Risky Rhubarb Crisp

Prep Time:  30 minutes      Bake Time:  40 minutes      Preheat Oven To: 350F

Breakfast or Desert

Growing up, my mum always made us terrific breakfasts - from oatmeal to pancakes and, yes rhubarb crisp.  While commonly being seen as a desert item, crisps are full of fruit and ready to get you moving at the start of your day.  You can chose when to eat it, but chances are, you'll be eating this crisp every meal of the day.

• 8 Rhubarb Stalks (or 5 cups, sliced)
• 7 cups of Rolled Oats
• 1 cup Sweet Berries, opt.
• 1/2-1 cup of Fruit Juice
• 1/2 cup of Safflower Oil (or other)
• 1/2 cup Granulated Sugar
• 1 cup Brown Sugar
• 1/2 tsp of salt

-Preheat oven to 350F

-Wash and chop rhubarb stalks into small chunks of preferred size.  Place in a medium-large casserole dish.

-Add the optional berries (ei.  ripe strawberries, chopped) and the granulated sugar.

-In a large bowl, measure in the oats, brown sugar and salt.   Stir thoroughly.

-Add oil to the Oat mixture, stir.  If still very loose, add a few more drizzles of oil.

-Pour half to three quarters of the Oat mixture in with the  rhubarb and stir together.

-Layer the remaining oats on top of the mix in the dish.  Smooth out to create a flat surface.

-Drizzle juice over the dish and watch it soak into the oats until it appears moist.

-Bake in the oven for 30 minutes on the middle rack and 10 minutes on the top rack for the crispest texture.

Krispy, Krunchy Kale Chips (Cheeze Flavour)

The Potato Chip

Light, crisp, salty, soaked in oil and DEADLY are those familiar little potato chips.  They've ever so slyly snuck their way even into a "healthy person's" diet.  These raw chips will get you off the greasy potato kind.  Many different flavours can be made but this particular one will be "cheeze" flavour.  Enjoy the simplicity of kale in an all new experience.

• A few bunches of Kale, stems removed
• 1 cup cashews, soaked for a few hours
• 1/4 cup water 
• Juice of one lemon
• 1/3 cup nutritional yeast flakes
• 1 bell red bell peppers
• 1/2 teaspoon of salt

-Strip the stems from the kale, shred into chip-sized pieces and place in a large bowl.

-Blend the soaked cashews with the water until smooth.

-Add the lemon juice, yeast flakes, peppers and salt to the mix and blend until creamy.

-Pour the dressing over the kale and mix with a large wooden spoon or utensil of choice.

-Lay the chips out on a food dryer (link for online purchase at the bottom of this post).

-Dry for about eight-ten hours or until sufficiently crispy.

American Harvest Snack Master Dehydrator

I own the older model of this product.  It has worked excellently for fifteen plus years!