Sue Watkins Nutritional Therapist & Wellness Coach, based in Hertfordshire

Nutritional Therapy

07773 689441
February Eat in Season - Kale Chips

If you've seen kale chips in health food shops and facy trying your own, this recipe is for you!

75g cashew nuts (ideally soaked for 2 hours)
1 shallot, chopped
2tbsp nutritional yeast flakes
1/2 tsp garlic salt
4 soft large dates, chopped
2tbsp lemon juice
2tbsp water
2tbsp apple cider vinegar
250g bag of chopped kale

1.   Blend all the ingredients except the kale until thick.  Add a little more water if needed.
2.   Remove the stems from the leaves.  Place the leaves in a bowl and pour over the sauce.  Massage thoroughly with your hands.
3.   Preheat the oven to 150C.  Spread the kale out in a single layer on a lined baking tray and bake for 15 mins then rotate the tray and continue cooking for a further 10 mins.  You may need several baking sheets to avoid the kale overlapping.    
4.   Cool for 5 mins on the baking sheet (ideally) eat right away or store in an airtight container (it will keep for about 3-4 days).