I just realized I'm in my jammies. It's 2:00 p.m. That's okay, 'cause I've been a busy girl.
I made a salt and vinegar kale chip recipe, suggested to me by my friend Andrea, with the warning not to inhale quickly as kale bits burn the lungs. I am punished for my inability to heed the warning every time I make these.
1. De-stem the kale and cut into chip sized pieces.
2. Put kale in a ziploc (I usually save these bags in the fridge for future use).
3. Dump kale in bag and pour in a healthy dose of Evo and ACV.
4. Spread on dehydrator tray and sprinkle with sea salt.
6. Dehydrate at 105 for 6 or 7 hours, or until crunchily inhalable.
For lunch I whipped up a batch of sunflower spread from Sunny Raw Kitchen's new e-recipe book. It is so easy to make and delicious. To resemble tuna salad I added dulse flakes and a bunch of chopped Bubbie's pickles.
The salad was rolled into romaine leaves with carrots and zucchini. It was marvelous.
Next, I had these little gems to play with:
I searched far and wide for a raw persimmon recipe (having never really experimented with them before) and decided to make Persimmon and Coconut Cream Parfait from Sunny Raw Kitchen. How could I not? Finished product:
This is incredibly good. I encourage you to buy some of those in season persimmons and try this recipe!
I have to say, I've purchased all the e-books from Sunny Raw Kitchen and everything I've made has been delish. I've found that some raw recipe books produce an end result that is consistently too salty, too sweet, too nut heavy, or just too weird. I think I have the same taste buds as Carmella.
Question: Do you ever notice a particular taste theme in different recipe books?
I'm off to complete P90X stretch- yippee! Actually, last week I looked forward to all the workouts. But I don't have to change out of my jammies for stretch.