Ingredients
- 1 bunch Lacinato or Dino Kale
- 2 tablespoons Cold Pressed Olive Oil
- ½ cup Raw Parmesan
Raw parmesan
- ¼ cup walnuts
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
Directions
Place in a coffee grinder, personal blender or my favorite Nut and Spice Grinder and process until a powder. Do not over process. Wash and stem the kale. Pat dry from any excess water.  With a sharp knife cut Kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the Kale with olive oil and sprinkle with raw parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2-4 hours. Remove Paraflexx sheet and place chips on Grid sheet only. Dehydrate an additional 4-6 hours until crispy
Tags: adrenals, bulk, dehydrator, diana stobo, dinner, food, fruit, fun, green, kale, live, local, lunch, market, produce, protein, Raw Food, raw food detox diet, raw food diet, salad, Spinach, vegan, vegetables, whole foods
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Thank you, very useful. I wasnt really a big fan of Spinach for many years ( lie, I hated the stuff), but after shacking up with a vegan I kind of had to get used to it, and have slowly come to love the stuff. Spinach curry is now my absolute favourite! I recently found adedicated spinach recipes website which is my new favourite site now, you should take a look!