You know I’m obsessed with kale chips. Here’s a nice simple one for you that comes out pretty decadently! (And really surprises you with a *BAM* hit of spice!)
INGREDIENTS
1 cup cashews, soaked in 1 cup water (don’t toss the water!)
1 1/2 Tbsp curry powder (I used Madras, but you use whatever you like)
1 tsp sea salt
1/8 tsp cayenne
INSTRUCTIONS
Blend it all up, then (optional) top with black sesame seeds if you like! Coat the leaves of 1 bunch of curly kale, and dehydrate for 8 hours (if you can! hahaha!).
NUT-FREE ALTERNATIVE INGREDIENTS
1 Tbsp olive oil
1 1/2 Tbsp curry powder
1/2 tsp sea salt
1/8 tsp cayenne
INSTRUCTIONS
Use a fork to whip the sauce together before coating! Coat the leaves of 1 bunch of curly kale, and dehydrate for 6 hours (if you can! hahaha!).
ENJOY!
RT @EvaRawposa {raw vegan recipe} Curried Kale Chips! http://t.co/uWMrOVZK
{raw vegan recipe} Curried Kale Chips! – You know I’m obsessed with kale chips. Here’s a nice simple one for you tha… http://t.co/WTmc4h5W
I too am addicted to Kale chipts and i think i will have to give these a go… http://t.co/pLIgqCxg
{raw vegan recipe} Curried Kale Chips! http://t.co/s9eIxQFz
Wouldn’t the water from the soaked nuts contained the enzyme inhibitors we’re trying to lesson by soaking and sprouting? The recipe didn’t say what you use it for – does have an benefits?
Not with cashews. White nuts (like cashews and macadamia nuts) do not have enzyme inhibitors like brown nuts (almonds, pecans, walnuts) do.
The purpose of soaking the cashews here is simply to soften them.