2 bunches kale
Juice of 2 lemons
1 cup soaked cashews/almonds (peeled) or 2 T flax seed oil
½ tsp Himalayan sea salt
½ tsp paprika
¼ tsp cayenne
½ cup or 1 bell pepper
1 tsp ginger juice
2 T parmesan cheese (or nutritional yeast)
Blend in Vitamix and coat onto kale – dehydrate!!
Remove and discard stems from kale. Tear kale into bite size pieces. Working in batches, toss kale into the bowl with the liquid and keep tossing with your hands until each piece of kale is thoroughly coated. Squeeze off extra liquid and place kale in a single layer on a dehydrator screened tray fitted with a teflex sheet. Continue with remaining kale. (You should have enough kale to cover 7-8 dehydrator trays).
Place kale laden dehydrator trays in the dehydrator set at 145º and dehydrate for 2 hours.
Lower the heat to 118º and dehydrate for another 4-6 hours.
Remove kale laden dehydrator trays from dehydrator. Kale will be slightly stuck to teflex sheets. Flip teflex sheets over and place face down on dehydrator trays. Gently peel the teflex sheets from the kale,* leaving the kale directly on the screens of the dehydrator trays and dehydrate for another 1-2 hours. When done kale should be completely dried and reduced in size by half.
Store in an airtight container.
* If you try to peel the kale from the teflex sheets instead of peel the teflex sheets from the kale, the kale will shatter in your hands. So, flip the teflex sheets and peel the teflex sheets from the kale!
• Maybe try some curry powder instead of, or in addition to, the paprika. If you like spicy foods, maybe add a 1/2 teaspoon cayenne.
• Try using a few sprigs of very fresh (i.e. you picked it in your garden this morning) rosemary …when dehydrated nibble the leaves off the stems. Delicious!