Imus Ranch Recipes
Pumpkin Seed and Hemp Kale Chips
Ingredients
- Several Bunches of Fresh Organic Kale (any variety)
- 1 cup cashews or sunflower seeds (soaked ~ 6 hours and rinsed)
- ½ cup pumpkin seeds (soaked ~6 hours and rinsed)
- ½ cup hemp seeds
- ½ cup Extra Virgin Olive Oil
- Juice of one Lemon
- ½ to 1 teaspoon sea salt/pink salt
- ½ cup nutritional yeast
- ½ red bell pepper
- 1 Tablespoon Chipotle powder
- ½ teaspoon cumin
- ¼ teaspoon coriander seed
- ½ cup water or more as needed for consistency
Directions
Combine all ingredients other than kale leaves in blender/food processor.
Blend until a creamy consistency is obtained, adding water as needed.
Taste and add spices to taste as needed, keeping in mind the flavor will concentrate once dehydrated.
With a pastry brush or small spoon, brush/coat each kale leaf evenly with a moderately thin layer of the nutty batter.
Dehydrate the prepared kale leaves at 115 degrees Fahrenheit for ~24 hours. Depending on humidity levels it may take longer.
Southwestern Calabacitas
Ingredients
- 2 large zucchini (any type of summer squash will do)
- 1 large yellow onion
- 1 cup sweet corn (fresh or frozen)
- Salt and pepper to taste
Directions
Saute onion on medium heat until tender.
Add corn to onion and continue to cook stirring frequently until corn smells slightly sweet and toasty.
Add zucchini/summer squash and sauté until just tender. Add salt and pepper to taste while cooking
