| 9 | 30 | 333 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 bunch | Curly kale (de-stemmed, torn into large pieces. Washed and thoroughly dried.) |
| 3/4 cup | Cashew nuts, raw |
| 1/2 cup | Sunflower seeds (raw) |
| 3 tbsp | Extra virgin olive oil |
| 1/2 whole lemon(s) | Lemon juice |
| 1 tbsp | Maple syrup, pure |
| 1 small | Red onion (thinly sliced, divided) |
| 2 tsp | Himalayan sea salt |
| 1 dash | Black pepper |
Preheat oven to 275F.
To make the sauce, place half of the sliced onion into a food processor or high speed blender along with the cashews, sunflower seeds, olive oil, lemon juice, maple syrup, salt and pepper. Blend until smooth. Add about 1/2 cup water if necessary to achieve the proper texture.
Pour the sauce over the kale leaves and massage with hands to evenly coat the kale. Add in the remaining half of sliced onions
Place on a baking tray and bake for 20 minutes or until crisp
*Alternatively, place on dehydrator trays and dehydrate at 108F (42 celcius) for 10-12 hours
| Meat Alternative | 1.0 |
| Vegetables | 2.1 |
