Sweet and Spice Marinated Kale Salad or Chips
2-4-1: Kale Chips (Starts with Marinated Kale Salad!)
Salad:
- 1 to 2 large bunches of kale (any variety)
- 1/4 to 1/2 of a very ripe pineapple, cut into bite-sized pieces
Dressing:
- juice from the pineapple (substitute organic pineapple nectar, in a pinch)
- 1/2 cup sprouted raw pumpkin seeds
- 1 to 2 TBS lemon, lime or orange juice
- 2 TBS Nama Shoyu (Raw Soy Sauce) or 1 TBS Braggs Aminos
- 1/4 cup unrefined pumpkin, walnut or sunflower oil
- 1/8 cup Grade B maple syrup or raw honey with a little warm water
- diced spicy peppers to taste
- crushed fresh garlic, to taste
- 2 tsp ground cumin
- 1/2 tsp curry powder or turmeric
- 1/4 to 2/3 cup of nutritional yeast (optional)
Instructions:
Wish together dressing ingredients in an over-sized bowl.
(Optional: Allow pumpkin seeds to marinate in "dressing" overnight, for more flavor.)
Wash kale and remov
e stems.* Leave some of the leaves large for kale chips and tear the rest into large bite-sized pieces. Note: Kale will soften with marinating and shrink when dehydrated.
Add kale leaves and the pineapple chunks to the dressing and massage with clean hands to coat and soften the leaves. Allow to rest for 1-hour at room temp before chilling or dehydrating.
Kale
Chips:
Spread
the kale salad in a single layer on teflex sheets in the dehydrator with a little extra dressing and lot's of the
seeds. Sprinkle wit
h extra diced hot peppers, if you like um spicy! Dehydrate at 115 degrees until crispy. Remove chips from dehydrator, allow to cool, bag and freeze for crisp storage. (If you can stop yourself form eating them all!) :)
*Hippy Health Tip:
Keep the stripped kale stems refrigerated, up-right in 1 to 2 inches of clean-source water. Use to juice or add to green drinks; add to soup stock with garlic skins, oni
on skins and root-vegetable trimmings to make a base for barley soup, beans or quinoa.
