With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.
Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy and eggs. Not your style? Stick around for Wynnie Stine's reflections on The Moosewood Collective, an innovative restaurant built on 60's idealism.
We'll also visit Veggie Fest in New Orleans, screen The 100 Foot Journey, and confront stress eating with nutritionist Molly Kimball.
Paulding & Co.'s Spicy “Cheesy” Kale Chips (Makes about 12 oz. of chips)
▪ 2 1/2 cups of raw cashews
▪ 1 large (Holland type) red bell pepper
▪ 2-3 red Fresno peppers
▪ 1-2 tsp lemon juice (to taste)
▪ 2 tsp mineralized sea salt
▪ 2 Tbs. nutritional yeast
▪ 3 bunches curly kale
Be sure to purchase ultra-fresh organic vegetables for this.
Soak the cashews in water for 3-4 hours. Combine with the stemmed and seeded peppers, lemon, salt and yeast in a blender. Puree. Taste the mixture, and if it needs it, add more salt or lemon.
Strip the stems from the kale leaves — you can do this easily by holding the end of the stem in one hand, and firmly running the other hand up the sides of it, dislodging the leaf. The tough part of the stem will come off, leaving the tenderer part intact.
In a large bowl, combine the Kale with the blended mixture, using your hands (evenly) as possible distribute the mixture. Lay the leaves onto dehydrator racks, crowding them but not stacking them. Dehydrate at 105° F for 12-16 hours, until very crisp. Store in sealed zip bags. If you don’t get them dry enough they will soften in the bag.
If you don’t have a dehydrator they can be laid out on a rack or over a pan in the oven with the temperature set as low as possible. The time to dehydrate will be greatly reduced, probably to about an hour or even less.
The chips will be a tasty snack!
