Tag Archives: nooch

How to Make Your Own Organic Kale Chips!

Kale ChipsI have fallen into the kale chip craze, and I may need a rehabilitation program to get over how amazing this snack is. I wasn’t sure if I would be a fan of the crispy version of the bitter “super food,” so I journeyed to my local grocery store to purvey their selection of kale chips.

One brand was a curry flavor and did not look appetizing. Next, I found a vegan cheese version called Brad’s Raw Leafy Kale Chips. This one looked yummy, plus they were on sale, so those came home with me. As I was cooking dinner that night, I popped open the box and started munching on these leafy chips … and to my surprise, they were delicious! I was surprised by the flavor and how addicting they were. I nearly ate the entire box while making dinner!

While I was impressed with this crispy delights, I was not impressed with the price tag of nearly $8 per 2.5 ounce box. So, I did what any modern urban hippie girl does … she makes her own. Now, this was my first stab at it. I’m sure I could improve the recipe, finagle with with type of kale leaf, change up the spice blend, but I have to say … I am pleased with my first batch, and have been happily munching on my green crisps ever since.

What you will need:

  • one bunch of organic kale, any kind
  • olive oil
  • salt
  • pepper
  • garlic powder
  • smoked paprika
  • nooch
  • cooling racks

The Method:

  1. Preheat oven to 175 degrees F
  2. Wash kale leave thoroughly. Trim off large stems/ends. Dry leaves as best you can.
  3. I left my leaves whole since I have a very curly kale to work with. But you could tear the leaves into more bite sized-pieces.
  4. Put kale into a large bowl and drizzle with a bit of olive oil. It does not take a lot of oil to give the kale a good coating.
  5. Lay your leaves out in a single layer on the cooling racks.552
  6. Sprinkle with desired spices. I did two difference versions: 1. salt, pepper, nooch 2. salt, pepper, garlic powder, smoked paprika, tiny bit-o-nooch.
  7. Put the racks of kale into the oven for 2-3 hours. I think about 2.5 hours was the best for my chips … just keep an eye on them. You can check for done-ness by sampling a small edge. You want them crisp, but not too crisp.560

I will have to say – both flavors are phenomenal, and you can come up with a million more flavor combinations.

This is something that you can easily make while you’re studying, cleaning the house, or just relaxing for the evening.

If you’ve ever had en experience with kale chips, please comment below. Did you like them/not like them? Have you ever made them yourself? Let me know – I would love to hear your experiences.

Until next time, I send you peace, love, and good energy.

~Sharon

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Creamy Potato Soup (Vegan)

Over the last week it got very cold here in Nevada. We even had some snowfall in the mountains (hooray for ski season!) Although – it did botch my plans for a mini motorcycle trip on Friday. I’ll get over it – there will be plenty of opportunities to take Black Beauty out. (I call my bike Black Beauty, I’m a dork, I know – it’s awesome.)

What goes great with chilly weather? Fluffy sweaters, flannel blankets and warm creamy soups! I came home yesterday and whipped up this little number. I hope you enjoy it!

Ingredients:

  • 1/2 onion chopped
  • 3 celery stalks washed and sliced
  • 2 carrots cubed
  • 5-7 medium potatoes, peeled and cubed
  • 2 cloves of garlic, chopped
  • 8 cups of vegetable broth, I used 1/2 mushroom base 1/2 veggie bullion cubes
  • 1 T. Rosemary
  • 1/2 tsp. crushed bay leaves
  • 2 T. brown rice flour (or whatever flour you want)
  • 2/3 c. unsweetened soy milk (or non-dairy milk of your choice)
  • 2 T. Nooch (optional)
  • Vegan sour cream for garnish
  • salt & pepper to taste

Serves 4. Use organic ingredients when you can.

First, give the bottom of your soup pot a good swirl or two of olive oil. Add onions, cook for 3-5 minutes, add celery, carrots, cook for another 3 minutes. 

Then add the broth, garlic, rosemary, bay leaves, and about half of the potato cubes. If you don’t want your potatoes to oxidize, cut and cube half of your potatoes for this part. Then we will put the other half in towards the end of the cooking process. 

Cook for 30-45 minutes. I had time to kill until my sweetheart got home so I cooked mine for about an hour. I’m sure this recipe could be cooked in under an hour.

Then get out your stick blender or regular blender and blend it all together to create the creamy base for your soup. If you use a blender, make sure to cool the soup slightly before blending. I used my stick blender and shoved it right into the pot on the stove.

Now add the milk, nooch and the rest of the potato cubes. Next, you’ll want to make a slurry in a jar using the 2 T. of flour and about 3 T. of water (or milk). A slurry thickens the soup, so you want to put the water and flour in a jar, put the lid on tight and shake it up, now add that to your soup. 

Cook for about 20 minutes until the potato cubes are soft and the soup is slightly thick and creamy. Make sure to check your seasonings … I found mine needed some additional salt and pepper.

Ladle a good amount into some soup bowls, top with a dollop of sour cream and enjoy the creamy goodness. I served mine with some toasted naan bread for dipping. It was delish! Bowls were licked clean last night – hooray for no dishes! (Kidding!)

What’s your favorite way to stay warm? I would love to hear your thoughts in the comments!

Until next time, I send you peace, love, and good energy.

~Sharon