2 bunches of kale (washed and torn)
2½ cups raw cashews (soaked for 4-6 hours then drained)
2 red peppers (seeded and chopped)
1 clove garlic
2 limes (juice only)
1 teaspoon salt (adjust to more if needed)
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 Super blender
Add cashews and blend to a creamy consistency
Combine mixture with the kale and massage it in with your hands making sure to coat all of the kale with the sauce
Using a Dehydrator, spread them on your solid sheets and dehydrate at 46 degrees for about 8 hours
Did you know?
Garlic, which is closely related to onions, leeks and shallots, is normally added to food to enhance the flavour and aroma, but did you know, that at its most basic garlic is medicine in nature. Just one clove of garlic has the following components, Vitamin C, B6, manganese, selenium and fibre. It also contains calcium, iron and potassium which help strengthen the bones in the body. It is known to be very effective for the common cold and flu’s as it helps boost the immune system to get rid of the accumulated toxins. It is also known to help lower blood pressure, cholesterol and the risk of heart disease. The antioxidants contained in garlic will help the kidney’s in detoxing the body form chemicals and other toxins that accumulate over time.
Kale is an ‘all in one’ vegetable. It is low in calories, rich in fibre and has zero percent fat on the one hand, on the other hand it contains high levels of iron, potassium, calcium, vitamin A and C and powerful antioxidants. The combination of these different elements prevents disease, boosts the immune system, stabilises cholesterol levels and aids in weight-loss.