Cheesy Kale Chips

Before yoga class today, I met, as I sometimes do, with a great meditator who studied in a cave in the Himalayas, for two years! Alone in a cave where he couldn’t even stand. And today I asked him about his daily routine. He said that, at the pintacle of his training, he slept from midnight to three. The rest of the day was spent in meditation and 2000 prostrations. At evening time he would go sit with his master, who would help him, and have him sit down for the evening libation of barley beer. He remembered his master’s eyes would light up when he rubbed his hands over the warming beer. This was meant to get them through the long and chilly nights in the Himalayas. And as I listened and watched  my teacher’s eyes light up as he recreated the story, I was right there, warming my self as the characters did, and meditating into the dark of the night.

cheesy-kale-chipsRecipe of the Day – Cheesy Kale Chips

Ingredients:

1 bunch, about 5 ounces, Kale (stems removed)
1 c. Cashews or almonds, ground
2 T. Olive Oil
1//2 c. Nutritional Yeast
1/4 c parsley
Salt, to taste
Pepper, to taste

Directions:

  1. Dehydrate at 105 degrees for 24-48 hours, depending on your dehydrator, OR:
  2. Preheat oven to 350 degrees F.
  3. Strip the kale from the stems, Wash and pat dry with a paper towel.
  4. In a bowl, add the kale and olive oil. Toss to coat and let sit for 10 minutes. Sprinkle with the nutritional yeast, parsley, salt and pepper and mix with your hands or a wooden spoon to evenly distribute.
  5. Dehydrate at 105 degrees F. For 24-48 hours, depending on your dehydrator. Or, Place the kale on a large baking sheet, spreading evenly and making sure not to overcrowd or overlap the pieces.
  6. Bake on the center rack of the oven at 350 degrees F for 10 – 15 minutes.

Word of the Day – depende – depends

Tip of the Day – Be ready for the unexpected here in Ecuador.The man, the quiet man sitting and drinking beer, coul turn out to be your meditation teacher.

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2 thoughts on “Cheesy Kale Chips

  1. Just bought some nutritional yeast at the Co-op for this, and I’m ready to try my first unassisted batch!

    The recipe you sent me awhile ago didn’t have the cashews/almonds in the recipe, so I didn’t buy any. How important are they for the final taste (the nutritional yeast tastes slightly “nutty” to me anyway, and cashews are kinda spendy, but I don’t want to ruin the batch by not using them, if they’re important to the recipe!).

    1. They zre just a little richer with the nuts. You don’t need them at all. If you do use the, use a xup and gring into powder.

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