Scientific “Sunday”

Sunday — Day of Rest . . . yeah right!

I thought that I would really be blogging about “Scientific Saturday”, but that didn’t work out.  Saturday sort of came and went!  It’s “catch-up” day for me because I work all week.

So, Scientific Saturday became Scientific Sunday.  I figured I was going to “play” all day in the kitchen, doing mad-scientist experiments — making lotion and creams and all sorts of concoctions.  That’s my plan.  Let’s see if I can stick to it.  Doubt it!

My brain is leading me down the path of  “Kale”.  That green I was always afraid of. The side display on any catered dish that no one ate and just discarded after the meal.  That tough, leafy forgotten green that looks more like a plant bush than an edible green-leafed vegetable.  I was deathly afraid of Kale.  Didn’t know what to do with it.  But then, all of a sudden, this ugly duckling of the “Cabbage” family became a beautiful princess loaded with  nutritional benefits and qualities.  Now cabbage, I know what to do with!  But Kale?  I didn’t even know the two were related!!!

A year and a half  ago, I didn’t even know how to shop for Kale.  There was red Kale, dino kale, lacinato kale, tuscan kale and rape kale, to name a few.  I just wanted the green curly kale that was on the catered dishes I ordered so that I can throw it in a smoothie or green juice!  Well — it turns out, I conquered my fear and I LOVE kale.  It’s my go to green whether it be in a smoothie or a salad.  As far as kale chips went, I refused to buy a bag of already made kale chips because they were quite expensive.  My brain always tells me “why should I buy it if I can probably make it from scratch cheaper?”.

Over the holidays, a bag of kale chips were given to us as a gift and my daughters devoured it.  I figured it’s time to conquer my fear (again) and attempt to make a couple of batches of kale chips . . . two different flavors, two different outcomes.   I’m not sure if this counts as a science experiment, but I forged ahead!

Trays upon trays of Kale

 They came out wonderfully!  They were devoured in a day.  Below are the two recipes that I made:

Sweet and Sour Kale Chips

Recipe by Carol Alt – Easy, Sexy, RAW

2 bunches Kale

1/2 cup cold pressed extra-virgin olive oil

3 tablespoons raw apple cider vinegar

1/4 cup raw agave nectar

3/4 teaspoon sea salt

Remove the stems from the kale, wash the leaves and dry thoroughly.  Tear into bite size pieces and place in bowl.

In a small bowl, whisk together oil, vinegar, agave and salt.  Add it to the kale and stir to coat, then massage the marinade in for a couple of minutes to coat thoroughly.

Place on ParaFlexx-lined dehydrator trays  and place in dehydrator.  Set the machine to 115° and dehydrate for 4 to 6 hours, until crisp.  Eat immediately or store in an airtight container, where the chips will keep for up to 1 week.

dehydrated kale chips


These chips came out a little “oily”, but the taste was FANTASTIC.  They did not last a day in our house.  Next time I will either increase the amount of kale, or decrease the amount of oil.

* * *

The second batch I made was a Curried Kale Chips from the book Everything Raw Food.

6 cups kale

1/2 cup cashews, soaked for 4 hours

4 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon curry powder

1/2 teaspoon tumeric

1/2 teaspoon salt

1 clove garlic

Remove the stems and tear the leaves into big pieces.  Place in a large bowl and set aside.

In a blender or food processor, blend all remaining ingredients until smooth.  You may need to add 1 tablespoon water to help the cashews blend.

Mix the sauce with the kale in a bowl.  Use your hands to ensure the kale is well coated with the sauce.

Place the kale on dehydrator trays.  Dehydrate at 115°F for 4 to 6 hours until crunchy.

Per serving:

Calories:  139, Fat: 10g, Protein: 4 g, Sodium:  225 mg, Fiber:  2g

*Note:  I forgot to take a photo of the finished Curried Kale Chips and then they were gone!!!


Whatever day of the week it is, take some time to play around in the kitchen.  Experiment with new things, new flavors, new techniques.  Not everything will turn out the way you may have planned.  Believe me — I know!!!  But most will!  And the end result is magical, wonderful, tasty and so good for you too!!

Whatever it is you choose to explore and try, remember the one thing . . . .



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