This recipe offers another great way to enjoy greens, and boy do I love dehydrated salad! As a matter of fact, that was exactly how I first discovered Kale Chips, back in Portland, OR, in 1995 or so. After a big catering gig, I had so much marinated kale salad remaining, it would have been a shame to throw it out. Usually, I feed leftovers to Kanga, my pooch, but too much kale’s been known to make her poot (stinky!). Instead, I put all the salad into my dehydrators, and was stoked by what I found the next morning! Kale Chips!! It makes me happy to see Kale Chips have gone mainstream today. Finally, a healthy snack enjoyed by the masses!
The texture of these chocolate coated collard leaves is much like the texture of dried cashew cheddar, from my traditional Kale Chips on page 110 of Ani’s Raw Food Essentials. (Signed copies of Ani’s Raw Food Essentials are available at GoSuperLife.com). Delicate mouth feel, and amazing flavors.
Thanks to everyone for being patient with me, waiting for me to post this recipe after I’ve completed my next book! Enjoy xo
In high-speed blender, blend all ingredients (except collards) until smooth.
Place collard half leaves into a large bowl, pour chocolate sauce over leaves. Coat each leaf completely.
Place leaves in dehydrator at 104 degrees. Dehydrate for 4 to 6 hours, until dry.
Today was Day 3 of food prep at the Test Kitchen. My GastRAWnomique molecular gastronomy inspired dinner is just days away. Chris Ochs and Josh from SunFood personally delivered a ton of superfoods. Diane Paylor and I were elbow deep in cacao. And Top Chef Alex Reznik was cold smoking my cashews for me.
To cold smoke, Alex uses a smoking gun packed with chips to push smoke into a sealed container of raw cashews. The cashews absorb the aroma of the smoke, but stay raw. Pretty cool. No pun intended.
Restaurant Mo-Chica’s Ricardo Zarate and I making Cheddar Kale Chips.
Richi helping me set up 8 Excalibur Dehydrators. These are my favorite dehydrators, and they come with Paraflexx reusable non-stick sheets. Thanks for sending them over to me Excalibur! So much love from the community, sponsors have been super generous and include: Excalibur, Sambazon, Earth Circle Organics, Sunfood, Gold Mine Natural Food, Frontier Natural Products Co-Op, Big Tree Farms.
Chef Seth Greenburg at the Huntley Hotel Penthouse Restaurant invited me into his kitchen where he shared with me some of his favorite molecular gastronomy techniques.
Chef Seth and I compressed melons and cucumbers, and put chemicals into water and fruit puree to create popular spheres or ‘caviar’. We even made ‘noodles’. See what could be done using chemicals got my creative juices flowing thinking about ways to create similar effects without chemicals, and instead 100% natural and raw.
Test Kitchen brings together the best Chefs in LA, and has become much like a think tank where Chefs share their creativity, ideas, and time. Great energy in this space! Chef Christian Page, a locavore sourcing his ingredients locally and seasonally, is to the left of the photo, and is about to open Daily Dose Restaurant in downtown LA in mid Dec.
On Day 3 of my SF book tour, I visited the vibrant Spencer Christian and beautiful Janelle Wang for a return appearance on their afternoon talk show The View from the Bay. Spencer already loves raw vegan foods, and this visit, we may have won Janelle over to our side with my Jap Chae Korean No-Cook Stir Fry Noodles and Berry Kream Tartlets. (The recipes follow below).
It’s always fun to be made up by a professional make up artist. Skye said she’s been working weeks without one day off. A perfect candidate for the raw vegan diet.
Abbeba kicked off this show with her dehydrated crackers and salsa. I like to remind folks raw dishes like guacamole, salsa, gazpacho, and salads are already popular, so raw foods really aren’t that much of a stretch from what we’re already eating.
I met this pretty teen last year on my Ani’s Raw Food Desserts tour. She seems to have grown a foot or more, and has the coolest parents. Her pops brought her to the Ferry Building for my talk on Saturday, and her mom brought her to the TV station. She’s thriving on raw, and is continuing to convert and inspire her friends. What an inspiration.
The 2 recipes I made on air were for my Jap Chae, page 224, and Custard Tartletts, page 267. Jap chae is one of my favorite Korean noodle dishes, and it’s traditionally made with rice noodles. This recipe was inspired by my mother, who pointed out how similar kelp noodles are to rice noodles. Mom helped me figure out how to season my noodles with pretty much the same ingredients as the cooked version.
JAP CHAE – Korean No-Cook Kelp Noodles with Vegetables
Place the onion and mushrooms in a large mixing bowl and toss with salt or soy sauce until mixed well. Nama Shoyu is a raw unpasturized soy sauce, and Bragg’s Liquid Aminos is a live food. Another wheat free soy is tamari, if you prefer that. Set aside for at least 15-20 minutes to marinade and soften. Add the carrot and sesame oil. Mix well. Add the noodles and toss to mix well.
CRUST (food processor):
CASHEW KREAM (blended)
To make crust, add nuts and salt into your food processor, and process into small pieces. Add dates to bind together your batter.
Line tartlet pan with plastic wrap. Press 2 tablespoons of the batter into pan. Remove tartlet crust, and place on plate.
Make kream by blending cashews with vanilla and water until smooth.
Scoop into tartlet crust. Top with fresh berry, and serve.
We’re offering a special on raw cashews and kelp noodles this month in celebration of my newest book. For organic ingredients and my favorite kitchen tools, visit my estore at: www.GoSuperLife.com
Video TRT: 4 min, 34 sec
I had the honor of appearing on Spencer Christian and Janelle Wang’s show The View from the Bay, ABC Channel 7 along my San Francisco book tour for Ani’s Raw Food Essentials. This was my 3rd appearance on the show, and I adore the hosts. Spencer loves raw food, and I think we’ve finally won Janelle over with these two recipes for Korean Stir-Fried Kelp Noodles with Vegetables (Jap Chae), page 224, and Custard Tartlets, page 267.
For organic ingredients and kitchen tools, visit my estore and Go Super Life! We’re running a special on Kelp Noodles and Cashews for the month of June to celebrate my new book!
Two of my recipes are included in the 2009 Food & Wine Cookbook.
I love this recipe for Zucchini Noodles with Raw Tomato Marinara. Super easy to make. Just blend tomatoes and herbs with some lemon to add that tart flavor of cooked tomatoes and a date for added sweetness. Serve marinara over thinly sliced zucchini ‘noodles’ for a wheat free, low calorie, raw food pasta dish that will help you loose weight and feel great too.
This delicious Raw Sweet Corn and Cashew Chowder is made by blending fresh corn with cashews for creaminess, a splash of olive oil for rich smoothness, and fresh cilantro for brightness.
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