Raw Cavolo Nero Chips with Shiitake Mushroom & Three Seeds

| 15 October 2014

Do you know what’s amazing about this season?

Abundant, fresh, mineral-rich kale and cavolo nero.

This plant is at its best right now – and, being so versatile, it is calling to be added to your smoothies, soups, salads, or, as we are showing this week, being made into a yummy, cozy batch of kale chips.

This recipe is a variation of a super fun kale chip recipe we teach at Raw Food Immersions and features some key winter ingredients, including medicinal mushrooms, plenty of protein-rich seeds, and antioxidant turmeric.

Raw Cavolo Nero Chips with Shiitake Mushroom & Three Seeds


2 bunches of curly kale or cavolo nero

juice of 2 lemons

1 shallot

100g creamed coconut (melted)

5 soft dates

5 fresh or rehydrated shiitake mushrooms

1 tsp turmeric powder

1/2 cup of ground black sesame seeds

1/2 cup of ground pumpkin seeds

1/4 cup of ground pine kernels

1 tsp nutritional yeast (optional)

large pinch of unprocessed sea salt

1 TBLS tamari


De-stalk the kale and shred into bite-size pieces by hand. Leave aside in a big bowl. Whiz the rest of the ingredients apart from ground seeds and pine kernels in a high-speed blender (Vitamix) using a tamper tool. Pour the sauce over the kale, add ground seeds and pine kernels, and massage till the kale softens and ‘wilts’.

Lay the massaged kale onto teflex sheets and dehydrate overnight (12h) or till your chips are nice and crispy.

Store in an air-tight container if you can resist eating them right away!


With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo