Raw Food Adventures, Recipe

Kale Chips, Zucchini and Butterflies

  

Butterflies at Ronora

The gardens are going off here in Michigan, zucchini, kale, chard and tomatoes abound. I had a major kale, zucchini and brocolli harvest last week. I made zucchini crackers, kale chips and pickled brocolli… all by myself. It’s at times like this that I wish I had an intern. I’m sure the universe will deliver one once I’m good and ready. I’ve had a few inquiries but I haven’t been able to follow up on them. All in good time. The non-profit group Camp Butterfly was here at Ronora Lodge this past week. The group  is a nonprofit organization based in Chicago dedicated to the holistic development of girls of African descent. I was given the honor of leading a tour through the garden. I showed the girls all the amazning things we had growing both in the garden and everywhere else. I’m sure they were suprised to see me pulling up what looked like weeds and chomping on them. Some of the girls were brave enough to try wood sorrel and lamb’s quarter. What they really enjoyed was harvesting cucumbers, kale and gigantic zucchini. Many of them took a zuke home with them as a souvenier.   

Pickling Supplies

With all this fresh produce coming in I got to pickling and dehydrating. First I sliced a gigantic zuke long ways on the V-slicer/mandolin. I put these slices in a bowl and covered them in a marinade. (RECIPE BELOW) There was a lot of zuke to marinade so I made an extra big batch.   

Next it was time to pickle, using a mixture of 1 tablespoon of pink salt to 1 cup of water I began pickling brocolli. I cut up the brocolli and stuffed it in a large jar with garlic cloves and flowering dill. After the jar was packed tight I poured the brine over it and put a jar full of water on top of the mixture to weight it down.   

 

  

Then I moved on to the kale… lots of kale. I stemmed half the kale while the zukes were marinading. Once I finished stemming I dusted the kale with salt and massaged it. After a half hour the marinade had drawn the liquid out of the zucchini and made nice soup mixture in the bowl. I scooped out this marinade zuke juice mixture and filled the vitamix. This was the base for my kale chip coating. I added 1 cup of sunflower seeds  and 3 TB of nutritional yeast to 3 cups of the liquid I had in the vitamix. The consistency I was aiming for was a that of a thick paste almost like hummus. Once I achieved the flavor and consistency I was looking for I coated the kale and put it in the dehydrator to dry.   

Once the kale was in the dehydrator I got on finishing up the zukes. I was making mini pizza slices. It turned out I had too many zucchini slices and not enough patience so I put over half of the zucchini in the blender and pureed it, then I added chia, sprouted buckwheat and pixie dust and made crackers… yum.   

It’s dangerous to leave me alone with the kale chips and this was no exception. The next morning I went into the raw kitchen and was greeted by the smell of all of these savory snacks drying. I think between the zuke crackers, the kale chips and the pizza strips my favorite were the crackers. All of the recipes had the same marinade as their base which I then tweaked to get the flavor and consistency I was looking for… gadgeting at its finest. Come and visit me… I might have some kale chips left. Keep it Live!   

    

 Magik Marinade Recipe 
  • 2 whole tomatoes
  • 1/2 yellow onion
  • 1/2 C pumpkin seeds
  • 3 T palm sugar
  • 1/4 C tamari (Miso Master)
  • 1 lime – juiced
  • 2 T apple cider vinegar
  • 1/4 C nutritional yeast
  • 1 t paprika
  • 1 T pink salt
  • 3 cloves of garlic
  • 1 hot pepper
  • 1/2 C olive oil

Blend smooth, pour over vegetables to be marinaded and coat evenly.

blog, Raw Food Adventures

Viva Italia in Tallahassee

Viva Italia Eggplant Parm
Viva Italia Eggplant Parm

This week I had a blast visiting Tallahassee, FL to teach a live food class and host a dinner. The theme of the evening was Viva Italia which allowed me to connect with my Italian roots in a vegan raw food way. The menu was eggplant Parmesan, bell peppers stuffed with pecan basil pesto, zucchini and squash noodles with a hemp alfredo sauce, a fresh garden salad with sorrel, kale, baby lettuce and a fig tarragon vinaigrette… dessert was a avocado chocolate mousse that was off the charts. Thank you to everyone who helped and all those who attended. I can’t wait to do it again. Enjoy this clip from the festive event.