Tag: Kale Chips

  • Experience Nutrition: Farm-to-Table Recipe: More than Kale Chips. 5 New Leafy Green Chips!

    Experience Nutrition: Farm-to-Table Recipe: More than Kale Chips. 5 New Leafy Green Chips!

    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
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    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
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    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.
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    Place greens and cashew cream into a small bowl.
    • Gently massage cashew cream into the leafy greens.
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    Lightly massage the cashew cream into the greens.
    • Spread greens onto dehydrator screen.
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    Mindfully spread greens onto dehydrator screens.
    • Dehydrate at 125 degrees F for about 3 hours.
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    Dehydrate greens at 125 degrees F for about 3 hours.
    • Test for desired crunchiness.
    • Dehydrate longer to suit your taste.
    • Enjoy as a snack.
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    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.
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    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.
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    Mizuna: The Soil & Seed Garden, The Farm at South Mountain, Phoenix, Arizona.

    • 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!

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    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”

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    COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA


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    Click to Purchase Tickets for Whole Foods for Addiction Recovery with New York “Spiritual Adrenaline” Author Tom Shanahan and Phoenix cookbook author Melanie Albert. The Farm at South Mountain, Phoenix, Arizona, Sunday, February 17, 2019, 11am-1pm


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    Click to Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm

     

     


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    Click to Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm

     


    BB-05-Kids-MelanieAlbert-A-DSC_0453 (2)Click to Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, February 10, 2019, 11am-noon


    Click to Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon


    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.


    Join our Simple Daily Plant-Based Eating Tips Facebook Page

     

  • A New View of Healthy Eating: Kale Chips with Raw Cashew Cream & Nutritional Yeast

    By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

    In addition to simple dehydrated kale chips with olive oil, dried herbs, and sea salt we can also make kale chips with a cheesy-taste.  Soaked raw cashews and nutrition yeast are the key ingredients in these kale chips. Nutritional yeast, a fungus grown on molasses, is a complete protein, rich in vitamin B12. It melts and has a mild Cheddar cheese flavor, and adds flavor to kale chips, sauces, and soups.

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    EXCERPT from A New View of Healthy Eating

    Kale Chips: Dehydrated & Baked

    Kale is such a popular food, eaten as a salad, chips, or a wrap. Here’s a very quick way to make delicious dehydrated kale chips. Once you have learned to make dehydrated kale chips, you can easily change the flavor with different spices and herbs, such as fresh ginger, basil, or oregano.

    SIMPLE INGREDIENTS

    • 2 large bunches kale, dinosaur or curly green, torn into pieces
    • 1 cup raw cashews, pre-soaked in water 4-6 hours
    • 1 fresh lemon, approximately 2 tbsp lemon juice
    • ¼ cup nutritional yeast
    • 2 tsp onion powder
    • 1 tsp garlic powder
    • ¼ tsp sea salt
    • ½-⅔ cup water

    SIMPLE STEPS

    • Soak cashews for 4-6 hours in water. Once soft, drain.
    • Wash kale, remove the leaves from the stems, and tear leaves into big pieces.
    • Place lemon juice, nutritional yeast, onion powder, and garlic powder into high-speed blender.
    • Add about half of the water and blend.
    • Continue to add more water, if needed, to create a thick, pourable dressing.
    • To prepare the kale chips, place the kale pieces into a large bowl and pour dressing over the kale.
    • Using your hands, thoroughly coat the kale leaves with the dressing.
    • Place the kale leaves onto dehydrator trays, making sure that the leaves are in a single layer so that they dehydrate evenly.
    • Dehydrate at 115°F for approximately 7 hours or until dehydrated and crisp.

    Simple Steps to Bake Kale Chips

    • Preheat oven to 275°F.
    • Line 2 large, flat baking sheets with parchment paper.
    • Place kale leaves on the baking sheet in a single layer.
    • Bake for 40-45 minutes, turning leaves halfway through cooking.

     

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    A New View of Healthy Eating is available NOW!

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  • A New View of Healthy Eating: Simple Steps to Make Your Own Kale Chips

    By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

    Right now kale is in season here in Arizona. In addition to massaging kale (yes! we massage kale!) and making all kinds of delicious raw kale salads with fresh berries, fruit, and figs, I decided to dehydrate a batch of kale. The simple way to dehydrate kale is to lightly massage (or coat) the kale leaves with organic extra virgin olive oil, add sea salt, and dried herbs, such as basil and oregano.

    I am so fortune to live less than a mile from Maya’s Farm in South Mountain, Arizona, that I had the opportunity to visit the farm this week and see the organic kale growing.

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    SIMPLE STEPS TO MAKE YOUR OWN ORGANIC KALE CHIPS

    Step 1: Gather mise en place: Organic kale, organic extra virgin olive oil, dried herbs (basil, oregano), sea salt. Keep kale leaves as large as possible, as they will shrink when dehydrated or baked in the oven.

    Step 2: Gently massage (toss) organic kale leaves in the organic extra virgin olive oil, freshly ground herbs, and sea salt.

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    Step 3: Mindfully spread the kale leaves onto dehydrator trays, being careful that the leaves do not touch each other.

    Step 4: Slide trays into the dehydrator. I’m so excited to dehydrate kale on all 9 trays of my dehydrator.

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    Step 5: Dehydrate at 115 degrees F for about 7 hours.

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    Step 6: Plate and enjoy the fresh, crispness of your home-dehydrated organic kale chips!

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    Step 7: Place extra organic kale chips in class containers for healthy ready-to-eat healthy snacks.

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    If you enjoy this simple recipe, I invite you to take a look at my new book, A New View of Healthy Eating, which is available now!

    Step 1: Order the Book

     Step 2: Fill out the form and receive Top 5 Recipes & Culinary Tips

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  • Experience Nutrition: 9 Ways 90 Days: Top 10 Super Bowl Healthy Recipes: 6 Kale Chips

    by Melanie Albert, Nutrition & Food Expert, Integrative Nutrition Health Coach, Holistic Nutrition & Whole Food Cooking Instructor Southwest Institute of Healing Arts, Founder & CEO, Experience Nutrition.
    Experience Nutrition: 9 Ways 90 Days: Top 10 Super Bowl Healthy Recipes: 6 Organic Kale Chips
    Experience Nutrition: 9 Ways 90 Days: Top 10 Super Bowl Healthy Recipes: 6 Organic Kale Chips

    Make your own simple, tasty kale chips in just a few minutes. Enjoy!

    Ingredients

    • 1-2 bunches of organic kale
    • 3-4 TBSP organic extra virgin olive oil
    • Sea salt

    Simple Steps

    • Pre-heat oven at 350 degrees
    • Wash and dry kale
    • Tear out the stems
    • Massage with olive oil
    • Drizzle sea salt
    • Spread thinly on baking sheet
    • Bake, checking every 5 minutes
    • Ready in about 15 minutes

    Enjoy!

    Share your Kale Chip photos on our Facebook page, www.facebook.com/9Ways90Days Top 10 photos this weekend will win a free e-book, “Enjoy Food & Life,” featuring nutrition tips and recipes by former NFL players and their wives.