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WOOFGANG's Photo WOOFGANG SparkPoints: (0)
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8/21/14 9:28 A

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I haven't used my dehydrator in well over a year. That post makes me want to drag it out, clean it up and crisp up some kale! Thanks - I'm going to give it a try.

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EVER-HOPEFUL's Photo EVER-HOPEFUL SparkPoints: (216,307)
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8/20/14 10:11 P

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thanks i might just try that

karen,germany

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if at first you don��t succeed,try try again.

heaviest weight-330lbs
start weight sp-270.4lbs
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if i was worth my weight in gold i would be a millionair.my riches are measured by other standards and are worth far more than any gold.

we cant become what we need by remaining what we are.

Fear less, hope more; Eat less,


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BRAVELUTE's Photo BRAVELUTE Posts: 3,984
8/20/14 5:56 P

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Yes, Hopeful, the blackened oven chips have been my experience, also.

I'm wondering if you could make my sauce, coat the kale and dehydrate in your oven??
My oven's lowest controlled temperature is 110 F.

Might be worth a try. They wouldn't cook as hot, no fat to burn like when you coat the kale with olive oil.

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EVER-HOPEFUL's Photo EVER-HOPEFUL SparkPoints: (216,307)
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8/20/14 4:39 P

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i have been in fast every health shop over here looking for kale chips as you all rave over them and havent found a single shop that sells them over here.i have no dehydrater and tried once to make in a normal oven but they came out black and tasted burnt even though i had them on a low heat. emoticon

karen,germany

blc fbi novice

if at first you don��t succeed,try try again.

heaviest weight-330lbs
start weight sp-270.4lbs
goal weight-155lbs

if i was worth my weight in gold i would be a millionair.my riches are measured by other standards and are worth far more than any gold.

we cant become what we need by remaining what we are.

Fear less, hope more; Eat less,


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BRAVELUTE's Photo BRAVELUTE Posts: 3,984
8/20/14 11:59 A

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Thanks for the info. I wasn't aware about needing to lower the temp. Mine isn't digital but I can guestimate it on the dial.

I'll have to research if my type is a neurotoxin. I know all nutritional yeasts are not made the same way.

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CD7658463 SparkPoints: (0)
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8/20/14 11:48 A

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You did great. The only thing I would change is to decrease the temperature of the dehydrator to 115 or under. I tend to use 108 degrees.

The reason you use a lower temp. is to maintain the enzymes and nutrients. Above 115 you tend to cook them or kill them off. More nutrition is maintained at a lower temp.

I made up a similar recipe the other week making a cheesy smoked dip on collard greens. It's delicious, hubby approved.

I don't use nutritional yeast as it is a neurotoxin per Dr. Russell Blaylock.

Edited by: CD7658463 at: 8/20/2014 (11:49)
QUEEN-EYDIE's Photo QUEEN-EYDIE Posts: 12,698
8/20/14 8:08 A

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That sounds really, really good!

"Optimism is an act of bravery."

"Choices, not sacrifices."


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DS9KIE's Photo DS9KIE SparkPoints: (0)
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8/20/14 7:57 A

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oh boy that sounds yummy

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BRAVELUTE's Photo BRAVELUTE Posts: 3,984
8/20/14 7:37 A

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Okay. I spend a lot of money buying packages of Kale Krunch, Simply Cheezy. These kale chips are delicious, not fried, processed yes, but ALL WHOLE FOODS are used.

Yesterday, I tried making my own, using the ingredient list on the package. And everything I put in the sauce, except the celery and nutritional yeast, was anti-angiogenic. Dr. Fuhrman is talking more and more about the nutritional benefits of anti-angiogenic foods as fat and cancer fighters. To have a snack with all whole fresh vegetables come out as a tasty chip that wasn't fried that fights cancer and fat cells? I'm amazed!!

Overview:

1. Make a sauce.

2.Pour the sauce over an entire huge bag of kale pieces, already washed and cut.
Get your hands in there and try to coat all pieces with the sauce. If you use whole leaf kale, remove the large ribs first.

3. Put the pieces on the trays of a dehydrator and sprinkle each tray with a pinch of salt.

4. Dehydrate at 115 - 130 degrees for 4 - 5 hours until dry and crispy.

They were delicious. (Understatement)

How I did the sauce:
I wasn't exact in my frenzy of throwing things in the blender so these are approximations. Next time I will add a little capers and jalapeno pepper. This is like a kitchen soup recipe--you put in what you have, what you like, and perhaps a few things you never tried before, and then hide some things you know you should eat but haven't yet figured out how you would do that. The only requirement should be that it is whole, unprocessed plant food.

In a high speed blender place:

1 onion
some purple onion and scallions
1 carrot
1 piece celery (wasn't on the ingredient list)
10 mini sweet peppers with stem ends cut off (retained seeds)

About a cup of leftover homemade tomato salsa (tomatoes, onions, peppers, spices) This also wasn't on the ingredient list
2 T sesame seeds
2 T hemp seeds
about 1/2 c. raw cashews
3 T. nutritional yeast
juice from 1 lime
garlic (powder) Next time I'll use roasted garlic cloves
Greek herb seasoning blend
smoky paprika
fresh cracked pepper

I blended everything in my blendtec until smooth.

Note for next time: add capers, halelpenos, and some chick peas or leftover hummus to the sauce

Paying it forward at
Eat to Defeat Fat Cells, Cancer Cells and more
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ndividual.asp?gid=58578



Download the Full Plate Diet E-Book at the bottom of this page:
fullplateliving.org/diet/full-plate-diet-fiber-guide

More VEGGIES, More whole foods. LESS processed and adulterated food.


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