into the trench to fit snug. Put items inside the frame so they are not washed away by the water flow.
Set the door and the windows on the north facing wall to allow sunlight but prevent the room from heating up from direct sunlight later in the day.
Use a tin roof to keep the heat out and for longevity.
References
Walton Feed Company https://www.waltonfeed.com/blog/show/article_id/440
North Carolina State University https://www.bae.ncsu.edu/programs/ex.../ag473-15.html
Tallgrass Prairie National Preserve https://www.nps.gov/archive/tapr/vir...pringhouse.htm
Image Credit: Flikr/Tanya Impeartrice
How to Build a Spring House to Keep Food Cool
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Home » Recipes » Vietnamese » Vietnamese Pickles Carrots & Daikon , My Family Recipe
Vietnamese Pickles Carrots & Daikon , My Family Recipe
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by Todd + Diane
This Vietnamese Pickles recipe is my go-to for so many dishes. Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. My Vietnamese banh mi pickles are less sweet than most recipes, yet simple and delicious.
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Easy Vietnamese Pickles Recipe
I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made it over generations. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.
My Vietnamese recipes are usually rooted in family tradition, reflective of where I was born and the birthplace of my ancestors. Grandparents hailed from the Northern Viet-nam and escaped the Communist regime to Central Vietnam during the war. Family stories that were passed down from my elders who had survived the wars. Accompanied with each memory was a recipe that was a window to the past, a reflection of their lives back before I was even born.
Video: Vietnamese Pickles Recipe
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► Easy Vietnamese Pickles Recipe Carrots Radish | White On Rice
My Inspiration: Mom’s Pickles
I always consider my Mom to be the queen of Vietnamese pickles. When mom gives a gift of love to those she cares for, I can almost guarantee that it would be in the form of pickles. And of course, all made from the heart. Her delicate touch and emphasis on fresh crunch in each jar of her pickles was passed down from my Maternal Grandmother. If you were to taste the pickles, you would know it’s brined in my family tradition and regional flair.
My Vietnamese Pickles Recipe is Less Sweet
The Vietnamese carrot daikon pickles I grew up with weren’t too sweet and more on the salty side. My father grew up in Northern Vietnam, where the foods were more subtle, less fiery and sweet than their Southern counterparts. When Dad would see Mom pickle huge jars of vegetables for her nail shop ladies (most of which grew up cooking in the sweet South), he was always remind her to “not to add too much sugar”! Over the years I’ve modified my Vietnamese carrot daikon pickles family recipe and found a balance that fit my eating lifestyle the most. I do love the salty brine of pickles, but am appreciating more of the slightly sweet balance in my pickles. This recipe is a reflection of both flavors.
Favorite Tool for Shredding Carrots and Daikon
You can cut the carrots and pickles thinly with a knife. It does take a little longer and sometimes inconsistent. To make these pickles super easy and quick, we use our favorite tool. It’s the julienne tool that cuts carrots so fast. More info here: OXO Julienne Tool
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Easy Vietnamese Pickles for Banh Mi
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I always grew up eating is Vietnamese pickled carrots and daikon radish and they’ve become a staple in my pantry. These Vietnamese carrot daikon pickles or (do chua) are most well known for making appearances in Vietnamese banh mi sandwiches. But I know them just as do chua and eat them with rice, noodles and spring rolls.
Chose your favorite dish and these wonderful Vietnamese carrots and daikon pickles will enhance any meal that needs that fresh, salty crunch. Thanks and lots of love to Mom, Grandma and preserved family recipes that make food and sharing so special. Have fun making this Vietnamese pickles recipe. Are there any special family recipes or traditions you hold close?
Some Favorite Vietnamese Pickles Ingredients and Tools:
It can sometimes be hard to find good Vietnamese ingredients and tools. Here’s some of the favorites for pickling and beyond:
http://whiteonricecouple.com/recipe/...lienne-200.jpgOXO Julienne Tool
This little tool makes julienning the carrots and other ingredients a breeze.
http://whiteonricecouple.com/recipe/...s-set-of-6.jpgWeck .5 L Jars (set of 6)
The Weck Jars have such a great style. They hold 1/2 liter each (about 2 cups) making them perfect for smaller batches of pickles and other tasties.
http://whiteonricecouple.com/recipe/...Sauce-copy.jpgFlying Lion Fish Sauce
This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades.
http://whiteonricecouple.com/recipe/...sh-Sauce-1.jpgRed Boat Fish Sauce
100% all natural first press extra virgin Vietnamese fish sauce. One of the best craft fish sauce producers.
http://whiteonricecouple.com/recipe/...s-set-of-6.jpgWeck 1L Tulip Jars (set of 6)
These are another of our favorite shapes of Weck Jars. A larger tulip shape, they hold 1 liter each (4 cups) making them perfect for bigger batches of pickles and other tasties.
http://whiteonricecouple.com/recipe/...isin-Sauce.jpgKoon Chun Hoisin Sauce
Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls.
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Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)
Yield: 10 servings
Prep Time: 15 mins
Pickle Time: 1 d
Total Time: 1 d 15 mins
Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!
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Ingredients
- 1/2 lb. (227 g) carrots – julienned or cut into thin match-like strips
- 1/2 lb. (227 g) daikon radish , cut same as carrots
- 4 cups (1 l) water , slightly warm enough to dissolve the salt and sugar
- 3 Tablespoons (45 ml) sugar
- 2 Tablespoons (30 ml) salt
- 1/2 – 3/4 cup (120-180 ml) distilled white vinegar or rice vinegar (or to taste)
Instructions
- Prep carrots and daikon, set aside. In large pitcher or large bowl, mix water, vinegar *see note at end of step, sugar and salt until everything is dissolved and combined well. (Start with 1/2 cup of vinegar and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste.)
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- Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
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- Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 5 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.
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- Serve pickles in banh mi sandwiches, as a side dish or with a salad. There's so many differnet ways to enjoy these pickles.
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Calories: 27kcal, Carbohydrates: 6g, Sodium: 1420mg, Potassium: 124mg, Sugar: 5g, Vitamin A: 3790IU, Vitamin C: 6.4mg, Calcium: 17mg, Iron: 0.2mg
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian, Vietnamese
Calories: 27
Enjoy the pickles with Vietnamese Banh Mi Recipes Here.https://whiteonricecouple.com/recipe...-1-220x330.jpg
Here’s my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not. Check out more Vietnamese Recipes Here.
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We really love pickles. If you’re pickle lovers like we are, check out more of our pickle recipes.
- The best bread and butter pickles recipe EVER
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- Here’s more great pickle recipe ideas for you.
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Easy Vietnamese Pickles Recipe Carrots Radish | White On Rice
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DIY Emergency Can Heater
- By Survivor 002 in Bug Out, Bugging In, Camping, DIY, Frugal, Homesteading, Hunker Down Prepping, Off Grid, Prepping, SHTF, Survival, Tutorials
Share the knowledge!DIY Emergency Can Heater
https://www.thepreparedpage.com/wp-c...014/01/121.jpgPhoto from Emergency PreparednessEven during the summer months the nights can get pretty cold especially should you be stranded somewhere in your car or camping. This can heater is made from a paint can but smaller versions could be carried in your BOB or 72 hour bag. I keep one made with a partial roll of toilet paper and a vegetable can in my own vehicle trunk! But a paint or coffee can is the perfect size for a full roll of toilet tissue and the more tissue the longer the heater will work.
I have used the larger size can heater while camping in situations where I was uncomfortable leaving a fire burning overnight or when our local area was under a burn ban. That is part of what makes this such a great idea. This heater is just the right size to heat a tent, vehicle or small room and it doesn’t produce any dangerous levels of carbon monoxide. There is the added bonus that it doesn’t contain wax which can implode if it receives too much air flow and that when you use a paint can it has it’s own handle. The handle is more important than you would think as this gets really hot and shouldn’t be moved without protecting your hands.
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/ Natural Living / 7 Homemade Vinegar Cleaning Recipes
DIY Natural Beauty | Essential Oils | Natural Living
7 Homemade Vinegar Cleaning Recipes
https://secure.gravatar.com/avatar/4...?s=50&d=mm&r=gBy Lindsey Gremont
August 26, 2016
13 Comments
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This post comes from Kristi Arnold of VeggieConverter.com. Kristi has some amazing ideas to share with you today for cleaning products using vinegar!
Vinegar is an amazing cleaning product. It’s all natural, incredibly frugal and won’t hurt your kids and pets like some store-bought cleaning solutions. Blending vinegar with other natural products can give you a cleaning solution for just about any need in your home!
Try these seven vinegar cleaning recipes to keep your whole home sparkling and safe from unhealthy chemicals.
7 Homemade Vinegar Cleaning Recipes
- Orange Cleaner
Save your orange peels and place them in a canning jar with white vinegar poured over them. In a few days, the orange essence will infuse into the vinegar and give you a fantastic-smelling homemade cleaning solution.
- Floor Cleaner
Mix one cup each of white vinegar and baking soda, plus a tablespoon of homemade dish soap into 2 gallons of hot water. Mop your floors with this mix to keep them clean and shining.- Easy Glass Cleaner
Mix about ½ cup white vinegar with 2 cups of water and pour into a spray bottle for healthy homemade glass cleaner.- Tub & Tile Cleaner
1 2/3 cup baking soda + 2 tablespoons of white vinegar and ½ cup castile soap and ½ cup water makes a great tub and tile cleaner.- Drain Cleaner
Stubborn drain? Don’t pour harsh chemicals into your sink. Instead pour in about ½ cup of baking soda, 1 cup of white vinegar and let it sit for about half an hour. Then pour very hot water (we’re talking boiling here) to blow out the clog.- Carpet Cleaner
½ cup each of white vinegar and water can be sprayed with a spray bottle onto carpet stains. Let it sit for a few minutes and then scrub it out with a brush. If necessary, use a bit of warm soap and water to get the vinegar smell out.- Shower Spray
2 cups water, 1 cup white vinegar and about 10 drops of Melaleuca or Lavender essential oils.
Want more non-toxic cleaning recipes?
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For more healthy, homemade cleaners, check out Kristi’s Pinterest Homemade Cleaning & Household Products Board.
Get in touch with Kristi on Facebook, Twitter @VeggieConverter and Pinterest.
What’s your favorite use for vinegar?
Tell us about it in the comments!
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Meet Kristi
https://www.homemademommy.net/wp-con...sti-Arnold.jpgKristi Arnold is a former newspaper reporter and editor who is now a gluten-free vegetarian mom married to Mr. Meaty, a “normal” omnivore. The culinary odd couple is parenting two kids, a pescatarian with a hot dog exception and a lactose-intolerant nightshade-sensitive meat-lover. Kristi loves writing and cooking recipes for easy, family-friendly organic meals, learning about nutrition and living the simple, green life. You can sign up for her newsletter at VeggieConverter.com and follow her on Facebook and Twitter.
7 Homemade Vinegar Cleaning Recipes - Homemade Mommy
Paleo “Skittles” – Taste the (Real Food) Rainbow
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What are Paleo Skittles anyway? Well, I made these slightly-chewy rainbowy snack “drops” for my kiddos using nothing but fruits, veggies, coconut butter, my trusty vitamix 750 (have I mentioned it yet? No? I LOVE it.), and my fantabulous Excalibur dehydrator.
Got veggies? Got a blender? Got a dehydrator (or possibly an oven on low temp, but I haven’t tried that)? You too can have Paleo Skittles and taste the (real food) rainbow.
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Right now, Tropical Traditions is having a sale on their coconut cream concentrate (which is the coconut butter I typically use), buy one get one free! 2 quarts for the price of 1. That’s a fantastic deal and it’s a great time to stock up so you can make your Paleo Skittles!
Where did this idea come from? Target sells happycreamies veggie and fruit snacks, which are melt-in-your-mouth (like the yogurt melt thingies) freeze-dried “drops.” While home freeze-drying isn’t really easily accessible yet (it’s only 2013 – hopefully soon!), using a dehydrator can make similarly delicious, although differently-textured, snacks.
My friend Heather texted me one day to tell me she had “done it.” She blended up sweet potatoes, coconut milk, and some fruits and veggies. Then she dehydrated it in little blobs, and her daughter happily gobbled them all.
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Inspired by Heather, I whipped up a batch a few days later. Of course they weren’t just like happycreamies, but that doesn’t matter.
While the melty texture of the happycreamies is novel and fun, what our kiddos really crave is good foods that will make their bodies healthy and strong. And poppable drops makes them easy to store, transport, and snack on.
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Because these paleo Skittles are dried, they can be stored at room temperature for quite some time before going bad. I have a baggie of them in my purse, one in the car, and so forth. They’re as convenient as raisins, without all of the sugar (natural sugar is still sugar).
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The first paleo “skittles” I made were the orange ones. I called them “Sweet Potato Sunshines” and the kids ate them as quickly as I could make them. After a couple of batches, I decided to try a green one. I really wanted to incorporate spinach into the mix, a veggie my kids like the flavor of but don’t eat in any notable quantity on a regular basis yet.
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And once I had orange and green, I thought to myself, “Self, there are SO many good veggies and fruits out there… a whole rainbow of paleo skittles! Wouldn’t it be fun to make snacks in every color?”
Besides the fun factor, if my kids were eating a rainbow confetti of these snacks, I would know they were getting a good variety of fruits and veggies with every snack, which is more useful to our bodies in general than eating only carrots for a week, then only beets for a week, and so forth. I also made them a bit more sustaining (and gave them a chewier texture) by adding fat to each one. Most flavors have coconut cream concentrate in them, while the green ones have avocado for added fat.
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So my dehydrator was pretty much running constantly for aaages. Each color batch made about 4-5 trays worth of paleo skittles, so in my 9-tray Excalibur Dehydrator, I could do two colors at a time.
I had a couple of failed batches (ugly snacks when I tried to get fancy with the shapes, or just not quite right flavor), and some days I didn’t have time to get a batch in the dehydrator in the morning, so it took me a couple of weeks to get all of the colors finished.
But it was worth it all to be able to give these snacks to my kiddos AND to share them with you! The lemon-honey yellow ones are my favorites, and the kids love the beet-cherry flavor the best (those are gone first when I give them a container full). But they’re all happily gobbled on a regular basis around here.
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Soooo… are you ready for the Paleo Skittles recipes?
Every recipe has the same procedures.
- Combine all ingredients in your blender and puree until smooth.
- Then make little blobs on fruit leather sheets on your dehydrator trays (parchment paper works great if you don’t have the commercial ones). I used a quart size ziplock freezer bag (do NOT use the regular sandwich ones… they will pop) with a Wilton piping tip in it.
- Place the trays back into the dehydrator and dry at 130 degrees or so for about 4 hours.
- Flip the paleo skittles over and dry for an additional couple of hours until they reach the consistency you want. (Less drying = chewier. More drying = crunchier.)
- Let cool 10 minutes before storing.
Tip: If you bake a bunch of white and orange sweet potatoes in the oven at once, you can put them in the fridge until you’re ready to make the snacks.
1 – Maroon Paleo dehydrator snacks
- 2 cups white sweet potato, cooked
- 1.5 cups blackberries
- 1 cup raspberries
- 2 Tbsp lemon juice
- 1/4 cup coconut butter
2 – Pink Paleo dehydrator snacks
- 2 cups white sweet potato, cooked
- 1 cup raspberries
- 2 cups strawberries
- 2 Tbsp lemon juice
- 1/4 cup coconut butter
3 – Orange Paleo dehydrator snacks
- 2 cups orange sweet potato, cooked
- 1 cup carrots, chopped (raw)
- 2 oranges, peeled and seeds removed
- 1/4 cup coconut butter
4 – Yellow paleo dehydrator snacks
- 1 cup white sweet potato, cooked
- 2 cups parsnips, chopped (raw)
- zest from one lemon
- 1 lemon, peeled and seeds removed
- 1/4 cup coconut butter
- 1 Tbsp honey (optional)
5 – Green Paleo dehydrator snacks
- 2 cups white sweet potato, cooked
- 1 cup raw spinach, packed
- 2 pears, cored
- 2 kiwis, peeled
- 1 cup fresh or frozen peas (NOT canned)
- 1 avocado, peeled and seed removed
6 – Indigo Paleo dehydrator snacks
- 2 cups white sweet potatoes, cooked
- 1 cup blueberries
- 1 Tbsp vanilla extract
- 2 Tbsp lemon juice
- 1/4 cup coconut butter
7 – Burgundy (almost Black!) Paleo dehydrator snacks
- 1 cup orange sweet potato, cooked
- 2 medium beets, peeled and chopped (raw)
- 1 cup cherries, pitted
- 1/4 cup coconut butter
You don’t have to make all 7 colors/flavors right away. Pick a few of your favorite-sounding combinations and give them a try! You can always add more later, and make up your own combinations too.
What flavor do you think your kids will enjoy the most? Would this be a snack you think you would eat too?
Right now, Tropical Traditions is having a sale on their coconut cream concentrate (which is the coconut butter I typically use), buy one get one free! 2 quarts for the price of 1. That’s a fantastic deal and it’s a great time to stock up so you can make your Paleo Skittles!
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