12 Steps to Whole Foods

Sprouting and Dehydrating
KALE CHIPS
My favorite thing to do with my dehydrator is make kale chips. In two crispy, enjoyable bites, you’ve eaten an
entire huge leaf of kale, one of the most powerful greens there is! The dehydrator removes the water with a bare
minimum of nutrient and enzyme loss, qualifying it as a “raw food.” These are three recipes to help you learn
yet another simple habit to get more low-calorie, high-nutrition, alkalizing, disease-preventative green food in
your diet.
Dill Pickle Kale Crisps
¼ C chopped onion
2 garlic cloves
1½ Tbsp. raw apple cider vinegar
½ tsp. Original Himalayan Crystal Salt (OHCS) (page 339)
1 Tbsp. extra virgin olive oil
2 Tbsp. dried dill
1 C cashews
1 Tbsp. lemon juice
16 kale leaves
Blend all but the kale leaves in high-powered blender, adding a minimum of water to make mixture blend. Pour
into a shallow bowl and dip one side of each kale leaf into the mixture. Dehydrate the kale crisps, dipped side
up, until dry and crispy, below 115° in a dehydrator. Do not seal in Ziploc bags or Tupperware, or they lose
their crispiness. I leave them in the dehydrator racks or put them on a plate until they’re gone.
Lemony Kale Crisps
8-10 large leaves of kale (any kind), washed and dried
C extra virgin olive oil
C fresh lemon juice
½ tsp. Original Himalayan Crystal Salt (OHCS) (page 339)
Cut off stems, then chop kale into 2" strips. In a large bowl, mix the lemon juice, olive oil, and salt with a fork
until well blended. With your hand, mix in kale pieces and rub mixture into them. When all are well coated,
place kale pieces on dehydrator trays. Dry at 105° for 12 hours or until crispy. Eat within a few days, as storing
in a Ziploc bag or sealable container causes the crisps to lose their crunch.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 217