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.
The Raw Chef TV Raw food almond chocolate chip cookie recipe
Music playing hi.How are you doing it's russell james.You're watching the raw chef tv.In this episode, i'm going to show you how to make these amazing raw cookies with almond pulp.If you remember a couple of episodes ago, i showed you how to make nut milk, and i promised you that i will change this recipe with what you can do with the almond pulp that results from it.So i'm going to make these cookies, and them i'm going to show you some really fun raw chocolate chips to go with.
Them as well.That's definitely something to get kids involved in, so let's get into it now.So here we've got our almond pulp all ready to go.The other ingredients we're going to use are lucuma and powdered coconut sugar.Then we've got these raisins or you could use goji berries.And we're also going to use vanilla powder or half a vanilla pod, and then to sweeten and bind it we can use maple syrup.Now we also need some water standing because each different batch of almond pulp that you have vary in its.
Water content.So we'll add first of all our lucuma and our powdered coconut sugar.It just makes it easier if we stir as we go.Then we can add our raisins or goji berries, and then our vanilla powder in this case, and then finally our maple syrup.I'm also going to add a couple of pinches of himalayan salt here.So i'll mix that all in and take a look at what kind of consistency you've got.And if it's not binding together, then you're going to need a little bit of extra water.
Now when you add the water, just add it small amounts because obviously you can always add more but you can't take it out once it's in there.So when you get to the final consistency, it should be just kind of holding together but not too wet.Then we're ready to put that to one side and work on the chocolate chips.So for the chocolate chips, we've got half a cup of shaved cacao butter, melted, but we measure it before it was melted, one cup of cashews, three tablespoons of powdered.
Coconut sugar, 34 of a cup of water, half a cup of cacao powder, and a pinch of salt.Now we just blended that up, popped it into an icing bag, and then we've put it in the fridge for about 90 minutes to firm up, ready to make these chocolate chips.Then tape down on a piece of baking parchment and then cut just the very end of your icing bag off, maybe even too small to begin with, and just do a little test to see how that comes out.
Now with this one, it's forcing out a little bitit's not giving me a smooth consistency, so i'm going to take just a little bit more off.Best to do this in small pieces, and then we get just to the right amount so we can easily pipe these chocolate chips onto the baking parchment.So just fill the baking parchment with as many chocolate chips as you can.When you're done, transfer them onto a tray and then place them into the freezer for a few hours.So now we've got these beautiful, firm chocolate.
Chips out of the freezer.You can just unpick them from the baking parchment ready to go and just be stirred straight into the cookie mixture.So stir it all in and then we're ready to form the cookies.So take an ice cream scoop so that we get a nice even amount for each cookie, and then onto a nonstick dehydrator tray just place each cookie.You can get a really quick method going here.And then as you do them, just push them down into nice, round, homemade looking cookies.
So just do the whole tray all in one go, and then work your way through them, pressing them down into a cookie shape.And because we've got even amounts of cookie mixture in each one, it's ok if they look slightly different and look a bit more homemade.So when you're done, pop them into the dehydrator for about eight to 10 hours at 105 degrees fahrenheit, and you'll have these beautiful cookies was ready to go.So there we go then.Our cookies have been in the dehydrator for about 12 to 14.
Hours and they're all ready to go.So keep these in a sealed container in the fridge.They'll last for easily a week in terms of shelf life.Shelf life, they'll last a week, but in terms of how quick you're eating, they'll be gone quicker than that, i'm sure.Now the good thing about these is that when they're coming right out of the dehydrator, the chocolate chips in them will be squidgy because they'll be warm, but them as you put them in the fridge, then the chocolate chips will firm up.
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