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Kid-Friendly Cayenne Spiced Kale Chips

17 Jan

Cayenne Spiced Kale

These are hands down my son’s favorite Kale Chips!

Simply stem a bunch of clean kale.  Toss and massage the leaves with a little extra virgin olive oil and some Sweet and Spicy Cayenne Mix (depending on how big your bunch is 1 – 3 tsp of the mix – I use 1/4 tsp of cayenne in the mix for this recipe).  Dehydrate at 105F till dry.  Enjoy as is or cracked into pieces as a topping on any meal, like soups or quinoa.

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Easy Raw Pizza

29 Aug

Easy Raw Pizza

 

The last time we visited my mother-in-law, she ordered delicious Raw Pizza for me which I just devoured.  As soon as I got home, I needed to make my own – one that required the least amount of time, the least amount of ingredients and still be yummy.  This week, I have been indulging in a very simple Cheeze Pizza and my husband, a California Pizza Kitchen Thai Pizza Lover, inspired me to create this Raw Thai Pizza.  After eating one large pizza pie to himself, he exclaimed: “That is a yummy raw pizza!”

Ummm, need I say more?

Enjoy!

Sprouted Buckwheat Pizza Crust

Soak in water overnight:

2 cups buckwheat groats

Rinse and drain buckwheat well.  Add to food processor with:

1 garlic clove, chopped

2 tsp sea salt

1/4 cup extra virgin olive oil

1/4 cup water

1/2 cup flax seed meal

2 medium zucchinis, chopped

Dehydrating Pizza Crust

Spread on Texflex sheets, makes 3 large ones or 6 small pizzas.  Dehydrate 8 – 12 hours, then turn out onto mesh screens and dehydrate another 1 – 2 hours at 105F.  Alternatively, dehydrate on full at 150F for 1 – 2 hours, decrease to 105F and dehydrate until dry but still soft, 2 – 4 hours.

Raw Cheeze Pizza

For A Cheeze Pizza

Makes enough for 2 large raw pizzas.

Blend ‘Cashew Cheeze’ well in a high speed blender:

1 tsp sea salt

1 tbspn nutritional yeast

1 cup water

1 1/2 cups cashews, soaked for a few hours

Spread this cheeze on the pizza crust.  Top with vegetables:

marinated cherry tomatoes (2 cups quartered and mixed with 1 minced garlic clove, 1 tbspn extra virgin olive oil, 1 tsp maple syrup, 1 tsp sea salt)

mushrooms, sliced

olives, pitted and sliced

basil, sliced thinly

Sprinkle top with:

nutritional yeast

sea salt

Dehydrate at 105F for an hour, if desired, and serve.

 

Raw Thai Pizza

For A Thai Pizza

Makes enough for 2 large raw pizzas.

Blend together well in a high speed blender:

1/2 tsp crushed red pepper flakes

1 clove garlic, chopped

1 inch ginger root, skinned and chopped

1 scallion, chopped

1 tbspn unrefined sesame oil

1 tbspn brown rice vinegar

2 tbspns maple syrup

2 tbspns water

3 tbspns Nama Shoyu

4 tbspns raw almond butter (or peanut butter for those transitioning)

Spread sauce on dehydrated pizza crust.  Top with your choice to toppings:

Shredded carrots

Sliced mushrooms

Tomatoes, sliced or cherry tomatoes, quartered

Scallions, sliced

Bean sprouts

Cilantro

Dehydrate at 105 F for an hour, if desired, and serve.

Vegan Family Meals Blog Tour: Kale Chips

23 Jun

Mama in the Kitchen is proud to be part of Ann Gentry‘s Blog Tour for her new book Vegan Family Meals.  Ann Gentry is the creator of Real Food Daily, organic gourmet Vegan restaurants in Santa Monica and West Hollywood that serve 100 percent Vegan foods grown exclusively with organic farming methods.  She has successfully promoted and raised the standard of Vegan Cuisine through her work as chef, author and mother.  This week, the Vegan Family Meals Blog Tour is on Kale Chips.  Although Ann Gentry’s Kale Chips are baked, her recipe can easily be adapted to a delicious raw dehydrated family snack.

Ann Gentry's Kale Chips

Anne Gentry’s Kale Chips

Serves 2 to 4

1 (8-ounce) bunch large curly kale
1 tablespoon olive oil
¹⁄8 teaspoon fine sea salt

Preheat the oven to 300°F. Line 2 large, heavy baking sheets with parchment paper.

Spin the kale pieces in a salad spinner, or pat them with paper towels, until they’re dry. It is important that the leaves are very dry, as oil doesn’t mix with water.

Cut away the center spine from each kale leaf and discard the spine. When removing the spine, go ahead and cut through to the top of the leaf so you have 2 pieces. Keep the leaves as halves, or cut each piece in half again. (I cut or tear these pieces so I get 4 pieces from each leaf, or I just leave them as whole as possible, since the kale shrinks to less than half its size while baking.)

Place the kale, oil, and salt in a large bowl and, using your hands, rub the oil to coat the kale pieces thoroughly. (Be prepared to get your hands oily and salty.)

Arrange the kale pieces in a single layer on the prepared baking sheets and then bake until they are crisp, about 25 minutes. Check the kale every 10 minutes or so and turn some pieces over if they look too toasty. The kale chips will stay crisp and fresh for up to 1 week, stored in a sealed container or bag.

Variations: Wash, cut, coat, and bake the kale according to the directions above. Instead of seasoning the kale with just olive oil and salt, try any of these variations. Because some of these variations include maple syrup, which makes the kale brown faster, cooking times will range from 15 to 25 minutes, so check the kale often to determine doneness.

Vinegar and Sea Salt: Combine 1 tablespoon vinegar (balsamic, apple cider, or brown rice), 1 tablespoon olive oil or a neutral cooking oil, and ¹⁄8 teaspoon fine sea salt.

Maple-Coconut: Combine 2 tablespoons finely shredded unsweetened dried coconut, 2 tablespoons pure maple syrup, 1 tablespoon sunflower oil or a neutral cooking oil, and ¹⁄8 teaspoon fine sea salt.

Garlic-Sesame: Combine 2 tablespoons sesame seeds or hemp seeds, 1 tablespoon olive oil or a neutral cooking oil, 1 tablespoon tamari, and 1 clove garlic, minced.

Hot and Spicy: Combine 1 tablespoon olive oil or a neutral cooking oil, 1 tablespoon pure maple syrup, ¹⁄8 teaspoon cayenne pepper, ¹⁄8 teaspoon chili powder, and ¹⁄8 teaspoon fine sea salt.

Kale Dust for Popcorn: Crush the baked kale chips with your fingers or with a mortar and pestle into a fine powder. Sprinkle the crushed kale over popcorn. It’s colorful and nutritious; my kids love this one.

Garlic-Sesame Kale Chips

Raw Kale Chips Version

Follow the recipe above and dehydrate instead of bake, but read my notes first. I use Lacinato Kale here instead of Curly Kale.  I tried the Vinegar and Sea Salt and the Garlic-Sesame recipes today.  We wished the Vinegar and Sea Salt was stronger in flavor, but we were happy with the Garlic-Sesame Kale Chips.

Notes:

1. For an easier and quicker method to remove the spine of kale leaves, I don’t use a knife – I just use my fingers.  I hold the end of the spine and slowly tear the leaves off as I move my fingers up the spine.

I use my fingers to separate leaves from spine

Easy does it! No need for knives!

2. I soak my Kale leaves in water and vinegar, then rinse in water to clean them and dry them in my salad spinner.  Click here for my Top 5 Ways To Clean Produce.

3. I prefer to keep my kale leaves whole.  I figure I can simply cut them into smaller pieces after they are dehydrated, if needed.

Massage Dressing into Kale

4. I massage my leaves by hand in my preferred dressing.

5. I place my dressed leaves on my dehydrator mesh screens – haphazardly.  I don’t even bother to lay them in one layer properly… it would take too much time.  Plus, they dehydrate well without the added effort.

6. Some people prefer to dehydrate their kale chips at 105F until dry.  I set my dehydrator at the maximum heat of 150F for 1 hour (the kale will not have an internal temperature of 150F, the internal temperature will be below 105F and this step quickens the dehydration proces), then decrease it to 105F thereafter.  My chips were ready in 4 hours.

Banana Date Cookies or Raw Banana Muffins

6 May

I saw a recipe like this for a flour free cookie in a city brochure and thought to myself – wow, people are really trying to be healthy.  I wanted to see if it tasted good.  My son and husband don’t really like it a whole lot – but I brought it to a meeting where there were some kids and they ate it all up (and asked for seconds)!  I love it raw, a little cold from the fridge and eaten with Artisana’s Cacao Bliss.

3 large bananas
1 cup dates, chopped
2 cups oats (buy raw oat flakes, or if you can’t get them, rolled oats will do)
1/3 cup coconut oil (place it in warm water for a little while)
1 tsp vanilla extract
1/2 tsp salt

Place all in food processor.  Scoop onto greased cookie sheets and bake at 350F for 20 minutes or scoop on to Texflex sheets and dehydrate at 105F till you get the consistency you like.

Raw Spinach Chips

24 Apr
A Spinach Chip

We went grocery shopping the other day and my husband bought 2 big bags of Sun Chips. UGH! Yes, the one in the really loud compostable bag. I couldn’t believe it and moreover, one whole bag was finished the day after we brought them home. Here I am a die-hard raw foodie and my husband’s choice of food was junk. But, I figured 2 things:
1. the bad – I wasn’t providing my husband’s taste buds with something he wanted
2. the good – I was motivated to find something healthy that he actually likes to eat.
I have made kale chips before – but it took forever just to clean them, dry them, dress them and then place them orderly in my dehydrator. I don’t have much time. I have a preschooler at home who just wants to play with me – and I really want to play with him. So, the easier, the faster, the less time I spend in the kitchen, the funner for my family life. I looked in my fridge yesterday and I saw a huge salad box of clean, washed spinach. Hmmm… I grew up eating an appetizer of fried spinach leaves that were delicious. Could I make a raw version?

Here it is. And I am happy to say, my husband ate them all! Thank goodness it wasn’t Sun Chips tonight!

Mix together:
8 oz organic spinach
3 tbspn ground golden flax seeds (use a coffee grinder to grind whole seeds)
3/4 tsp sea salt

extra virgin olive oil, just enough to coat the spinach leaves enough for the flax seeds and salt to stick

Place on mesh screens and dehydrate at 110F until crispy, about a day.

Healthy Snacks for Chips Loving Son

18 May

Before dabbling with raw and living foods, we would bake pita chips at least once a week – using whole wheat pita chips, of course. Last week, we discovered our son loves to munch on dried green beans. So, we dehydrated kale leaves and potato snacks at home this week.

For kale chips: brush kale leaves with oil from the pita chips recipe (above). Dehydrate till crispy around 5 hours.

For salt and vinegar chips: marinate potatoes (use slicer to slice thinly) in apple cider vinegar for 10 minutes, place on dehydrator trays and sprinkle with sea salt. Dehydrate till crispy, around 5 hours.

For sweet potato chips: peel, slice thinly and dehydrate!