Ingredients:
- 2 heads Kale, Washed and Torn
- ¾ cup Tahini
- ¼ cup Tamari
- 1/4 cup Cider Vinegar
- ½ cup Water
- 2 scallions
- 1 clove garlic
- 1 lemon (juice of)
- ¼ teaspoon Sea Salt
- 1/4 cup of nutritional yeast
Preparation:
- Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.
- Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
- Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.
Nutrition Facts
Serving size 28g (~1 oz.)
| Amount per serving | ||
|---|---|---|
| Calories | 138 | |
| Calories from Fat | 89 | |
| %DV | ||
| Total Fat | 10g | 16% |
| Saturated Fat | 1g | 4% |
| Cholesterol | 0mg | 0% |
| Sodium | 375mg | 16% |
| Total Carbohydrate | 7g | 2% |
| Dietary Fiber | 3g | 12% |
| Sugars | 1g | |
| Protein | 7g | |
| Vitamin A | 60% | |
| Vitamin C | 39% | |
| Calcium | 4% | |
| Iron | 9% | |
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Robert Morgan, Naturopath 