Tuesday, February 14, 2012

Raw Kale Chips

Don't let my unappetizing, and obviously novice, photo fool you.  These chips are delicious!  My kiddos scarfed them up until I had to grab and hide the remaining ones.  I don't usually hide food from my kids that I want to eat later.

Cheesy Kale/Collard Chips
Purchase a bunch of kale or collard greens and tear into small pieces.
Blend the following in a high-powered blender:
1/3 c. cashews
2T. fresh lemon juice
3T. filtered water
1/4 c. extra virgin olive oil
1/4 c. nutritional yeast (these make them look and taste "cheesy")
2 green onions (use green part)
1/2 t. chili powder
1/2 t. cayenne
1/2 t. real salt
1 clove fresh garlic
1/4 t. tumeric

Pour mixture into plate or pie tin and press one side of kale/collard into mixture.  Place dry side down on dehydrator trays and dry at 115 degrees for about 6 hours.

I use a dehydrator because it allows you to keep the chips (and crackers and granola and....) truly raw.  Anything you can cook at or below 115 degrees stays raw and has a zillion added health benefits.  More on that in another post.  However, if you don't have a dehydrator, you could put these in your oven at the lowest setting until they are dry.

A side note on tumeric.  It comes from the root of the curcuma longa plant and has been used by the Indian and Chinese medicinal systems for hundreds of years.  It's health benefit list is too long to list here but suffice it to say, its not just good for making curry!  I sprinkle it in everything I can.....from smoothies to salad dressings, salsas to hummus.  A little goes a long way if you aren't accustomed to the taste so start sparingly!

* recipe from 12 Steps to Whole Foods, Robyn Openshaw