Hello gorgeous people!
How was your weekend? Celebrated mother’s day? Everyday should be a day to celebrate moms! I mean, if it wasn’t for them we wouldn’t be here right? I love my mom!
Anyways, like you maybe saw on facebook a few weeks ago, I have tons of recipes to share, and I’ve been making many new things lately too, so my “recipe inventory” is getting way too big, and there’s not enough time to post!
So today I’m giving you 2 recipes in one, mostly because they are super similar, yet so different! Both are extremely easy to make, and I bet you’ve never seen nut, seed & nutritional yeast free kale chips!! These chips blowed my mind, I wasn’t sure if it was going to work but I was like, what the hell? Let’s do it!
They are delicious and flavorful, very asian style yet crunchy, crispy and simply, divine!
Gastrawnomica’s Asian Kale Chips (nut & seed free)
3 cups kale, chopped
1 recipe of Gastrawnomica’s Creamy Thai Dressing
1 cup dulse, can be soaked or not
Simply cover the kale leaves with the dressing, using you hands make sure it’s well covered. Add dulse seaweed, if you can chop it in smaller pieces better. Mix it again, making sure everything has enough dressing and dehydrate until crispy, overnight or a little bit more. You can also bake them at really low temperature if you want a faster method!
Once your kale leaves are crispy enough, try them and yes, go to heaven! Perfect snack, addition to salads and super portable anywhere you go!
Gastrawnomica’s Creamy Vegetable Kelp Noodles
2 cups kelp noodles, washed
1 cup ripe tomatoes, chopped
1 large carrot, peeled and chopped
3 Tbsp tahini (add a little bit more if it’s not creamy enough)
5 large sun-dried tomatoes, soaked 30 min
1 tsp of Simply Organic’s Turmeric Powder (or more if you love it like me)
Small piece of fresh ginger, peeled
**Sea salt to taste (I don’t consume salt, but feel free to add it)
1 cup green leaves of choice (I used baby kale leaves), chopped
Blend all the dressing ingredients in a high speed blender until you have a nice, smooth and creamy consistency. Add a little bit of water or more tahini until you find right texture. Cover the kelp noodles with the dressing and mix well. Let it sit for 30 min, to absorb flavors. Add greens and mix again. Serve!
Enjoy these nutritious, delicious and everything -icious recipes! Great for sharing with the family, friends and anyone who wants to add more living foods to their diet!
As you can see both have super healthy fats but still are considered “low-fat” recipes. I love adding these types of whole fats to my food. From avocados, to coconuts (in all presentations, I’m a total addict), tahini etc! I don’t like oils (eek) but I think that when you’re adding the whole foods to your meals, you get tons of nutrients that oils don’t have.
What do you prefer, whole fats or -not so heavenly- oils? Think about it!