Directions (microwave popper):
Additionally, I prefer to make them myself because I know exactly what I’ve put into them and I can “mix it up” based on my own preference. Ideally for best results, you should use a dehydrator – but an oven will work too.
- Dehydrator (or Oven set to it’s lowest setting. 200 degrees Celsius is the max temperature)
- 1 bunch of washed kale, not necessary to fully dry the leaves
- (I’ve used both “common” kale and “lacinato” kale)
- 1/4 – 1/2 cup nuts or seeds (Most commonly used ones: Walnuts, almonds, cashews, sunflower seeds. Nuts are optional, but most commercial recipes use them to create a denser crunchiness.)
- garlic powder to taste
- cayenne pepper
- onion powder
- curry powder
- 1/4 cup (yellow, orange or red) bell peppers or tomato (these add liquid to the mixture in addition to the oil)
- salt to taste
- nutritional yeast will give it a cheesy flavor – use about 2 TBS or even more
- Add everything except for kale to a blender or food processor.
- Taste your recipe. Remember the flavor will be a bit stronger when dehydrated.
- Add just enough water, if needed, to enable you to pour your flavor mixture over the washed kale – kale does not need to be dried. The water will evaporate.
- Massage the mixture into the kale. They might begin to look a bit wilted, but that’s OK.
- Spread the kale onto the dehydrator and dehydrate between 105 and 135 degrees Celsius.
- (At 135 degrees Celsius, the kale will be ready in 2 – 3 hours. Yet, many raw food proponents suggest keeping temperature under 115 degrees Celsius.)
1/4 cup walnuts + 3 TBS almond meal (mix with water to form nut butter/paste)
Other recipe ideas:1. Nutritional yeast is really tasty with cashew nuts plus other seasonings
2. Sunflower seeds and sesame seeds (keep whole) with coconut oil (no olive oil) plus other seasonings 3. Add Stevia for sweetness (perhaps if you are going for a B-B-Q flavor combination)
ANOTHER OPTION: You can add some Kale to one of the flavor mixtures which includes nuts and spread the paste onto a baking sheet to make homemade crunchy crackers. By adding nutritional yeast and a little cayenne, you just might end up with some "Cheez-It" type snacks.
My dehydrator is by Nesco. I purchased it from Kohl’s for about $35 (year 2012) or less when I used my Kohl’s coupon. I haven’t had the privilege of trying an Excalibur dehydrator. But this one does just fine.
(Just one more fermented recipe to add this week. Hopefully this will give you a variety of fermented foods to try while you are seeking healing. I originally began writing this article a few months ago. So, now the pickles are gone and I need to make more. Everyone in my family who likes pickles liked these. Remember, these pickles are good for you. These pickles lack the yellow #5 and preservatives that are found in store-bought commercial pickles.)
After 3 weeks of waiting, I finally got to try my lactofermented cucumbers (vinegar-free pickles). I’m not even a pickle eater, but I will eat these because they are a healthy snack due to the Lactobacilli (live bacteria) benefits they provide. This food will help heal my digestive system.
The recipe is from the Internal Bliss Cookbook designed for those following the Gut and Psychology Syndrome diet. All recipes are grain-free, refined-sugar-free, and lactose-free.
2 1/2 lbs pickling cucumbers, unwaxed (necessary)
1 medium onion*
1 tsp yellow mustard seeds
dill blossoms to taste
optional: 2-3 cloves garlic*, peeled; 1 tsp coriander seeds; 3 bay leaves, raspberry, currant or grape leaves; 1-2 small hot red peppers (dried is fine); 1 Anaheim or sweet green pepper*, seeded and sliced.
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
- Peel and cut the onion in quarters. If you are using small whole cucumbers, poke a couple of holes in each one with a sharp knife. Cucumbers should be a consistent size.
- Pack the cucumbers tightly into the jar with your choice of seasonings.
- Make a brine of 2TBS sea salt per quart of filtered water. Pour over vegetables. Make more if necessary to fully cover the cucumbers.
- Put the lid on, but not tight. Put the jar onto a plate or something to catch any liquid that might bubble over. Put into a dark cabinet for one week.
- After the week of fermentation, remove leaves, cap jar and place into the refrigerator for two weeks to mellow.
Homemade Larabars! A great snack without any processed sugar…only nature’s best!
Most Larabars are made using cashews, almonds and/or pecans plus dates and other fruits. The dates help the bar hold together because of their moistness. Dates are an excellent source of potassium and other important vitamins and minerals.
- 1 cup raw cashews (or other raw nuts)
- 1 cup pitted dates
- a dash of salt – optional
Pulse cashews and dates together in a food processor.
- Learn more about Larabars – Vegan and Dairy-Free Food Bars
- Also, You may want to try the 3 Ingredient Date Balls Recipe (a very similar recipe).