This cashew kale recipe was originally published on Nourishing Therapies. Kale is said to be one of the most nutrient dense food on the planet.
Like all cruciferous family, kale’s high in sulfur, which helps with detoxification.
It’s loaded with antioxidants, including quercetin an Vit C.
It’s high in folate (the active form, which is easily absorbed by the body, great if you have MTHFR)
It’s also high in minerals, like magnesium.
Even if you don’t like kale, I’m pretty sure you will like those cashew kale chips.
They are crispy, a little salty, and very morish 
| Cashew Kale Chips |
Cashew Kale Chips
Ingredients
- 1 bunch Kale curly kale works best
- 1 cup cashew (ideally soaked for 3 to 4 hours to make them easier to digest)
- 1 Garlic clove or 1 tsp garlic oil
- 1 tbsp Lemon Juice
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1/2 cup Water
- 1/4 cup minced parley (optional but adds flavor and a lot of nutrients)
Servings:
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Ingredients
Servings:
Units:
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Instructions
- Make the Cashew Paste by blending all the ingredients together until smooth.
- Wash the kale and tear the leaves away from the stem. Discard the stem. Roughly cut and put in a big bowl.
- Add the cashew paste and massage the leaves until wilted (1 to 2 minutes).
- Spread in a baking sheet or into a dehydrator tray.
- Dehydrate at the lowest setting in your oven or in your dehydrator at 45C for many hours, until crispy. This may take from 6 to 12 hours depending on the temperature used.
- Eat as soon as possible when ready ( they get soggy really quickly, but if they do, simply put them back to dehydrate for another hour).
Recipe Notes
Spices: To taste, add paprika, chili powder or any spices of your choice.
