On my Raw adventuring I am delighted by curly Kale crisps, happily
tucking into a bowl of them with an evening film when the world around eats dorites….
I have purchased a food dehydrator and this new recepies of dried
tomato and cashew Kale crisps is my favourite this month.
Ingredients:
•
1 large
bunch of kale, stems discarded and leaves ripped up
•
30
grams homegrown dried tomatoes, soaked in water to soften for at least 1 hour
•
1 cup
raw cashews, soaked in water for at least 1 hour
•
2 large
garlic cloves
•
2 tbsp
fresh lime juice
•
2 tbsp yeast
flakes
Method
- · After soaking, keep the tomato soaking water. Drain and rinse the cashews.
- · In a food processer then mince up the nuts and add crushed garlic and the rest of ingrediants including the tomatoe water
- · tear the kale into pieces in a large bowl. Pour the sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated.
- · Season with salt and pepper to taste.
- · Dehydrate for about 8 hours at 115F.
- · EAT
History
In the wild, the Brassica oleracea plant is native to the
Mediterranean region of Europe but Kale has been cultivated for over 2,000
years. In much of Europe it was the most widely eaten green vegetable until the
Middle Ages when cabbages became more popular. Historically it has been
particularly important in colder regions due to its resistance to frost. In
nineteenth century Scotland kail was used as a generic term for 'dinner'
and all kitchens featured a kail-pot for cooking.
Kale was grown as a staple crop in the the Scottish Islands due to it’s
extreme hardiness, and was given protection from the elements in purpose built
Kale Yards. Indeed, almost every house had a kale yard and preserved kale in
barrels of salt, similar to sourkraut in Germany. They also fed it to livestock
through the winter. Kale continued to be extremely important until potatoes
came to the Islands towards the end of the 18th century.
Superfood
Portion for portion kale is hard to beat when it
comes to the number of nutrients it contains
and a great choice for those wanting to enjoy a healthy balanced diet. Kale is
an excellent source of vitamins K, A and C, as well as containing useful
amounts of manganese, copper and phytochemicals, which are believed to help
against certain types of cancer.