Animal production contains the richest sources of vitamin B3, so eating eggs in a predominantly vegetarian programme is a good way of ensuring your diet has enough of this vitamin, as we mentioned before eggs are high on the acid-forming, scale but are a rich source of niacin and so form part of the 30% daily allocation of acid-forming foods.
Other good vegetarian sources of niacin, include nutricional yeast, rice bran (whih is a great alternative to wheat bran), most whole grains (such as buckwheat, quinoa and rye) and sundried tomatoes, which can be rehydrated to bring out their full nutritional potential.
Chocolat Kale Chips
Makes 5 snack portion
- 150g Kale leaves;
- 4 tbsp raw cacao powder;
- tbsp agave syrup;
- 50 ml (2fl oz/scant 1/4 cup) coconut oil, melted a pinch of Himalayan pink salt.
Preheat a dehydrator to 63C/145.4F. (Alternatively, put the oven on it’s lowest settings.)
Remove the kale leaves from their stalks and chop into 5cm (2in) pieces.
In a high-speed blender, add the raw cacao powder, agave syrup, coconut oil and salt, and blend until the mixture is smooth.
In a bowl, using your hands, coat the kale leaves in the rich mixture so they are well covered but not dripping. If you cover them too thickly they will not dry out properly and will end up chewy instead of crunchy.
Place on a tray in the dehydrator for 14 hours. (Alternatively, put pn the baking tray (cookie sheet) in the preheated oven but with the door ajar for 6-8 hours.)
Once dehydrated, the kale chip keep for a week in the airtight container.
See you on the next post!