If you could see me right now, it would be quite obvious that I’m nesting. Being almost seven months pregnant, I can’t help but think about the future and providing the healthiest environment for my family. That begins with food.
We already juice in the morning and have a well-balanced dinner, but what about snacks? We’re snacky people—what can I say! So, I called on the help of friend, plant-based expert and Model Behaviors Behaviorist Kathryn Knox of Stone Seven, to throw a party of two and put my new dehydrator (courtesy of some excited soon-to-be grandparents) to good use. Try these yummy curried cashew kale chips at home, and as always, I’d love to see your photos!
- 1 bunch of kale
- 4 cloves of garlic
- 2 cups of cashews
- 3 red peppers
- ½ cup of water
- 4 tbsps of curry powder
- sea salt and pepper to taste
- Soak cashews in water for 2 hours.
- Wash kale and allow it to dry while cashews soak.
- Peel garlic cloves.
- Wash and core red peppers.
- Take dehydrating trays and line them with parchment paper.
- Drain water from soaked cashews.
- Chop kale in snack size pieces and continue to let dry.
- In a Vitamix, add water, cashews, garlic, red peppers, and curry powder then blend (add more water if needed).
- In a large bowl, add chopped kale and 1 cup of the blended mixture.
- Massage kale thoroughly in blended mixture.
- Now, evenly place the marinated kale pieces, and make sure they don’t overlap.
- Lightly salt and pepper the kale.
- Dehydrate at 115 degrees for 2-4 hours, or until dry.
- Make sure to flip kale halfway through so that they dehydrate evenly on both sides.
- After you put the curried cashew kale chips into either the dehydrator or the oven, take the extra blended mixture and save it in the freezer for next week’s recipe, Curried Cashew Chicken.
- Once the pieces have dehydrated, take the trays out and allow the pieces to cool down before placing them in Ziploc bags.