Cheesy Kale and Zucchini Chips

Cheesy Kale & Zucchini chips

I made these beauties last night and it's everything in my power not to eat them all. If you can get a hold of the dinosaur kale aka Lacinato or Tuscan kale..use it instead. I think it has a much richer flavor. I added the zucchini for more texture and variety. I think the sky is the limit because the cheesy sauce is so delish. Oh and I plan on taking these babies to the movies with me.

1 large bunch of curly, green kale, (I use dinosaur kale) washed, large stems removed, torn into bite size pieces. 1 medium sized zucchini sliced into thin wheels.

COATING:
2 cups cashews, (soaked 2 hours)
1 Large red bell pepper, seeded and chopped
juice of 1 lemon
2 t. agave (optional..I didn't add this in)
2 T. nutritional yeast
 3/4 t. himalayan pink crystal salt (use more or less to taste)

Put coating ingredients in Vitamix. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls*. I put it on thick which adds more crunch. Put on teflex sheets. Have your trays on the counter ready to fill then dehydrate at 105 overnight or until coating is dry.Keep an eye on these because mine dehydrated fairly quick.
* I had a little of the mix left over even after slathering it on really thick,  so its up to you if you want to add another veggie or a few more stalks of kale.

Shout Out!

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Nori Rolls with Dipping Sauce

 
Use any Nori Roll Recipe adding your favorite veggies. Mine happen to be carrots, cucumber, basil, avocado, mung bean sprouts parsnips-cashew-cauliflower rice. Dipping sauce consists of nama shoyu, ginger, lemon and/or orange juice agave or honey (sparingly, you don't want it too sweet) olive oil, salt.

Mock Tuna Salad

Makes about 3 1/2 cups

Serve this tasty nut- and seed-based salad on its own, or spread onto wraps or nori with assorted veggies.

Ingredients

1 cup sunflower seeds
1 cup raw almonds
1/3 cup finely chopped celery
1/3 cup finely chopped pickles
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons maple syrup or agave nectar
2 tablespoons lemon juice
1 teaspoon kelp granules
1 teaspoon ground black pepper
1/2 teaspoon sea salt

Method

Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.

Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go. Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt. Serve immediately, or cover and chill until ready to serve. (Whole Foods)