Chef Be*Live’s Raw Vegan Spicy Kale Jerky4
It is DAY 15 of "Raw Food Recipes with Excalibur" and we are RAWKING the house with the incredible Chef Be*Live. Those of you who are familiar with Brian James Lucas would be well aware of his dynamic energy and infectious passion for raw foods.
Brian James Lucas / Chef Be*Live is one of the pioneers of the gourmet raw food movement. In the late 1990's, Brian was Executive Chef and co-owner of Organica: The Living Cuisine, in San Francisco, CA. A restaurant ahead of it’s time, Organica was one of the first gourmet raw vegan restaurants in the world that was completely organic, biodynamic and wild. Organica was widely featured in the media including Vogue magazine.
Brian considers himself a "transitional" gourmet raw chef, specializing in creating delicious raw living cuisine that encourages people to discover healthier more vibrant food that tastes as good as their favourite cooked meals. He has influenced numerous athletes, actors and politicians such as Jake Gyllenhaal, Keenan Ivory Wayans, Woody Harrelson, Jeremy Piven, Andy Dick, Anna Getty, Aileen Getty, Angela Bassett, John Salley, Brett Dennon, AC Green, Bleona Qereti, Michael Beckwith, Ammachi, Brittany Daniel, Barry Zito, Greg Cipes, Anthony Borden Ward and many more.
Chef Be*Live has a unique bold style that has gained him praise amongst his peers and an increasingly large fan base. He doesn’t hold anything back and is bursting with energy and vitality. This approach clearly works. In 2010, Brian was named Favorite Gourmet Raw Chef in the Best of Raw contest. Brian was also featured in Carol Alt's book, THE RAW 50, and many other websites and publications around the world.
Chef Be*Live is an absolute RAWK STAR. His food is absolutely incredible, and he delivers it with enthusiasm and pure entertainment. Just watch any of his You Tube videos to get a taste of this raw sensation.
The Chef Be*Live franchise is expanding rapidly too! Brian is a founding member of You Rawk TV, a fantastic company that offers webinars, teleconferences, creates custom content like recipes, as well as making original video content. This wonderful group of inspiring individuals is committed and passionate about being raw food educators and spreading the world about the power of live foods.
You Rawk TV’s fantastic ebook, GOING, GOING, GONE RAW is just the first of many amazing things they will be producing. This book is full of delectable raw vegan recipes, and tons of valuable information that will help you lose weight, alleviate join pain, eradicate skin problems, and feel sexy, vital, and energetic! This book will get your started on your journey to optimal health in a fun way! Get 20% OFF using coupon code: FRIENDSRAWK. Also check out Rawk TV’s Monster Kale Chips where you can also get 20% OFF when you order more than 6 packs.
This raw vegan spicy kale BBQ jerky is a glowing example of Brian's amazing recipes. Bursting with flavour, this kale treat is sweet and tangy. This recipe takes jerky to a whole new green level! You can eat these as a snack, or serve them as a vegetable side with other raw dishes. This recipe is SUPER EASY too. The entire recipe took me less than 10 minutes to prepare. The difficult part is waiting for them to dehydrate. Be*Lieve me - do NOT miss out on making these kale bites. They are BLENDSATIONAL.
Thankyou to Brian, Douglas, and Cour for graciously making this contribution possible. You RAWK!
Chef Be*Live’s Raw Vegan Spicy Kale Jerky
- 2 ½ cups loosely packed organic Lacinto kale
- 1 cup sun-dried tomatoes, soaked 2-4 hours
- ½ cup water used to soak the sundried tomatoes
- 1 cup pitted and halved dates
- 1 tsp smoked paprika
- 1 ½ tsp Celtic sea salt or Himalayan salt
- 1 tsp fresh, coarsely chopped garlic
- 1 tsp onion flakes
- ½ cup chopped vine ripe tomatoes
- ½ tsp black pepper
- 1 Tbs apple cider vinegar or coconut vinegar
- 2 Tbs raw agave
- 1 Tbs cold pressed extra virgin olive oil
- 1/8 tsp ground cayenne
- First, without removing the stems, cut the kale leaves so that each is about four inches in length. Save the remaining pieces to juice.
- Blend all the remaining ingredients in your Vitamix on high till smooth. Set aside.
- Lay the kale leaves on unlined Excalibur dehydrator sheets.
- With a rubber spatula or spoon, spread a ¼ inch thick coating of sauce on top of each piece.
- Dehydrate for 18 hours at 105 degrees.
- Enjoy as a delicious snack or addition to an entrée.
- Serves about 4
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!