DirECtionS
soak the cashews in water for 4-6 hours. Rinse
and drain. Make cheese sauce by combining
ingredients in a blender until smooth and creamy.
Wash and towel-dry the kale and put it in a large
bowl and toss with the sauce, making sure all of
the sauce is clinging to the leaves. Place leaves
on trays covered with a nonstick sheet. Make
sure each leaf is separated from the others.
Dehydrate at 105°F until crisp (12 hours or longer).
DirECtionS
Blend dry ingredients into a flour. Blend wet
ingredients. Then, pour wet ingredients into dry
ingredients until doughy. Using buckwheat flour,
roll dough out to about 1/4 inch thick. Divide
dough in half. Blend the filling ingredients spread
filling onto half of the cookie dough. Dehydrate
both half of the cookie dough at 115˚F for 10–12
hours. Place the plain cookie dough half on the
cookie half with filling. Cut into bars and continue
dehydrating for a few hours or until ready.
nacho Cheese Kale Chips
Fig Bars
inGrEDiEntS
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp. nutritional yeast
2 tsp. chili powder
1/2 tsp. lemon juice
Dry inGrEDiEntS
2 cups oat groats
(soaked and dehydrated)
1 cup golden flax seeds
1/2 cup psyllium husks
1/2 tsp. Celtic sea salt
1 tsp. salt
1 tsp. pureed garlic (about 2 cloves)
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 pound stemmed curly kale
(about 1 1/2 large bunches)
WEt inGrEDiEntS
1 cup water
1/2 cup coconut nectar
(or honey)
1/4 cup olive oil
1/4 cup Irish moss gel
FillinG
4 cups black mission
figs (about 22 figs)
1/4 cup coconut nectar
(optional) (or honey)
1/4 tsp. Celtic sea salt
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