Glad you all liked the sounds of our warm tomato and sweet pepper pasta last night. We loved it!
And now I’m going to bring you another recipe. It’s really one of our favorites and when it’s made, it’s never in the house longer than two days. Ever. Because we eat it. Right away.
Yes, they look just like leaves you could go pick up outside, and, yes, when you eat them, they sound just as if you’re eating a crunchy leaf you found outside. But do not knock them until you try them!
A lot of people ask me how to prepare kale since it has such a distinctive flavor, can very really chewy, and many don’t like it plain. Well … here is my answer!
“Cheesy” Kale Chips
- 2 large bunches of kale
- 1 cup cashews
- 3 tablespoons nutritional yeast
- Juice of 1 lemon
- sea salt, to taste
- 1/2 cup water
- Wash and de-stem kale bunches, then chop or tear into large “chips”. Place in large bowl.
- Blend together all other ingredients until smooth.
- Pour “cheese” into your bowl of chopped kale and massage thoroughly.
- Place massaged kale onto dehydrator sheets and dehydrate* on 118 degrees for around 12 hours. (If you live in Missouri where it’s extremely humid like I do, that 12 hours will be more like 24-48!)
- Take out, and enjoy!
*Note: If you don’t have a dehydrator, your oven will work perfectly fine! Just put it on a low temperature and keep watching until they’re really crunchy. It, of course, will take a significantly shorter amount of time.
Seriously addictive, and such a delicious and easy way to get in a whole lot of dark, leafy greens!
Things to Come
If not, it involves Erik, much trial and error, extreme measures, and perfect New York style pizza crust:
Let’s just say we’re going to be eating some pretty good pizza from now on. #Ilovemyhusband.
See you later!