Raw Vegan Sun Dried Tomato Pesto Kale Chips18
Piggies, our love affair and obsession with Mr Darcy comes to and end today (well, for a while anyway) as I share the last fabulous recipe from our "Pride and Prejudice" movie marathon. I shared the raw vegan lasagne, raw mango coconut balls and raw vegan mint chocolate chip cookies. The last recipe from the evening was these raw vegan sun dried tomato pesto kale chips. I offered the disclaimer last week that these raw kale chips were hard to quit eating. But I feel I must stress the point again. Piggies, you and your will power have been warned. These sun dried tomato kale chip recipe is phenomenal! Even if I do say so myself. At least, that is the feedback I have received far and wide from every single person I have offered them to. Even those people who claim they "don't eat healthy."
Yes, the vote is unanimous. Raw foodists, vegans, vegetarians, omnivores, and whole foods sceptics all agree: These raw kale chips are to die for! I thought it only fitting that I perfect this recipe with my friend Joann, who fell in love with the raw vegan garlic kale chips I posted some time ago. As I mentioned in that post, Joann is my litmus test for any of my raw vegan recipes. If it passes her acid test, I know I can send the recipe out into the main stream culinary world with confidence. She was staying with me some time ago, and I decided it was time to create another delectable kale chip recipe, with her help. I swear I felt like goldilocks as we both stood there, spoons in hand dipping into the trough between pulses, in an attempt to get our blend "Juuuuust right!"
We believe we did! I love the tiny kick the dried chilli pepper flakes add to this blend. But if you don't like any heat, these raw kale chips taste great without it. Maybe add in 1/4 teaspoon to start off with and have a taste to see if you like it. I found there just a hint of spice on the back end with a full teaspoon. But you might disagree. For children, you might want to leave the spice out. The thing I love about these raw kale chips is that they are more alkaline than my garlic chips -- perfect for those of you following an alkaline diet like me. But if you are with Joann, and (in her words) "couldn't care less about eating alkaline" you might prefer the garlic kale chips.
For those of you not familiar with raw kale chips -- welcome to piggy snack nirvana! I will give you my kale chip spiel from my last post again. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh raw kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shrivelled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. Raw kale chips are a cinch to make and they are loaded with nutrients.
If that doesn't sell you. How about this? They are absolutely delicious! If you are looking for super healthy snacks, these raw vegan sun dried tomato kale chips fit the bill! They are gluten free, dairy free, egg free, soy free and sugar free. But definitely not taste free. Go green and chomp down on some raw vegan kale chips. Your body and your taste buds will be singing in harmony.
Raw Vegan Sun Dried Tomato Pesto Kale Chips
- 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)
- Rip the kale leaves from off the stalks (discard the stalks), wash and place in a colander to drain.
- Transfer to a large bowl.
- Place all the ingredients in your food processor until smooth, thick and creamy. You want something like the consistency of hummus.
- Tweak flavour. You might want some more salt or lemon juice to get your blend right.
- Take small handfuls of the mixture and massage into the kale. I use kitchen gloves for this.
- 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. <="" 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!