Archive for the ‘Kale Chips etc’ Category

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PURPLE KALE CHIPS

October 28, 2013

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

It is well known that we should eat at least 5 fruits and vegetables. Switching to a raw food diet makes this really easy : raw food basically comprises of raw fruits and vegetables, nuts and seeds and sea vegetables. By eating a high raw diet, one will be eating way over the 5 servings, without even trying to.

An edible rainbow of nummy fruits and vegetables

What might be a bit less widely known is that ideally we should eat a raInbow diet.

This is a very simple way of looking at it and why it makes perfect sense : it is phytonutrients that give fruits and vegetables their colours. Each phytonutrient will give a certain colour, and will have specific beneficial effects on health. So eating a wide variety of colours (phytonutrients) ensures a wide spectrum of nutrients is covered.

Blue, indigo and violet seem to be the most difficult to cover. They are as important as the other colours, though, as they contain precious Resveratrol and Anthocyanin, which support heart and brain health and provide excellent antioxidant protection. Think blackcurrants, blackberries, blueberries, black grapes, plums, beetroots and eggplants.

PhytonutrientsPurple

And purple kale chips.

Purple Kale Chips

Serves 4 :

400g red or purple kale

1 cup or 150g cashew nuts or brazil nuts, soaked 4 to 8 hours

red bell peppers

1 small red onion

2 tbsp olive oil

lemon, freshly squeezed

1 tsp sweet white miso

2 tbsp nutritional yeast flakes *(not raw)

2 tbsp purple corn extract

Prepare your kale by discarding the hard stems and tearing it into not too small pieces and put it in your largest mixing bowl.

Chop the onions and bell peppers roughly. Blend the nuts. bell peppers, onion, olive oil, lemon juice, sweet miso, nutritional yeast and purple corn together until smooth. Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy.

Are you the happy owner of a dehydrator ? If not, check out Excalibur, a big favourite amongst raw foodies everywhere : http://amzn.to/Tmc2VQ

Have you tried my other kale chips recipes ? Balsamic vinegar and paprika kale chipstamari kale chipsLebanese Zaatar kale chips, or salt and vinegar kale chipshemp sauce kale chips, just to name a few …

What is your favourite kale chips recipe ?

Do you have any tips to make sure you eat a rainbow diet ?

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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CREAMY RED KALE CHIPS

December 1, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Kale chips made with thick creamy dressing are certainly more appealing as it gets colder. These ones are red all the way : the kale is red and the sauce has red onion, red bell peppers and red chili flakes. They taste deliciously sweet and slightly hot.

Red kale with creamy dressing

Creamy Red Kale Chips

Serves 4 :

400g red kale

1 cup brazil nuts, soaked 4 to 8 hours

red bell peppers

1 small red onion

2 tbsp olive oil

lemon, freshly squeezed

1 tsp sweet white miso

 

2 tbsp nutritional yeast flakes *(not raw)

Prepare your kale by discarding the hard stems and tearing it into not too small pieces and put it in your largest mixing bowl.

Remove the seeds from the bell peppers and chop them roughly. Also chop the onions roughly. Blend the bell peppers, onion, olive oil, lemon juice, sweet miso and nutritional yeast together. You will have quite a thick dressing, and you will need to stop your blender to scrape the sides or use your tamper, if you have a high speed blender.

Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Have you tried my other kale chips recipes ? Balsamic vinegar and paprika kale chipstamari kale chipsLebanese Zaatar kale chips, or salt and vinegar kale chipshemp sauce kale chips, just to name a few …

What is your favourite kale chips recipe ?

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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NAUGHTY CRUNCHY HEMP KALE CHIPS

November 27, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Everyone should eat kale chips ! You certainly do not need to be a raw foodist or a vegan to enjoy kale chips. You get all the salty and crunchy naughtiness of eating crisps but with the health benefits. Eat kale chips everyday and that’s one of your “5 a day” taken care of.

And if you don’t have hemp seeds on hand, how about balsamic vinegar and paprika kale chips, tamari kale chips, Lebanese Zaatar kale chips, or salt and vinegar kale chips, just to name a few ?

Serves 4 :

400g Kale (I used green kale, works with any variety)

1/2 cup hulled hemps seeds

4 small tomatoes

1 small head celery

2  tbsp garlic infused olive oil (or 2 tbsp olive oil and 1 clove garlic)

2 limes, juiced

1/4 tsp Himalayan pink crystal salt or sea salt

Prepare your kale by discarding the hard stems and tearing it into pieces and put it in your largest mixing bowl.

Chop the tomatoes and celery into pieces that your blender can handle and blend everything apart from the kale together. You will have quite a thick dressing.

Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 or 3 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED SALT VINEGAR AND BAOBAB KALE CHIPS RECIPE

November 10, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Baobab fruit powder is an exceptionally nutritious superfood from Africa.

The baobab is a truly remarkable tree. Said to live for a thousand years or more, baobabs dominate parts of the African landscape with their root-like branches and massive trunks that can reach 25 metres or more in circumference. One baobab tree in South Africa, known as ‘Big Baobab’, has a circumference of 47 metres and even a bar for 60 people inside the trunk !

The baobab is often called ‘the healing tree’ because sap, pulp, leaves and bark are used for medicine to treat as various conditions as toothache, asthma, colic, inflammations, insect bites and fatigue. The bark is widely used as a substitute for quinine to treat malarial fevers. Moreover, there is a strong belief that baobab trees house spirits which, if called upon, will help heal sickness, suffering and particularly infertility. For this reason, many stands of baobab trees have become sacred sites and places of worship.

The powder from the baobab fruit is an excellent source of the minerals potassium, calcium, iron, and magnesium, an outstanding source of vitamin C, and a great source of B vitamins. It’s a fantastic antioxidant, has anti-inflammatory properties, and is an effective prebiotic. It has a high pectin content, so you can use it as a thickener in recipes.

Baobab is also very rich in dietary fibre, which are beneficial for gut health, weight management and heart health. It contains 50% dietary fibre – 77% of which is soluble, and 23% insoluble. It is the dietary fibre that gives it the prebiotic effects.

And finally, it has a wonderful lemon sherbet flavour and is a natural flavour enhancer, so adds depth to any dish, sweet or savoury. I just had to put them in Kale chips, and I am pretty happy I did 🙂

Serves 4 or 2 or 1 …

400g Kale (I like to use green kale, but will perfectly work with any variety)

2  tbsp Olive oil

2 tbsp apple cider vinegar

2 tbsp baobab fruit powder

1/2 tsp crystal salt or sea salt

Wash and spin dry the kale. Tear it into not too small pieces. First add the baobab and mix with your hands to distribute. Then add the oil, vinegar and salt, and mix again.

Evenly spread your seasoned kale onto 2 dehydrator trays lined with nonstick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED BALSAMIC VINEGAR AND 2 PAPRIKAS KALE CHIPS

October 28, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is yet another simple kale chips recipe, one of my personal favourites. The marriage of the 2 sorts of paprika powder gives a depth to the flavour.

Serves 4 :

400g Kale (I used green kale, works with any variety)

2  tbsp Olive oil

1 tbsp  balsamic vinegar

1 tbsp Hugarian paprika

1 tbsp smoked hot paprika

Prepare your kale by discarding the hard stems and tearing it into pieces. Smaller pieces will dehydrate faster, but they will be crumblier and create more mess while eating. Bigger pieces will take longer to dehydrate, but they are nicer and easier to bite in, and they will not create so much mess. So you want to find the right balance for you.

Add the olive oil, balsamic vinegar and the 2 paprikas. Mix thoroughly to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED GOMASIO BROCCOLI CRISPS

October 25, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Broccoli is another nutritional hero. Just like kale, it is part of the cruciferous vegetables family and has antioxidants, anti-inflammatory and anti-cancer benefits. If you are not too keen on straight raw broccoli, then you are in for a treat with raw dehydrated broccoli chips. They are just as easy to make as kale chips – they take longer to dehydrate, though.

Use a cashew and nutritional yeast dressing for cheesy raw dehydrated broccoli chips, or if you prefer simple, go for these gomasio loaded ones :

For 2 :

2 heads Broccoli

2 tbsp olive oil or sesame oil

about 4 tbsp gomasio*

Prepare the broccoli by washing it, draining it and cutting it into small florets. Reserve the stalks for green juice, for example.

*Store bought gomasio is not raw – make your’s by quickly grinding 2 tbsp sesame seeds in a coffee grinder or similar device. Add 1 tsp crystal salt or sea salt.

Add the gomasio to the broccoli and mix thoroughly, making sure that the gomasio is as spread as possible.

Spread the broccoli florets onto a dehydrator tray lined with a non stick sheet. Dehydrate at 42°C for about 24 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the broccoli chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Keep Smiling,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED ZAATAR KALE CHIPS

October 23, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is another recipe to fuel the kale chips addiction, and perhaps take you on a journey to Paris or even Lebanon, for the original thing.

Za’atar is a mixture of thyme, sumac, sesame seeds and salt, often served in conjunction with olive oil for dipping warm bread in. It can also be sprinkled on cheese, yoghurt, salads or savory breads ad cakes.

Years ago, when I still lived in Paris, there was a Lebanese take-away food stall on rue Rambuteau, just round the corner from Centre Georges Pompidou (ask for details if you are so lucky to be in Paris), that I would visit all the time. The place is called Man’ouché, the name for a Lebanese flat-bread simply topped with a mixture of olive oil and za’atar. They served a whole range of these Lebanese pizzas with various toppings, but I couldn’t get enough of the plain za’atar one.

As in many things, wisdom has come with the years, and I have now found that kale chips are a support of choice to deliver the beautifully tangy flavour of za’atar, without the cooked white wheat flat bread.

Za’atar mixed with olive oil is also delicious spread on raw breads / crackers, for instant za’atar bliss.

Serves 4 :

400g Kale (I used green kale, works with any variety)

2  tbsp Olive oil

1 lemon, freshly squeezed

4 tbsp Za’atar

Prepare your kale by discarding the hard stems and tearing it into not too small pieces. Smaller pieces will dehydrate faster, but they will be crumblier and create more mess while eating. Bigger pieces might take longer to dehydrate, but they are nicer and easier to bite in, and they will not create so much mess. So you want to find a balance here.

Add the olive oil, lemon juice and za’atar to the kale and mix with your 2 hands, ensuring all the kale is evenly coated.

Evenly spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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