The Chef and The Dietitian – Kale Chips with Dr. T. Colin Campbell

Our much-anticipated episode of The Chef and The Dietitian with our much beloved Guest Star, Dr. T. Colin Campbell, author of groundbreaking best-selling book, The China Study and star of the hit documentary, Forks Over Knives. See what a great sport he is while participating in massaging kale for Chef AJ’s delicious kale chip recipe…

AJ’s Rockin’ Kale Chips

8 ounces raw cashews
8 ounces raw pine nuts
1 cup nutritional yeast
3/4 cup lemon juice
1/2 cup low sodium miso
1 generous teaspoon red pepper flakes

In a food processor fitted with the “S” blade, process all ingredients until a smooth paste is achieved. Pour over 4-6 heads of raw, stemmed curly kale that has been torn into pieces. Massage dressing into kale so that each piece is evenly coated. Best to use food service gloves. Place kale on several dehydrator trays fitted with a Teflex sheet and dehydrate for 8-12 hours. Flip the chips and dehydrate another 8 hours until dry. Store in an airtight sealed container or Ziploc bag. Enjoy!

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2016-11-29T15:11:55+00:00June 9th, 2012|Appearances, Featured, Recipes|