Healthy Blender Recipes

Spicy Raw Vegan Kale Chips with Blythe Raw Live

vegetarian vegan raw dairy_free gluten_free egg_free nut_free
  • 1 bundle organic kale (usually 12-15 leaves)
  • 6 Tbsp cold pressed organic olive oil
  • 2 Tbsp nutritional yeast
  • 1 ½ Tbsp chili powder
  • 1 ½  Tbsp wheat-free nama shoyu OR wheat free Tamari OR 1/4 tsp Celtic sea salt (*see note in post)
  1. Simply wash kale, rip leaves from stem, put stems in composter, and tear leaves into small-ish pieces.
  2. Mix olive oil, nutritional yeast, chili powder, and nama shoyu together.
  3. Massage this mixture into the kale firmly with both hands, like kneading bread. I find this to be quite delightful. It’s a chance to interact with the powerful nutrients that recreate us. The loving energy we transmit to the food actually affects the food. Especially raw foods because they have a high water content, and water has been proven to have memory and hold energies.
  4. Simply place prepared kale on an Excalibur dehydrator tray with a regular mesh sheet.
  5. Dehydrate on 105 for about 12 hours. 
  6. Feel free to omit the chili powder if you don’t want it spicy.
  7. Play around with other spices like fresh cilantro, mustard and cumin.
  8. That’s it! Delish!
  9. Kale chips will store for a couple of weeks. But they always get eaten in a couple of days at my house. They are great for school and work lunches, and snacks.

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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!