This used to my the most searched-for recipe on my old blog, so I thought I ought to add it to this new incarnation.
Simple Savory Kale Chips
3/4 C tahini (sesame paste)
1/2 C apple cider vinegar
1/2 C water
1/4 C gluten-free soy sauce (or gluten-full if you don’t need to worry about gluten)
1 T lemon juice
1-2 bunches of kale (depending of bunch), leaves torn off stems into bite-sized pieces. You don’t want to use the stems; they’re bitter. Put the kale pieces into a big bowl.
Mix the above together. I use an immersion blender or my Vita-Mix (and often make a double batch), but it also works well to just stick it all in a jar, screw on the lid, and shake it up.
Pour enough dressing over the kale to lightly coat the pieces. Sometimes this will be the whole batch of dressing, but if the kale leaves were small, you might find you don’t need as much.
Massage the leaves, coating everything, and then lay them out on a dehydrator tray and dehydrate for 6-12 hours at 110 degrees.
I’m about to have my first meeting with a food coach (the incredible Chef AJ), who is going to tell me to go off sugar. I’ve known for a few days that I was going to talk to her, and I’ve been mulling over whether I have a real food addiction in sugar or not, and what I should do about it. I realized that it’s become a bucket list type of thing; I’m not going to be happy until I’ve accomplished a 6-month trial without sugar, to see if and how life is any different. I’ve been eating sugar daily, for taste and psychological comfort, for the entirety of my 40 years on the planet. Taking 6 months off to see what happens seems like a good experiment.
She’s going to call. Any minute. I’m glad it’s Skype, so she can’t see the Hershey’s chocolate kisses wrappers strewn about my desk. WHAT PROBLEM?
Remember that time I tried writing about trying to go vegan/vegetarian Well, here we go again! It’s several years later. Vegetables still taste the same, with a few noted improvements. This time Greg is trying to go plant-based with me. He’s not going vegan, as that refers to a lifestyle that lets go of all animal products. Neither of us are ready for that yet. For now, he’s trying to go plant-based, to lower his blood pressure. I’m helping him, and trying to follow along with him, and I’m going to write about it, because veggie-haters trying to go healthy could use some tips. Maybe after awhile, I’ll have some! Useful things, like, “If you cover beets in this sauce, they don’t taste like dirt anymore.”
How’s it going so far? Greg has spent a few days eating a ton of vegetables, feels great, and is down a couple of pounds. “You should try this!” he tells me, cheerfully. I’m predictably struggling with getting away from my grains. I’m happy without meat, but if you don’t eat a lot of vegetables anyway, and you take away meat, it comes down to grains and beans. I eat a fair amount of beans, but lean too heavily on grains. I feel alright, but not the best. If I don’t start mainlining the veggies soon, I’ll suffer.