1 1/2 cup raw cashews
1/2 cup sunflower seeds
1/4 cup sesame seed
5 to 7 sun-dried tomatoes
4 pitted dates
- Cover these ingredients with water, about 1 cup of water or till covered. Soak for 1/2 to 1 hour.
- Strip about 5 kale leaves down the middle to remove the stem. Tear kale into chip size pieces and put kale aside in a bowl. Then:
Blend in Vita Mix or blender:
1 carrot
2 Tbsp Bragg's Liquid Aminos
1 stock of celery
2 Tbsp lemon juice
1/2 sweet onion
1/4 cup water
1/4 cup Tahini
- Blend and add soaked ingredients and blend together. Then add 1/4 to 1 tsp cayenne pepper and 1 cup of nutritional yeast to the mixture and blend again, adding water little by little if needed. Mixture should not be to thick or runny.
- Take 1 cup at a time of the of mixture and spread the mixture on the sides and bottom of the bowl. Put a couple of handfuls of the kale in the bowl. With spatula mix until the kale is evenly coated.
- Place in dehydrator for 2 hours at 125 degrees, then reduce heat to 115 degrees for 20 to 24 hours until chips are very crispy.
- Store in Ziplock bags in refrigerator up to 2 weeks or food seal and they will last much longer. Enjoy!
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