As I type this, Elliot is prettying up his surf board and asking me for the fifth time in a row whether I've packed both of our passports and visas. If you know Elliot, you'd know that it's not his thing to worry about that stuff, while he happily leaves the organisation part to me. Needless to say, he is one excited boy about his birthday present of a surfing trip to Biarritz, France, in the morning.
I usually make sure that we are nicely stocked for snacks when we go away, so I thought that you'd like to know about one of these scrummies which are coming on the plane with us. If they make it, that is....
1 big bunch kale, stems removed
1/2 cup desiccated coconut
5 medium oranges
2 Tbsp coconut palm sugar
1 Tbsp grapefruit powder (or 2 Tbsp baobab powder)
1/2 tsp Himalayan salt
Roughly chop up the kale and place it into a large bowl. Usually this recipe equates to 8 packed cups of chopped kale.
Juice 4 oranges and transfer the juice to a high speed blender. Chop up the fifth orange and add it to the blender, peel and all.
Transfer all remaining ingredients apart from kale, to the blender, and blend on high. Use a tamper or the pulse function.
Pour sauce over kale and use your hands to massage it all over the greens.
Arrange the kale over teflex sheets and dehydrate for 10-16 hours at 110 degrees F.
Store in an airtight container or a zip-lock bag to keep them crunchy for up to 2 weeks.
Nourished- Comforting Raw Food Recipes For Winter'. There you'll find a recipe for Cheezy Kale Chips and Indian Curry Sauce, which I use on Kale Chips. So good. So so good. My word, I love Kale Chips!!