Dill Pickle Kale Chips

Kale chips are the best thing that dehydrators do, in my opinion. (Well, making crunchy snacks out of sprouted raw almonds is a close second, and flax crackers are a close third.) I’m sitting here eating some kale chips at my desk, right now.

Not only are they delicious and easy to make, but you get a GIANT leaf of kale, with its nutrition nearly intact, in just a few crispy, yummy bites. I have some good kale-chip recipes in Ch. 7 of 12 Steps to Whole Foods, where I teach you all about sprouting and dehydrating.

My kids sometimes eat an entire dehydrator full of kale chips in one day.

Here’s a recipe I developed this week, to deal with the huge crop of kale in my garden right now. (I love this time of year, and I dread that first frost when all the garden abundance ends! It’s okay, though, because my freezer is crammed full of greens, fruit, seeds, nuts, and grains.)

DILL PICKLE KALE CHIPS

¼ cup chopped onion

2 cloves garlic

1 1/2 Tbsp raw apple cider vinegar

1/2 tsp Original Crystal Himalayan Salt

1 Tbsp. extra virgin olive oil

2 Tbsp. dried dill

1 C cashews

1 Tbsp. lemon juice

16 kale leaves

Blend first 8 ingredients in high-speed blender, adding a minimum of water to make it blend.  Pour into a shallow bowl and dip one side of kale leaves into mixture. Dehydrate kale chips, dipped side up, until dry and crispy, below 115 degrees in dehydrator. Do not seal in Ziploc bags or Tupperware, or they lose their crispiness. I leave them in the dehydrator racks or put them on a plate until they’re gone.

Garden recipes!

from Michelle Jorgenson (more this week)–congrats to her for being so creative and resourceful with her spectacular garden (which will be featured on the GreenSmoothieGirl Makeover TV show, which we are almost done filming):

I love summer eating, because I try and use as much from the garden as I can.   You can tell your readers that if they don’t have a garden, try talking to their neighbors who do.   Often crops get out of control and gardeners throw away produce before they can get to it.   I just found a neighbor that has a HUGE patch of spinach and leaf lettuce.   It’s farther along than mine, and they weren’t using hardly any of it.   I asked if I can keep it picked so it won’t go to seed as quickly.   So I go pick it every third day or so, and it covers us for green smoothie ingredients.

So here’s some of the stand out  harvest recipes so far:

Salvadoran Radish Salsa

1 bunch radishes – any kind

3 tomatoes

1 small onion

1 bunch cilantro

1/4 t salt

juice from 1 lime

Chop all vegetable and mix.

Can also add the following for a hearty meal:

1 can black beans, rinsed

1 carrot, chopped

1 red pepper, chopped

1 C jicama, chopped

1 cucumber, chopped

1 T rice vinegar

1 more lime juiced

Salt to taste

(I just planted a second crop of radishes just so I can make this!   Made up the second version and took to a family reunion – only thing on the table that was gone by the end of the meal!)

I was determined not to throw away anything, so I figure out this recipe from the radish leaves!

 

Radish Leaf Pesto and Noodles

2 large handfuls radish leaves (from 2 bunches radishes), stems removed

1/4 C Parmesan cheese

1/4 C Almonds or pine nuts

1 clove garlic, cut in four

2 T olive oil, or more to get consistency you like

salt and pepper to taste

1 package whole wheat pasta (penne or rigatoni is best)

Put all ingredients in a high powered blender and process in short pulses.   You will have to scrape down the sides to get it all mixed in.   Add more oil is it’s too thick.

Boil a package of whole wheat pasta.    Cook it  2 minutes less than the package says.   Drain noodles but keep some of the cooking water.   Put noodles back into pan over medium heat, and add pesto.   Stir to coat noodles.   If too dry, add some cooking water.   Cook until pasta is done- 1-2 more minutes.   (Your noodles will taste so much better this way!)

Also can put radishes into any salad or stir-fry.   You’ll be surprised at how mild they taste cooked.

recipes to use your raw almonds

Those of you who subscribe to 12 Steps to Whole Foods (http://www.greensmoothiegirl.com/12-steps-to-whole-food-eating.html) have recipes to use raw, germinated  almonds in Ch. 7 and will have more in Ch. 11.   But here are two more recipes for you:

SPROUTED ALMOND PATE (WRAP FILLING)

2 cups almonds, soaked overnight and drained

3 carrots

handful of fresh basil, chopped

1 small yellow squash, diced

1 small yellow onion, diced

2 tsp. sea salt

2 tsp. kelp granules

Put almonds and carrots through the Champion Juicer with the blank (homogenizing) plate on.Stir in other ingredients well.Serve a generous portion in a sprouted-wheat tortilla with cucumber spears (and optionally, any homemade dressing from Ch. 3 of 12 Steps to Whole Foods).You can send this to school or work by rolling the wrap up tightly in plastic wrap.

SPROUTED CURRY ALMONDS

4 cups raw almonds, soaked overnight and drained

1 Tbsp. red curry

1/3 cup water

2 tsp. Original Himalayan Crystal Salt (or sea salt)

2 tsp. agave

1 tsp. kelp granules

1 tsp. cayenne

Dehydrate soaked and drained almonds for several hours until mostly dry.Blend remaining ingredients in a bowl, and stir almonds in well, allowing to sit for a while to absorb liquid.Dehydrate below 116 degrees until dry and crunchy.Keep in fridge if almonds will last you more than a week.

sprouted quinoa salad recipe

A few days ago, I referenced a sprouted quinoa salad I made that my family loved, which I’ve typed for you here. Our next chapter is PLANT-BASED MAIN DISHES . . . to be released June 1 to the January 12 Steps subscribers. And in it, I introduce you to quinoa (pronounced keen-wah), one of my favorite whole plant foods of all time. It’s high in protein, yummy, ultra-quick to prepare. For this recipe, sprout it by just leaving the soaked/drained quinoa in a fine mesh strainer, and rinse it twice a day.

Sprouted Quinoa Salad

2 cups quinoa, rinsed well, soaked several hours, drained, and sprouted 1-2 days

Juice of 3 small or 2 large limes

1 small apple (pink lady, fuji, jonagold)

¼ cup extra virgin olive oil

1 ½ tsp. dried mint leaves (or ¼ cup fresh, chopped)

1 ½ tsp. sea salt

freshly ground black pepper

3 cups sliced red grapes

6 stalks celery, diced

1 bunch cilantro, chopped

½ cup basil leaves, chopped

3 green onions, sliced (include most of the green part)

2 cups diced broccoli or 2 red peppers, diced

1 cup raw cashews, chopped

In BlendTec, puree lime juice, apple, olive oil, mint leaves, salt, and pepper. Toss dressing with all ingredients except cashews. Marinate a few hours in the fridge if time allows. Add cashews right before serving.

Tonya’s For Cryin’ Out Loud Onion Bread

This is a recipe Robyn made for traveling this week, contributed by 12 Stepper Tonya, whose husband loves to each this for lunch every day. Thanks, Tonya!

For Cryin’ Out Loud Onion Bread/Crackers

3 large yellow onions

2 handfuls spinach

3 cups flaxseeds, ground in BlendTec

3 cups raw sunflower seeds

½ cup Bragg’s Liquid Aminos

¼ cup extra-virgin cold-pressed olive oil

Soak flax and sunflower seeds overnight in 6 cups water. Peel and quarter onions and slice them in food processor with “S” blade (or shred them using the large shred blade—this will somewhat “juice” the onions). Slice/shred spinach. Add Bragg’s, olive oil, soaked seeds, and stir well. Spread mixture on teflex sheets in dehydrator (4-5 trays). Dehydrate at 100 degrees until desired consistency is achieved. Flip to dry on the other side. Unless you made them very dry crackers, store in fridge.

Tastes great with tomatoes, sprouts, raw mayo, and/or avocado!