I was checking out the raw blogsphere today and saw that Robin from Rawket Science posted a simple recipe for Kale Chips.
I swear, the only reason I have a dehydrater is so I can make Kale Chips. I don't use it for anything else. Well, maybe a little of Philip's Cauliflower Popcorn, but that's it.
I know Karyn's in Chicago and Alive in San Fran have Kale Chips on the menu, but I wish more raw food spots would carry them. They are so easy to make and a much healthier raw snack for the stomach. The nut + seed based dehydrated snacks taste good, but of course they are much tougher to digest and don't contain as much as nutrition.
Have you ever made Kale Chips before?
When you last heard from me in my “Everything but the kitchen sink” post, I dropped a little hint that I might not be around for a while. The text said something about taking a vacation, but those of you who clicked on my closing link (the final scene from "The Sopranos") may have wondered if I was coming back at all.
Sometimes my favorite recipes to make are just modified versions of tried and true classics. Don’t get me wrong; it’s great to make something entirely new, but there is something comforting about the blasts from the past.
For instance, while watching a Martha Stewart episode, I recalled how much I enjoyed sipping on an old-fashioned egg cream. This is something I discovered as a kid while watching some made-for-television Gary Coleman movie (No, I don’t have fond memories of ordering one at the local soda fountain. I’m no spring chick, but that was still before my time).
I remember being disgusted by the idea of drinking something with “egg” in the name; I wouldn’t even taste egg nog as a child.
But, lucky for me, this nostalgic beverage doesn’t contain any egg at all. It’s just a simple combination of whole milk (it’s got to be the heavy stuff to maintain its creamy texture), chocolate syrup and soda water. Now, all I had to do was get rid of the “cream.”
In a high-speed blender, blend the Brazil nuts and water until fairly smooth. Strain this mixture through a nut bag, cheesecloth or a fine mesh strainer.
Add the “milk” back into the rinsed blender, along with the coconut butter, agave, lecithin, vanilla and sea salt. Blend to combine, and then chill in the refrigerator.
When you’re ready to serve, add 2 Tbsp. each of the cocoa/syrup mixture to the bottom of two glasses. Divide the finished nut milk between both of them. Top off with the sparkling water, stir and enjoy with a friend.
*You can also make a standard vanilla version by eliminating the cocoa powder and adding more vanilla. I’ve been known to enjoy mine with a drizzle of sweetened strawberry puree.
She actually posted the recipe back in May 2008, but I'm really feeling it for July 4th. I'll be in Chicago speaking at a conference, but as simple as this recipe is I bet I could make it in my hotel room. Party in room 112!
By the way, Gone Raw is the best raw food recipe site out there. Seriously. If you're into preparing raw foods or want to learn, you gotta join. I make the same stuff everyday so I haven't created an account because I have nothing to post, but I love lurking and seeing what other creative foodies are up to.
Don’t worry; I didn’t go as far as to make these cookies in my kitchen sink, and I don’t recommend trying it that way. However, I do think you should experiment and make this recipe your own.
You see, this isn’t really a recipe at all. In fact, it’s just a method or an idea to get you started creating your own treats.
Mine were inspired by a variety of things. First of all, I thought about the make-your-own cereal night my husband, son and I had recently. All those ingredients reminded me of the kitchen sink cookies I loved as a child and enjoyed quite a bit more when baked by a former co-worker (maybe it was due to my physical state at the time).
When I was a newspaper editor (hard to believe due to all my typos lately; I’m a little rusty), Gwyn (one of the other editors) used to bake frequently and bring in all her goodies to share with the rest of us. When I was pregnant with my son, she would offer me blueberry muffins in the morning and my favorite “everything cookies” as an afternoon snack.
These cookies were huge and packed with “everything but the kitchen sink” (hence the name). They had an oatmeal base that was more of a binder than a cookie. Everything else was subject to change each and every time she made them; there was a surprise in every bite.
Some of the add-ins I remember her using included various dried fruits, nuts and chips (milk, dark and white chocolate, peanut butter, butterscotch, swirled and mint), but it all depended on what she had on hand at the time.
That’s the beauty of these cookies; you can’t mess them up. You always have what you need to make them, they take no time to mix up and there’s always something new.
My version is even easier, since I based it on the no-bake cookie recipe my mom used to make. For those of you unfamiliar with the traditional no-bake cookie, it’s a chocolate cookie mixed with oatmeal and chilled to set in the fridge. The one I made this time isn’t chocolate (although I have made them that way in the past) and doesn’t have to contain oats. However, it does incorporate the refrigerator in place of an oven concept. Check it out.
Have fun playing around with this one. You really don’t have to measure anything, but I put in a few estimates just in case. I’d love to hear about all your wonderful creations. Maybe Dhru can post a few next week.
No-bake kitchen sink cookies
In another bowl, combine your add-ins. Here’s what I added: sesame seeds, chia seeds, hemp seeds, dried coconut flakes, oats, buckwheat groats (soaked, sprouted and dried), goji berries, two kinds of raisins, pumpkin seeds, walnut pieces, almonds, sunflower seeds, chopped up cocoa butter chunks and chopped up raw chocolate truffles (mine were from One Lucky Duck, but I bet some Gnosis Chocolate pieces would be nice, too). I used about a tablespoon or two of each ingredient.
Fold your additions into the base and toss in a few more if the mixture is too thin. Drop generous spoonfuls of this mixture on a Silpat or parchment to form your cookies (or just eat the batter as is). Chill them in your fridge for a few hours to hold their shape (you’ll notice that they’ll start disappearing from the tray as you go to check on them; at least that’s what happens at my house). If there are any left after that, enjoy!
I’d been craving an uncook version of this traditionally baked good, since completing this survey on my blog. Rawleen, whose blog I got this from, listed “a raw one” as her favorite “muffin,” while Jenny, the next participant, chose not to indulge in a muffin at all in her answers.
So, now I was faced with a new question: how would I make a raw blueberry muffin?
Well, my love of baking told me to follow the usual formula, but with some simple raw modifications. For instance, I swapped out the grains for ground nuts, the milk for almond milk and the eggs for flax. I also eliminated the oven in favor of my dehydrator, although you could always use your oven on the lowest setting possible (depending on the temperature).
So, here is what I came up with in my raw kitchen laboratory. Keep in mind that this recipe is just an experiment, as is the case with the majority of my posts. Have fun replicating my results.
In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.
In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.
Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.
“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.