Another exciting day at the Matthew Kenney Academy. We did a lot of basics today, things I consider myself pretty well versed in such as almond milks, smoothies, pickling, and kale chips. I am really enjoying letting go of the way I do things and being open to learning new techniques. I’m noticing how easy it is to get locked into one way of doing things and thinking that it is the only/best way to do it. Being at the this school is really forcing me (in the best way!) to forget old habits, I love it! I feel so lucky to be learning from such great chefs. Chef Sean really helped me understand kimchi, better than I did. His humor, clear and precise techniques make it easy and enjoyable to follow along. Chef Brittany is so sweet and lovely to watch. She’s awesome because you can tell she doesn’t take herself to seriously, she’s humble…yet a very talented chef. I enjoy her class everyday.

So today I’m giving my kale chip recipe, we were set free in the kitchen to makeup our own recipe! I’ve been so into Native Mexican Cuisine lately, ever since my trip to Oaxaca last December I’ve been kind of pulling my influences from Mexican culture, history, textures and flavors. I decided to go with a spicier  kale chip, chipotle and paprika, garlic and onion were my spices of choices-

Recipe

1 cup of soaked cashews or macadamia nuts

1 Cup of chopped red bell pepper

2 Tablespoons of nutritional yeast

2 Tablespoons of ACV

1 Tablespoon of Lemon

1 Chopped garlic clove

1 Tablespoon of white onion powder

1 Tablespoon of coconut crystals

1 Teaspoon of paprika

1 Teaspoon of chipotle powder

1/2 Teaspoon of ume plum vinegar

LOVE

Blend it all up, massage onto small kale pieces, set into dehydrator at 115 degrees. Dehydrate form 15-20 hours.

You’ll love it!  A healthy, delicious and filling snack <3