Spicy Cheezy Kale Chips & Nori Rolls *RAW*
Yesterday was spent in the place I’ve not spent much time in of late, but still my favourite room in the house, THE KITCHEN.
And I loved it. After 10 hours of standing, washing dishes, slicing, dicing and dehydrating, I feel like I am back in the zone.
And I’ve not even finished everything I set out to make, so today and tomorrow I’ll be doing it all again.
First up was some kale chippies. I wish I could take credit for this genius but of course, I have to hand it over to my mentor and Soul Sister, Kristen who writes the popular blogs Kristen’s Raw and Green Mommy Blog
She initially developed her Cheezy Hemp Nacho Sauce as a dipping sauce and only recently discovered it makes an amazing marinade for kale chips also.
Spicy Cheezy Kale Chips
2 bunches of kale (I used 3 different varieties but not sure which ones?)
Remove kale leaves from stems and tear into chip size pieces into a large bowl ready for the sauce.
Cheezy Hemp Nacho Sauce from Kristen’s Blog here
By Kristen Suzanne of KristensRaw.com – if you are looking for some delicious and easy raw recipes to get you on you way to raw food heaven, Kristen offers some terrific Raw Food ebooks here and they were the first raw food recipe books I ever bought!
Yield approximately 1 1/2 cups
1/3 cup water
1 clove garlic
2 tablespoons fresh lemon juice
1 red bell pepper, seeded, rough chopped (approximately 1 cup)
1 cup hemp seeds (I used hemp powder instead)
2 1/2 tablespoons nutritional yeast flakes (it’s called savoury yeast flakes in Australia)
1 tablespoon chili powder* (I omitted this due to having none available)
2 teaspoons tamari, wheat-free
1/2 teaspoon Himalayan crystal salt (I used sea salt)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.
Pour all the sauce mixture onto the kale pieces and massage thoroughly.
I just had to use my hands
Place on dehydrator tray with paraflex sheet or grease proof paper and dehydrate for an hour on 140F then place on 105F for another 4 more hours on the mesh sheet.
Does anyone else ever have trouble letting them do their thang without having to quality ‘taste test’ a few??? These never last long around here and yep, they are ALL gone already!!
Raw Vegan Nori Rolls
Juice of 1/2 lemon
2 t rice wine vinegar
1 t agave
pinch sea salt/cracked pepper
Process parsnips and pinenuts in food processor fitted with S blade til they resemble the texture of rice, be careful not to over process.
Combine ‘rice’ mixture with remainder of ingredients and set aside.
This is where you get to be creative!
Today I used:
Julienned carrots, spring onions, cucumber, red capsicum, sliced avocado, bean shoots, baby spinach, fresh coriander/cilantro:
Dinner is served!
I served this sushi with tamari sauce and wasabi mayonaisse that I discovered at the asian supermarket the other day. Both of these are not raw, but usually I would serve with a cashew based sauce with wasabi powder for extra kick.
And I said there was a 3rd recipe didn’t I?
Well it’s still incubating in the dehydrator, but here’s a hint:
I’ll share the recipe with you when it’s done!
Are you in the market for a dehydrator?: Check out Russell’s review here on two of the most popular dehydrators in the raw food community. I have the Excalibur and I used the TSM at culinary school and he explains the pro’s & con’s of each.
Whilst you are there, you can also check out his Home Study program here, for those of you keen to get learn more about raw foods and gaining raw chef skills without having to spend the time and/or the money to get over to Oklahoma City and 105degrees for a month of training. Russell offers a 10 DVD set and binder of some wonderful recipe creations as well as techniques such as knife skills, “Chef’s Table”, meal planning and so much more!
If you are just keen to check out his range of awesome recipes books, click here.Share on Facebook