Welcome to Kale Week: Menu +Raw Balsamic Onion Kale recipe

February 21st, 2011 yum Posted in Dehydrator Recipe, JM friendly, Kale, Nut Free, Raw Food, Sugar free, Vegan, snack 18 Comments »

Welcome to Kale Week! This week I’m celebrating the joys of an often unappreciated winter green, kale. Kale is an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C, and manganese; a very good source of copper, tryptophan, calcium, vitamin B6, and potassium; and a good source of iron, magnesium, vitamin E, vitamin B2, protein, vitamin B1, folate, phosphorous, and vitamin B3. (source: WH Foods) That being said, I haven’t always enjoyed kale or found it to be especially yummy. That changed however when I made my first batch of oven-baked kale chips, and I became deeply obsessed with kale when I finally made dehydrated kale, smothered in a delicious homemade tahini dressing before it was dried. You might say that I became a woman obsessed with the green stuff. I started considering making a weekly batch, and researching recipes. A friend of mine made an enticing recipe for salt and vinegar kale chips recently as an entry in Adopt-a-gluten-free blogger, and it made me think. So kale chips could be flavored like potato chips, but without the potato and without all that deep frying. Hmmm… And then this last week I went to Safeway and found myself down the snack aisle with a growling, hungry stomach. Very bad. I found myself walking out with a bag of sweet onion balsamic vinegar potato chips. Salt and Vinegar with a twist! I ate some and liked them, but thought that they could be better if they were raw kale chips and dehydrated instead of fried. I took heart from my brave friends who had made vinegar kale chips before me, and went my own way with it. Some hours later, I had my own balsamic-sweet onion kale chips in a lovely bowl on the table, which I pressed on the DH. “Kale?” he protested. “Trust me,” I insisted. And so he did. And even my greens-hating DH had to admit, this recipe was pretty darned awesome. I knew it was a success when the Baby Yum, recovering from flu and a persnickety tummy, crammed the leaves in her mouth and reached for more. I hope you enjoy it too.

Look for my review of a packaged gluten-free, vegan kale chip company this Wednesday, and a recipe for an un-cheese dehydrated kale chip recipe this Friday. I plan on adding a “Mr. Linky” to Friday’s post, so get ready to share your favorite Kale recipes there!

Because there really aren’t enough days in the week, I thought I’d include my menu for the week as well.

Monday: Vegan
Roasted squash slices with vegan nutritional yeast gravy
Kale in tomato sauce
Gluten-free biscuits

Tuesday: Indian
Mongolian cauliflower and Chana masala
with rice and quinoa

Wednesday: Italian
Pasta with green pesto and broccoli

Thursday: Mexican
Tacos with refried beans, lettuce, homemade pico de gallo and guacamole
Kale with olives and capers

Friday: American
Arugula Salad with Portobella Mushrooms
Broccoli slaw
Baked potato wedges

Baked good of the week:
chocolate cherry cake with frosting

This menu was shared with Org Junkie and Gluten-free Smiles. The recipe was shared with Diane with Real Food Weekly

Balsamic Sweet Onion Dehydrated Kale Chip Recipe
1/2 large bunch of kale, or 1 small bunch of kale, deveined

1 tbsp. balsamic vinegar
2 tsp olive oil
1 medjool date, pitted
1/2 sweet onion, chopped
1/2 tsp. salt (or more, to taste)

Needed equipment: dehydrator, food processor or blender

Rinse your kale leaves and spin dry in a salad spinner if you have it. Otherwise, pat dry with a paper towel.

Combine vinegar, oil, date, and onion in small food processor bowl or sturdy blender. Blend until you have a smooth sauce.

Put your kale leaves in a medium or large bowl and drizzle the sauce on your leaves. Massage it into them and then spread them out on two or three dehydrator trays. Sprinkle with salt. Dehydrate them on 115F for around 4 hours or until they are crunchy and dry, like delicious dried leaves. Yum Yum!

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Gluten-free Dairy-free Soy-free Egg-free Chocolate Mousse and Bon-Bon Recipe

June 24th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Chocolate, Dairy Free, Egg Free, Nut Free, Raw Food, Rice Free, Soy Free, Sugar free, Vegan 25 Comments »

Dear Readers,
I know it has been quite a while since I posted, and that just isn’t like me. Life intruded on my blogging- and with all that was going on, I just couldn’t concentrate on the Book of Yum. I had to spend some time only focusing on my PhD work, and the time that was left over went to Baby Yum. I’ve also been trying to decide some things about the future of the Book of Yum, like advertising. I’ve been pouring my soul into this little blog for two- or is it three- years now, and in that time I decided to have some small amount of advertising, mostly to assuage my guilt over spending so much time on something that doesn’t pay the rent (or dissertation fees). Well, the market has changed and now I have to make some tough decisions that make me question if it is fair to everybody in my family for me to try to keep this blog going while also being a dedicated Mommy and PhD student. When it comes down to it, though, I love this little blog too much to quit, and I would feel sad to abandon my dedicated vegetarian or allergy-sensitive readers whose lives are complicated by being gluten-free. So… here I am, again, posting. And- never fear, although I am taking this month off of the Adopt-a-gluten-free Blogger event, I intend to host it next month, unless anyone else volunteers.

This recipe has been begging to be posted since I first made it. Soy-based vegan chocolate mousse recipes are a dime a dozen (although possibly quite yummy) but finding one free of most major allergens is quite a challenge. Sorry to those of you who can’t have avocado- I’m afraid it is indispensable to this recipe. However, I hope those of you who are nut, dairy, soy, and gluten free will enjoy it. The ingredients are simple, but magical in this combination. I’d like to try it with a little bit of steamed or canned peach or mango blended in- but I thought I’d better post quickly while Baby Yum is still asleep! It is suitable for a Raw Foods Diet, if you do processed Agave. I’ve tried other oils and other sweeteners but wasn’t happy with them… so in the end, it had to be coconut oil and agave. A yummy nut oil or maple syrup might be interesting, too… And if you are chocolate sensitive and don’t worry about shared equipment, you could use Chatwick carob powder for a carob version, although I haven’t tried it myself. This chocolate mousse is a perfect chocolate “fix” and even better for busy mommies (or students, or daddies, etc) in its frozen bon-bon form. Enjoy! I’ve missed you guys!

Gluten-free No-Soy Dairy-free Chocolate Mousse Recipe
1 avocado
1 tbsp. unrefined coconut oil
1/4 cup unsweetened cocoa
1/4 cup agave nectar

*if you want to be fancy, 1/2 tsp vanilla, dash of salt

Combine ingredients in blender or food processor and blend until creamy. Serve!

If you have leftovers, put in ice cube tray for raw frozen chocolate “bon-bons” or put in a Popsicle tray and freeze. Once frozen, the bon-bons can be put into a freezer safe container and stored for weeks or possibly months, although mine never last that long!

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