April 13, 2013 by Living Girl Living Foods
I provided food today for a wonderful event in my town this afternoon and had the chance to connect with some funny, sweet and beautiful people. I was asked to share some of the recipes from the spread they enjoyed.
So today I am posting my Traditional Cheezy Kale Chips and a Cauliflower Tabouleh Recipe. This are wonderful gluten free and vegan options for snacks that are traditionally loaded with wheat and too much oil/fat.
Traditional Cheezy Kale Chips Recipe
1 bunch of firm/healthy curly kale (my bunch had 8 pieces of kale), washed, large thick stem from the center pulled or leaves around it yanked off. Rip the kale leaves into bite size pieces, they will shrink once dehydrated! Please make sure that the kale is dry, this will help the coating ingredients below to stick to the kale easier.
1 cup cashews, soaked for two hours (you can also use sunflower seeds but they do not offer that crunch, color and texture that cashews do must likely because of the fat in cashews). The soaking water will not be used for the recipe, so may be water your plants with it 🙂
1 red bell pepper, washed, stem removed, seeds removed, and roughly chopped
1 tablespoon nutritional yeast (this is what makes it cheese like but technically is not raw)
1/2 teaspoon Himalayan Pink Salt
- After your kale is washed and etc you should begin creating the coating.
- Blend all of the coating ingredients in a high speed blender until smooth and there are no chunks.
- Place your kale in a large bowl and pour the coating liquid over it. I personally like to add a little of the liquid at a time this way I think I achieve a more even coating.
- Use your hands to massage your kale, this way the coating goes everywhere and helps breakdown the kale a little bit.
- Spread your coated kale chips on teflex sheets, I personally needed 3 trays.
- Dehydrate at 105 degrees for roughly 8-10 hours.
- If you do not have a dehydrator and do not care if this are raw, place them in your oven at 175 degrees for 1-2 hours.
- When your kale chips are done they will look dark, firm, crispy, and flaky.
I love to serve this in a huge bowl or in plastic popcorn containers. This cheesy kale treat might win over friends or loved ones who struggle to enjoy eating greens or raw foods.
Hail to the Kale 😉 an excellent source of calcium and protein, take that veghead haters hahaha.
Cauliflower Tabouleh Recipe
Tabouleh typically has wheat in it, this is a fun wheat-free alternative with lots of bright colors. If you do not like parsley, are allergic or may be you want to try something different mint also tastes wonderful. I find this cauliflower tabouleh to be refreshing and even though it is light, it is filling!
1 small head of cauliflower, around 5 cups, ripped with your hands
4 tomatoes, seeded, and diced like the cucumbers
3 cups cucumber (around 3 cucumbers), peeled, seeded, and diced like the tomatoes
1/3 cup chopped parsley
6 thinly sliced scallions, just the white part
1/3 cup fresh lemon juice
2 tablespoons cold-pressed olive oil
1/4 teaspoon Himalayan Pink Salt (may be more according to your taste buds)
Black pepper to taste (optional)
- First add the ripped pieces of cauliflower into your food processor and process until finely chopped, no chunks.
- Drain the chopped cauliflower.
- Put the cauliflower in a bowl to mix with the remaining ingredients.
Since this is such a high water content recipe, please prepare this the day you plan on eating it. Depending on your vegetables this should remain tasty and good to eat for 3 days. It all depends on how much water will be created by the produce.
This tastes delicious in romaine lettuce, on top of a salad, with flax crackers, hot sauce, tahini, on carrot sticks or just plain!
Thank you to everyone who tried my food today and took the time to chat with me. I had just a lovely day hearing everyone’s stories. I hope this gives people some ideas for concoctions of their own! Thank you all for stopping by my site. Much love ❤ and raw power 😉