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.
This is a video shot during my workshop at Mom Tri’s Villa Royale in January. In it, I’ll show you how easy it is to make delicious, nutritious Thai Spring Rolls with an Almond Dipping Sauce. My yummy, super healthy, raw food version of a peanut inspired sauce is made using kaffir lime leaves, chilies, and almonds. The rolls are made by filling collard leaves with julienne zucchini, mung bean sprouts, and fresh herbs like cilantro, mint, and basil.
Thai chilies are spicy hot, so you’ll want to adjust the spice level to suit your tastes. Removing the seeds will help to decrease the spice level. Capsicum is what makes chilies hot, and is the ingredient found in most diet pills for its metabolism boosting properties. Capsicum increases circulation, decreases inflammation, and boost our immune system.
Thai Spring Rolls with Almond Dipping Sauce
Thai Dipping Sauce
To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.
To wrap, place leaves onto flat surface. Layer with fillings, and roll.
Serve with dipping sauce.
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