Raw Food Recipes: 3 Dynamite Dressings You Can Use for Salads or Kale Chips This Summer

Raw Food Recipes:
3 Dynamite Dressings You Can Use for Salads or Kale Chips

by Elaina Love

Everyone loves snacks, and kale chips are a favorite wherever you go!

Elaina Love shares three new delicious recipes that you can use as a marinade for kale chips, or simply drizzle on your summer salads.

For a taste of Asia, good ol’ Ranch romance or a Tomato-Dill dressing that’ll knock the cooked food socks off your friends this summer, check out these fresh and fabulous raw food recipes by Elaina below.

Raw Food Recipe for Asian Dressing

Ingredients:

• 1 ½ Tablespoon untoasted, unrefined sesame oil
  (Flora or Premier Labs brand)
• 1 teaspoon toasted sesame oil
  (important for flavor)
• 1-2 Tablespoon wheat free tamari
• 2 teaspoon Lakanto zero glycemic sweetener
  or 2 drops liquid stevia
• 1/8 teaspoon. cayenne powder
• 1 clove garlic, crushed
• 1 teaspoon apple cider vinegar

Raw Food Recipe for Tomato-Dill Dressing

Ingredients:

• 1 large tomato, chopped (1 cup)
• 1/4 cup hemp seeds or olive oil
• 1 clove garlic
• 2 teaspoons lemon juice
• 3/4 teaspoon high mineral salt
• 1/4 teaspoon thyme
• 1 Tablespoon dried
  or 5 Tablespoons fresh chopped dill weed

Recipe Food Recipe for Ranch Dressing

Ingredients:

• 1  cup hemp seeds or Brazil nuts
• 4 tsp. lemon juice
  or 2 1/2 tsp. raw apple cider vinegar
• 1 teaspoon high mineral salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup water for chips
  and ¾ cup water for dressing

Blend until smooth before adding:

• 1 teaspoon dry dill weed
• 2 teaspoons Italian seasoning

Directions:

1. Blend all ingredients together until smooth.
2. Take 1 large head of curly kale or the vegetable equivalent and wash and dry well.
3. Use the whole leaf and stem of the kale, beet tops or collards and leave the leaves as whole as possible.
4. Toss the dressing with the greens together in a bowl and mix until the leaves are coated.
5. Place on dehydrator trays that have been lined with drying sheet and let dry for 4 or more hours at 105°.
6. Remove the drying sheet and continue drying about 3 more hours or until crisp.
7. Let cool completely before storing in a glass jar.

Note:
Storing these chips in a zip lock bag will make them go stale within 12 hours!
(So don’t do it!)

Meet Elaina

Elaina Love has 13 years experience as a professional Raw Food Chef, Instructor and Lifestyle Counselor. Her unique style of creating extremely healthy,  delicious raw food cuisine has her highly sought after.

She recently opened Pure Joy Culinary Academy in Patagonia, Arizona focusing on a low glycemic die, raw food. Elaina’s online store is PureJoyPlanet.com, and features certification courses, cleansing tele-courses, raw food recipe books, super foods and kitchen & health equipment.

She was the co-owner of a raw food Café in The San Francisco Bay area for 2 years and is the author of Elaina’s Pure Joy Kitchen recipe books 1 and 2,  she has several raw, vegan DVDs and is the creator of The Amazing Nut Bag