Wednesday, 30 January 2013

Raw Nacho Cheese Kale Chips

Since my trip to Wholefoods Cheltenham, I've been obsessed with kale chips. I tried a microwave recipe, but besides the fact that it didn't have the benefits of being raw - it didn't taste very nice! So I begged and begged and Mr B gave in - so our new dehydrator arrived yesterday!

The first thing I just had to make was kale chips. I adjusted my nacho cheese sauce recipe so that it was totally raw (I normally use roasted red peppers from a jar) and the results are fantastic!


For the 'cheese' topping:

1 cup raw cashews (soaked for around 2 hours before using)

1 cup nutritional yeast

1 chopped and de-seeded red pointed sweet pepper

Pinch of natural sea salt

1 tsp turmeric

1 tsp cumin

1/2 cup water

You'll also need: 2 or 3 bags of Curly Kale

Add all the ingredients for the sauce to a food processor and combine until smooth.

Wash all your kale well and remove all the stems. If already shredded leave as is, or if not tear the leaves into good size pieces.

Pour your 'cheese' mixture over the kale and massage into the leaves so it's all evenly coated.

Line the trays of your dehydrator with nonstick sheets and spread out all your kale evenly across the trays. If it seems like you've put too much on each tray, don't worry - it shrinks down quite a bit.

As my machine is an Excalibur they advise for raw foods to dehydrate at 145 F for the first hour, then reduce to 118 F for the remaining time - I'd say it took around 6 or 7 hours to dry in my 4 tray machine.

I promise you - these won't last long. They're also much much cheaper made at home than ones that are store brought. My favorite brand can be up to £6.99 per pot depending on where you shop!

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