Beetroot and Cashew Nut Kale Crisps
1 sliced raw beetroot
200 g cashew nuts (or pistachios)
Shake of Himalayan Salt
2 tbsp water
Juice of 1 lemon
1 red pepper
1 tbsp olive oil
2 tsp tamari sauce
1 inch knob of sliced ginger
1 tsp honey
1-2 bags of curly kale or Tuscan kale chopped and stems removed
1. Place all ingredients except kale into a food processor/blender. Combine until you get a smooth paste (you may need to add more water).
2. Pour paste over kale an mix thoroughly making sure the whole leave is covered - massage in with your hands. You may need to do this in batches.
3. Spread onto a dehydrator non-stick sheet and dehydrate until crisp (~10 hours). If you want it crispier you can place onto a mesh sheet and dehydrate for a further 2-3 hours.