3 bunches of kale (about 5-6 cups of leaves)
1 cups cashews (pre-soaked for 8 hours or overnight)
1/2 yellow pepper (cut into small pieces)
1/4 onion (diced)
1 garlic cloves
1 tbs freshly squeezed lemon juice
1 tsp Himalaya salt
1/2 tsp agave syrup
1. In a big bowl, put in kale leaves. Set aside.
2. In a blender, put in cashews, yellow peppers, onion, garlic, lemon juice, agave syrup, salt and process until smooth and creamy. Pour cashew mixture onto kale leaves and toss until each leaf is well coated. Spread on non-stick dehydrator sheet and dehydrate at 41C for 10-12 hours or until dry and crispy. If using an oven, put in preheated oven and bake at 180C for 10 minutes or until crispy. Serve warm or let completely cooled and store in an airtight container for up to a week. Enjoy!
Heatfelt tip: May substitute 1/2 cup of cilantro for the onion and garlic for people who do not eat them.