KALE CHIPS WITH OLIVE OIL, SALT & PEPPER
from a recipe on the Corbin Hill Food Project newsletter
1 bunch kale
2 T extra virgin olive oil
1 t sea salt
1 t black pepper
Remove the kale leaves from the stem, then tear into small pieces (not too small – they will shrink in the dehydrator)
Place kale pieces in a large bowl. Add extra virgin olive oil, sea salt, and black pepper. Toss to mix well, and then rub oil onto each leaf to coat on both sides.
Spread kale pieces one layer deep on a dehydrator tray topped with a paraflex sheet.
Dehydrate 6 hours or overnight, or until crisp.
To make kale chips in your oven:
Spread the kale in one layer on a baking sheet.
Bake at 350 degrees for 20 minutes, then turn and bake for 15 minutes more, or until crisp.
The information for baking comes from a recipe on the Corbin Hill Food Project newsletter.
Every once in a while I do open an email I never signed up for, and some of those times, I am pleasantly surprised. This is one of those times. No idea whatsoever how I got on Renewed Living‘s mailing list, but they do have some nice recipes on their blog. Check them out.
There’s a big Fermentation Party in Brooklyn at the end of the month. I want to go, so I’ll have to ferment something (maybe a cheeze? I want something spectactular, or at least remarkable)
Meanwhile, the next NYC Ferments is for Spring Ferments . What?
Here’s my list of spring vegetables:
Red Leaf Lettuce
Spring Baby Lettuce
Aha! I can ferment green beans. Actually, I make some mean jalapeno dill fermented green beans! Aha!
Somewhere online today, I saw that someone is calling this Nutella Day (really? Because of why?)
Anyway, that made me look for a raw version post-haste.
Here is my take on a “Raw Nutella”, based on a version I found at Tales of a Kitchen
RAW HAZELNUT CHOCOLATE SPREAD (raw “nutella” version)
1 -1/2 C raw hazelnuts
7 T cacao powder
8 medjool dates
2/3 C water (or nut milk)
pinch of sea salt
2 T coconut oil
2/3 t vanilla extract
Process hazelnuts in food processor to a fine consistency – almost nut-butter consistency.
Add remaining ingredients and process to a smooth, creamy, thick spread consistency.
Use as you will.
You’ve got to love Amie Sue Oldfather and her Nouveau Raw creations! She just doesn’t stop coming up with great ideas.
Her photo here shows the raw animal crackers she has come up with this time! Cute, tasty, and easy enough to make. The step-by-step instructions with illustrative photos and useful tips make this recipe look do-able.
If you haven’t visited Nouveau Raw, now is the time to go there. I always find something there that I haven’t thought of before. It really is a one-stop shop, brimming with great recipes and wonderful ideas.
Congratulations to Amie Sue of Nouveau Raw for winning BEST OF RAW – 2013! This girl has some of, if not the, best raw vegan recipes in town (yours, mine, anybody’s!). Do check out her recipes – I’ve already mentioned a lot of them, but, it seems that, each time I go to her blog, it seems I have a different hankering, so I end up looking at something that has probably been there all along, but which I have cavalierly ignored previously. Today’s discovery was the coconut bark recipes – I don’t rightly know that I’ll ever get around to making those, but I might, since they do sound delicious (but I would need to get the cute little molds first, wouldn’t I?