2 servings                                                                         Raw, Gluten Free, Refined Sugar Free, Vegan Option, Soy Free

 

Prepare ahead - soak 1/2 cup raw cashews in filtered water for 3 hours

 

Ingredients

 

• 1/2 bunch kale, stemmed and ripped into large pieces

 

Sauce

 

• 1/2 cup raw cashews, soaked

• 2 Tbsp. cold pressed olive oil

• 1 tsp. garlic powder

• 3/4 tsp. chili powder

• 1/2 tsp. onion powder

• 1/2 tsp. paprika

• 1/2 tsp. celtic sea salt

• 1/8 tsp cayenne pepper

• 1/4 cup filtered water, more if needed

 

What to do

 

1. Wash kale. Dry Kale. Cut off stem and put into the compost. Rip kale into large pieces and put into a large bowl.

 

2. Add sauce ingredients to a blender and blend on high until smooth. Add more filtered water if needed.

 

3. Pour sauce onto the kale and massage into each leaf.

 

4. Grab three dehydrator trays with paraflexx sheets. Add kale evenly between the three sheets.

 

5. Dehydrate on 110 degrees for 12 hours or over night. Check crispiness. Serve.