Penny Catanzaro joined us Saturday for a raw food sampler. During her information packed class, she promised to send us this recipe for students to try at home.
1 bunch kale (dinosaur/lacinato kale works best)
1 cup cashews, soaked 6 hours, rinsed and drained
1 yellow pepper, chopped
1 to 1-1/2 tablespoons lemon juice
1 to 1-1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 cup purified water, if needed
Remove stems from kale. Tear kale into medium to large size pieces, and place in a large bowl. Then blend the cashews, yellow pepper, lemon juice, nutritional yeast, and sea salt in the vita mix and blend until smooth. If necessary, you may need to add some water. Use the tamper to help the vita mix blend everything. Stop and scrap sides as needed. When the mixture is smooth, pour it over the kale and massage into the kale, coating it throughly. (Massaging the kale helps to break down the kale). Then, place the kale, trying not to overlap it, on the mesh screens of the dehydrator trays, and dehydrate at 105 degrees for 8-15 hours, until thoroughly dry and crisp. When completely dry, remove from dehydrator and store in an air tight container.