Cheesy Kale Chips

Cheesy Kale Chips
Cheesy Kale Chips

Several bunches curly kale, washed, stemmed, and loosely chopped

1 cup raw cashews, soaked overnight

1 red bell pepper, seeded and diced

2-3 tablespoons onion, minced

2 tablespoons lemon juice

1½ tablespoons nutritional yeast flakes

1-2 cloves garlic, minced

1½ teaspoons sea salt

1 teaspoon tamari or soy sauce

1 teaspoon agave nectar


Wash the kale and dry very thoroughly, so the flavorings coat the leaves well. Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces in a big bowl.

Blend all of the ingredients, except for the cashews, until smooth. Then, add the cashews and blend again until the mixture is very smooth.

Add the mixture to your large bowl of kale and coat all surfaces well. Taste and adjust salt if needed, then proceed with your method of choice (see below).

Dehydrator Method (preferred): Warm the dehydrator to 115°F. Place the kale inside and dehydrate it for about 10-12 hours, until very crisp! When done, store in an air-tight, sealed container.

Oven Method: Heat the oven to 200°F. Spread the kale out as flatly as possible onto a couple of baking sheets lined with parchment paper. Bake for 55-80 minutes, or until the 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 doesn’t burn. Let cool, and store in an air-tight, sealed container.

Makes 2-4 servings

Source: Adventist Review, 23 September 2016


Peanut Butter Banana Shake

Peanut Butter Banana Shake
Peanut Butter Banana Shake

3 cups soy milk

½ cup peanut butter

10 Medjool dates, pitted

2 teaspoons carob or cocoa powder

3 ripe bananas

1 teaspoon pure vanilla extract

2-3 cups ice


Add the soy milk, peanut butter, and pitted dates to a high-speed blender and blend until smooth. 

Then, add the remaining ingredients and blend until smooth.

Ready in about 5 minutes

Makes Makes 6-7 servings

Source: Adventist Review, 30 September 2016

A structure of Ceftazidime

Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup


½ tablespoon extra virgin olive oil

1 white onion, chopped

1 medium butternut squash, peeled and cut into cubes

½ teaspoon granulated garlic or 1 clove garlic, minced

3 cups water

¼ cup roasted pumpkin seeds

5 fresh sage leaves, chopped coarsely (or rubbed sage)

1 teaspoon sea salt


Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.

Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).

Take off the heat, put mixture in the blender, and blend until it is soft.

Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

Ready in about 40 minutes

Makes 4-6 servings

Source: Adventist Review, 4 October 2016