This recipe was originally authored and published by Genevieve St-Cyr .
Kale is said to be one of the most nutrient dense food on the planet.
- Like all cruciferous family, it’s high in sulfur, which helps with detoxification.
- It’s loaded with antioxidants, including quercetin an Vit C.
- It’s high in folate (the active form, which is easily absorbed by the body, 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 will like these cashew kale chips.
They are crispy, a little salty, and very morish
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 flavor and a lot of nutrients)
- Spices: To taste, add paprika, chili powder or any spices of your choice.
- Make the Cashew Paste by blending all the ingredients together until smooth.
- Wash the kale and tear the leaves away from the stem. Discard the stem.
- Roughly cut and put in a big bowl.
- Add the cashew paste and massage the leaves until wilted (1 to 2 minutes).
- Spread in a baking sheet or into a dehydrator tray.
- Dehydrate at the lowest setting in your oven or in your dehydrator at 45C for many hours, until crispy. This may take from 6 to 12 hours depending on the temperature used.
- 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).