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SPICE KALE CHIPS
1 bunch kale
1 medium carrot
1 stick celery
1 red bell pepper
1-2 lemons juice
1 cup soaked cashews
2-3 tablespoons nutritional yeast
Salt to taste
Cayenne pepper to taste
2 cups almond flour (vitamix almonds or dehydrated and grind almond pulp)
1 cup ground flax
1 loose cup of vegetables
2 tablespoons namashoyu or salt to taste
1/4 cup olive oil
if necessary add water to get a doe like consistency
INSIDE THE SANDWICH
Whatever you like!
1. For the kale chips, remove and wash kale leaves and dry them. Place all the rest of the ingredients in the food processor or blender and process until mostly smooth. massage mixture into kale chips and dehydrate for approximately 12 hours or until crispy and dry.
2. For the bread, combine all ingredients in a bowl and kneed with your hands until you get a very thick doe like consistency. Separate into four and shape them into 1/4 inch or so squares on your dehydrator sheets. About 2-3 hours into dehydration, flip them over to get a thorough dry. Dehydrate for approximately 10- 12 hours.
3. Cut one piece in half and add your choice of veggies! You may need a condiment. I used spicy mustard even though its not raw.
Just a little FYI, feel free to play around with the recipes. For example with the kale chips you can add whatever veggies you like, because the nutritional will give it the flavor, I recommend the red pepper though.
Healthanista's ThoughtsBy healthanista
This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing!
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