gluten free · RAW VEGAN · SALAD · SNACKS · VEGAN · VEGETARIAN

Kraving Kale

Kale does not get old for me. I’ve been eating it since before it was a trend and I suspect kale will be always show up on my plate and, hopefully if I live long enough, in my dentures.
Ok, so that whet your appetite, right?
After getting our son’s diagnosis, I was craving some comfort food: Kale chips. A little bag at Farm Boy costs a fortune. I not only enjoy making them but I get an extra kick out of savouring something that didn’t cost me an arm and a leg.
Garlicky Kale Chip Recipe
6 cups kale leaves in bowl
In a blender (I LOVE my Vitamix for this), liquify 1/4 cup tahini, juice of 1/2 lemon, 6 garlic cloves, 1/2 tsp coarse salt, 4 tbsp Bragg’s liquid Amino’s
Pour mixture over kale and mix well with your hands. Fun!
Place on dehydrator trays and spread out. You don’t have to be too particular here I have learned.

Dehydrate for 10 hours on the “vegetable setting” of your Excalibur.

You can make these in the oven too, but at the lowest possible temperature. I would also check them every 5 minutes or so after the first 10 minutes since they will probably burn easily. Please “Google It” if you are attempted Kale chips in the oven.

We have the 5 tray Excalibur dehydrator. The 4 tray is quite a bit cheaper, but I use all 5 trays most of the time. The 9 tray would be amazing, but more than we need at this point in time. Also, the timer, in my opinion, is most necessary.

 

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Kale salad is an easy 10 minute meal at our house. This week our salad included radishes, apples, strawberries, carrots and red pepper and red onion. Yum! I added a can of drained and rinsed chickpeas to this. Beans makes everything magical šŸ˜‰

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