Can you imagine eating a pound of kale a day? Yes I said one pound. Noway! It would be very challenging for me to eat that much kale in a day. So I thought. But then I saw this episode of #LunchBreakLIVE and realized it can be done! And easily! Health nut Vanessa Marsot of Ellora Wellness shows us how easy it is to get a full pound of nutrient-dense kale into our diets on the daily! Check it out.
The Decadent Health Nut strikes again! This time Vanessa Marsot of Ellora Wellness gets her pound of fresh greens daily through dehydrated nacho kale chips! People struggle to get enough greens thrown into their diet throughout a day, myself included. Putting too much kale or spinach in smoothies destroys the smoothie and putting too much kale or spinach in a salad can overpower the salad! Ugh, it has been a constant challenge for me, and others I would assume. Until now! The kale Chips Vanessa shows us how to make are perfect for getting large quantities of greens, easily into one’s diet. She dehydrates the kale at 118 degrees so it stays raw, keeping its nutrients that generally gets depleted when it is fully cooked. Coating the kale with a rich and creamy oil-free sauce is the key to this chef-d’oeuvre. They taste decadent but are packed with immune-supporting nutrients. This is a must-try recipe for sure! Not more struggling to get all those greens it! YAY!
Get creative and dehydrate all kinds of other veggies too! And any extra sauce is great drizzled over your steamed or raw veggies!
- 1 large bunch Kale preferably curly leaf variety
- 2 cups raw cashews soaked overnight in water or sunflower seeds
- 1-1/2 cup chopped red pepper
- 1/2 cup Nutritional Yeast
- 1 lemon juiced
- 1-2 cloves of garlic
- 1 teaspoon cumin
- 1-1/2 teaspoon sea salt
- 1 tablespoon Coconut Amino Acids regular amino acids, or Tamari
- 1 pinch crushed red pepper flakes
- Wash the kale, strip the green leaves off the tough center stems, and tear leaves into large bite size pieces. You can compost the stems, or use them in smoothies.
- In your blender or food processor, blend everything together except the kale.
- Add a little water to thin the "cheese" just enough to blend well.
- Continue to blend until your "cheese" is thick, pasty and smooth.
- In a large bowl, using your fingers, massage the cheese over the kale.
- Arrange each coated kale leaf on the tray of your dehydrator - making sure it's well coated by painting on 'cheese" with your fingers and laying the leaf flat.
- Sprinkle leaves with crushed red pepper flakes if you would like them to be spicy, or sprinkle a little more nooch, or a seasoning of your choice.
- If you have extra sauce left over, use it over lightly steamed broccoli or other veggies. I use 4 heads of kale with this amount of cheese.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.