Spicy Kale Salad/ Kale Chips, Silky Smooth Carob Nut Shake, Carob Bark

These recipes are featured in episode 30 ‘Water is Life Force Energy’.

Big thank you to Guest Chef Dorit for sharing these delicious recipes!

Spicy Kale Salad/ Kale Chips
Prep Time: 7 min.
Yield: 2 dinner salads or 4 side salads

1 bundle kale (usually 12-15 leaves)
6 Tbsp olive oil ~ cold pressed organic
2 Tbsp nutritional yeast
1 ½ Tbsp chili powder
1 ½  Tbsp nama shoyu
2 Scoops raw organic Pea Protein~ original (optional)

Simply wash kale, ripe leaves from stem and tear into small-ish pieces. Top kale with the remaining ingredients. Wash hands and remove rings. Massage kale firmly with both hands.

I find this to be quite delightful. It’s a chance to interact with the powerful nutrients that recreate us. The loving energy we transmit to the food actually affects the food. Especially raw foods because they have a high water content, and water has been proven to have memory, hold energies.

For Kale chips:  Simply place kale prepared with the above instructions, on a dehydrator tray with regular mesh sheet. Dehydrate on 105 for about 12 hours. Delish! Kale chips will store for a couple of weeks, but mine always get eaten right away:)

Silky Smooth Carob Nut Shake
(Serves 1)

- 1/2 cup raw macadamia nuts
- water of one young coconut
- 1/2 cup freshly made apple juice
- 1/2  ripe banana
- 2 dates (pits removed)
- 1 tsp. NuNaturals Liquid Stevia with Vanilla
- 1 tsp. raw carob powder
- 1 tsp. coconut oil/butter
- pinch of salt
- ice

Blend all of the ingredients in a  powerful blender until liquefied.

 

 

 

Carob Bark
Ingredients:
1 cup extra virgin coconut oil
3/4 cup raw carob (or cocoa)
2 teaspoons vanilla extract
1 cup raisins, raw nuts, coconut or whatever you want

Directions:
Use hot water to melt  the coconut butter until it becomes  oil.  To do that, place the coconut butter in a  bowl  and add the hot water. Stir in the carob  and mix thoroughly.
Add  the  vanilla, raisins and nuts. Pour onto a wax paper-covered cookie sheet or parchment paper . Place in freezer or refrigerator until hardened (around  25 minutes depending on your refrigerator ). Break into pieces to  serve.

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