Sun Seed Kale Chips
I love kale chips, and I’m not the only one – my three-year-old daughter loves them too! What could be a better snack? Greens contain anti-cancer properties, support respiration and are full of fiber. Unfortunately, greens are what’s lacking most in the Standard American Diet. Kale chips are a delicious way to get more greens into your kid’s diet as well as your own. One cup of raw kale contains more than the recommended daily value of vitamin C, A and K, along with a good dose of calcium. This is a simple, nut-free recipe. I invite you to get creative and make your own concoctions! Less than 3 oz of kale chips sells for $8.99 at Whole Foods. If you get hooked on kale chips as I have, it is definitely more cost-effective to make your own. For more kale chip recipes check out the link below:
Tahini Kale Chip Instructional Video
http://earthbabyyogamama.com/kale_chips.html
The Recipe
1 bunch of kale
1 cup sunflower seeds
1 cup coarsely chopped orange bell pepper (red or yellow works too)
3 Tbsp lemon juice
3 Tbsp water
2 Tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp sea salt
Remove leafy part of kale from stem in large pieces. Wash well and pat dry. Set aside in a large bowl. Blend all other ingredients in a high-power blender, such as a Vitamix or food processor. A little water can be added if necessary. Use just enough water to get it mixing, and blend well. Pour mixture over kale. Use your hands to massage mixture into the kale until it is evenly coated. Unfold each leaf and lay it on a dehydrator sheet or cookie sheet. Dehydrate at 115 degrees for four hours or until crispy. If baking in an oven, preheat it to 250 and bake on each side for 30-40 minutes, or until crunchy. I just had a bite right now…irresistible!.