Raw, Vegan, Dilly Kale Crisps

In response to the popular and enthusiastic push for making kale chips whenever possible, I came up with a tastier and more versatile option!

Raw Dilly Kale Crisps !

Kale crisps are thicker, more nutritious and fun to make and eat! 

You can alter this recipe to suit your flavor needs. Instead of dill and sea salt you can use a dash of Tabasco or basil and oregano or even pesto! The flavor posibilities are endless! 

Here's what you need:

¾ Cup filtered water

½ cup chia seeds

2-3 cups fresh kale leaves

Fresh dill

Sea salt

Parchment paper cut to fit your dehydrator trays or fine meshed dehydrator screen

Blender or food processor

Dehydrator

Large flat wooden spoon

Combine water and kale leaves in a blender or food processor. Blend until smooth and soupy. Add more water if needed.

Add chia seeds and blend immediately, scraping down the sides of the blender as needed.

Add fresh dill and a small amount of salt and blend until smooth.

Spread slurry ¼ inch thick onto parchment paper or dehydrator mesh using the back of a wooden spoon

Set dehydrator to 115* and run 10-12 hours.

Turn over and peel away parchment paper and continue dehydrating for another 1-3 hours or until crisp.

Store chips in a paper bag in a cool dry place like a pantry.

Enjoy with dip or salsa!

Raw, Grain Free, Vegan Pumpkin Spice Granola bars

This is my very favorite go-to recipe when I'm working to maintain an "as raw as possible" lifestyle. It's a great grab and go snack and it's way less expensive than stocking up on lara bars or some of the more pricey store bought raw snack foods.

Something I haven't touched on yet is WHY we soak nuts and how long to soak them. I'm working on an upcoming blog for just this purpose! But for the sake of time and for this recipe I'll break it down simple and quick...

-We soak nuts and seeds to make them more digestible
-Generally, soaking overnight in filtered water for at least 7 hours is enough time (except for chia or flax)
-I soak dates to make them easier to blend and puree
-Do not soak chia seeds for more than a few minutes! Chia and flax seeds create a gell when soaked. Flax seeds can be soaked for hours but chia only take a short time.)

SO! All of that being said! Lets learn how to make these delicious and crunchy/chewy treats!

I do encourage you to play with the recipe and add your own favorite nuts, seeds or spices. There's a lot of room for personalization here! Have fun with it!

Raw, Grain free, Vegan Granola Bars – Pumpkin Spice

You will need:

1 cup soaked and drained raw almonds chopped

1 ½ cup soaked and drained, pitted dates (save some date water)

1 cup raisins

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

½ cup raw chia seeds soaked in ¾ cup water

½ cut cacao nibs

1 tsp Pumpkin pie spice mix (optional)

Parchment paper cut to fit your dehydrator trays or fine meshed dehydrator screen

Large bowl and wide wooden spoon

Blender or food processor

Dehydrator

--

Combine raisins, sunflower seeds, pumpkin seeds, chopped almonds, cacao in a large bowl and set aside.

Put soaked chia seeds, pumpkin spice and drained dates into blender and puree until smooth. Add small amounts of the water from soaking your dates if needed.

Combine wet and dry mixes together in large bowl and spread mixture 1/2 of an inch thick, evenly on parchment paper lined dehydrator trays using the back of a wide wooden spoon to press evenly into place.

Set dehydrator temp to 115* and run continuously for 12 hours.

Flip over and peel parchment paper off, then dehydrate for an additional 2-5 hours or until dry to the touch.

Cut evenly into bars. Wrap individual bars in parchment paper and store in a paper bag in a cool, dry location like a pantry.

Enjoy this energy filled treat as a grab and go snack!