“Sour Cream” & Onion Kale Chips

I love kale chips. What’s better than eating crunchy delicious snack that’s also packed with nutrients? These chips are awesome. Totally tastes like sour cream and onion chips, except it’s all healthy, raw ingredients! LOVE!

(Recipe from BlissTree)

1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water

1.    Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2.    In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3.    Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

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Pickled Carrots & Daikon

This is a staple in Vietnamese cuisine. I’m planning on making more Vietnamese dishes in the future, so I had to make this first. I plan to put this in bun (vermicelli noodle dish), banh mi (Vietnamese sandwich), and eat it on its own.

Equal parts of organic carrots and organic daikon, thinly sliced
Sprinkled with sea salt
Drizzle with organic raw agave nectar
Organic Apple cider vinegar – pour enough to cover the carrots and daikon, and mix
Let sit for 30 minutes
Pour into mason jar, and fill the remainder of the container with filtered water. Keep refrigerated.

My reason for keeping this ingredient around in my life:

-Daikon: Prior to this, I wasn’t too familiar with daikon radish since I didn’t eat it  much. I found out that it contains some digestive enzymes so it helps with digestion. Also, a website mentioned “At Tokyo’s College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as “phenolic compounds” that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.”

-Apple cider vinegar: For recipes listing white or rice vinegar, I’ve been using apple cider vinegar, since this has the most nutrition out of the other vinegars. It has trace minerals and it contains malic acid which is supposedly helpful in fighting fungal and bacterial infections.

Raw Flax Carrot Garlic Crackers

I had so much carrot pulp left over from juicing carrots for my dessert recipe (previous post), I needed to figure out what to do with some of it. I found a raw cracker recipe (from Mama in the Kitchen Blog) using carrot pulp so I decided to try it out.

I blended flaxseeds (I only had ground), water, carrot pulp, fresh ginger, and a little salt, then stuck it in my dehydrator until it was crisp. My first raw cracker experimentation, wahoo!

Comments on Final Outcome:
These are decent crackers. The actual recipe called for certain number of carrots, but I was guesstimating since I was workin with carrot pulp. I think I should have put in more pulp or less salt (since I had less carrot juice to begin with, since it is only pulp and not the whole carrot), because they ended up being on the saltier side. However, I have a feeling that these crackers would go great with some sort of dip, like hummus!

Raw Cheddar Kale Chips

(from Ani’s Raw)

Kale cut into bite size pieces (with stems removed).

For the cheddar flavor, I blended cashews, nutritional yeast, agave, and olive oil, which were then coated onto the kale pieces. Then, placed it in my dehydrator until they were crisp!

Comments on Final Outcome:
This is my favorite raw snack. So good for me and SO yummy!
Note: If you want to make kale chips but don’t have a dehydrator, no need to fret! Before I switched to a raw style diet, I used to make baked kale chips using this recipe. This was also delicious and got me hooked on kale chips to begin with.

My reason for keeping this ingredient around in my life:
Kale is an AMAZING anticancer food. Definitely a major keeper!

Raw Healthy Onion Rings

When I go out to eat junk food and have the option to choose between fries or onion rings, I now opt for onion rings even though french fries used to be my favorite! I think onion rings are just better out of the two since onions have anti-cancer properties and fries are just so high on the glycemic index! Of course, it’s better not to eat them altogether since they’re fried and the onion rings are battered with some sort of white flour that isn’t good for me. So I made an alternative to this!

(from Ani’s Raw cookbook)

Onion rings that are raw! I battered sweet onions with ground buckwheaties. It’s buckwheatIES, as opposed to just buckwheats. The difference? Buckwheaties are buckwheats that I dehydrated. So after I battered the onions, I stuck it in my dehydrator overnight.

Comments on Final Outcome:
I really liked it! It’s softer, not as crisp as the typical onion rings, but it’s good and the batter is light tasting, sort of like tempura. I would make it more often, except for the time it takes with prepping buckwheaties, which I had to soak the buckwheats for hours to remove their enzyme inhibitors (many raw nuts and seeds should be soaked in order to increase their nutrition and digestibility), then dehydrate for hours, then grind them into a powder. It would probably be easier if I made a HUGE bulk of buckwheaties and just store it.

My reason for keeping this ingredient around in my life:
Buckwheat is usually thought to be a grain, but it’s actually a fruit seed! So it’s gluten-free. It has antioxidant power and is a blood sugar regulator.