Ingredients:
1-2 bunches of kale, wash, de-stem and tear into pieces4 tablespoons extra virgin, organic olive oil
1 tablespoon nutritional yeast (Uncle Dean's)
1 teaspoon organic apple cider vinegar
1 teaspoon raw organic agave syrup
1 teaspoon raw organic tahini (I used Sadaf Tahini from Hannaford)
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamon
1/2 teaspoon Himalayan or Celtic sea salt
dash of powdered ginger
dash of cayenne powder to taste
Instructions:
- Rinse the kale under running water, remove stems and tear the leaf into pieces about the size of potato chips tossing them into a large mixing bowl.
- In a smaller bowl or cup mix all the other ingredients together, beating with a fork until there are no more lumps of tahini and everything is blended together evenly. Drizzle the mixture over the kale pieces, then massage it evenly through the kale with clean hands.
- Grab handfuls of the coated kale pieces and scatter onto dehydrator trays. If the mixture is quite oily and dripping off the leaves, use a Teflex or Paraflexx sheet on your dehydrator tray. Otherwise you can put the kale mixture directly onto the dehydrator sheets and they will be ready to eat a bit sooner. Try to break up any large clumps of kale, but you don’t need to take the time to lay every piece out individually, just make sure they are fairly evenly scattered over 3-4 trays.
