Holistic Ninja... (Alkaline Mom's Alabaster Living)
Encouraging families in the art of organic and alkaline living!
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Kale Chips...4 Ways!

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Choose from Nacho flavored, Cheddar...or Bacon Cheddar!
The recipe is pretty much the same, for Nacho use soaked, drained, and rinsed raw cashews, for cheddar use macadamia nuts. For Bacon Cheddar use macadamia nuts and dehydrate under a tray of coconut bacon. Sprinkle some extra coconut bacon marinade over the kale before drying. Wow!

Prepare 1-3 bunches of kale by washing each leaf and pulling the leaves from the stems. Put into a bowl and set aside. 

2 cups cashews or macadamia nuts - see above, (soak and drain)
1/2 Cup alkaline water
1/2 bell pepper or 2 mini bells - I use an orange and red mini, but any color variety is fine
1/4 onion
Juice of 1/2 a lime
1/4 cup olive oil - extra virgin
3 cloves raw garlic
5 cherry or grape tomatoes
2 teaspoons organic chili powder
1 teaspoon organic turmeric powder
1/2 teaspoon red pepper
2 teaspoons sea salt
Put all ingredients in blender and blend until smooth. Massage into prepared kale and dehydrate at 105 degrees overnight. Enjoy!

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Thai Satay Style Kale Chips!

Satay (Almond) Sauce:
1 Cup Barney Butter
1 Cup Organic Coconut milk
2 Tbsp. fresh lime or lemon juice
1/16 tsp. Stevia extract powder
1 Tbsp. Maple syrup
2 tsp. Red Curry Paste OR 2 TBSP Organic Curry Powder
1/2 tsp. sea salt
                                                                        1 tsp. Organic Ginger Powder

Blend all ingredients on low heat with a fork. When cool enough to handle massage into prepared kale and dehydrate overnight at 120 degrees.

The above almond butter sauce is also great over salad or brown rice. 




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