I’m very excited about this new recipe I tried so I wanted to share it with you here. It’s also very easy, but I suggest you read the whole recipe through before starting to make it the first time 🙂
- 1 large bunch curly kale (purple or green, I used purple)
- 1 scant cup raw cashews (large pieces), rinsed
- 3 T. fresh lemon juice
- 2-3 T. water (as needed for proper consistency)
- 1/4 cup nutritional yeast
- 1 bulb of garlic (about 8-10 cloves that are medium sized). Peel cloves and chop coarsely.
- 1 tsp. celtic sea salt
- 1 T. or less agave nectar (optional)
- 1 T. granulated garlic
- Wash kale thoroughly. Rinse till water stays clean.
- Rip the kale off the stalks (save the stalks for juicing or chop up and saute till tender in a bit olive oil with garlic and water to steam). Place pieces in colander to drain while you make the sauce.
- Place all the ingredients except the kale and granulated garlic in a blender and blend until smooth, thick, and creamy. A food processor may also be used. Consistency should be that of humuus.
- Place the kale in a large bowl and distribute the cashew sauce over the leaves. Massage the sauce through the kale thoroughly till leaves are evenly coated. It’s a messy operation so use kitchen gloves if you wish!
- Toss the granulated garlic through the kale.
- Place the kale evenly on dehydrator sheets and dehydrate at 115°F. until very crisp (about 8-10 hours). Alternatively, you may place on cookie sheets in the oven at the lowest possible temperature until crisp. Lining the cookie sheets with parchment paper will help keep the kale from sticking to the cookie sheets.
- Store in glass jars with airtight lids to keep chips crisp.
Great for school or work lunches, meals on the go, and car trips. I got the idea from The Blender Girl‘s blog and only modified it slightly. If you want to see the original version, you can click on the highlighted link above.