By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
More than kale chips. We can dehydrate all kinds of leafy greens to make chips.
This week I experimented with 5 different beautiful greens from this week’s CSA at The Farm at South Mountain in Phoenix, grown by urban farm Billy Anthony at the Soil & Seed Garden.
When leafy greens are in season, I invite you to experiment with dehyrating them and notice which you prefer. I absolutely love shungiku (chrysanthemum) and loved this floral green dehydrated.
Simple Recipe: Leafy Green Chips: More Than Kale Chips
SIMPLE INGREDIENTS
Leafy Greens
- ½ bunch mizuna
- ½ bunch shungiku (chrysanthemum)
- ½ bunch roquette arugula
- ½ bunch spigarello
- ½ bunch cauliflower greens
Leafy Greens: Mizuna, Shungiku, Arugula, Spigarello, Cauliflower
Cashew Cream
- 1 cup raw cashews, pre-soaked in water for 2-4 hours
- 1 tbsp nutritional yeast
- 1 tsp roasted garlic powder
- ½ tsp dry basil
- 1 tbsp fresh lemon juice
- Pinch sea salt
- 2-4 tbsp water, for desired creaminess
Cashew Cream: Mise en Place
SIMPLE STEPS
Cashew Cream
- Blend all ingredients in blender or processor.
- Add water, as needed for desired creaminess.
Dehydrated Leafy Greens
- Tear out any large stems in the leafy greens.
- One variety of greens at a time, place leaves into a large bowl.
- Add a few tablespoons of cashew cream to the greens.
Place greens and cashew cream into a small bowl.
- Gently massage cashew cream into the leafy greens.
Lightly massage the cashew cream into the greens.
- Spread greens onto dehydrator screen.
Mindfully spread greens onto dehydrator screens.
- Dehydrate at 125 degrees F for about 3 hours.
Dehydrate greens at 125 degrees F for about 3 hours.
- Test for desired crunchiness.
- Dehydrate longer to suit your taste.
- Enjoy as a snack.
More than Kale Chips. Enjoy all kinds of leafy green chips.
The Five Winter Greens
- Shungiku, often known as edible chrysanthemum, is one of my favorite flavorful greens. These greens, popular in Japan, are aromatic and floral tasting. Shungiku are generally eaten raw or gently cooked to enjoy their crunchy texture and flavor.
Shungiku: The Soil & Seed Garden, The Farm at South Mountain, Phoenix, Arizona.
- Mizuna, another Japanese green is a member of the mustard family, a little peppery, yet milder than arugula. These are growing in the Learning Garden at The Farm.
Mizuna: The Soil & Seed Garden, The Farm at South Mountain, Phoenix, Arizona.
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Roquette Arugula, one of my favorite greens, a little spicy, nutty, and sweet, adds exciting flavor to all dishes. Arugula is enjoyed both as salad greens, as an herb, and now as a dehydrated chip.
- Spigarello, technically in the broccoli family, looks like a spiral kale. Enjoy spigarello gently sauted or massaged with a simple acid-fat-salt dressing in a salad.
- Cauliflower greens. Yes, there are the edible greens that grow on cauliflower. Enjoy!
Cauliflower Greens: The Soil & Seed Garden, The Farm at South Mountain, Phoenix, Arizona.
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.
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