“Cheesy” Kale Chips and Raw Onion Bread

Following are two recipes that keep the nutrients vital and are quite delicious.

“Cheesy” Kale Chips

These are so delicious and a great way to get more greens in to your diet. This totally satisfies the salty crunchy craving with healthy vital nutrients. The recipe is from a friend. However Fresh Abundance is also selling a very similar variation of this delicious treat.

Ingredients:

• 1 large bunch of washed kale (wide flatter leaves make better chips)
• 1 red bell pepper
• 1 cup raw organic cashews
• Juice of one lemon
• ¼ teaspoon salt (optional-I use my salt mix of real sea salt, dulse flakes and dried onion granules)
• ¼ cup nutritional yeast.

Directions:

1. Chop the kale into large chips size pieces and set aside in large mixing bowl.
2. Blend the rest of the ingredients in a food processor until a delicious paste is made.
3. Mix the paste into the chopped kale, try to coat each piece of kale evenly and put the pieces of kale in a single layer on the food dehydrator and dehydrate for 12 to 14 hours.
4. Serve as soon as dry and crispy if there are any left to store, put in a dry air tight container. Enjoy this nutritious “cheesy” treat.

The “Cheesy” paste can also be a fabulous spread on sandwiches or thinned out and used as a salad dressing.

A non-cheesy “chip” can be made by tossing the kale in a bit of oil and spices and dried in a dehydrator or oven.

RAWvolutions  Famous Onion Bread

This recipe is taken from page 100 of RAWvolution, a book that can be found in our local library. Fresh Abundance is also selling a version of this delicious flat bread. This a great way to get fresh flax into your diet, we all need plenty of fiber and essential fatty acids.

Ingredients:

• 3 large yellow onions
• 3/4 cup flax seed, ground in a high speed blender
• ¾ cup raw sunflower seeds, ground in a food processor
• ½ cup Nama Shoyu (a wheat free variation on soy sauce)
• 1/3 cup olive oil

Directions:

1. Peel and halve the onions. Thinly slice the onions in a food processor. Transfer the cut onions to a large mixing bowl, add the remaining ingredients, and mix until thoroughly combined. (You will likely need to use your hands to really blend this well.)
2. Spread 2 cups of the mixture evenly on a dehydrator tray lined with a Teflex sheet. Repeat until all of the mixture is used. Dehydrate at 100 degrees F for 24 hours. Flip the tray over onto a work surface and gently peel the Teflex sheet off the bread. Return to the dehydrator for another 12 hours. Once dehydrated, (or a bit before it is crisp for easier cutting) cut into 9 equal pieces.

Serving Suggestions: Serve alone or as an accompaniment to any, soup, salad or side dish. Or use to make sandwiches or pizza crust.