The term “superfood” is frequently used these days, but not all of them live up to the hype. However, there is one superfood that provides significantly more nutritious value than the others, and that superfood is kale. Kale, widely regarded as one of the healthiest of all greens, is an essential component of any low-carb diet.
Kale, which is a cabbage variety, is high in fiber. One cup of kale contains twice your daily vitamin A need, loads of vitamin C, and over 1,000 times the RDA for vitamin K! Kale keeps your body strong while protecting it from the outside factors that are constantly attacking our bodies.
Fiber and phytonutrients abound in kale. It produces sulforaphane, a natural cancer fighter that instructs the liver to manufacture anti-cancer enzymes. Kale has a lot of carotenoids, which protect your eyes from UV rays and other problems. It even aids in the prevention of cataracts.
Although kale is clearly beneficial for your health, you may believe that there are only so many ways to incorporate the leafy green into your weekly diet plan. You’ll be pleasantly surprised to hear that there are other methods to get more kale in your diet, and one of them is by preparing Raw Food Kale Chips.
Why raw food kale chips?
Although we all know how healthy kale is, many people are unaware of the nutritional value of raw food kale chips as part of a balanced diet. While it may resemble other leafy greens in appearance, kale is certainly a marvel of nature in terms of the number of vitamins and nutrients it contains and how packed the values are.
Raw food kale chips are ideal for vegans since they are high in antioxidants, which help fight the oxidative effects of free radicals in the body. Kale contains beta-carotene, vitamin C, polyphenols, and flavonoids.
Instructions for making raw food kale chips
- 1 bunch kale (curly green) (large bunch, about eight firmly packed cups)
- 1 cup cashews, uncooked (soaked in filtered water for 2 – 4 hours)
- One-eighth-cup filtered water (as needed for desired consistency)
- 3 tbsp. freshly squeezed lemon juice
- Salt, and pepper to taste
- 1 tsp. celtic sea salt
- Remove the kale leaves from the stalks (discard the stalks), wash, and drain in a colander. You want a small amount of water on the kale.
- Pour into a large mixing bowl.
- In a food processor, combine all ingredients except the kale until smooth, thick, and creamy. You’re looking for a hummus-like consistency. It’s possible that you’ll need to add a little additional water.
- Massage the cashew cheese into the kale with small handfuls. This is done with kitchen gloves. Repeat until you’ve used up all of the mixture and the kale is evenly covered with no huge clumps of “cheese.”
- Spread the kale out evenly on dehydrator sheets and dry until crisp, about 8 hours.
- If you don’t have a dehydrator, bake them on baking sheets for 10-12 hours on the lowest heat in the oven. Keep in mind that the kale will shrink a lot during drying, so keep the pieces bigger and prepare more than you think you’ll need.
Tip for keeping raw food kale chips crunchy.
Fill a little fabric bag with uncooked rice, sachets for jewelry, or aromatics work great. Place the kale chips in an airtight glass jar with a lid and shut it. The rice absorbs any excess moisture in the container, ensuring that your kale chips stay crunchy for days.
You can also take certified organic spirulina to acquire more nutrients. Spirulina is high in Beta-Carotene and Vitamin B-12 and protein, and GLA, a fatty acid that is popular with its many health advantages.
If you and your children enjoy snacking while traveling, raw food kale chips are a better alternative to “chips” on the road. So, get the necessary nutrients you will need by enjoying this snack known as raw food kale chips.