Kale is said to be one of the most nutrient dense foods on the planet.

HEALTH BENEFITS

• Like all the cruciferous family, it’s high in sulfur, which helps with detoxification.
• It’s loaded with antioxidants, including quercetin and Vit C.
• It’s high in folate (the active form, which is easily absorbed by the body, which is great if you have MTHFR).
• It’s also high in minerals, like magnesium.

Even if you don’t like kale, I’m pretty sure you’ll like these cashew kale chips.

They’re crispy, a little salty, and very morish! 😉

INGREDIENTS

1 bunch of kale (Curly Kale works best)

For the cashew sauce:

• 1 cup cashew (ideally soaked for 3 to 4 hours to make them easier to digest)
• 1 garlic clove or 1 tsp garlic oil
• 1 tbsp lemon juice
• ¼ tsp salt
• 1/8 tsp pepper
• ½ cup water
• ¼ cup minced parley (optional, but adds flavour and a lot of nutrients)
• Spices: To taste, add paprika, chilli powder or any spices of your choice

INSTRUCTIONS:

1. Make the Cashew Paste by blending all the ingredients together until smooth.
2. Wash the kale and tear the leaves away from the stem. Discard the stem.
3. Roughly cut and put in a big bowl.
4. Add the cashew paste and massage the leaves until wilted (1 to 2 minutes).
5. Spread on a baking sheet or into a dehydrator tray.
6. Dehydrate at the lowest setting in your oven or in your dehydrator at 45℃ for many hours, until crispy. This may take from 6 to 12 hours, depending on the temperature you use.
7. Eat as soon as possible – when ready (they get soggy really quickly, but if they do, simply put them back to dehydrate for another hour).