Sweet Miso Kale Chips
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Miso is usually a soy product, personally I use Chickpea miso since I am not supposed to have soy in diet. Each teaspoon of either one contains millions of active probiotic microorganisms
and enzymes. Miso has a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, and contains all of the essential amino acids.
Unpasteurized miso is a living fermented food containing a vast store of natural digestive enzymes, Lactobacillus, and other probiotic microorganisms, which aid in the digestion and assimilation of all foods. On top of this, because of its low pH, it is able to get past the stomach acid intact allowing for the active probiotics to effectively enter the small intestine.
Miso also contains enzymes that inhibit the overgrowth of bad bacteria within the digestion system. I tend to use South River Miso as it is a fermented, unpasteurized, living food. It will continue to ferment in the jar. This may cause pressure to build up and, especially during warm weather, leakage may occur. This is normal and attests to the fact that is a living food, loaded with beneficial probiotics. I usually find this brand at a local health food store. So check your surrounding stores. If you can’t find it and you want to give it a try, you can order it from here. I am not being paid for this endorsement, I just like to share products that I get excited about. :)
Ingredients: makes 3 cups sauce
You will use 1 3/4 cup of this sauce for this recipe.
- 1 1/2 cups water
- 2 Tbsp Mellow White Miso, chickpea
- 2 Tbsp lemon juice
- 2 Tbsp raw agave nectar
- 2 Tbsp raw apple cider vinegar
- 2 cups raw cashews, soaked 2 hours
- 1 Tbsp onion powder
- 1 Tbsp dried onion flakes
- 1 1/2 tsp ground black pepper
- 1 tsp mustard seed powder
- 1 head curly kale
- Wash and dry the kale then remove the stems. Tear into bite-sized pieces and place a large bowl. Set aside.
- Place the water, miso, lemon juice, agave, vinegar, cashews, onion powder, onion flakes, black pepper, and mustard powder. Process on high till creamy.
- In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated. I use my hands to ensure even coverage. The batter will seem heavy for the amount of kale but trust me, this will make a nicely coated chip.
- Place on dehydrator trays lined with the teflex sheets and dehydrate at 115 degrees for about 8 hours. If they aren’t crispy enough, leave them in a bit longer.
- Store in glass containers on the counter.