Garlic & Onion Cashew Cream Kale Chips

I don't use my dehydrator too often but when I do, I love making kale chips!  The kale chips sold in the stores can be a bit pricey so I love making my own organic kale chips at a fraction of the price.  This recipe has garlic and onion cashew cream massaged on to the kale and then dehydrated until crispy.

Ingredients:
2 bunches kale
1 cup raw cashews, soaked at least 4-5 hours
1/2 cup filtered water
1 medium garlic glove
2 tablespoons onion powder
1 teaspoon sea salt
1/8 teaspoon black pepper

 Instructions:

1. Remove kale ribs (save ribs for juicing or smoothies).  Tear the leaves into large pieces and wash and spin dry in a salad spinner.
2. Drain cashews and place in high speed blender with water, garlic, onion powder, sea salt and black pepper.  Blend until smooth and creamy like a thick dressing.  
3. In large mixing bowl, coat the kale pieces with the cream by massaging the cream on to the leaves with your hands.
4. Place on dehydrator trays leaving enough room for air to circulate around.
5. Dehydrate overnight or at least 13 hours.
6. Kale chips can be stored in air tight container at room temperature for a week.

Happy snacking!

Purple Smoothie Recipe

 

A few days ago I posted a purple smoothie to my Instagram account.  I enjoyed it so much I wanted to post it here as well. I picked up the organic purple kale at my local farmers market and used organic frozen blueberries.  For the toppings I used raw white mulberries and hemp seeds.   I recently discovered mulberries and love how they are sweet, chewy and crunchy.  I also love adding hemp seeds to my smoothies for a nutty flavor and added protein. This smoothie was a delicious start to my day.

Serves 2

2 cups filtered water

1 ripe banana

1 cup frozen blueberries

4-5 stalks purple kale

Toppings:

Raw hemp seeds

Raw dried white mulberries

Using a high-speed blender, blend the water, banana, blueberries, and purple kale until smooth.  Top with hemp seeds and mulberries.

If you don't have a high-speed blender, blend purple kale with water first to break down the kale.  Then add banana and blueberries and continue blending until smooth.

Enjoy!

My Daily Breakfast - Green Smoothies

If you follow me on Instagram, you will know that I'm really into making green smoothies for breakfast.  I like to post pictures of the different smoothie combinations I make.  Smoothies are a quick breakfast and are perfect for taking with you on your way to work.  My basic smoothie always contains a banana, one or two other fruits, kale and almond milk or water.  Lately I've been adding celery and/or parsley for more nutrients.  If the fruits are not sweet enough, I like adding a pitted medjool date for sweetness.

A high-speed blender is important in breaking down the kale stems and achieving a super smooth smoothie.  If you don't have a high-speed blender you can still make smoothies but I would suggest blending the greens with the liquid first.

Below is my basic smoothie recipe:
Yield 40 oz or 2 servings

• 2 cups filtered water or almond milk
• 1 banana
• 1 cup of one or two different types of fruit (for example mango & pineapple, blueberries & mango, blueberries & strawberries, apple & pear....possibilities are endless!)  In the photo I used just mango.  Frozen fruits are okay too.
• 5 kale stalks (or 2 cups spinach)
• Few ice cubes if not using frozen fruit
• 1/2 celery (optional)
• handful parsley  (optional)
• chia seeds 
• hemp seeds

If using high-speed blender, blend all ingredients until smooth.  If not using high-speed blender, blend greens with liquid first then add rest of ingredients and blend until smooth.  Top with chia seeds and hemp seeds.  Enjoy!