Okay – I finally managed to get some photos of the girls eating our new fav recipe: “Sour Cream” and Onion Kale Chips from raw food chef Douglas McNish of Raw Aura. Angelle and I follow a lot of food blogs (as I’m sure you do too!). I picked up this recipe from the Oh She Glows food blog.
I am not vegan in any way shape or form. I am a recovered vegetarian (20 + years of lacto-ovo vegetarian cuisine). After I met Angelle, and after countless people told me “you seem protein deficient” – I decided to try meat again. It was just a few months before we conceived Addie. What cracks me up is Addie is a meat LOVER. If you were dining with her, you’d hear her say “Mo Meat Pease!”. Actually she’d probably just say “Mo Meat!” I added the “please”, seems polite. She’ll be 2 in October.
I realized in preparing our vegetarian talk for a Nourishing Traditions conference, that a vegetarian diet may have contributed to my history of multiple miscarriages:
Middle School: No Red Meat
Med School: No Chicken…No Fish
Married: Reintroduced Fish…Limit Dairy
Pregnancy 1, 2 & 3: Miscarried 1st Trimester
Pregnancy 4 = Kaitlin
Pregnancy 5: Miscarried 2nd Trimester
Pregnancy 6 = Elle
Reintroduced Meat & Chicken
Pregnancy 7 = Addison
It’s interesting how you can see things more clearly when you reflect back, but while you’re walking through the forest you can only see the veins on the leaves (and not the forest!). So I continue to eat meat, even though my favorite thing in the world (aside from dark chocoalte) is vegetables. I love all kinds and would LOVE to have a raw food chef in my kitchen whipping me up all sorts of plant food creations. Dreamy.
Okay, so here’s the recipe. You MUST try this. Kale is a great source of fiber and loaded with nutrients: Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. Kale even has some protein! See raw Kale’s nutrition facts.
“Sour Cream” and Onion Kale Chips
1 1/2 cups raw cashews, soaked for 2-3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion
1/4 to 1/2 cup water
1 head of green kale
Strip kale leaves from stems and tear into bite size pieces. Throw the first 6 ingredients into your blender. Add more water to reach “dressing” consistency. Pour over kale leaves. Place on dehydrator sheets and dehydrate at 105 degrees for 12 hours. Side notes: I usually double this recipe and use 4 heads of kale (instead of 2). Always seems to be plenty of dressing. If you don’t have a dehydrator, you can cook them in the oven at 350F for 10-15 minutes. They’ll be dark green instead of bright green, which is your clue to some nutrients being lost in the process. Most plant enzymes are neutralized above 117F.
Elle’s (now 4 years old) directions: First you tear the kale, then you make the dressing and pour it over the kale. Then you dry it out. Kale Chips. Yummm.
Enjoy. It’s so amazing to see Addie say “Mo K Chips Mama!” Music to my ears. Her two older sisters adore them as well, if they can sneak them away from Mom.
~ Dr. Sue
I first used kale in smoothies a little over a year ago after a post on your fb page…Angelle had some pics of her kids drinking smooties with kale in them. I thought it would seriously alter the taste…but it didn’t. The kids enjoy their smoothies…and their extra boost of nutrition! The neighbor kids even drank it! Keep up the great work!
Wendy =)
Whoops…I meant to add…I’ve been wanting to try kale chips…and this may be just the incentive to do so!
Wendy =)
Thanks Wendy!
[...] 9 trays! Dehydrating a lot of food at once saves me time. I can fit 4 heads of kale when making kale chips or pounds and pounds of nuts/seeds all at once. Beats having to do a bunch of small [...]
[...] REAL health is THAT I STAND OUT. Try showing up to girls game night with your stash of homemade ‘sour cream’ and onion kale chips and not eating anything else there because you’re on the GAPS diet. Hmmm. That’s a [...]