Here’s a great way to get kids (and kids-at-heart!) to eat kale. These taste like a kind of cheesy salty crunchy cracker, and I haven’t met anyone yet who didn’t love them.
You have to have either a dehydrator or an electric oven that goes down to about 150 F (and a chopstick to then prop this open so you can get temp down to between 116 and 120) to dehydrate food and still keep a lot of the healthy enzymes alive. If you don’t have either of these, I think these would still be good baked on the lowest setting you have. You’ll still have a healthy, mineral-and-protein-rich snack, just not quite as full of nutrition as when it’s dehydrated.
1 large bunch fresh kale, washed, removed from stems and broken into medium-sized pieces
1 and 1/2 to 2 cups “raw” cashews,* soaked for a few hours and rinsed well
1 large red bell pepper, seeded and cut into large pieces
Juice of 1 large lemon
Celtic or Himalayan sea salt to taste
Throw all ingredients EXCEPT FOR THE KALE into a food processor or blender and blend until smooth. You may have to add a little water to reach a good consistency. You want it pretty thick, though, not watery at all. When you’ve done blending, toss this mixture in a big bowl with the kale pieces, until kale is thoroughly coated. Lay out on dehydrating sheets (or baking sheets, if using oven), and place in dehydrator/oven. I dehydrate mine at about 120 for about 24 hours, after which time the crisps are really crunchy. If you want them chewier, do it for less time.
1) Use the cashew/pepper/lemon/salt mixture on its own:just shape spoonfuls of it into flat medallions, about 2 inches in diameter, and lay out on dehydrating sheets, etc.
2) Blend all the ingredients, including kale, in the food processor, and make “crackers” as above.
3) Add herbs or spices to your liking to the nut mix before you toss it with the kale. Experiment!
*Cashews are actually not ever raw, no matter what someone tells you. To extract these nuts from the shells they are heated to high heats, so if there are any raw foodies reading this, know that you are never getting truly raw cashews, as you can with some other nuts. I soak them to get a creamy consistency, and to remove the anti-nutrients that nuts contain, some of which still exist even after high-heat extraction. Don’t soak cashews for more than a few hours though, as they will start to taste bitter. More on nuts and soaking them when I get the Food Basics page of this blog up, which will happen someday I promise!