Monday, March 26, 2012

Living Healthfully: Kale Chips

The smallest member of our family decided way back when he was just a small babe that if anything green was spread out on the table in front of him, it had better be a crayon or playdough -- because, surely, no solid, green foods would slip past his lips if he had anything to do with it.

Over the past two years that he's been dinning with us at the table, I've strategized a million ways to get green into his daily diet; my only plans that have worked include blending spinach into the macaroni and cheese sauce.

So when John made kale chips in our dehydrator in a few weeks ago, we were pleasantly surprised to find we needed to devise a war strategy to sneak a few Kale Chips out of his hands for the rest of us to enjoy.

A recipe like that deserves something like a praise chorus, but I'm settling for just giving it space here on the blog instead. 

I hope this one is as magical for you as it has been for us.

John's Newly Famous Raw Garlic Kale Chips


Ingredients:

- One head of kale {I love the curly kale!}
- 1/4 cup of sprouted* sunflower seeds {We use Kaia Sprouted Sunflower seeds with garlic and onion}
- 1 medium lemon, juiced plus the zest from the peel
- 1/2 teaspoon of Himalayan pink salt
- 2 cloves of garlic
- 1/2 cup of water

Directions:

1. Wash and spin dry kale in salad spinner or dry with towel
2. Cut the kale leaves off of the middle stem and then cut them into 1/2 inch chunks or strips
3. Place all ingredients EXCEPT for the kale into a blender until the mixture is smooth
4. Place dry kale into a large mixing bowl and pour the mixture over top of the kale, using your hands to thoroughly coat the kale with the mixture. 
5. Place coated kale on dehydrator trays and spread it out over the trays to ensure even drying
6. Dehydrate at 110 degrees F for about six hours. Turn the trays and continue to dehydrate until the leaves become crunchy. {I prefer mine to still be slightly soft instead of totally crunchy.}
7. Pry the chips from your children's hands so you can get at least one bite before they totally disappear. 

Don't have a dehydrator? Bake the chips in the oven at 375 for about 15 minutes or until edges are crispy. Watch the chips closely while they bake! If you use the oven, the chips are no longer considered raw, by the way. 

* All grains, nuts, beans and seeds should be soaked before cooking and eating because soaking removes toxic substances like that are enzyme inhibitors, making for easier digestion where more nutrients are able to be drawn into the body. 





ShareThis