"There are two types of people;
those who eat kale and those who should."
~~ Bo Muller-Moore
In my never ending campaign to trick myself into eating plenty of leafy greens, I found kale chips. You do need a dehydrator for this recipe, though some people have had luck using their oven on the lowest setting.
Kale is really a superfood, with all of the leafy greens goodness we look for when we eat our veggies. The dried kale chips are storable at room temperature, and you can take them with you in your lunch, or picnic, or backpacking. You can also crumble the kale chips over your rice or whatever, to be sure you get some green in your meal.
This recipe has as many veggies and things in the dip coating as in the kale itself, so it really is a balanced meal. Kale imparts hardiness. Even when there is nothing that has survived the winter in our garden, there is one exception: kale!
How to make your own kale chips:
Fill up your blender with whatever you want in the coating. I use:
Tomatoes
Onions
Red bell pepper
Celery
Miso
Lemon juice
A cup of walnuts (best if pre processed by soaking)
Instead of walnuts, other soaked seeds or nuts can be used, like sunflower seeds
Tamari or braggs or salt
Nutritional yeast
A little olive oil
Spices- you can go Indian with turmeric, or use Mexican blends, or Italian, or whatever. Try different combos. I use fresh spices from my bathtub herb garden in the greenhouse.
Finally, add water to get your dip coating to the thickness of thin batter. Blend, pour into a dipping bowl, dip each leaf into the batter, lay out on the dehydrator tray, and dry until crispy. Should take a day or so.
Oh, and did I mention this is delicious?!
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