Posts Tagged ‘kale chips’

The complete recipe for this crispy, cheezy, wildly superfood-rich snack is available as a guest bog post on the Edible Goddess site HERE: http://ediblegoddess.com/2011/05/kelp-chips-recipe/

This delicious and aromatic cream of sage, rosemary and thyme soup is loaded with mood-lifting, libido-enhancing, nervous system nourishing superfoods so as to pleasure your holiday fancy with a partner and keep you both feeling grounded and energized. Your nervous system from your brain to the sensors of your skin will come alive as the coconut oil combined with the minerals in the sea vegetables soothes your receptor sites making you feel at ease and home for the holidays from the inside out. This is also one of the few savory recipes today that contains the renowned hormone-modulating maca.

Serves 2 on the lighter side: Feel free to double the recipe.

Aphrodisiac Cream of Sage, Rosemary and Thyme soup garnished with a sprinkle of Coconut Aminos and a pinch of parsley

Blend in a high-speed blender on high for 1 – 2 minutes:

 

2 1/2 cups warm herbal tea (ginger and medicinal mushrooms like shiitake are easy and flaverful!)

3 tablespoons organic miso (chickpea miso is excellent and soy-free)

3 tablespoons organic dried sea vegetables (choose from whole kelp, dulse, sea lettuce, laver and other favorites)

1 1/2 tablespoons coconut oil

1 1/2 tablespoons olive oil, grass-fed ghee, or more coconut oil

2 teaspoons hemp seeds

1 teaspoon freshly squeezed organic lemon or lime juice

1 – 2 teaspoons Longevity Power Maca Bliss

1 teaspoon Longevity Power Mushroom Immunity or He Shou Wu

1 teaspoon organic fresh or dried rosemary

1 teaspoon organic fresh or dried sage leaf

1/4 teaspoon organic fresh or dried thyme

1/8 teaspoon organic dried cayenne (whole dried or powder, approximately 40,000 IU, a measurement of heat units)

1 pinch sea salt

OPTIONAL:

1 clove garlic

1/8 teaspoon MORE dried cayenne

 

The soup should end up quite warm (because of starting with warm herbal tea and the warming friction of the blender) and creamy with the sea vegetables well blended. Blend longer if using a low-powered blender. Pour into ceramic mugs or bowls and garnish with parsley, coconut amines/organic soy sauce, more lemon or lime juice, ad sprinkles of cayenne powder or Maca Bliss.

 

Feel the love for the holidays! Take great care of yourself!

-Christian Bates

 

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:

Mexican Fiesta Week pt. 1: RawFried Beans (Bean-free Mock Refried Pinto Bean Recipe)

Mexican Fiesta Week pt. 2: White Nacho Cheeze! (Dairy-free!)

Mexican Fiesta Week pt. 3: Spicy Meat-free Ground Beef

Addictive Spirulina Guacamole

P.S. Like superfood-containing recipes? Then you’ll LOVE my new eBook “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!”

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