Kale, much like other leafy greens, are absolutely excellent for you. The end.
Ok ok... let's get serious.
Kale is basically a type of cabbage, keeping close ties to siblings broccoli, collard greens and brussel sprouts, among others. This leafy guy is super high in beta carotene, vitamins A, C, and K, and rich in calcium. Kale is a great antioxidant, excellent source of fibre (hooray for your digestive tract), and boasts a host of anti-cancer properties.
My three favourite ways to have kale are raw in smoothies, sautéed with garlic, and as kale chips.
Which brings us back to the post... remix..
So, if you read the previous post, you saw that I have made kale chips in the past. This time, I decided to try a "cheesy" kale chip. I use the word cheesy with quotation marks as there is no cheese or dairy found in this recipe whatsoever. What you DO find is an abundant amount of cheese flavour like no other. No joke people.
Enjoy and I hope you decide to incorporate more kale into your diet ... next time... Beets still my heart...
"No cheese kale chips? You cheddar believe it!"
1 bunch kale (rinsed, stems removed, leaves torn/cut into bite sized pieces)
1 cup cashews (soaked for 1-2 hours)
1 red pepper diced
juice of 1/2 lemon
1/2 cup nutritional yeast (Found in the specialty/organic section of your grocery store, or bulk barn... I got it at bulk barn)
1-2 tsps salt (I had himalayan sea salt on hand so used it... very nice)
- Place all ingredients (except kale) in a food processor or blender (I used my Vita-Mix... d'uh!) and mix until it becomes a creamy consistency
- Smoosh (or massage) the mixture over the kale leaves, making sure there aren't large clumps or clusters of the "cheese"
- Bake in the oven at the lowest setting for at least 2 hours.
* If you have a drying function on your oven, you can use that for about 4-5 hours.... I may need to invest in a dehydrator!
Cheers!
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