Cheesy Calcutta Kale Chips
- 3⁄4 pound curly kale (1 very large bunch or 2 medium bunches), stems and ribs removed
- 3⁄4 cup non-roasted, non- salted cashews
- 1 medium red bell pepper, seeded, de-ribbed and coarsely chopped
- 1⁄4 cup raw sunflower seeds, soaked overnight and rinsed
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons nutritional yeast
- 2 tablespoons diced yellow onion
- 1 tablespoon coconut nectar or maple syrup
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon sea salt
- Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
- Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
- Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
- If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale partway through the dehydration process to ensure that all parts are crispy.
- If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure
Raw Red Pepper Cream Cheese Endive Bites
- 1 cup non-roasted, non- salted cashews
- 1⁄2 cup diced red bell pepper
- 1-1⁄2 tablespoon freshly squeezed lemon juice
- 2 tablespoon filtered water
- 1 small clove garlic, peeled
- 1⁄2 teaspoon sea salt (or to taste)
- 1 thick head endive, root end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t find endive)
- 1⁄4 cup walnut halves, for garnishing
- 1⁄4 cup microgreens, for garnishing
- Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn on the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.
- Next, arrange the endive leaves on a large plate.
- With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!
Blonde Beauty Truffles
- 2 cups unsweetened coconut flakes
- 2/3 cup ground raw almonds
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Process the coconut flakes in a food processor to make a powder
- Add the ground almonds and pulse to combine
- Next, add the maple syrup, coconut oil, vanilla extract and sea salt, and process again to blend well
- The coconut-almond mixture will be quite stick and moist
- With clean hands, roll the coconut-almond mixture into balls the size of gum balls and arrange them on a plate
- Cover and refrigerate the truffles for at least 10 minutes before serving so that they can harden and chill slightly
Source: The Beauty Detox Power by Kimberly Snyder