Spicy Cocoa-Hazelnut Zouzous
CRUDESSENCE, MONTREAL, QUEBEC
Zouzous are the Crudessence energy balls.
Time: 10 minutes • Makes about 20 zouzous
3 ½ ounces Brazil nuts
3 ½ ounces hazelnuts
7 ounces (slightly less than ½ pound) sunflower seeds, ground to a fine powder with food processor or coffee grinder
¾ cup cocoa powder
⅛ cup agave nectar
2 tbsp maca powder
2 tsp mesquite
1 ½ tbsp carob powder
¼ cup cayenne powder
1 ⅓ cups date paste (make by blending about 2 cups of lightly packed pitted dates in a food processor)
• Using the food processor, grind the Brazil nuts and hazelnuts just till they are reduced to a powder, not a butter. Transfer into a large bowl and add the other ingredients, mixing by hand.
• With a small ice cream scoop, form the mixture into balls of approximately ⅛ cup or 2 tbsp per zouzou.
Salt and Vinegar Kale Chips
Crispy, nutrient dense, and flavor packed. These are among the most nutritious and delicious snacks you can make.
Time: 15 minutes prep; cook time varies • Makes 2 medium-size servings or 1 large
½ cup raw sunflower seeds
1 tbsp apple cider vinegar
½ tbsp balsamic vinegar
Water for blending
½ tsp sea salt, to taste
1 bunch curly kale
• Combine the sunflower seeds, both vinegars, and sea salt in a blender. Blend for several minutes until a chunky paste has formed, adding a tablespoon of water into the blender as needed to assist with blending. (The more water that is added, the longer the chips will take in the oven.)
• Strip off the kale leaves into a bowl and discard the stems. Tear up any large pieces roughly, and pour the creamed mixture on top of the kale. Using clean hands, massage the mixture into the kale for one minute to evenly coat the leaves.
Oven method
• Heat the oven to 200°F. Place a piece of parchment paper on top of a baking sheet, then spread out the kale chips evenly over the surface to ensure even cooking time.
• Bake for about 2 hours (time varies according to relative humidity), or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.
• Enjoy immediately or keep in an airtight container for up to 2 weeks.
Dehydrator method
• Warm the dehydrator to 115°F. Spread out the kale onto 4 mesh dehydrator sheets, and dehydrate for 10–12 hours, or until crispy (time may vary depending on relative humidity).
Cool Coconut Orange Squares
Easy to make and liked by pretty much everyone.
Time: 45 minutes • Makes about 1 ½ dozen small squares
½ cup cashews
½ cup macadamia nuts
2 large Medjool dates, pits removed
1 tsp orange zest
¾ tsp vanilla extract
½ cup + 2 tbsp shredded dried coconut
¼ palm sugar
Pinch sea salt
• In a food processor, grind the cashews into a coarse flour. Add the macadamia nuts and process until finely chopped. Add in the dates, orange zest, and vanilla extract and mix until dates are combined. Add the remaining ingredients and process until a sticky dough has formed.
• Place a piece of parchment paper or wax paper on a flat surface. Spoon out the dough onto the paper in a mound, and place another piece of paper on top. Use a rolling pin to flatten the dough into a ½-inch-thick layer. Freeze for 30 minutes or longer, till mixture is firm, before cutting into small squares. Best served frozen.
Nori Crisps
Crunchy and fast to make. Since nori burns easily, try baking a small practice batch in the oven to get your timing down.
Time: 10 minutes • Makes about 50 crisps (2–4 servings)
½ tbsp sesame oil
½ tbsp melted coconut oil
½ tsp rice vinegar
1 tbsp palm sugar + extra for sprinkling
¼ tsp sea salt + extra for sprinkling
5 nori sheets
• Preheat oven to 350°F.
• In a small glass or cup, mix together both oils, vinegar, 1 tbsp palm sugar, and ¼ tsp sea salt.
• With a sharp knife or scissors, cut each sheet of nori in half, then cut each half into 5 strips. Lay the strips on a non-stick baking sheet, then lightly brush the surface of the nori with the oil mixture.
• Place in the oven for 3 minutes or until the nori has turned a dark green. Nori burns very easily, so keep a close eye on the time while baking.
• Remove the baking sheet from the oven and lightly sprinkle the strips with additional palm sugar or a bit of sea salt, if desired.
Sour Cream and Onion Kale Chips
Flavor-bursting, nutrient-dense treat.
Time: 35 minutes prep; cook time varies
Makes 2 medium-size servings or 1 large
½ cup cashews, presoaked 35 minutes
⅓ cup water
1 tbsp onion powder
¼ tsp garlic powder
1 ½ tbsp apple cider vinegar
¼ tsp sea salt
2 tbsp minced fresh parsley
1 bunch kale
• Combine the soaked cashews, water, onion powder, garlic powder, vinegar, salt, and parsley in a blender and process until smooth, stopping the machine and scraping down the sides if needed (this may take several minutes). Set aside.
• Wash the kale to remove any grit, then carefully dry the leaves. Strip the leaves into a bowl, roughly tearing any large pieces. Discard the stems. Pour the creamed mixture on top of the kale, using a small spatula or spoon to remove the mixture from the blender. Using clean hands, massage the mixture into the kale for 1 minute to evenly coat the leaves.
Oven method
• Heat the oven to 250°F. Line two baking sheets with parchment paper, then spread the kale chips over the sheets, as evenly and flatly as possible, to ensure even cooking time. Bake between 1 ½ and 2 hours (time varies according to the dryness of the kale), tossing halfway through the baking, until the kale has dried out and is crispy but not burnt. Keep a close eye on the kale at the end of its cooking process, and remove any premature crispy chips from the batch if needed. Enjoy immediately or keep in an airtight container for up to 2 weeks.
Dehydrator method
• Warm the dehydrator to 115°F. Spread the kale onto 4 mesh dehydrator sheets, and dehydrate for 10–12 hours, or until crispy (time will vary depending on relative humidity).
BBQ Red Bell Pepper Kale Chips
Adjust the red pepper flakes to add more or less heat.
Time: 25 minutes prep; cook time varies
Makes 2 medium-size servings or 1 large
1 bunch kale
¼ tsp salt
1 cup red bell pepper, chopped
½ teaspoon chipotle powder
½ cup water
1½ tsp onion powder
1 tbsp olive oil
¼ tsp garlic powder
½ cup sunflower seeds
2 tbsp raisins
• Strip the kale leaves into a bowl, discarding the stems. Tear up any large pieces and set aside.
• Combine all ingredients except for the kale in a food processor or single-serving blender and process until smooth, stopping the machine and scraping down the sides if needed (this may take several minutes).
• Pour the blended mixture on top of the kale, using a small spatula or spoon to remove it from the food processor. Using clean hands, massage the mixture into the kale for 1 minute to evenly coat the leaves.
Dehydrator method (preferred)
• Warm the dehydrator to 115°F. Spread out the kale onto 4 mesh dehydrator sheets, and dehydrate for 10–12 hours, or until crispy (time may vary depending on relative humidity).
Oven method
• Heat the oven to 200°F. Place a piece of parchment paper on top of a baking sheet, and spread the kale chips over the surface, as evenly as possible, to ensure even cooking time.
• Bake for about 75–100 minutes (time varies according to relative humidity) or until kale has dried out and is crispy. For best results, toss the kale several times. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.
• Enjoy immediately or keep in an airtight container for up to 2 weeks.
Red Raspberry Frozen Fruit Pops
Using stevia is a terrific way to cut down on using sugars. Its sweetness varies from brand to brand, so you’ll have to experiment and use it to taste. In this recipe, stevia extends the sweetness of the fruit sugars from date syrup and raspberries without adding a single extra calorie. If you’re not a fan of stevia, use another natural sweetener, such as palm sugar or a little extra date syrup.
Time: About 10 minutes; 3 hours to freeze
Makes about 10–12 oz of mixture (servings depend on size of molds)
½ cup unsweetened almond milk
½ tsp vanilla extract
1 cup frozen raspberries
White stevia powder (or liquid), to taste
2 tbsp date syrup
• Get vessels ready for frozen pops—use either a plastic mold or kit, or small cups with sticks.
• In a medium bowl, stir together the almond milk and vanilla. Add the frozen raspberries, and use a fork to “mash” them into the liquid—the milk will begin to freeze into a slush around the raspberries, which is the objective.
• Mix until chunky, but not blended. Add a tiny, tiny dash of stevia and mix well. Taste the mixture and add more stevia if needed, mixing after each addition. The overall taste should be quite sweet, as freezing will bring the sweetness down a notch.
• Drizzle the date syrup into the mixture. Stir once or twice only—just enough to incorporate the syrup into the raspberry mix but allowing large date syrup swirls to remain.
• Carefully spoon the mixture into the molds. Freeze for 3 hours or until mixture is completely frozen through. Thaw for a minute or two just before serving.