2 bunches of kale washed and torn etc.
2 1/2 cups raw, unsalted, preferably organic Cashews soaked for 4-6 hours (drain and rinse after soaking)
2 red peppers, seeded and chopped
1 clove of garlic
juice of 2 limes
1 teaspoon salt (adjust to more if needed)
1.Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl. Blend red peppers, garlic, lime juice and salt in a blender. Add Cashews and blend to a creamy consistency. This also makes a great mock “cheese” to add to wraps etc. Combine mixture with the kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce.
2.Here are a few different options for making Kale chips. You do need a dehydrator to make the best raw/live version of these. If you do not have a dehydrator try putting them on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up.