I was going to call this post “Saucy & Juicy,” but then I didn’t. Oh well. I’ve been fighting off a sore throat and achy-cold-type-thing since I got to Salt Spring Island on Thursday. It’s been over a year since I’ve had a full-blown cold, but this is my second nagging almost-cold of the season – there seems to be a lot of stuff going around out here. I’ve been doing my usual assault of anti-microbial foods, herbs and some immune boosting vitamins & minerals, plus super light eating. Unfortunately for you, that makes for less interesting blog-o-ramas here, since I already did my seasonal cold & flu post. Aww, shit.
Let’s do some snack foods, super healthy styles, instead! Kale chips!
Kale chips, particularly of the “cheese” or “nacho” variety, are basically like crack. If I’m feeling super indulgent and I’m looking for a snack, I’ll buy a bag, but considering that’s about half a bunch of organic kale + seasoning + dehydrating time + labor, that’ll run you $7-$10 in most health food stores. And seriously, who can afford that? I’ve made my own in the past, but last night I finally cracked my favourite “nacho cheese” flavour for good. These are my new fave kale chips, and I’m willing to share! Well, the recipe. Not the chips I made. Those are almost gone, anyway. Honestly. Make these and try not to eat every single one the second they come out of the dehydrator or oven. That’s my other tip. Slightly less energy efficient, but you can totally make these in an oven, no dehydrator required! If you’re not worried about keeping it totally raw, you also don’t have to worry about energy efficiency, and it’s only take you…maybe an hour and a half? Not four. Ha!
If you’re looking to collect some super stealth culinary health ninja points this holiday season, make a batch or two of these for party snacking. Or movie snacking. Or anytime snacking. Or breakfast. Lunch. Dinner. I would turn down every other chip in the world for these, I’m not even joking. It’s not just “health food delicious” it’s actual delicious, but you can feel sooooooooooooo good about it, because it’s just friggin kale and cashews. Ho’ shit, guys. Recipe time. I hope you’re convinced.
Nacho “Cheese” Kale Chips
1 bunch curly kale, stems removed and torn into 2-3 inch pieces
1/2 cup raw cashews
1/4 cup nutritional yeast (that’s “nooch,” mom)
1/4 red bell pepper, diced
juice of 1/2 lemon
1 tbsp coconut sugar (or agave, or maple syrup, or 1 date)
1 tsp sea salt
pinch chipotle pepper powder (or smaller pinch of cayenne)
2-3 tbsp water to blend (less is more!)
Wash, de-stem and tear kale into pieces. Bigger pieces are good, because they tend to break/fall apart later, and you don’t want to end up with alllllll crumbs. Blend all sauce ingredients in blender or food processor; add water last, beginning with 1 tbsp and increasing only if required to make sauce blend smoothly. Toss kale and sauce together with your hands, making sure all leaves are covered on both sides. Give the kale a massage while you’re at it.
Lay kale leaves out on teflex or parchment lined dehydrator trays or baking sheets. If going dehydrator route, dehydrate at 115F for approximately 4 hours. If using oven, put it on the lowest temperature and crack door ever so slightly; I’ve gotten the best oven results by flipping my chips about half-way through, it may take 2-3 hours depending on your oven temp. Alternatively, do it at 200F, flip in the middle, and it may only take 1-1.5hrs.
When they’re done, if you can control yourself from eating them ALL AT ONCE OMNOMNOM, store in airtight container for…realistically, a week or two, but as if they’ll last that long!
Note: Alternatively, eat this as a delicious cheesy salad instead of dehydrating, OR pour the sauce on ANYTHING and eat that as a delicious, cheesy…anything. Try it on raw or cooked noodles for a spicy “mac’n’cheese”, or use it as a dip, for veggies, crackers, other chips.
I am declaring 2010/2011 the Holiday Season of the Kale Chip, so let’s all pig out on delicious, crunchy, savoury leafy greens, ok?
In other news, the “juicy” part of this “saucy” post is my currant favourite fresh juice blend. I’ve been attacking my minor illness with green juice, and this morning had the BEST blend of fruits & greens ever. Shut up haters, cilantro is juice king!
Combine half greens and half fruits, a knob of ginger, remove citrus skins and JUICE! Yummers.
Alright, that’s that for now. I’m off to Vancouver for a couple of days, so I may or may not have any sharesies until Wednesday. Going to hit up OrganicLives and 49th Parallel for sure!