Kale is a bounty of good nutrition – being high in calcium, magnesium, iron and many other trace minerals. Kale is also very alkaline (antiinflammatory) and has a decent amount of protein too. Happy snacking!
- Soak 1 cup of nuts (cashews/walnuts) in water for minimum 1 hour
- Wash 1 bunch of kale then remove the stalks and tear leaves up into small pieces (approx 1 inch size)
- Dry the kale with a clean tea towel or paper towel
- In a food processor blend the nuts (and soaking water), 1 cup of steamed diced pumpkin, 2 medium sized carrots (or 1 carrot and 1 zucchini), 1 tablespoon of garlic, 2 tablespoons of coconut oil and Himalayan salt and pepper to taste
- Pour the puree over the kale and stir until well covered
- Spread the kale over dehydrating machine trays, trying to flatten the leaves where possible
- Dehydrate overnight or until crisp and dry
Note: This may also be done in an oven on very low setting – put your oven on the lowest temparature and leave the door ajar. Timing will vary depending on ovens but is usually between 4-6 hours.
