Raw food chef Charmaine Vierra shares benefits of diet
Charmaine Vierra pours a sauce over kale leaves to make kale
chips, a raw, dehydrated snack on Tuesday, Feb. 7, 2012.
- Raw food recipes
Cheesy-smoked kale chips
2 large bunch curly kale
1 1⁄2 cup cashews
1 cup water
Juice of 2 lemons
2 heaping spoonfuls of nutritional yeast
1 tablespoon smoked paprika
1 teaspoon Celtic Sea Salt
De-stem kale and tear in large pieces. Place cashews, water,
lemon juice, nutritional yeast, smoked paprika and salt in blender.
Process until smooth. Pour cheese mixture over the kale and coat
evenly. Spread kale over Teflex sheets and dehydrate until crisp,
approximately five to seven hours at 115 degrees.
(Yields 2 cups)
1 cup raw macadamia nuts, soaked, drained, and rinsed in
1⁄2 cup fresh-squeezed lemon juice
1 tablespoon chopped garlic
1 cup raw cashews — soaked, drained, and rinsed
1 1⁄2 teaspoons Celtic sea salt (to taste)
1⁄4 to 1⁄2 cup purified water if needed
Blend in food processor or blender until creamy.
(Yields 1 1⁄2 cups)
1 1⁄2 cups Mac Cream
1⁄2 cup red onion, minced
2 teaspoons minced garlic
1⁄3 cup dill, chopped (no stems)
11⁄2 cups carrot pulp or raw grated yam
1⁄8 teaspoon Dulse
1⁄3 teaspoon kelp
2 teaspoon grated ginger
Mix all ingredients together in a bowl. Best if allowed to sit
in refrigerator overnight. Spread on flaxseed crackers, wrap in a
lettuce leaf or place scoop on salad.
— Source: Charmaine Vierra
Posted: Wednesday, February 8, 2012 12:00 am
Updated: 6:39 am, Wed Feb 8, 2012.
After combining some sea salt, cashews, lemon juice and a few
other ingredients in the blender, Charmaine Vierra tosses the sauce
into a bowl of kale. She then spreads it out on a sheet and puts it
into her dehydrator.
Vierra is making cheesy-smoked kale chips, a recipe she makes in
her raw food class that will be held for the next three Thursdays
at the Church of God.
Or, use your
More about Diets
Wednesday, February 8, 2012 12:00 am.
Updated: 6:39 am.