Posts Tagged ‘kale’

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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 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 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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RAW DEHYDRATED BROCCOLI CHIPS RECIPE

September 17, 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, just like kale, is part of the cruciferous vegetables family. Broccoli has antioxidants, anti-inflammatory and anti-cancer benefits, it is rich in fibre, enhances detoxification and a cup of broccoli amply covers Vitamin C and vitamin K recommended daily values.

This is a brilliant way to add more raw broccoli to your diet, and if you like raw kale chips, you are going to love these raw dehydrated broccoli chips !

For 2 :

500g Broccoli

2 small handfuls Cashews (soaked for at least 2 hours, then rinsed)

4 tbsp Nutritional Yeast

2 tbsp Soy lecithin*

2 tbsp freshly squeezed Lemon juice

1/2 to 1 tsp Chili flakes or chili powder or Cayenne pepper powder (optional)

*Soy lecithin is not raw. Sunflower lecithin is. I always use lecithin with fats to make sure the fats are properly broken down.

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

Prepare the dressing by blending all ingredients (except the broccoli) with just enough water to blend until super smooth. Pour the dressing over the broccoli, and thoroughly mix, making sure that the broccoli florets are perfectly coated.

And finally, evenly spread your seasoned broccoli florets onto a dehydrator 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 TAMARI KALE CHIPS RECIPE

September 16, 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.

Hmmm … KALE CHIPS … Again … More kale chips recipes ? 2 kale chips recipes and Vinegar and curry kale chips.

These ones are super simple super fast to make.

Serves 4 or 2 or 1 …

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

2  tbsp Olive oil

2 tbsp Tamari

That’s it.

Wash and spin dry the kale. Tear it into bite-sized pieces. Mix in the olive oil and tamari into the kale, using your two hands. Evenly spread your seasoned kale onto 2 dehydrator sheets and 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 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 VINEGAR AND CURRY KALE CHIPS

September 14, 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.

Hmmm … KALE CHIPS …

KALE CHIPS are perhaps the MOST POPULAR raw food snack, and definitely the MOST HEALTHY chips in the world. This way for a post in which I talk more about kale chips and kale’s nutritional benefits and give 2 other recipes for kale chips.

These ones were born from the marriage of salt and vinegar chips and curried crisps. I left out the salt, though, and did not miss it.

Serves 4 or 2 or 1 …

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

2 small handfuls Cashew nuts, soaked for at least 4 hours

2 tbsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

1 tbsp curry powder mix (this will make your curried kale chips absolutely unique, depending on the curry powder you use)

1 teaspoon Chili flakes or cayenne pepper powder (optional)

Prepare the kale by washing it, then discarding the hard parts of the stem. This is how I do this : I hold on to the stem firmly with my left-hand (I am right-handed), leaving the leaf free. Then with my right hand, I rip the leaf off the stem. About midway, the stem breaks, leaving me with the hardest half of the stem in my left hand, and the leaf still attached to the soft half of the stem in my left hand … I hope this makes sense … If not, please ask … Then using your hands, tear the kale into bite-size pieces and put it into a large mixing bowl.

Then prepare the dressing, blend all ingredients except the kale with just enough water to blend.

Massage the dressing into the kale, using your two hands.

And finally, evenly spread your seasoned kale onto 2 dehydrator sheets and 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 kale 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 KALE AND AVOCADO GUACAMOLE SALAD

August 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.

KALE and AVOCADO are 2 of my favourite foods. Not only do they taste great, they both are amazingly nutritious. This is a salad in which the kale is wilted, then mixed with a guacamole dressing. Use 2 varieties of kale if possible, as the salad will look even prettier.

For 2 hungry people :

200g red kale

200g black kale (Cavalo Nero)

1/2 tsp crystal salt (I use pink Himalayan salt) or sea salt

1 lemon, juiced

1 tbsp extra virgin olive oil

1 avocado

1 red chilli (optional, halve for less heat)

1/2 tsp mexican chili spice mix (homemade or store-bought)

2 spring onions, chopped

4 garlic cloves, crushed

a dozen cherry tomatoes, sliced

1 tbsp hulled hemp seeds (optional)

1 tbsp cacao nibs (optional)

Wash and drain the kale, removing the hard stems. Using your hands, cut the kale into small bite-size pieces and put it into a bowl. Add the salt, the lemon juice and the olive oil. Massage the kale with your two hands until it wilts.

Blend the avocado, the chilli, the mexican chili spice mix and just enough water. You don’t necessarily need a high speed blender for this.

Add the avocado guacamole, the chopped spring onions, the crushed garlic, the sliced cherry tomatoes, the hemp seeds and the cacao nibs to the wilted kale. Massage again by hand.

Serve with an extra sprinkling of hemp seeds.

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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