Krispy Kale Chip Recipe – The Best One Ever – Updated June 26, 2019

These wonderful Krispy Kale Chip are one of our favorite snacks. Easy to make and stays fresh for at least a week when you keep them in a sealed container. They’re not only nutritious they’re delicious.

Ingredients:

  • 2 heads Kale, Washed and Torn
  • ¾ cup Tahini
  • ¼ cup Tamari
  • 1/4 cup Cider Vinegar
  • ½ cup Water
  • 2 scallions
  • 1 clove garlic
  • 1 lemon (juice of)
  • ¼ teaspoon Sea Salt
  • 1/4 cup of nutritional yeast

Preparation:

  • Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.
  • Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
  • Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Nutrition Facts

Serving size 28g (~1 oz.)

Amount per serving
Calories 138
Calories from Fat 89
%DV
Total Fat 10g 16%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 375mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 7g
Vitamin A 60%
Vitamin C 39%
Calcium 4%
Iron 9%

Author: Robert Morgan Certified Naturopath

Robert C Morgan – “Bobby” is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer “Surthrivor”. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

Patty and Gigi’s Red Pepper Walnut Soup: #3 of CHI’s 20 Elegant Raw Soups

 We hope you enjoy this delicious soup Patty and Gigi created last week in the Creative Health Institute kitchen after forgetting to put walnuts in the granola we were making. We noticed the nuts still soaking on the counter and decided to create a soup around them. This is what we came up with. It is a favorite soup of several CHI interns and we hope you will enjoy it as well. For the first two soups in this 20 soups series, just visit these links: Soup # 1 ; Soup # 2.

Serves 6 to 8

Ingredients:

  • 3 Cups Walnuts (soaked six hours)
  • 6 Cups Purified Water
  • 2 Large Red Peppers, chopped
  • 1/3 Red Onion, chopped
  • 1/3 Cup Nutritional Yeast
  • 1/3 Cup Coconut Nectar
  • 1 1/2 tsp. Himalayan Sea Salt
  • 4 Cloves Garlic, chopped

Directions:

    • Liquefy walnuts and water in high-speed blender into nut milk.
    • Pour half of milk into large glass or stainless steel bowl.
    • Add remaining ingredients.
    • Liquefy
    • Dehydrate for three hours.
    • Serve and enjoy!