Wednesday
Cheesy Kale
Tune in below and listen to Suzanne Landry as she discusses her receipt for Cheesy Kale.
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1 head curly leaf kale
1 cup raw cashews (soaked for 1 hour), drained
1 whole red pepper, seeded and diced
1 lemon, juiced
¼ cup nutritional yeast
½ tsp. sea salt
1 clove garlic minced
1/8 tsp. cayenne pepper
Optional: extra virgin olive oil.
1. Preheat oven to 200 degrees. Strip kale leaves off of stem. Whatever stem remains on top is tender enough to eat. Reserve stems for juicing or soup stock. Wash, drain and spin dry kale. Place in large bowl.
2. In a blender, add red pepper, salt and lemon juice. Blend until liquid. Add cashews and remaining ingredients. Blend on high until you get a very smooth consistency. There should be no lumps of nuts in this sauce.
3. Gently, massage the kale with both hands to soften the leaves. Now add the cream and massage the kale with the sauce until all kale is coated.
4. Place on cookie sheet on single layer. Use 2-3 cookie sheets if necessary. Place in oven and bake for 2 hours. If you have a dehydrator then place on racks and dehydrate for 12 hours.
Note: It is nutritionally better to soak the nuts but not absolutely necessary for this recipe.
