 | 2 bunches kale, de-stemmed torn into small pieces by hand and placed in a very large mixing bowl. Coating: 1/3 cup +2 Tbsp raw sesame tahini or raw sesame seeds 1/3 cup + 2 Tbsp raw almond butter 1/2 cup apple cider vinegar 1/2 cup purified water, more or less for desired consistency 1/4 cup fresh parsley 1/4 cup Nama Shoyu or Braggs Amino Acids 2 green onions 1 clove garlic 1 lemon, juiced |
Combine all ingredients in blender and blend until smooth to get a thick yet pourable consistency. Pour over kale and mix thoroughly with your hands generously coating each piece of green. You want this mixture to be really covering and sticking to each piece.
Place kale onto a dehydrator tray fitted with mesh screen and teflex sheet. Dehydrate at 110 degrees for about an hour then gently flip the kale over to prevent sticking. Finish dehydrating for at least a few hours until crispy. You may want to rotate the trays and move the kale around a bit to achieve uniform crispness.
You can also try other dense leafy green such as collards, swiss chard, etc.
Place kale onto a dehydrator tray fitted with mesh screen and teflex sheet. Dehydrate at 110 degrees for about an hour then gently flip the kale over to prevent sticking. Finish dehydrating for at least a few hours until crispy. You may want to rotate the trays and move the kale around a bit to achieve uniform crispness.
You can also try other dense leafy green such as collards, swiss chard, etc.
1 cup of kale provides:
133% Vitamin A
134% Vitamin C
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
133% Vitamin A
134% Vitamin C
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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