Kale Chips with Peanut Butter-Sriracha Lacquer
Preheat oven to 350°F. Combine ½ cup all-natural or organic peanut butter and 1 head roasted garlic in a food processor or mix by hand until smooth. Stir in 1/8 cup olive oil, 1/8 cup hot water, 2 to 3 tsp. Sriracha, and salt, to taste. Wash, dry, and de-stem 1 bunch of lacinato kale. Place in a bowl and add a glug of olive oil. Massage the kale with your hands until it softens and spread the massaged kale on a baking sheet. Place a baking sheet directly on top of the kale (so they flatten) and bake for 15 to 20 minutes. Remove top baking sheet and bake for another 5 minutes, until the kale is crispy. Remove from the oven and drizzle the peanut butter dressing lightly and evenly over kale. Place the kale back in the oven for 2 to 3 minutes until the chips are dry. Remove from tray, and serve.
Makes 4 servings.
In a large heavy bottomed pot (such as a Dutch oven), heat 1 tsp. canola oil and 1 popcorn kernel over medium-high heat. Once that kernel has popped, add the remaining ½ cup popcorn kernels to the pot and cover. Once popping has slowed, remove the pot from the heat. Mix in 1/3 cup freshly grated Parmesan or Pecorino Romano cheese, 1 tsp. black truffle oil, 1 tbsp. finely minced parsley, and salt to taste. Toss well to coat and serve immediately.
Makes 6 to 8 servings.
Raw Energy Truffles
Place ½ cup walnuts, ½ cup pitted dates, 1½ tbsp. cocoa powder, 1½ tbsp. brown sugar, ¼ tsp. cinnamon, ¼ tsp. vanilla extract, and a pinch of salt in a food processor. Process until all the ingredients are incorporated into a smooth paste. Scoop into round balls with a teaspoon, and roll in a coating like ½ cup crushed pistachios or ½ cup toasted unsweetened coconut. Store airtight in a freezer.
Makes 30 truffles.