I hope you all had a great weekend, unfortunately I was camera-less this weekend and thus, was unable to take any photos of my great eats. Because this past whole weekend was well over comfortable temperatures for me, I’ve been slacking in my workouts (I always find it harder to maintain my running schedules during the summer) which means that this week I will have to eat extra healthy and
If you haven’t realized, I have been on a kale-crazeeee. These healthful greens are perfectly crispy, crunchy, and light when dehydrated or baked in the oven. My past experiment with kale chips were my ‘cheeezy kale chips’ (which were fantastic). Tonight’s kale chips Chef Douglas McNish. Because in order to yield perfectly crisp kale chips, one must use a dehydrator and my dehydrator is currently broken, I chose to bake mine in the oven. My first batch came out soggy (even after baking for over an hour) and therefore, for my second attempt, I tossed the kale is much less ‘sour cream’ and they came out fantastic!
- 1/2 cup water
- 1 1/2 cup raw cashews (soaked in water for at least 2 hours)
- 5 tbsp lemon juice (freshly squeezed)
- 2 tbsp + 1 tsp apple cider vinegar
- 3/4 cup white sesame seeds (optional)
- 1/2 cup fresh chives rinsed + chopped)
- 1 tsp garlic powder
- 1 small red onion (thinly sliced)
- 1 kale head
- Preheat the oven to 350 degrees.
- In a blender (or food processor), blend all ingredients (except kale and red onion) until a smooth, creamy consistency is reached.
- In a medium sized bowl, toss the kale, thinly sliced red onions, and ‘sour cream’ until al the kale leaves are covered with the sauce.
- Spread coated kale onto a parchment lined cookie pan and bake for 20-30 minutes (check occasionally and flip to make sure they don’t burn)!