Snacks… we ALL love SNACKS! When our goal is to eat a healthy, clean, whole diet… snacks can sometimes turn into a scary four letter word. If you don’t (or try not to) eat processed foods, that means that you don’t have a pantry full of crackers, granola bars, candies, or Little Debbie’s. So, if that is the case, your pantry should be pretty bare.
So what can we put in there to crowd out the dust bunnies?! Kale Chips to the rescue! Sometimes you just want need something with crunch. Carrot sticks are crunchy, celery is crunchy… but come on, let’s be realistic… if we want to be successful at this way of eating, then we need to make sure that we don’t feel deprived. And besides, as we “indulge” in this crunchy, sweet and salty snack… we are after all getting in our greens.
When done right, snacking can keep our energy levels up and gives us more opportunities to get in all of our nutritional needs. But not everyone is a snacker, I’m not, but my Bob… oh man, the man is a non-stop grazer! I really don’t want to liken him to a cow….. but…..well, you get the idea. Never quite seen anything like it before. Thank goodness he is pretty health conscience and loves all the things that I made. :) And I have to say that his way of eating makes us a perfect pair because with all the recipe developing that I do… I have a ready and willing taste tester at any moment of the day. Enjoy!
Don’t use wilted / old kale, it can have a bitter undertone.
I prefer Curly Kale because all of the folds really hold onto the sauce.
Wash and de-stem your kale.
Start by washing the kale and blotting it dry. You can also use a salad spinner if you own one.
Make sure you get as much excess water off of the kale as possible. If you don’t it will make your sauce “soupy”. Set aside.
Starting at the bottom strip away the leaf leaving behind only the stem.
Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.
After soaking the cashews, drain and discard the water.
In a high-powered blender combine the; cashews, water, agave, lemon juice, Tamari, and spices. Blend until the sauce is creamy smooth. Once the sauce is smooth, drizzle in the oil and blend just until incorporated.
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
Create a vortex in the blender, this will help ensure that the sauce is getting fully blended into a creamy texture.
What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
This process can take 1-3 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.
Place the torn kale into a very large bowl.
Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
This is a “hands-on” job. Stirring with a spoon just doesn’t do the trick.
I would suggest removing any jewelry from your fingers. I have temporary lost a ring here and there.
Have the dehydrator trays ready by lining them with non-stick teflex or parchment paper.
Don’t use wax paper because food tends to stick to it.
Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.