[Irresistible Curry Kale Chips are vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for Stage 2 and beyond on an anti-candida diet.]
One of the things I love is Indian food. And I have candida to thank for that. (Yes, it’s true).
Before I was diagnosed with candida related complex, I considered myself a pretty eclectic cook–and eater (what? you mean eating three different kinds of candy bar in one day doesn’t count as “eclectic”?).
In fact, growing up, the most exotic food I ever ate was at a very North American “Chinese” buffet. Heading out to the China Inn was a tremendous treat for my sisters and me, when my mother, my aunt, my sisters and I all piled onto the number 17 bus, trundled down Decarie Boulevard to Queen Mary, where we disembarked about an hour later and walked one block to the restaurant. There, we’d feast on gooey hot pink balls (“sweet and sour chicken”), gooey white specks (“steamed rice,”) gooey, stringy, reed-like strands (“chow mein”), gooey coated woody cubes (“spare ribs”) and
gooey crispy fortune cookies (the best part).
When I moved to Toronto, the most multi-cultural city in the world, I discovered Ethiopian food, Hungarian food, Thai food, Malaysian food, African food–I was game for pretty much anything. So, when a blind date offered to take me to an Indian restaurant for dinner, I jumped at the chance. I was charmed by the aromatic spices wafting from the kitchen and the scent of curry. At dinner, my date chose lamb as the main course. Even though I was eating meat back then, I just couldn’t stomach the lamb. . . and was turned off Indian cuisine for a good long time.
Fast forward 16 years after my arrival in the city, and I was diagnosed for the first time with candida. I suddenly had to find foods that were veggie based and also fairly simple. Now, it’s true that nowadays, on stage one, I wouldn’t be able to eat a lot of that stuff, but I did manage to adapt many of the recipes–say, simple chana masala or dal, and simply replace the dairy with coconut milk or the sugar with stevia. Turns out, I love Indian food!
I know, these kale chips aren’t really Indian. They’re more of a fusion dish (unless kale is actually a little-known favorite in Mumbai), nevertheless, they are totally alluring. This combination of sweet curry and carrot with the creamy, rich hemp is absolutely delicious. So, even if you don’t like Indian food, I promise you these kale chips will become a favorite.
On the other hand, if you don’t like kale. . . oh, never mind. Nobody doesn’t like kale, right? 😉
The Candida Kick-Start is Back!
If you’ve been wanting to start an anti-candida diet but didn’t know where to begin, or if you’ve tried before but candida came back, then you’ll want to check out the Candida Kick-Start. It’s a group coaching program that guides you through the diet and provides all the tools and strategies you need to succeed. Get more info here and see what previous participants have said! (And yes, you can eat these kale chips on the ACD!).
Irresistible Curry Kale Chips
Super-simple to make, these healthy chips offer up a high-protein coating that also includes an extra vegetable!
1 bunch kale (about a pound/500 g)
2 large carrots, peeled and cut in chunks
1-1/2 to 2 tsp (7.5-10 ml) mild curry powder
1 clove garlic, peeled
2/3 cup (160 ml) raw shelled hemp seeds (hemp hearts)
1 Tbsp (15 ml) raw apple cider vinegar
5 drops pure plain stevia liquid, optional
2 tsp (10 ml) mild (white or yellow) miso (use chickpea miso for soy-free)
Pinch fine sea salt, or to your taste
1/2-2/3 cup (120-160 ml) water, as needed
De-stem the kale and wash and dry the leaves. Place in a very large bowl (you may need to divide it in batches).
Place all other ingredients in the jug of a high-powered blender (I use a Vitamix) and blend until thick and creamy. It should be thick, but just barely pourable. Taste and adjust seasonings.
Pour the coating over the kale in the bowl and toss to coat all the leaves evenly. Lay the leaves in a single layer on dehydrator sheets and dehydrate at 115F ( C) until dry and crisp, 6-10 hours. Store in a covered container up to one week. Makes 4 servings.
To dehydrate in your oven, use the instruction in this kale chip recipe.
*Suitable for: ACD Stage 1 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, vegan, low glycemic.
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