Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, returns with a new original recipe for Blisstree readers (“sour cream” and onion kale chips, just in time for football season). Doug says:
This is a great way to incorporate kale into your diet. It’s high in calcium, iron, folate, and is amazing for the skin.
“Sour Cream” and Onion Kale Chips
1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water
1. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2. In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3. Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.
Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he kindly shares a new raw or vegan recipe with us every other week. Check out his past recipes and posts here and follow him on Twitter: @VeganChefDoug.
photo: Jo-anne Mcarthur