Terry, m’dear, I know this is 6 years old but I’m in awe of this! This is Amazing
. Kinda jealous I couldn’t be there. Never thought id call chop day fun, but this looks FUN!
you know, I think we could use a sticky instruction manual on how to make a proper chop *poke*
kme - you don’t have to go this far. My dear friends advice of “just pick a few ingredients” is spot on. Pick some ingredients that are different colors (color = nutritional profile), different parts of the plant (grain, seed, leaf, root, stem = different nutrient profiles). That’s the base of establishing well rounded, balanced nutrition.
here’s one example of a Simple recipe. Grains and leaves make up the base of any quality chop (especially for ekkies, due to high fiber needs),, build up from there. Proportion as aren’t as important, except go easier on any beans becuase they are rather high in protein, which is to be limited. I just use all the stuff together - the full head of cauliflower, full bunch of kale, etc - so there is no waste.
brown rice
Cauliflower (including leaves and stems if they are attached)
Broccoli (including full stems)
Kale
Swiss chard (stem and leaves)
Carrot
Rolled oats
Green lentils
Chickpeas
Black beans - smaller amount than others
Quinoa
sweet potato
Blanche everything together before freezing. This helps the final product to not be too mushy when defrosted, AND enhances nutritional value.
Where I differ with Terry's original post is that I personally would never add fruit to chop intended for frozen storage - the papaya, etc - because it doesn’t freeze well, and will turn to mush once thawed. For me, any fruit addition is added as a top dressing just before serving.