Cashew Kale Chips

Kale chips…I never quit trying new versions. And this one is different from most, the closest I have seen commercially or otherwise are these type. So where did I find my inspiration? From The Tastes of Ayurveda: More Healthful, Healing Recipes for the Modern Ayurvedic.

I was recently sent a copy of the new 2012 edition to review and came across the recipe on page 86. While I don’t follow the theme of the book I do find the recipes to be very interesting, considering they are all vegetarian. Many are vegan, raw and/or gluten-free as well. On the other hand…it might not hurt me to take the questionnaire at the start of the book to find out my body type and what I should/shouldn’t be eating. Or do I want to know (cringing)?

I chose the kale chip recipe because I love using my L’Equip Food Dehydrator, nothing like having an excuse to pull it out. Although an oven will work just fine to use. And I had found a lovely bunch of baby Dinosaur Kale at the farmers market this past weekend, grown by a local couple on their farm. It was beautiful kale, soft, tender and vibrant. And cheap! Summer can be a good thing – fresh veggies and fruit from both sides of the Cascade Mountains. My goal next year is to turn one more unused section of lawn (weeds really) into a greens garden where I can finally grow beans, kale, spinach, etc.

After getting our kale chips in the dehydrator Walker and I went and did some gardening in the backyard. He has a lil’ set of tools and loves to “help” me. Especially when there are daily ripe berries to harvest or rather eat!

Tending to “his” blueberries:

And those chips? Wonderful! Tasty, crunchy, airy and creamy. The raw cashews are silky after blending and enrobe the kale.

7 hours later I had two containers of krispy kale:

Cashew Kale Chips

Ingredients:

  • 1 cup raw cashews
  • 1 tsp fine sea salt
  • 1 tsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil, preferably organic
  • 1/3 cup filtered water
  • 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown

Directions:

Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain.

Add the cashews, salt, vinegar, oil and water to a high-speed blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat.

Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled.

No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.

~Sarah

Proudly made with our Vitamix Blender:

FTC Disclaimer: We received an advance copy of the book for potential review.

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Comments

  1. Susan says:

    They tasted good before loading them into the dehydrator, tasted good mid way through and they were wonderful when they came out. Thanks for the recipe.

Trackbacks

  1. [...] recently featured this recipe on my personal blog, Gazing In. It is a great way to introduce raw/mostly raw foods into your diet and have a crunchy/tasty treat [...]

  2. […] was not a huge fan of kale chips until I found this recipe. It has an almost cheesy taste thanks to the mixture of cashews, coconut oil, apple cider […]

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