This article has been reposted from www.ChristianBates.com with permission from Christian. I had to repost this – this is the most delicious kale chips I’ve ever had and I guarantee if you make them, you will clamor over them! Christian’s blog is jam-packed with cutting edge Superfood nutrition information, my goodness!
You’ll notice that the larger natural food stores these days will have a whole section just for kale chips as big as the rest of the raw food section! This snack/dinner item is healthfully addictive, but unlike potato and corn chips, it is bursting with minerals without the carbs and congestive cooked oils. Now you can make yours at home fresh, the Mexican-style hot pepper way!
Take 4 large bunches of kale (Farmers Market or garden grown is best) and de-stem each leaf: hold the lower stem with one hand, take your other hand and pull out to the tip, stripping the leaf from the fibrous stem. Shred the leaves with your hands and place in a large bowl. If you don’t want to compost the stems, chop or dice them up and mix into fresh guacamole: this will make the guacamole take longer to be gobbled up! Fact: Guacamole is always eaten up faster than any other dish at a raw food potluck… at least until these kale chips came along!
Place the following in a Vita-Mix:
2 Cups spring water
1 1/2 Cup sunflower seeds, pumpkin seeds, or sesame seeds or combination of all three, soaked
1 Cup hemp seeds
1/2 Cup cold-pressed organic olive oil
5 Brazil nuts, soaked
Juice of 3 to 4 limes (or lemons, but limes really hit the spot with raw Mexican fair)
1/2 medium-sized heirloom tomato
1/2 medium-sized sweet bell pepper
2 medium-sized garlic cloves, peeled
1/2 teaspoon dried chipotle or cayenne
1/4 teaspoon dried jalepeno (or 1/2 teaspoon fresh)
1/4 teaspoon cumin seed
1 pinch dried habanero (careful not to get this under your fingernails)
OPTIONAL: 3 Tablespoons fresh aloe vera inner gel
Blend on high until creamy, then add:
1/2 bunch cilantro, de-stemmed
OPTIONAL: 2 teaspoons of your choice of medicinal mushrooms extract powders (reishi, cordyceps, chaga, etc)
Blend lightly, keeping the cilantro in tiny bits, but not turning the batter into a homogenous green. Pour into the bowl of kale and sprinkle on:
3 Tablespoons spirulina powder
Mix together with your bare hands, coating every kale leaf. Spread thinly on dehydrator trays with sheets and dehydrate at 120*F or less for 24 to 48 hours.
Eat by itself or serve with a Mexican dinner containing other highly mineralized dishes: