Makes: 8 servings
Time: 2 Hours plus 6 hours dehydration time
Ingredients:
1 bunch curly kale, washed, dried, de-ribbed and torn into (2-in.) pieces
1 cup raw cashews (or hemp seeds)
2 cups filtered water, plus 1 cup
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
1/2-3/4 tsp. sea salt (to taste)
1 Tb. lemon juice
1 Tb. nutritional yeast
2 small garlic cloves, peeled
Preparation:
1. Soak cashews in 2 cups water for 2 hours. If using hemp seeds, there is no need to soak them. Drain cashews and transfer to a Vitamix.
2. Add 1 cup water to Vitamix as well as ginger, coriander, cumin, turmeric, curry powder, black pepper, sea salt, lemon juice, nutritional yeast, and garlic.
3. Blend on high for 1 minute. Season to taste with salt and lemon.
4. Transfer sauce to a large mixing bowl, add kale, and using your hands, massage sauce into leaves until all are evenly coated.
5. Divide between 2 dehydrator racks covered with Teflex.
6. Dehydrate at 105° for 4 hours. Slide leaves off of Teflex and directly onto to racks. Place back into dehydrator and dehydrate 2 hours more.
7. Eat up!
