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"Cheesy" Kale Chips

6/23/2020

Addictively healthy these dehydrated kale chips are easier to make than you might think.
High in fiber, vitamin A, K, C, and loaded with amino acids they make a perfect healthy version of a crispy "cheesy" snack.

Ingredients:

2 bunches of kale with stems pulled
1.5 cups of cashew, pieces or whole *
2 bell peppers
1 bunch of cilantro
3 cloves of garlic
1/4 cup brewer's yeast
water, filtered or spring
Salt, 21 salute or mixed seasoning *
A dash of soy sauce or Worcestershire Sauce

Instructions:

Wash and dry the kale by placing it on a large dish towel. Roll the towel up, it will soak up the extra moisture.
Remove the tough stems form the kale by holding the base of the stem in one hand and pulling the leafy part away with the other. See the photo, right. No need for fancy gadgets or using a knife. Even kids can do this! Set aside.
Place the cashews, roughly diced bell peppers, peeled garlic, the brewer's yeast, salt, soy or Worcestershire sauce and other seasonings into a blender or food processor. Begin adding water and pulse or blend until the mixture is creamy and smooth.

Taste to adjust seasonings* You may also add cayenne pepper, chili powder, lemon juice, even fresh hot peppers to the blend.
Add enough water to allow the mixture to easily coat the kale leaves and adhere, but not run off. Each time you make it the amount of water will vary depending on the size of the peppers and moisture content of the nuts. If you get it too thin, just re-blend with more nuts and a bit more seasoning until you find the consistency that works.
Using a large mixing bowl place about 1/3 of the kale leaves in the bowl, pour the saucy mixture over and turn to coat the leaves. Place the leaves on the dehydrator trays, evenly spaced to allow plenty of air flow.
Repeat until you have used all your tray space. If any leaves and mixture are left, store and dehydrate this second batch later.
Run your dehydrator at 115 degrees. It is crucial to rotate trays by turning them and to begin to lift the kale chips up and turn them over as they begin to dry. This will speed the process and allow for a more even crispiness.
Remove the chips when there is NO MOISTURE left in the at all. If any moisture remains your chips will grow mold. Store the chips in a plastic bag or a glass or plastic storage container with a small bag of white rice or several moisture absorbent packets that come in vitamin/nutrient bottles. Use a small square of cheese cloth or light cotton fabric and a rubber band to create the rice bag. Rice absorbs huge amounts of moisture and will ensure you chips stay crispy even in damp climates.

Variations of this recipe are endless. Use other nuts or seeds such as walnuts, almonds, pecans, sunseeds, pumpkin seeds. Go lemony, add Mediterranean herbs, herbs de Provence, heavy garlic, teriyaki or asian flavors.

This recipe can also be dehydrated in a very low oven, 200 -225 degrees. However you must keep a watchful eye on it using the oven, as they can easily over crisp. Especially be careful to turn the trays if you oven bakes unevenly. ENJOY!

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Cilantro Cashew Pesto- OMG!

6/22/2020

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This flavor combination is not to be believed!
Nutty creamy cashews combine with the unusual flavor of cilantro is amazing.
I was first introduced to this by a dear friend and became an immediate addict.

The delightful thing about this pesto variation is that it can be easily adapted into a salad dressing by adding more water, some extra acid in the form of lemon or lime juice and a little extra oil.

It can also be thickened by using more cashews to create a hummus like dip. You can thin out the hummus version with some fresh bell peppers, add some more water and blend it up to pour over kale for the most delicious dehydrated kale chips you've ever had!

Start with this basic recipe and have fun from there!

Cooking is a creative experience...enjoy!

Ingredients:

2 bunches of cilantro
Lemon juice to taste
1/2 cup cashews
1-2 cloves garlic, peeled and roughly chopped
2 tablespoons olive oil
1/4–1/2 cup water
Salt to taste

Instructions:

Add the cilantro, lemon juice, cashews, and garlic into the food processor
Turn on the food processor and drizzle in the olive oil and then the water
Start with 1/4 cup of water. If you want the pesto thinner, add more water until you have achieved the consistency you prefer
Season with salt and pulse a few more times to combine
Taste and add any extra seasoning!

This basic recipe can also be adapted by using pumpkin seeds, pine nuts, or sunflower seeds as a substitute for the cashews. Cooking is a creative process, once you have the basics down, try adding your own flair to it.

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"Cheesy" Kale Chips

Cilantro Cashew Pesto- OMG!

Vanessa

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