Kale Chips are a protein rich snack
2 bunches of curly kale
2 red bell peppers
1 cup cashews (soaked)
1 1/2 lemons juiced
1/4-1/2 cup balsamic vinegar
1/4 cup agave
1 tsp sea salt (to taste)
1/2 cup nutritional yeast
1/2 cup hemp seed
high speed blender
- Remove large center stems from kale leaves and discard.
- Set de-stemmed leaves aside in large mixing bowl.
- Blend remaining ingredients in blender until a smooth consistency like a sauce is achieved.
- Pour sauce over kale leaves and mix with hands until each leaf is well coated.
- Spread onto dehydrator sheets and dry for 12 or more hours at 118 degrees.
- Kale chips are ready when each leaf is crispy.
Living Raw Food offers 100 new recipes inspired by the author's New York City restaurant, Pure Food and Wine, where she is a partner and executive chef. The recipes are sophisticated and rigorously raw. And they range from quick and easy milks and juices to intriguing dishes from her restaurant's menu.
The non preachy primers on ingredients and techniques used in raw preparations make this book accessible and usable for a wider audience than might typically go for a raw foods cookbook. -Sarma knows her stuff. Two thumbs up!