February 16, 2013

Cheezy Cashew Kale Chips

With my whole heart I seek you; let me not wander from Your commandments! Psalms 119:10 ~ I seek God with my whole heart, hoping to bring glory to His name with my life. I pray that I would not wander or stray from His commandments, which He placed for good-that we may be more like His Son, Jesus Christ, and less conformed to this world.

Onto food: Raw. Dehydrated. Soaked cashews. Nutritional yeast. These are along the lines of: I could eat three pounds of kale in a 24 hour period... type of good.

Cheezy Kale Chips
Recipe adapted from Dehydrator Review

2 bunches of kale
1 cup of raw cashews
1 red pepper*
1 tbsp garlic powder
1/4 cup of nutritional yeast
1/2 tsp cayenne

Soak your cashews for a couple hours (I had soaked mine overnight). Toss in a food processor with the remaining ingredients (except the kale, silly). Wash the kale and dry it with a paper towel, or a salad spinner (which I have yet to own, no big deal if you don't have one). Remove kale stems and rip leaves in to bite-sized pieces. Place in a large bowl and cover with cheezy sauce. Toss kale and sauce with a large spoon or spatula, or your hands, until evenly coated. Eat the entire bowl. No, don't do it. Place kale leaves on a few dehydrating trays and dehydrate at 115° for 4 hours or so. I think mine needed around 6 hours to get really crisp, each dehydrator is different!

Alternatively, you could throw them leaves onto a baking sheet and bake at 350° for 10-15 minutes, watching them closely so they don't burn.

* I only had green bell pepper in hand and they still tasted great!

Even Santiago liked them. Well, he looked at them, at least once, during our Superbowl party. Maybe.

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