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Archive for March, 2014

Cheesy Kale Chips

Ingredients:
1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
Sugar to taste (recipe calls for 1 Tablespoon agave, per Dr Oz agave is bad for you)

Preparation:
Rinse the kale and spin dry. Remove the stems and tear into bite size pieces.
Let the kale air out as much as possible before coating.
Blend the ingredients for the cheesy seasoning in the Vita-Mix until smooth.
Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated.
Place the kale on the dehydrator trays, the Excalibur Dehydrator is by far the best on the market).
Dehydrate at 118 degrees overnight or until coating is dry.
Slide onto mesh screens and dehydrate until totally crispy.
Note that not all nutritional yeast is vegan, so READ the label! Bragg’s is vegan and I love the flavor it offers.

TIP for keeping Kale Chips Crunchy.
Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice.
Place the it in an airtight glass container with a lid and seal up the kale chips.
The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

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Soft Pretzel

  • 4 teaspoons active dry yeast

  • 1 teaspoon white sugar

  • 1 1/4 cups warm water (110 degrees F)

  • 4 cups all-purpose flour

  • 1 cup whole wheat flour
  • 1/2 cup white sugar

  • 1 1/2 teaspoons salt

  • 1 tablespoon vegetable oil

  • 1/2 cup baking soda

  • 4 cups hot water

  • 1/4 cup kosher salt, for topping

Directions

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F. Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 8 minutes

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