Kale Me Maybe [recipe].

So…this weather. I can’t complain too much, considering how much the East coast has been dumped on with snow and freezing rain lately. When you East Coasters were huddled inside hoping the polar vortex would just leave, I was enjoying the sunshine and 60-degree weather with an iced tea in hand. Sorry not sorry, guys.

But now I feel for you. After a few glorious days of well-above-average temps for Colorado this time of year, we were graced by the presence of snow. Okay, like an inch or two at the most. But I was getting ready to store my sweaters and boots until next fall. Guess I’ll be keeping them around for a little while.

Whether you’re so over the snow, were shocked by a dusting of it after spring-like weather or you’re already sunbathing and wearing sandals, you’ll enjoy these kale chips. They’re inspired by Mexican hot chocolate, which is a fun spin on the classic winter drink. Recipes vary, but it basically involved cocoa powder, cinnamon and cayenne pepper. Sweet and spicy is totally my thing, so I had to take these flavors and transform them into a magical coating for kale chips.

Of course, I made them raw vegan friendly. I started a raw challenge at the beginning of this month, and honestly, I don’t have any intentions of stopping once February has left. I feel so great with a diet based around raw veggies & fruits, nuts & seeds and fun superfoods. And hey, if I can make it through one of the coldest months of the year (though we’ve been pretty lucky here this year) eating fully raw, I can certainly do it into spring and summer!

If you don’t have a dehydrator, you can certainly bake these kale chips. Personally, I prefer dehydrated kale chips as they stay perfectly crispy without any burned bits. Either way, kale me maybe and make these chips!

Sweet, spicy and crunchy!

Sweet, spicy and crunchy!

Mexican Hot Chocolate Kale Chips (vegan, raw, gluten free, grain free, no added sugar)

  • 1 medium bunch curly kale
  • 2 tbsp cacao powder
  • 1/4-1/2 tsp cayenne pepper (I used 1/2 tsp because I like them spicy)
  • sprinkling cinnamon
  • stevia, to taste (if you want a sweet and spicy kale chip)
  • 2 tbsp expeller pressed extra virgin coconut oil
  • warm water, to thin

In a large bowl, mix cacao, cayenne, cinnamon, stevia and melted coconut oil until combined. Add in warm water slowly, until mixture is liquefied but somewhat thick. Rinse kale and tear into small pieces and place in bowl with spice mixture. Massage spice mixture into kale leaves and set aside for 20-30 minutes to marinate. Place kale on Teflex-lined dehydrator trays and dehydrate at 105-118 degrees for 2-3 hours, or until desired crispness. Store in airtight container.

Do you like spicy foods?

Recipe submitted to Raw Foods Thursdays.


Spicy Raw Tacos [recipe].

What’s your go-to menu item at Chipotle? For me, it’s the vegetarian salad bowl with black beans, spicy salsa and tonnnnns of guacamole. I gotta admit though, that if Chipotle offered soft corn tortillas as a taco option, I’d be all over that. I LOVE tacos, because you can stuff them with all sorts of yummy stuff but they aren’t as ridiculously-sized as burritos. Especially the burritos at Chipotle. Those are the size of a small car.

vegan mofo

I know it’s not Taco Tuesday anymore, but these tacos are perfect for enjoying any night of the week, and they make great leftovers for lunch! The best part is, these are completely raw, vegan and grain free. I like wrapping the taco filling in romaine leaves and topping it with homemade avocado-cashew dressing, sauerkraut and red cabbage, but feel free to use a sprouted corn tortilla as the wrapper (it’ll still be raw) and switch up the toppings. These are way healthier than Chipotle’s tacos and P.S. way tastier too.


Spicy Raw Tacos (vegan, raw, gluten free, grain free)

  • 1/2 cup almond meal (you can make your own, too!)
  • 2 tbsp hemp seeds
  • 1/4 cup raw cashews, soaked
  • 1/2 tbsp nutritional yeast (optional)
  • 1 tsp coconut oil
  • 2 tbsp chopped fresh hot pepper (I used a Hatch chile pepper)
  • cayenne and garlic powder, to taste
  • pink sea salt, to taste (or regular sea salt)

In a blender or food processor (I used a Ninja chopper), process all ingredients for a few seconds, until roughly chopped and sticking together. Add more coconut oil or 1 tbsp of water if the mixture isn’t sticky enough to hold together. Serve in romaine lettuce leaves, sprouted corn tortillas or on top of a salad or flax crackers. Makes 2-3 small servings.

Recipe submitted to Healthy Vegan Friday #61.

Do you prefer tacos or burritos?