CF, DF, EF, GF, GRF, MF, NUTF, SOYF*, SUF, YF*
Prepare the chips: Using a knife or your hands, remove the stems from the kale/collard. Keep the stems for another recipe or compost. Tear the leaves into large bite size pieces.
Prepare the dressing: add the rest of the ingredients to a blender (including the sundried tomato soak water) and whip to a smooth consistency.
Make the chips: pour the dressing over the kale/collard pieces. Massage the pieces so that every piece is coated with the dressing. On mesh sheets, spread to cover with the kale chips. Set at 145F for 2 hours, then lower to 115 until completely dry. Store the chips in a cool, dry place.
Kale chips are pricey in the store, but you can make them simply and easy from the comfort of your home! Highly recommended is to use a dehydrator, which will dry the chips easily (note that these come in different sizes, such as 4, 5 and 9 tray models). Compare that to an oven, which will do an okay job, although you will have to watch that the chips don't burn. You can put the oven at the usual 350F and keep an eye on the chips OR set your oven on the lowest setting (usually 170F) and expect several hours before they are dried. A convection oven is the next best choice after a dehydrator.
Kale chips in the stores are often made with fatty nuts like cashews, but this recipe uses sunflower seeds. You can lower the amount of fat in the recipe, as well tweek it for many variations:
Two final tidbits: taste the dressing before putting it on the chips. If you'd prefer it to be a bit more sweet tasting, for example, you can add in a sweetener. Also, note that the dressing is like a thick paste, not a watery vinaigrette. Hence, you want to use just enough dressing to coat each piece. Depending on the size of the kale, that may mean that you might have more or less dressing. If you have more dressing, then add in another bunch or two of kale. And if you have less dressing, you can always make more! <- The point is to ensure you have a good ratio between chip and dressing ;)
Bonus recommendation: these are tasty AND healthy and make an excellent trail food or snack while out and about, after the gym or on a road trip, so doubling or tripling the recipe is a good idea (you'll be wanting to fill up the trays in your dehydrator!).
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF*, SALF, SOYF, SUF, YF
*NUTF= replace 1 cup nuts with 1/2 cup each soaked pumpkin & sunflower seeds
Spread the seeds/nuts on mesh sheets in the dehydrator. Spread the banana slices on a mesh sheet and if using fresh blueberries and mulberries, also dry them on mesh sheets. Dry at 115F for several hours to overnight until fully dried. Add altogether with the coconut flakes and carob/cacao nibs and store in a glass container with a tight fitting lid or consider using vacuum sealed plastic bags (up to you). Store in the pantry for 6 months up to 1 year.
Nb. If using dried blueberries and mulberries, then once the nuts/seeds and banana slices have been dried, simply mix them with the rest of the ingredients in a bowl before storing.
Making your own trail mix is a heck of a lot cheaper than buying from stores. Plus, you can customize and personalize your mix with your fave ingredients :)
Another thing: even organic trail mixes often contain added oil and sugar, which you don't necessarily want or need.
Yet another issue about trail mixes are the nuts, that is, if you have nut allergies, many do contain at least one if not a variety of tree nuts. Allergies aside, nuts (and seeds) contain enzyme inhibitors that can cause bloating and gas in some people, so using soaked nuts/seeds is another added benefit and why making your own trail mix is a great idea :)
If you happen to own a dehydrator, drying mango, apricot, banana, strawberry, kiwi and apple slices (sliced thinly), as well as whole blueberries and cranberries, is well worth the while compared to buying them from stores--- for example, dried blueberries are crazy expensive, cranberries often contain sugar and kiwi slices aren't so commonly found in trail mixes.
The recipe provided here is really a basic idea: use 1-2 cups seeds/nuts then add about half the amount of dried fruit. This recipe is therefore extremely versatile in that you can add in any fruits that you want. For example, low glycemic mulberries are used here, but if you can't find them, you could sub in raisins or goji berries or anything you like (like the dried fruit ideas mentioned above). Adding in anti-oxidant rich cacao nibs or unsweetened carob chips can also offer some fat to keep you feeling full and going while out and about, as can shredded coconut or coconut pieces.
If you'd like to omit the nuts, consider replacing them with an equal amount of seeds (e.g. 1/2 cup each pumpkin and sunflower seed).
Note that sunflower seeds contain a thin "skin" on them, which has a slightly bitter taste. If you want to remove the skins, get a really big bowl when you soak them and add water almost to the top of the bowl. Before you drain them, rub the seeds between your fingers, wait a few seconds, and you'll see these papery bits floating on the surface of the water. Get out a sieve and scoop those skins out (they are compostable). Rub the seeds 1-2 more times to remove more skins floating on the top of the water/do more "fishing" before draining off the water and rinsing them well.
Final note: of course you can add spice! Cinnamon or pumpkin pie spice can be a welcome flavoring to your trail mix, as can maca and/or mesquite to give your trail mix a caramely feel (1-2 tsp should be fine). Simply add to a bowl with the nuts/seeds and fruit before spreading on the sheets in the dehydrator. You can also use a water bottle and lightly spritz the ingredients with water so that the powder(s) will adhere.
Have fun customizing your own trail mix and...
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SUF, YF
Blend pumpkin seeds with the sundried tomatoes, including the soak water, and miso until smooth in the food processor, stopping to scrape down the sides as needed. Use water for consistency as needed.
Place a nori on a mesh dehydrator sheet. On the shorter edge of the nori closest to you, spread the "refried beans" pate thinly to cover the nori. Leave a tiny (1/8 inch) space uncovered. Repeat with rest of ingredients-> 4 sheets of nori can fit on 1 mesh dehydrator sheet.
Dehydrate at 145F for 1-2 hours. When dry but still tacky, roll the nori tightly, using a bit of water on the uncovered nori bit to seal the roll. Place seam side down on the mesh tray. Lower to 115F and continue to dry. Some like their nori wraps to be still tacky while others prefer them quite dry. Choose your preference :)
Variation: Try using other herbs/spices to vary the taste of the pate, like adding in curry spice, Thai spice, Italian seasoning, etc. to taste.
Variation: Replace the pumpkin seed with sunflower seed or do half pumpkin & sunflower seed (1 cup each). Feel free to combine this variation with the variation above of using different herbs/spices.
Variation: Because this recipe uses miso, it doesn't qualify as SALF or SOYF. Try using chickpea miso for a soy-free version instead (taste test pate according to your liking).
Feel free to use a thicker amount of pate on the nori to make thicker wraps (you'll have to allot more time for them to dry). I once made this recipe with such a thick layer of "refried beans" that I couldn't really roll them. While eating them open faced (as is) was just fine, I decided to cut them into squares and use them as a topping on crackers. Yummers!!
I've also added nutritional yeast to taste to the pate, sometimes with just a few Tbsp to much more (say 1/4-1/3 cup). It all depends how cheezy you like it and if you're into nutritional yeast, which some claim is a neurotoxin. Your choice, as always :)
These dehydrated wraps are great to use as trail food or when you're out on the go. Makes a good lunch too ---just add a salad and you're good!
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