Dilled Kale Crisps

Whether you use an oven or a dehydrator, these are exceptionally flavorful. You can also enjoy this recipe as a delicious fresh kale salad by simply not drying out the kale at all. Note: depending on the size of the kale bunches, you will need more or less salt. Start with just 1/4 tsp and add more if needed.

INGREDIENTS:

2 large bunches of latigo (dinosaur) kale

3 Tbsp hemp oil

2 Tbsp fresh lemon juice

2 tsp onion powder

½ tsp sea salt

1 tsp garlic powder

¼ tsp black pepper

2 heaping Tbsp chopped fresh dill

DIRECTIONS:

Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces inside a big bowl.

In a small bowl, mix together the oil, lemon juice, onion powder, sea salt, garlic powder and pepper. Pour this mixture into the kale bowl.

Using your hands, massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes, then add the dill and toss until combined.

Oven Method: Heat the oven to 250 degrees. Spread the kale out as flatly as possibly onto a couple of baking sheets lined with parchment paper. Bake for 50-80 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. Store in an airtight container when not eating to prevent the kale from softening.

Dehydrator Method (preferred): Warm the dehydrator to 115 degrees. Spread out the kale onto 4 perforated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on relative humidity).

Makes about 4 servings.

Healthy benefits: calcium, protein, manganese, fiber, vitamins (higher if dehydrated – especially C, A & K), broad-spectrum minerals, omega fats.

Fresh Fettucini Puttanesca

It should be noted that the dish in the above picture was consumed, with reckless abandon and in its entirety, immediately after being shot. A beautifully fresh, flavorful, and vibrant version of of the Italian classic; put this on your must-make list.

The Vega Antioxidant EFA Oil Blend has a fantastically rich, nutty taste (with even more fantastic health benefits), and is unquestionably my favorite oil to use in uncooked applications. You can find it in health food stores or order it directly through the VEGA link in the right-side column — but if laziness ensues (it happens, I know) by all means feel free use one of the oil substitutions mentioned in the recipe below. I will throw in here that the Vega oil in particular makes the fresh zucchini pasta unearthly good – I can eat a whole bowl a la carte.

INGREDIENTS
For the fresh pasta:
4 large zucchini
1½ Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
pinch of sea salt

For the sauce:
1½ cups cherry tomatoes, quartered
1 tsp pressed garlic
4 tsp dulse flakes
3 Tbsp Vega Antioxidant EFA Oil Blend (or use hemp oil or virgin olive oil)
½ cup kalamata olives, pitted
4 sun-dried tomatoes
¼ cup fresh parsley, chopped
½ tsp red pepper flakes
¼ tsp sea salt

DIRECTIONS
Soak: Place the sundried tomatoes in enough water to cover them, and soak for 45 minutes or until soft.
Make the pasta: Use a vegetable peeler to dispose of green skin on the zucchini, then peel long fettucini-like strips with the rest. Toss in oil of choice and sea salt until well coated, and set aside for 15 minutes to soften.
Make the sauce: Place all the sauce ingredients into a food processor, including the soaked sun-dried tomatoes. Pulse until just finely chopped, about 5 or 6 times.
Serve: Toss sauce with pasta and serve, sprinkling with extra parsley if desired.

Optional: If you have a dehydrator and a little patience, spread sauce on a teflex sheet before mixing with pasta, and dehydrate for an hour – deliciousness will result. Stir before combining with pasta, and serve warm.

NOTE: This sauce also works as a cooked recipe. Simmer on low heat for 3-4 minutes until just heated through, and serve with pasta of choice.

Serves 4

Raw, vegan, & gluten-free

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