The Power of Food cookbook recipe: Barbecue kale ribs

Barbecue kale ribs

Adam Hart calls kale the “Queen of Green”. (Nick Sopczak)

Is it just me, or are they putting too much crap on kale chips these days? I’ll take the lightly seasoned stuff from home or a raw café over the packaged “Texas BBQ” version any day.

Anyway, if you’re into dehydrating veggies and want to get a little fancy, you’ll find a recipe for barbecue kale ribs at the end of this post. It’s just one of the recipes in The Power of Food, the new cookbook by Squamish-based healthy living speaker Adam Hart. Subtitled “100 Essential Recipes for Abundant Health and Happiness”, the 200-page book was published this month by Whitecap Books and features vibrant food photography by Nick Sopczak.

The Power of Food

Whitecap Books has published The Power of Food.

In The Power of Food, Hart advocates eating more living than processed foods every day and adding plant-based “power foods”—such as blueberries, cashews, hemp seeds, kale, lentils, and quinoa—to your diet. This is not a vegan book, however. Hart’s approach—inspired by his own health transformation—involves “no restrictions” on meat and dairy products, and many of his recipes for raw and cooked food are vegetarian, making use of eggs or honey.

Nonetheless, a number of the recipes in The Power of Food are vegan, including the one below.

Barbecue kale ribs

Makes 6 to 8 ribs

Ingredients

  • 1/4 cup (60 mL) raisins
  • 1/4 cup (60 mL) dried goji berries
  • 1/4 cup (60 mL) Brazil nuts
  • 1/4 cup (60 mL) sesame seeds
  • 1 tsp (5 mL) caraway seeds, ground
  • 1/2 tsp (2 mL) cayenne pepper
  • Pinch Himalayan crystal salt
  • Pinch freshly ground black pepper
  • 1 bunch kale

Directions

In a bowl, soak the raisins, goji berries and Brazil nuts, in enough water to just cover them, for 1 hour. After they have soaked, place the raisins, berries and nuts along with the water and all the other ingredients, except the kale, into a food processor and blend together.

Once blended, place the mixture into a large bowl. Separate the kale leaves, rinse and pat dry. Using a spatula, scrape the mixture onto the full-length kale leaves. Be sure to coat as much of the kale as possible. Once they are coated, place the “ribs” on a dehydrator tray and dehydrate at 115°F (46°C) for about 12 hours (or overnight). If using an oven, place the kale on a baking sheet lined with parchment paper or waxed paper and bake at the lowest temperature for 30 minutes. If the kale “ribs” are still moist after this time, flip them over and bake for 30 minutes more.

Power food tip

These Barbecue Kale Ribs are great for sharing while watching the Saturday-night hockey game or Sunday-afternoon football match.