I could eat kale chips for breakfast! It is truly amazing how kale can change from a tough bitter mess to a delicious and crispy snack overnight. Delicious food should make you feel good not only while you are eating it, but afterwards as well. I know many people think of unhealthy treats as comfort food, but my comfort food is kale! Weather it is slightly wilted, dry and crispy or bold and raw, I love it all. Kale is packed with vitamins and minerals which help empower us with energy. This powerful superfood is packed with vitamins K, A, and C, which are very important to the body when fighting off that winter cold. Not only does kale provide both anti-inflammatory and antioxidant benefits, but it also helps reduce the risk of some cancers. Kale contains at least four glucosinolates, or cancer preventing compounds, which have been found to help the body fight against some cancers including breast, colon, ovary, prostate and bladder. 

Why lemons? Lemons help break down the bitter after tones of kale in addition to their delicious zesty flavor. Lemons are an excellent element of detox to the body. In addition to their vitamin C content, many citrus fruits have been found helpful in reducing the risk of some chronic diseases such as arthritis. Out of lemons? Simply omit the sweetener and try oranges instead. 

Ginger has been used for centuries for it unique taste and health benefits. This powerful spice has been proven very effective in soothing the digestive tract which in turn helps fight that annoying bloated feeling. Studies have also shown that ginger is far superior to over the counter medicine in reducing the symptoms of motion sickness. The anti-inflammatory compounds found in ginger are believed to help reduce the pain of those suffering from rheumatoid arthritis and osteoporosis. Food should help you thrive, not constrain you to death. 

Gluten Free, Vegan, Low Carb, Nut Free, Raw

Ingredients:

1 large bunch organic kale, washed and torn

juice of two large lemons

1 tbs raw agave or honey

1 tsp olive oil 

2 tsp fresh ginger, finely grated

1/4 tsp sea salt

Instructions:

Combine all the flavor ingredients in a small bowl and whisk to combine. Pour the dressing over the kale then toss and massage to combine. ( I tasted one to make sure I do not need more agave or ginger.) Leave the kale in the refrigerator to marinate for about 1 - 5 hours (this is optional, but recommended.)  

Arrange the kale on lined dehydrator trays and dehydrate at 115F degrees for about 8 hours or until crisp. Enjoy! 

Post by: Rebecca

Fall, the season of beauty, the season of warmth. I can’t wait until it gets cold enough to sit in front of the warm fire while reading a good book. Fall also comes with much inspiration, the vivid colors and smells bring me recipe ideas every day!

I love making raw granola, it’s almost impossible to mess up! You can customize it to your liking or add in what’s in season. This recipe was just another one of my random ideas (I usually just throw things together when making raw granola). You might be thinking, “I’ve heard of raw foods before, but what’s that all about?” Well raw foods are an easy way to get the optimum amount of nutrients from what you eat. When you cook most foods, some of the vital nutrients get eliminated. One example is honey; we all know the benefits of honey. When honey is heated (just like many commercial honeys are) it loses its healing properties, which completely defeats the purpose of eating it. To steer clear of this problem, opt for Local raw untreated honey. Raw foods do require a little more prep work than other recipes, but if you plan ahead and do a bit each day you won’t feel overwhelmed at all.

This recipe includes several types of grains, buckwheat, quinoa and oat groats. All of these grains can be found in the bulk bins at your local health food store or whole foods. You can also buy them online but since they are so easy to find I recommend looking for them at the store first. Soaking these grains releases the nutrients even further and allows them to be digested with ease. Quinoa, oats and buckwheat are all very high in protein (quinoa being the highest) compared to other grains. Alike other grains these are also high in fiber. Orange juice adds a slight tart flavor while balancing out the maple syrup, which naturally sweetens and adds an almost candy like flavor (love maple syrup!). Enjoy!

Ingredients:

1 cup raw buckwheat - not kasha which is toasted buckwheat (soaked, sprouted and dehydrated)

½ cup raw oat groats (soaked, sprouted and dehydrated)

½ cup raw quinoa (soaked, sprouted and dehydrated)

1/4 – 1/3 cup maple syrup

Juice of one medium orange (about 1/3 cup juice)

3 tbs coconut oil, lightly melted

3 tbs filtered water 

1-2 tsp vanilla

½ tsp pink Himalayan sea salt

2 tsp cinnamon

1 tsp cardamom

¼ - ½ tsp nutmeg

½ cup raw walnuts

¼ cup dried organic cherries or raisins (unsweetened)

Instructions:

I suggest starting this recipe two days in advance. Follow soaking and sprouting instructions below for the seeds, keeping them separated. If you don't have a dehydrator see note.*

Grind the oat groats along with ¼ cup quinoa in a high speed blender and blend (grind) into flour. Combine all the dry ingredients with the fresh flour.

Next add the maple syrup, oil, water and orange juice (squeezing pulp out of the orange also) to the dry ingredients. Stir to combine and add more maple syrup or orange juice if needed. To finish it off, add in the walnuts and dried fruits, fold to combine.

Spread on lined dehydrator trays and dehydrate at 115F degrees for about 8 hours or overnight. Break into chunks in the morning and enjoy! This granola keeps in a sealed container for up to a month (I use mason jars). 

* If you don’t have a dehydrator, just skip the soaking and dehydrating part, instead toast the granola in the oven after combining the ingredients. I have never tried this in the oven but I would recommend toasting it at 200F degrees for about 45 minutes or until crunchy, stirring frequently. Someone tell me if this works out for you!

Sprouting may seem hard but with the right planning and prep work, it’s easy. Most every seed, bean, nut and grain will sprout, and you don’t have to buy those seeds that actually say “sprouting seeds”! Before you begin, make sure your seeds/ grains are good quality and are truly raw.

1st: measure out however many seeds you want to sprout and lightly rinse them off.

2nd: get out a mixing bowl and pour in the rinsed grains

3rd: cover the grains with filtered water and soak them for at least 24 hours (sprouts need 24 hours of soaking time but for regular soaking overnight will do)

4th: after the seeds are well soaked, rinse them again and transfer them to a glass jar (I use ball jars)

5th: make sure there is some moisture but not too much liquid and cover with plastic wrap or cheese cloth.

6th: if using plastic wrap puncture it with a knife after covering the jar

7th: let sit for at least 1 day (check my sprouting chart below for times) rinsing every morning until sprouted!

8th: after your seeds are sprouted use them as soon as possible or keep in the fridge for up to 4 days. Use in granola, in salads, on yogurt and much more!


Below is a sprouting chart which shows what seeds you can sprout and how long to soak and sprout them. 

If you plan to sprout an ingredient that is not on the chart just follow the soaking time for the most similar item and let it sprout until it has little white “tails” (sprouts) on it.

*if you let the seeds sprout too long they will begin to ferment and become bitter, so make sure you watch them closely, follow the sprouting time and rinse them at least once a day.