Christian Bates

Posts Tagged ‘cafe gratitude’

You’ll notice that the larger natural food stores these days will have a whole section just for kale chips as big as the rest of the raw food section! This snack/dinner item is healthfully addictive, but unlike potato and corn chips, it is bursting with minerals without the carbs and congestive cooked oils. Now you can make yours at home fresh, the Mexican-style hot pepper way!

Take 4 large bunches of kale (Farmers Market or garden grown is best) and de-stem each leaf: hold the lower stem with one hand, take your other hand and pull out to the tip, stripping the leaf from the fibrous stem. Shred the leaves with your hands and place in a large bowl. If you don’t want to compost the stems, chop or dice them up and mix into fresh guacamole: this will make the guacamole take longer to be gobbled up! Fact: Guacamole is always eaten up faster than any other dish at a raw food potluck…at least until these kale chips came along!

Freshly dried handful of Secret Hot Pepper Kale Chips

Place the following in a high-speed blender:

2 Cups spring water
1 1/2 Cup sunflower seeds, pumpkin seeds, or sesame seeds or combination of all three, soaked
1 Cup hemp seeds
1/2 Cup cold-pressed organic olive oil
5 Brazil nuts, soaked
Juice of 3 to 4 limes (or lemons, but limes really hit the spot with raw Mexican fair)
1/2 medium-sized heirloom tomato
1/2 medium-sized sweet bell pepper
2 medium-sized garlic cloves, peeled
1/2 teaspoon dried chipotle or cayenne
1/4 teaspoon dried jalepeno (or 1/2 teaspoon fresh)
1/4 teaspoon cumin seed
1 pinch dried habanero (careful not to get this under your fingernails)
OPTIONAL: 3 Tablespoons fresh aloe vera inner gel

Blend on high until creamy, then add:

1/2 bunch cilantro, de-stemmed
OPTIONAL: 2 teaspoons of your choice of medicinal mushrooms extract powders (reishi, cordyceps, chaga, etc)

Blend lightly, keeping the cilantro in tiny bits, but not turning the batter into a homogenous green. Pour into the bowl of kale and sprinkle on:

3 Tablespoons spirulina powder

Mix together with your bare hands, coating every kale leaf. Spread thinly on dehydrator trays with sheets and dehydrate at 120*F or less for 24 to 48 hours. Eat by itself or serve with a Mexican dinner containing other highly mineralized dishes:

RawFried Beans

White Nacho Cheeze

Spicy Meat-Free Ground Beef

Addictive Spirulina Guacamole

So far, my Mexican Fiesta Week has included the following raw, nutrient dense items:

White Nacho Cheeze

RawFried Beans

and the Edible Goddess’ Addictive Spirulina Guacamole

Now we need the “meat” in my Spicy Meat-Free Ground Beef recipe:

2 Cups Pumpkin Seeds, soaked 1 to 24 hours

1 Tablespoon hemp seeds

1 Tablespoon Unpasturized Miso of choice (Chickpea Miso in glass is the best!)

2 teaspoons medicinal mushrooms extract powder (your choice: shitake, reishi, chaga, etc)

1 teaspoon Cumin Seed or Dried Chipotle

1/2 teaspoon sea salt

1 medium-sized Garlic Clove, peeled

Blend in a food processor until somewhat creamy and sticky. Then add:

1/4 Cup heirloom tomato, sliced

1/4 Cup Sweet Pepper, sliced

Blend lightly, having the tomato and pepper remain in small chunks.

I will post one more Mexican Fiesta Week recipe! What type of raw dish do you want me to make with a delicious superfood twist: Mexican salad? Salsa? Tortilla? Raw Mexican Dessert? More than just one more recipe? Comment below!

This blog post has been written exclusively as a Guest Blog for The Edible Goddess. Read the full post.

“Hi Edible Goddess fans! This is Bethanne’s love, Christian Bates.I love boosting my health through therapeutically nutritious elixirs, superfood drinks, and tonic herbs and occasionally doing a fast or cleanse on them, and I really hope you do to or will start to today.

Christian and Bethanne

And yet I see so many people doing the second best thing, which is trying get their trace nutrients from green vegetable juice only.

May I be frank and bold? There are countless…..”

Read the rest here!