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!!
Next up…..
Raw Vegan Nori Rolls
Parsnip Rice
4 Parsnips
1/3 pinenuts
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.
Fillings
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:
Then roll!
My instructor from 105degrees and friend Russell James, does a great video here on how to roll sushi, so why not check it out, but don’t forget to come back here once you’ve viewed it 
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.
I adore kale chips and these look yummy!!! i’m making spinach chips tomorrow, hope they turn out as good as yours look
and if that is coconut yogurt in that jar, i await the recipe eagerly!!! love your posts robyn, thanks for your generous sharing xox
Anything “green” chips can be yummy with the right saw I think. I just find spinach and swiss chard do shrivel up to almost nothing. I have seen broccoli done this.
And thanks for reading
Reading this makes me feel so happy inside
I’ve only had kale chips once, in New York, and they were so expensive but worth it! They had a cheezy sauce like this. If I ever spot kale at the farmers market again (I’ve seen it once in Canberra 
) I’ll definitely try this!
Also, Rob, guess what? I’m going to Melbourne on Thursday and I booked at Yong Green Food for that night, all because it serves raw food! I’m so ridiculously excited that I almost can’t bear it. I’m FINALLY going to get to try raw cheesecake? *hyperventilates* (My poor omni brother. He’s not looking forward to it in the way I am…)
Oh wow Hannah, never heard of it, so I am dying to hear what you think of them. You never know re your omni brother he might just be converted. Last night my dad almost threw up in his mouth looking at the sushi, then when he took just a bite, he ended up finishing the whole plate. Hmmm, then he wasn’t interested in the kale chippies either, but they were all gone too shortly after.
How long are you in Melbs for darling?
These looks delicious! Careful or the hubs and I might fly over for a visit and invade your kitchen.
Haha sure thing! You’ll have to be quick tho
I love to scarf down kale chips with wild abandon. I try to make about 4 heads of kale a weekend so I always have some to snack on after work. My attempts at sushi have not been very successful- I will have to watch the video your recommended so mine will look as pretty as yours!
Well let’s face it kt, there are worse things to indulge in right? You are just lucky you have access to kale, I am making the most of it, as when I head on back to Saudi I won’t have anywhere near us, unless I try and learn how to grow it. Apparently it can grow easily enough in sandy soils (obviously we have plenty of sand in Saudi!)
I looove cheezey kale chips. I made some in the past week too!
Sushies look fab too… parsnip rice is a million times better than cauliflower rice!!!
Agreed. Cauliflower rice is a bit stinky isn’t it? I made a cauliflower rice and stir fry once (raw). Was nice but only if you ate it immediately.
10 HOURS?!? That’s insane! Looks like it paid off, though. I want some of your nori rolls!
Ok well I get distracted easily haha. Ask Russell too, I am a bit of a slow coach.
Lovely new look Robyn! These recipes all sound wonderful too!!
Thanks Casey
I see you are no longer doing your blog now. Will you be incorporating it into your website?
I love kale chips, though I do make mine in the oven. I like to just spray them with olive oil, then salt & nutritional yeast & feast! I’ve never tried the dehydrator method, mostly because I can never be bothered to pull the dehydrator out!
Yeah I’ve had friends make theirs in the oven to Errign, but you totally have to hook the dehydrator up one day and set aside maybe the whole day to dehydrating? Maybe make some breads, crackers, cookies, and chips to last the week. Get it all done in one day?
Hmm…. big fan of kale chips
Ooh yeah me too! What’s not to love eh!?