| 9 | 35 | 332 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 1 bunch | Curly kale (de-stemmed, torn into large pieces. Compost the stems or save for smoothies) |
| 4 clove(s) | Garlic (thinly sliced) |
| 3 tbsp | Dill, fresh (chopped) |
| 3/4 cup | Cashew nuts, raw |
| 1/2 cup | Sunflower seeds |
| 1/2 whole lemon(s) | Lemon juice |
| 3 tbsp | Extra virgin olive oil |
| 1 tbsp | Maple syrup, pure |
| 2 tsp | Himalayan sea salt |
1. Wash and thoroughly dry the kale with a salad spinner or pat dry
2. To make the sauce, place the garlic, dill, cashews, sunflower seeds, lemon juice, olive oil, maple syrup, and salt into a food processor or high-speed blender. Add about 1/2 cup water to help blend. Blend until well combined and smooth.
3. Pour the sauce over the kale leaves and massage with your hands to evenly coat the kale
4. Place on dehydrator trays and dehydrate at 108ºF (42º Celcius) for 10-12 hours
*Alternatively place on a baking tray and bake at 275F for 20 minutes. or until crisp
| Meat Alternative | 1.0 |
| Vegetables | 2.0 |
