The Raw Chef TV Spicy BBQ kale chips raw food recipes
Music playing hi, how are you doing it's russell.In this tutorial, i'm going to show you how to make barbecue kale chips.You may have heard of kale chips, they're getting quite popular these days.And i want to show you this recipe for barbecue flavouring.And it uses no nuts.You can actually get quite crispy kale chips using a cashew mixture, and using a dehydrator as well.But this recipe i'm going to show you, no nuts.And it's going to get them crispy, but also a little bit.
Chewy when they're in your mouth as well.It's a really, really nice tasting dish.So we've got some ingredients over here, which we'll come to in a second, that's going to give us our barbecue flavouring.But the first thing we need to do is get some nice organic kale.So really, organic is an essential with kale because it's one of those things that if it's not organic, it's sprayed very heavily.So we've got some nice organic kale that has been washed and spun in a salad spinner to get all the excess water off.
And then what we need to is take another bowl and just tear off the kale into bitesize chunks, i guess is probably the best way to look at it.And these stalks, as well, you can save them and juice them up with a little bit of apple so that you get all of the goodness from all of your organic kale.So what i'm doing there, as you can see, they're all kind of bitesized chunks.So now, we've got our kale nicely destemmed and put into nice little chunks there.
I'm going to talk you through these ingredients that are going to give us our barbecue flavour.And they're just so amazing when you put them together.So first of all, we've got some sundried tomatoes here, and they have been soaked.So you can usually buy them in a packet.I would not necessarily buy the ones in the oil because they have extra ingredients in there that you don't want.Buy them kind of dry in a packet and soak them.And you'll find that if they have been packaged in salt,.
That they will become less salty when you have soaked them.And they're much more easy to work with as well, nice and pliable.So we've got our sundried tomatoes.We've got some nice soft medjool dates that have had the stones taken out of them.Then we've got some chipotle chiles and we're actually going to use the chiles and the soak water.So these chipotle chiles are actually smoked jalapenos.And if i take them apart, you can see, they've obviously just still got all the seeds in, just like your regular.
Jalapeno will have.But they've been smoked so they've got a really nice amazing smoky flavour.And so that's going to really help us with the barbecue flavour.Taking the seeds out is going to make them less spicy.If you're worried about them being too spicy, that will help.Then we've got some tamari, some olive oil, and we've got some apple cider vinegar, and then we've got some spices down here.We've got a little bit of paprika, cumin, garlic, and honey all in powder form.So what i'm going to now is just pop these straight into.
The blender, blend them up nice and smooth, so we can make a sauce that we can mix into this.Ok, so sundried tomatoes, dates as well, and with the chiles here, we've measured out the water.So we're going to use that.There's plenty of flavor in there.And we're actually going to use the chiles themselves.And these just pull apart really easily.It doesn't matter if you get one or two seeds left in there still.We'll put the rest of our liquids in and then, all of.
Our spices.Ok.So there's our sauce.It just smells so good.Got that real barbecue smell to it now.Really easy.The next step, what you need to do is take that out of the blender and straight into the kale.And if you haven't got a highpowered blender like this, you might just need to add a little bit of extra water.But that's ok because we're putting these into the dehydrator anyway.So even if you go a little bit over the top on the water to get it to blend smooth, it's going to dehydrate off.
So it's fine.So this is the fun part.You've got to have very clean hands for this.We're just going to work that sauce into the kale so that every piece of kale is covered.And what you'll notice as you do this, is that the kale will start to wilt down a little bit and reduce in size.So we started with a whole big bowl of kale there, and now, it's kind of reduced to half, even with the sauce in there.And now, all i'm doing is just kind of feeding it through my.
Fingers like that just to make sure that every piece of kale has got some sauce on it.And once you're happy that that's been done, then we'll take a dehydrator tray.Our dehydrator tray, we've got a mesh sheet on there.You could put these straight onto the mesh.But that tends to make it very difficult to clean.So use your nonstick sheet as well.And then you don't really want to pack it on there.Because you want the air flow to be able to get around.And we're just going to scatter those around.
So now, we've got those nicely spread out on the dehydrator tray.We're going to pop them into the dehydrator, 115 degrees fahrenheit for around about 10 hours.And that's going to allow us to take them off of the nonstick sheet.And then maybe put them back on the mesh sheet just so they can get dried all the way around.And you can't overdo stuff in the dehydrator.It's not like you can burn anything, so i like them to really crispy.So usually, sometimes i'll even end up putting them in.
There for 24 hours just to make sure they're nice and crispy.Ok, so here we've got our already dehydrated kale chips.And you can probably see that we've had a few go missing over the dehydration process, just testing, of course.And it tends to happen.You probably want to make a double sized batch for what you actually want to end up with because you'll just end up eating them halfway through.But you can see they're nice and crispy.So we've got two trays here that we are going.
Alkaline foods what are they and how they effect your body.In the average american diet, many consume foods which are too acidic to effectively promote and maintain a healthy body.Some examples of these acidic sources we consume are refined sugars, dairy products, and meat, such as, beef and pork.Alkalising the body is not difficult, but, in order to understand the benefits of doing so.One must first understand the definition of alkaline foods, how they work with the body and which foods in particular will counteract the effects.
Of their acidic counterparts.Alkaline is defined as that which has a ph greater than 7 because the body functions best at a ph level of about 7.4, it is important to consume foods which will bring those levels up to the appropriate level.As a general rule, foods can be classified as either acidforming or alkaline forming.The human body's ph is 7.35, or slightly alkaline.The body is always seeking a state of balance and it works hard to maintain a healthy neutral alkaline zone.Now, keep in mind that foods.
In of themselves cannot change this zone in the body, but, the body does have to work extra hard to compensate for the intake of acidforming foods that are ingested in excess.This happens because when your diet is highly acidic the body has to leech calcium from the bones, as calcium is an alkalising mineral.Over time this can lead to bone mineral loss, which can result in osteoporosis.Additionally, as a stressor it can lead to inflammation along with increased cortisol levels, and this can impact overall health in the long term.
Conversely, those foods that are alkaline forming are typically plant based highly nutrient dense, loaded with antioxidants.These foods also support healthy cell regeneration and fight the effects of freeradical on the body.A diet high in acid forming foods results in reduction of muscle efficiency.So more energy expenditure is needed for each and every muscle contraction.Now, during intense activity, this means a lot of extra work for the body.Since alkalineforming foods greatly reduce inflammation, the muscles work at more functional level and they also require less force to move.
It is recommended that your diet consist of around 80 alkaline food sources while acidic foods make up the remaining 20.One example.Swap coffee for green tea.Now, i just added green tea to my diet, i'm sorry i ain't giving up my coffee.Besides helping with alklization, green tea also bring a lot of other health benefits.Always eat your vegetables, the best choice in alkalising varieties, are broccoli, celery, chard greens, collard greens, cucumbers, cauliflower and mushrooms.Some of the best fruits are also alkalising, like peaches, pears, apples, bananas, berries, cantaloupe and grapes.
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