I just spent 10 days in Texas with my 98-year old grandfather, Bubba. “Bubba?” you ask. Yes,that’s what we call him. It’s a nickname he got many years ago when his sister couldn’t say brother. I was in Texas because Bubba recently spent some time in the hospital and I needed to visit him and the rest of the family.
Since we were eating out a lot I got to have some pretty tasty Texas-style food. The Tex Mex Chile Rellenos and BBQ brisket were good, but by far my favourite–for culinary and sentimental reasons–was a nifty little corn tortilla sandwich called a “Chihuahua.”
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I love making kale chips and my kids like them too. They are always a hit at a party and people are always a little surprised when they like them. They are great for parties and I use them as a somewhat healthy snack. For me they really do replace chips. I love how my friends eat them skeptically and get a surprised look on their face. “These are really good,” they say. “Yes,” I reply. “No, I mean really really good,” they say “I know. Have I ever served you bad food?” I say. Try them for yourself! 1 Cup Almonds or Cashews, soaked in water for 24 hours, water discarded 2 bunches of Kale, any type 1 Red Bell Pepper 1/4 cup Nutritional Yeast 1/4 cup Wheat-free Tamari 1 Jalapeno, seeded (optional) 1/4 cup Cider Vinegar (optional) Start by soaking the nuts. By soaking them, it accomplishes two goals. The first is to remove an enzyme that makes them harder to digest, the second is to make them soft and creamy for the kale chips. Make sure to discard the water. Next, prepare your kale. You are going to remove the fibrous stem. I fold the leaf in half and use scissors to clip down the back. Tear the kale into bite-sized pieces. Preparing the sauce: I use my Vitamix to blend the rest of the ingredients. If you don’t like spicy, then leave out the jalapeno. If you don’t want tang, then leave out the vinegar. They are also delicious without these ingredients and more kid friendly. Toss the kale in the sauce and spread out on dehydrator trays. Dehydrate under 115 degrees to maintain raw temperature. Keep them in the dehydrator until they “crunch” when you taste them usually about 4 hours. I find it best to flip them around to loosen them from the tray after about 2 hours so they don’t stick to the tray at the end. I keep these in a zip-lock bag in my...
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I have an almost illogical love of raw foods. Something about the simplicity of the food arouses my food passions. A few years ago I made my family crazy by feeding my family raw for a month. I stopped because everyone started making excuses to eat somewhere besides our home.
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Last night I found a way to make Low-carb tacos that worked for us. I love the flavor of tacos but I don’t always want the carbs and the fat from traditional tacos. These gave me the flavor of a taco without the shell. I loved them and wanted to share them with you.
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My kids don’t always like spicy salsa. This is a great condiment for eggs or Lettuce Tacos or anything that needs some added flavor. The shredded jicama makes it look like cheese and for my brain that makes my Lettuce Taco taste better.
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