Serves 2
Ingredients:
- 2 bunches of organic kale
- small watermelon
- 1 cup of raw almonds
- 4-5 cups of organic arugula
- 4 Tbsn of fresh lemon juice
- 2 Tbsn Bragg apple cider vinegar
- ½ black pepper
- ½ cumin
- ½ tsp Pink Himalayen salt
- ¼ cup Bragg nutritional yeast
- pinch of cayenne pepper
Kale Chips Directions:
Soaked the almonds overnight. In a Vitamix or a blender pulse almonds with pure water until finely mixed. Set aside in a large bowl and add all the ingredients accept the watermelon and arugula. Mixed until combined. Put pieces of kale and pour the mixture over each kale chip. Put kale chips on the trays. Dehydrate at 110-115 degrees for 12-15 hours (depending on each chip). Half way through the drying process, take each tray and carefully flip chips over. This will help speed up the drying process. Once completely dehydrated store in an air tight container. This will also work just fine in a oven too. Set your oven to it’s lowest temperature and leave the door cracked. I’m not sure how long it would take to bake, but I could guess around 2-5 hours, depending on your oven. If you have any leftover almond mixture keep it in the fridge for 3 days and you can add it to the salads.
Salad Directions:
Wash the watermelon and then cut it in half. With the knife make a circle and scoop out each half of the watermelon, you may have to use a spoon too ( we are going to use a skin as a serving dish). Cut the watermelon in small cubes and mix in with arugula add lemon juice and spices. Put back in a watermelon dish, if is uneven you may have to trim the bottom a little bit. If you want add almond mixture. Serve with kale chips on a side. Enjoy ; )
