Make Raw Kale Chips

The following information is for education only and is not meant to diagnose, prescribe, or treat illness.

Kale is a member of the dark green leafy vegetables family of foods. Kale is highly nutritious and is considered by some to be the most nutritionally dense green that exists on the planet. Broccoli and collards greens are kale's closest relatives. Spinach, swiss chard, beet greens, mustard greens and turnip greens are some of the other highly nutritious greens used as part of the cooked vegan or raw foods diet.

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All of the forementioned greens are great sources of the B-vitamin folic acid, vitamin K, and Vitamin A (well actually beta carotene). In the liver, beta carotene is converted to vitamin A. Additionally, dark green leafy vegetables are very high in other carotenoids, such as zeaxanthin and lutein. These are potent antioxidants, potentially protecting us from illnesses like cardio-vascular disease, macular degeneration and cancer.

Kale is also abundant in the all important mineral calcium ** no mom, you don't need to drink cows milk to obtain calcium :) ** and also contains magnesium which is said to be necessary for the assimilation of calcium.

How To Make Kale Chips

Below is a YouTube video from Angela Stokes showing off her amazing garden, chock full of different varieties of kale. She then demonstrates how to make raw kale chips using a recipe she came up with after being inspired by other kale chip recipes that she looked at online.

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The first step after washing the dirt off the kale if you choose to is to remove the toughest part of the stems from the kale leaves.

Next, you want to prepare the sauce, here is the recipe/steps used in the above video:

• Grind down approximately 1/2 a pound of sesame seeds using a hand blender like the Tribest Personal Blender.
• Blend the ground sesame seeds, juice from 4 limes, 1 tablespoon of pink crystal salt (helps kale to wilt), chopped red peppers (somehow incorporates a cheesy aroma), a couple cloves of garlic, 2 tablespoons of sesame oil, and a dash of coconut nectar using a powerful blender, like the Blendtec blender used in the video.
• Taste the sauce and add any extra ingredients until satisfied.
• Massage it through the kale for several minutes until sauce is evenly distributed.
• Place sauced up kale leaves onto dehydrator sheets at around 105-115 degrees for about 24 hours.