Baked Garlic Kale Chips
Compulsive snack chip eaters, take note. You season these things right, and they are fantastic to just stick a bowl in front of your face and pig out. And since it's kale, the only thing you have to watch is the salt.
- One medium bunch of green kale (the standard kind...not the lacinto)
- 1/4 cup olive oil
- 1 tbsp or more onion powder
- 1 tbsp garlic powder
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
- Preheat oven to 275 degrees. Wash/dry the kale, remove stalks below the leaves, and chop into 1 1/2" pieces. Place into a mixing bowl, along with the olive oil, onion powder, garlic powder, and nutritional yeast. Toss. Lay pieces onto a standard baking sheet.
- Bake in preheated oven for 15 minutes, then flip kale pieces over and put back in for another 15 minutes.
- Remove from oven and sprinkle with garlic salt.
- Another popular method of preparing kale chips is to use a food dehydrator, which helps retain the nutrients better than baking them.
- Also, don't be afraid to play with the seasoning amounts according to your own taste. Nutritional yeast is an acquired taste. But once you dig it, it helps add a savory element. Plus, it's a great source of protein, folic acid, and vitamin B12. You can usually find it in the bulk or baking/spice aisles of your grocery store.
- Image courtesy of CookForYourLife.org.
Fresh Honey Roasted Peanut Butter
One of the unique things a Vitamix can do is make nut butters out of raw nuts. Last week, I made honey roasted peanut butter out of raw peanuts. OMG.
- 3 cups honey roasted peanuts
- That's it.
- Place the nuts into the container and replace the lid. Slowly turn variable speed from 1 to High, then use tamper to continually push down nuts. You will hear a slogging, churning sound, and this is normal. Mixture should go from gritty to smooth within about 45 seconds; keep tamping down until you reach a smooth, creamy consistency. 1 1/2-2 minutes is ideal. Don't go beyond 2 minutes.
- Using a long, slender spatula, remove peanut butter from container and place into sealable bowl. Use immediately, or store for up to 1 week.
- A big, creamy THANK YOU to A Sweet Pea Chef for the gooey and delicious photo.
- Also, clean up on this one is a little tougher. Don't be afraid to use a wet paper towel to loosen as much of the PB as you can as you clean it.
Basil Walnut Pesto
Pesto usually contains pine nuts as its main nut. By subbing in walnuts, you potentially reduce the risk of cancer and diabetes, get more omega-3s and antioxidants, and lower stress.
- 1/4 cup (60 ml) olive oil
- 1/4 cup (25 g) Parmesan cheese*
- 2 garlic cloves, peeled
- 2 cups (80 g) fresh basil leaves
- 1/4 cup (30 g) walnuts (raw or roasted)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Place all ingredients in Vitamix container, replace lid, and start machine on lowest setting. Turn up to 10/high, then use tamper to continuously push ingredients into blade for 45 seconds. You're aiming for a paste-like consistency that still has some texture.
- Okay...two things.
- 1) If you're going to use Parmesan, don't go cheap. Skip the green plastic can and ask your grocery store or local cheesemonger for a 1/4 lb of a decent quality domestic Parmesan. You can also ask for the grand-daddy of Parmesans, Parmigiano Reggiano. We import it from Italy. It's significantly more expensive and has a much stronger flavor than most domestic parms. You can use it, but expect it to throw off the flavor balance from the other ingredients. If you do use a Reggiano, you match it with with a sharper olive oil. Ask your specialty grocer for help.
- 2) You can make this recipe vegan by omitting the cheese and subbing in 1 tbsp of nutritional yeast and 1 tsp of salt. If you're already a fan of nutritional yeast, don't be afraid to add more to taste.
- Cool photo courtesy of www.onceuponachef.com
Adapted from Vitamix
Adapted from Vitamix
Chocolate Avocado Banana Pudding
A thick, creamy, and vitamin-packed version of the original.
- 2 avocados, ripe
- 2 medium bananas, ripe
- 6-8 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp honey, agave, or Stevia
- Place all ingredients into Vitamix container in order listed and replace lid. Start on 1, then raise speed to 10 and flip to high. Allow ingredients to blend roughly 60 seconds or until smooth. Chill or serve immediately.
- Watch to make sure you don't overblend the pudding. It can get overmixed and start to become chunky if it goes too long. Also, be sure you're using ripe bananas.
- Image courtesy of http://www.edibleperspective.com/2012/03/avocado-pudding-two-ways/
Watch as Benjy crushes ice in less than 10 seconds in the Vitamix, then slices through it like it’s butter. Great training for margaritas or snow cones.
The secret is to “float” the ice with water, and then run the machine on high for about 10 seconds. To get an even finer crush, use the tamper.
Cashews and chocolate are both incredibly versatile, luscious, and nutrient-dense ingredients. In this milk, you get a healthy take on a childhood favorite.
- 3 1/2 cups water
- 1/2 cup cashews
- 1/4 cup cacao powder or nibs
- 1 tbsp coconut butter
- 2 tbsp agave (or other sweetener)
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2-1 cup ice (to chill)
- Optional: 1/4 cup baby spinach or kale
- Blend all ingredients in a high-speed blender for 45-60 seconds and serve.
- To make the milk smoother, strain out the pulp through a nut bag.
- Image courtesy of HealtheeLife.
Adapted from Liquid Raw book