Healthy Blender Recipes

Raw Vegan Sun Dried Tomato Pesto Kale Chips

vegetarian vegan raw dairy_free gluten_free egg_free soy_free processor
  • 8 firmly packed cups of organic curly kale
  • 2 cups sun dried tomatoes
  • 1 cup fresh diced tomatoes (about 2 medium tomatoes)
  • 3/4 cup cold pressed extra virgin olive oil
  • 2 Tbsp finely minced fresh garlic
  • 2 tsp Italian seasoning
  • 2 tsp fresh lemon juice
  • 1 1/4 tsp Celtic sea salt or Himalayan salt
  • 1 tsp dried red chilli pepper flakes (this is optional)
  1. Rip the kale leaves from off the stalks (discard the stalks), wash and place in a colander to drain.
  2. Transfer to a large bowl.
  3. Place all the ingredients in your food processor until smooth, thick and creamy. You want something like the consistency of hummus.
  4. Tweak flavour. You might want some more salt or lemon juice to get your blend right.
  5. Take small handfuls of the mixture and massage into the kale. I use kitchen gloves for this.
  6. Place the kale evenly on <a data-cke-saved-href="http://www.excaliburdehydrator.com/dehydrators/?acc=072b030ba126b2f4b2374f342be9ed44" href="http://www.excaliburdehydrator.com/dehydrators/?acc=072b030ba126b2f4b2374f342be9ed44" http:="" www.excaliburdehydrator.com="" dehydrators?acc="072b030ba126b2f4b2374f342be9ed44">Excalibur" dehydrators<="" a>,="" you="" can="" try="" making="" these="" oatmeal="" cookies="" in="" a="" conventional="" oven="" by="" preheating="" your="" to="" 300="" f,="" placing="" the="" in,="" closing="" door,="" turning="" off="" and="" allowing="" it="" cool="" with="" inside.="" should="" have="" nice="" chewy="" texture.&nbsp;<="" p>"="">Excalibur dehydrator</a> sheets and dehydrate at 115 degrees for about 8 hours until crisp.</li> <li> If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.</li> <li> Devour…..and TRY stopping at one! These kale chips are morish…..yes…..I want more!</li> </ol>

Piggy Cooking Tips

how to select and store kale

To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!