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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

Chocolate Collards

  • 1 cup celery, chopped
  • 1 cup cashews
  • 1/4 cup cacao powder
  • 2 Tablespoons agave syrup, or your favorite syrup sweetener
  • 2 Tablespoons mesquite
  • 2 TTablespoon cacao nibs
  • 1 Tablespoon olive oil
  • 1 bunch collard greens, destem, cut each leaf into 2 halves
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.

kanga dog baja beach raw food

I made a batch of Kanga Dog Treats for my Rhodesian Ridgeback canine companion. She loves these, and asked me to share the recipe with you here on my blog so other dogs could also enjoy these treats.

It’s important to keep your dog’s gums and teeth healthy, especially if they aren’t crunching on dry kibble. These easy to make, crunchy treats will help remove plaque and freshen dog breath.

Your dog may not be used to these at first. Just like other new foods, you may need to teach pooch how to eat them by taking a bite out of one first, then giving it to pooch to try. Dogs always love what they see us eating. Especially when accompanied by yummy, delicious sounds.

Kanga is a dessert dog. She hates water and baths. She was rewarded after her lavender bath today with these treats, and was very happy.

I realize this is a recipe section where I list food for people. The good thing about raw food is that even treats for dogs could easily be enjoyed by humans. Many times, friends have come over and said “your dog eats better food that I do!” And this is so true, since Kanga eats organic, local, seasonal, and many times stuff that I eat. I joke that she’s my compost bin, eating up all my leftovers.

Kanga Dog Treats
(page 241 of Ani’s Raw Food Kitchen, the Kanga dog food chapter)

  • 2 large sweet potatoes, sliced 1/2 inch thick

Place sweet potatoes on dehydrator trays, and dry at 104 degrees F for 12 hours, or until completely dry.

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