From Upma’s Kitchen

Kale chips are seeing their heyday (in case you haven’t tried them, they are crispy chips made from kale). Here is a great recipe for raw kale chips. If you don’t happen to have a food dehydrator, you can use your oven.

1 cup raw cashews (soak at least 4 hours)

1 red bell pepper

¼ cup nutritional yeast

Juice of 1 lemon

2 Tsp. apple cider vinegar

1 T Braggs aminos

Water as needed

Assorted spices such as: cayenne, paprika, oregano, or your choice

1 bunch of fresh kale (lacinto, dinosaur, or curly)

Wash and dry the kale and cut in 2 inch strips. Blend the rest of the ingredients in a blender so it is the thickness of a cream soup—pourable but thick. Toss the kale strips in the sauce so they are well-coated. Place on Teflex dehydrator in a single layer. ‘Cook’ at 135° for 1 hour, then turn down heat to 113° until crisp (about 6 hours). If you are using your oven instead of a dehydrator, place the strips on a cookie sheet in a single layer and leave on lowest setting until crisp.

Upma Kaur Khalsa is 3HO’s multi-faceted IKYTA Administrator. She often favors the 3HO staff with her food creations. She also teaches Kundalini Yoga, is a Massage Therapist and an aesthetician. Her son, Bhajat Singh, is growing wise in school at Miri Piri Academy in India.