Spicy Crispy Kale Chips

Kale! One of the most talked about vegetables in the garden this season. With its extraordinarily rich nutritional profile, kale is enjoying a kitchen-renaissance. Delicious cooked in a variety of ways -- boiled, steamed, baked, or sauteed-- it also makes an incredible snack food. These spicy kale chips are a real crowd-pleaser...so easy to prepare, and so tasty, too! They keep really well, staying crispy and flavourful for weeks in an air-tight container (that is, if there are any left to put away). While best made in a dehydrator, these chips can also be prepared in a conventional oven set at a low temperature to protect the integrity of kale's abundant enzymes.

You'll Need: 1 large bunch of kale (any variety); 1/4 cup olive oil; 1/4 cup raw sesame seeds; 1/4 cup water; 1/4 cup fresh lemon juice; 1/4 cup nutritional yeast; 2 tablespoons tamari; 2 - 4 large cloves of garlic, depending on your taste; 1 teaspoon agave; 10 - 12 fresh chives;  habanero or jalapeno pepper to taste .
Method: Wash kale and pat dry. Trim off stems, and remove thick center vein from each leaf. (Set aside for juicing or soup). Cut leaves into chip-size pieces.

Peel garlic cloves and chop coarsely. Cut chives into smaller pieces. Put in blender with all remaining ingredients and process until smooth. Marinade should be pourable, like a thick cream soup. Add more liquid if necessary, and blend for a few seconds more.

Pour marinade into a very large bowl. If you do not have one big enough to hold liquid and the kale pieces, divide liquid and kale into equal amounts and prepare in smaller batches.

Using both of your impeccably clean hands, massage kale into marinade, coating each piece well.  Although this method works best, if you don't want to use your hands, toss kale pieces into marinade with salad servers or two forks.

Spread kale in a single layer on teflex dehydrator sheets, pouring any remaining marinade over leaves. If using oven, place in a single layer on lightly greased cookie sheets. Dehydrate at 145 degrees for 1/2 hour, then reduce heat to 118 - 120 degrees and continue dehydrating until chips are dry on top. If using oven, bake at lowest temperature possible, keeping a close eye on them.

When dehydrator chips are dry on top, flip them over onto a tray with a mesh screen. Continue to dehydrate at 118 degrees until they are crispy (4 - 6 hours total dehydrating time, depending on kale and weather) In oven bake until crisp, turning chips once if necessary. Watch carefully to be sure they don't burn.

   Remove from dehydrator and enjoy. If you use the oven, let cool for a minute or two (if you can wait that long). Kale chips are a great side-dish, served with soup or a sandwich. They can be crumbled on a salad or casserole for extra zip. We think they taste best placed in a big bowl and eaten as a guilt-free, healthy snack!  Enjoy!

For thoughts about food, and food for thought, visit zen-cuisine

Enjoy the antics of a cute puppy? Check out the adventures of Elsie Mokete Extraordinary Elsie, the Eskie-poo Pup!

Zesty Zucchini Chips

Summer time and the zucchini are abundant. Such a versatile and and flexible vegetable. This easy recipe makes zucchini chips that are anything but flexible. They are crisp and crunchy...everything a really good snack should be! Who'd have thought zucchini could be even better tasting than potato chips--not to mention healthier. Chips are great with just a little sea salt, but they really shine with a bit of seasoning. Flavour  any way you like.

You'll need: Zucchini; sea salt; herbs and spices.

Method: Wash zucchini. Cut into very thin slices with a knife, mandolin or a food processor. (I use a ceramic knife) Lay slices on a sheet and sprinkle lightly with sea salt. (Salt will draw moisture to the surface so spices stick better)

I use dried lemon thyme on one batch of chips. You can season one side and leave the other plain, or flip chips over and dust second side with topping.

A second batch is sprinkled with salt and a spicy mixture of cumin-coriander-marjoram-chili powder. Let your taste buds inspire your imagination!

Place seasoned zucchini chips in a dehydrator at a low 'living food' temperature. Dry until crisp, turning once if necessary. Store chips in an airtight container...if there are any left to make it into a container! Zucchini chips can also be placed on trays, covered with cheesecloth and put in the sun to dry. An oven at its lowest temperature with the door ajar also will dehydrate chips. Enjoy the bounty of the summer's garden!

Some innovative chefs have turned their vehicles into giant sun-dryers. They park in the sun with the windows cracked open a bit, placing cheesecloth-covered trays of zucchini chips on the seats. It's a fun 'yummy' activity for kids (and adults) at the cottage.


For thoughts about food, visit zen-cuisine

Easy Asparagus, Chive and Ripe Olive Pizza

This delectable pizza tastes like Spring! A light an crispy crust forms the perfect base for an unusual topping-- a flavourful balance of Parmesan and mozzarella  cheeses, chives, asparagus and ripe olives. Oven-baked, this healthy pizza makes a great lunch or snack. Pull some fresh asparagus from your garden patch or the produce stand, and enjoy this easy Spring recipe.

You'll need:

For the crust: Your favorite yeast or quick-bread or pre-made pizza crust. (I'm using a gluten-free yeast-raised bean and rice flour mixture)

For the Topping: 1/4 cup Parmesan cheese, finely grated; 1/4 cup mozzarella cheese, grated; 4-6 asparagus spears; 10-12 chives; 5-6 ripe olives (I used sun-dried red); 1 tablespoon olive oil; cayenne pepper powder sea salt to taste

Method: Prepare the pizza crust according to chosen recipe. Roll out or press into pizza pans.

Wash asparagus spears. Using a vegetable peeler, hold stalk by tough end, and peel off long strips. When you reach the core, set it, and the tip aside.  Discard tough stem end. Put the peeled strips in a large bowl.

Finely chop tips and inner core of asparagus stalks. Chop chives into tiny pieces or snip with scissors. Add to asparagus strips in bowl.

Remove pits and cut ripe olives into small pieces. Add to asparagus. Sprinkle with salt and cayenne pepper. Drizzle olive oil over top. Toss well to coat with oil.

Sprinkle the Parmesan cheese on the pizza crusts, and then cover with grated mozzarella.

Spread asparagus, olive and chive topping evenly over pizza crusts. Bake in a hot oven until crust is crisp and topping is lightly browned.

Remove pizza from oven. Cool slightly, slice and enjoy!

For thoughts about meditation in the kitchen, visit zen-cuisine: a mindfulness blog