"Cheesy" Kale Chips

"Cheesy" vegan kale chips are one of my favourite snacks. I hate paying $7 for a small bag though. So I turned my Organic Box kale order into these delicious chips with my dehydrator.

I really love kale. I get at least one bunch in my Organic box orders each time. I've made this yummy Spicy Garlic Kale Recipe and these classic oven cooked Kale Chips. Soooo I had to create these ones in the dehydrator! AND it's really good for you. A few of the many benefits are:

• High in calcium, magnesium and vitamin k for strong bones.

• Has multiple antioxidants.

• 1 up has more then 70% of the daily recommended dose of vitamin.

• Is a digestive stimulant.

Firstly before we move on with the recipe, I want to point out that I used a dehydrator but I ALSO used the dehydrator function on my oven, since I had LOTS of kale. Which is basically just having your oven set to about 160 degrees Fahrenheit. I found it took long in the oven then the dehydrator, but I got the same taste and texture.  

Additionally, I want to point out that this is recipe that needs a bit of planning since the cashews should be soaked in water overnight. I have found this method for "soaking" them quickly by boiling them, but it still can take an extra 10-20 minutes.

Sooooo back to the recipe.

Ingredients

• Bunch (or two or three) of kale. Washed with the stems removed.

• 1 cup of soaked/boiled cashews

• 1/2 cup nutritional yeast

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp tumeric (LOTS of health benefits)

My oldest daughter helping me with washing the kale. Salad spinners are awesome to use because I don't really have to pat them dry after.

Instructions

1. Wash. dry and remove the stems from the kale.

2. Take remaining ingredients and blend together in a food processor until creamy.

3. Mix the creamy mixture in with the kale. Rub the mixture onto the kale by hand.

4. Lay on the dehydrator trays or on sheets for in the oven.

5. Takes anywhere from 3-7 hours depending on your device.

Coated and ready to go into the oven. 

Check them every once and a while to get the texture you like. Some people like the still slightly wet texture that makes them a bit more dense. I like them crunchy just like a chip!

Thanks to The Organic Box for providing the delicious ingredients. Make sure to get $20 off your first order from The Organic Box over $55 using the code ORGANICBUNCH20. Fresh organic food delivered right to your door and you can grocery shop from your phone in your pajamas!

Avocado Broccoli Salad Recipe

I ordered a bunch of broccoli from The Organic Box and it had been sitting in the fridge for a bit. (I'm starting to realize this is how most of my recipes start). So, I had the broccoli and rather then my usual boil/steam I wanted to do something different. I also may not have wanted the effort of having to cook it........

Most broccoli salad recipes I noticed had mayo, which I am personally not a huge fan off so I swapped the mayo out for avocado and I think it turned out pretty yummy, AND healthy. The lime adds a bit of zing to the flavor but the citric acid in it also helps keep the avocado from going brown, especially since the longer this is left the softer the broccoli becomes and personally I like better.

Ingredients:

• head of broccoli
• 1 avocado
• quarter of a red onion chopped fine
• cup of chopped grape tomato
• juice of half a lime
• 1 tsp garlic powder
• salt and pepper to taste.

As I write out the ingredients I realize it's actually like quacamole with broccoli and I wonder why I've never thought of that before!

1. Finely chop the broccoli down. I used just the head and kept the stems out mostly. 
2. Chop onions and tomato and add to the bowl. 
3. In a separate bowl add avocado, lime, garlic powder and salt and pepper. 
4. Mix the avocado mixture in with the broccoli, tomato and onion. 
5. I like allowing a bit of rest time to let the broccoli soften but it can be eaten right away as well. 

Get $20 off your first order of $50 or more from The Organic Box using the code ORGANICBUNCH20. 

What The F%$# Is A Fiddlehead?

I must be honest here, I haven't even heard of fiddleheads until this year. I just saw everyone asking about them and saw them on The Organic Box when I was making more order and thought I would check them out. 

A quick little bit of research lead me to find out they grow naturally in Canada. They are mostly found in Eastern Canada, hence why it seemed like all my friends originally from the east coast where the ones posting about them! My mother's side of the family is from Ontario and Prince Edwards Island so my mom helped me figure them out a bit. 

If you google them quickly however, you may come across a few articles telling you to be careful cooking them because they can make you sick. Apparently you need to cook them thoroughly to cook off the toxins they have in them. Boiling for 15-20 minutes is needed before cooking them any further. (My mom suggested butter in a pan).

Soooooo... after I boiled them for actually like 25 minutes and cooked them in butter I was ready to try them. I was a bit scared. But I figured hey, they have to be pretty yummy in order to risk getting food poisoning right?

WRONG.

Okay they weren't bad actually, but I didn't think anything to special. Sort of a nutty taste. In my opinion probably not worth all the prep and worry. However, I imagine if you grew up eating them they probably taste pretty special. My mom seemed a bit nostaligic about them
 

Sooooo that's what the F$#% A Fiddlehead is. 

If you're curious you can still get fiddleheads at The Organic Box. And you can use the code ORAGNICBUNCH20 to get $20 off your order of $50 or more. (so you can get lots of FREE Fiddleheads!)

Cinco De Mayo Salsa

Cinco De Mayo Salsa

Happy Cinco De Mayo! The tradition behind Cinco De Mayo is actually around Mexico beating out the French in a war in the 1860's, but mostly in today's time we are celebrating the unity of cultures from Mexico and America. Like for example the fact that we all know and LOVE salsa amaright?

I got my Organic Box yesterday and the tomatoes and red onions were begging me to make a salsa with them!

I've got a tad bit of a twist to my salsa to bump up nutrition too!

Ingredients

• 1 tomato
• 1/2 bell pepper (adding chunkiness and vitamin C)
• 1/4 red onion
• 1 tbsp cilantro (sometimes fresh, sometimes dry, sometimes left out)
• 2 cloves of garlic
• 1/2 jalapeno pepper (omit or add more to your spicy salsa love level
• salt and pepper to taste
• 1/2 lime

Method

1. Chop up onion, tomato and jalapeno finely. I know some people like to use the food processor or knife for chunkier. I actually have a Tupperware chopper that makes it half chunky and half mushy. 
2. Knife cut bell peppers and add in. 
3. Add chopped garlic
4. Squeeze in half a lime.
5. Add cilantro, salt and pepper to taste. 
6. Add chips and enjoy!

Love,

Jen The Bichin' Housewife. 

Get $20 off your The Organic Box order with the code ORGANICBOX20

PS Check out my Guacamole recipe on the new Alberta Mamas blog!