December 20, 2010

Kale Chips...

Are the bomb! love them little buggah's! I think I could eat them every day! Tomorrow I'm making raw burgers with the veggie pulp I froze from juicing. Here's the recipe I found off the internet if anyone is interested:

Healthy Raw Vegan Burgers That are Tasty

* 4 cups fresh or previously frozen vegetable pulp from juicing
* 1 cup raw walnuts, soaked, rinsed & drained
* 1/2 cup raw sunflower seeds, soaked, rinsed & drained
* 1/4 cup raw & shelled pumpkin seeds, soaked, rinsed & drained
* 1/2 onion, chopped
* 1/2 cup dehydrated tomatoes, soaked in 1/2 cup water until
* 1 tablespoon organic non-distilled apple cider vinegar or non-pasteurized organic fermented soy sauce
* 1 teaspoon maple syrup
* 1 teaspoon sea salt
* 1 teaspoon marjoram
* 1/2 teaspoon red or white pepper
* 1/2 teaspoon dill
* 1/2 teaspoon thyme
* Pinch of cayenne or 1/2 jalapeno pepper, diced (optional

Put all the ingredients into a food processor or a top quality blender and blend until smooth. Slowly add just a bit of water (1/4 cup at a time) if needed to blend easily.
Adjust spices to your liking.~
If, like some, you like it hot, add cayenne or half a jalapeno pepper. Do not use both as they are each different peppers and do not blend all that well on your palate.~~~~
Continue to blend until smooth and uniform in color. The tomatoes should allow your blend to be the same color as raw meat. Form into burger shapes about the size of a fast food burger. You ought to wind up with six burgers and one junior size, more or less.
Dehydrate until rare (thin crust), medium (mostly dried but pliable) or well (dry as a bone) done.Serve on a lettuce leaf or on raw bread, if you have some, surrounded by a few sliced tomatoes, onions, and a scattering of micro greens.If desired the "burgers" can be heated or even grilled slightly. Caution: cooking too fast and/or at too high heat will result in overly crunchy burgers and is not a healthy idea at any rate.

About six adult servings and one kid-sized one.

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