Excalibur EXC10EL, Manual

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Tess Masters
Australian-born Tess Masters is a cook,
writer, actor, voiceover artist and author
of The Blender Girl cookbook . She shares
her enthusiasm for healthy fast food on
theblendergirl .com .
As a presenter and recipe developer, Tess
collaborates with leading food, culinary,
and lifestyle brands . She has been featured
in the LA Times, Vegetarian Times, InStyle,
Real Simple, Clean Eating, Chow .Com,
Today .Com, and Glamour .Com among
other publications and websites . Away
from the blender, Tess enjoys a diverse
performance career . She has toured
internationally with stage productions,
worked in film and television, and lent
her voice to commercial campaigns,
audiobooks, and popular videogame
characters .
GRAB-AND-GoRGE
GARLIC KALE CHIPS
What You’ll Need:
1 large bunch of curly green kale – about 8 firmly packed cups
1 cup raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
1/8 cup filtered water as needed for desired consistency
3 Tbsp freshly squeezed lemon juice
1/4 cup nutritional yeast to taste
1 whole bulb of garlic (about 8-10 cloves) chopped roughly
1 tsp Celtic sea salt
1 Tbsp coconut nectar (optional)
4 teaspoons granulated garlic
Let’s get Started!
• Rip the kale from off the stalks (discard the stalks), wash and place in a
colander to drain . You want a little bit of water left on the kale .
• Transfer to a large bowl.
• Place all the ingredients except the granulated garlic in a food processor
until smooth, thick and creamy . You want something like the consistency of
hummus . You might need to add a little bit more water .
• Take small handfuls of the cashew cheese and massage into the kale. I use
kitchen gloves for this . Repeat this until all of the mixture has been added
and the kale is evenly coated with no large clumps of “cheese” .
• Toss through the granulated garlic so that it is evenly distributed.
• Place the kale evenly on dehydrator sheets and dehydrate at 115˚F/46˚C
for about 8 hours until crisp .
• If you don’t have a dehydrator you can place them on baking sheets in the
oven on the lowest setting for about 10-12 hours .
NUT-FREE VERSION
What You’ll Need:
1 large bunch or curly green kale – about 8 firmly packed cups
2 1/2 Tbsp cold pressed extra virgin olive oil
1/4 cup nutritional yeast
3 tsp granulated garlic
1 tsp Celtic sea salt
3 tsp extra granulated garlic (to toss through)
Let’s get Started!
• Rip the kale from the stalks (discard the stalks), wash, and place in a
colander to drain slightly . You want a little bit of water left on the kale .
• Stir all of the other ingredients (except the extra garlic) together in a bowl.
• Massage the mixture into the wet kale.
• Sprinkle the extra granulated garlic onto the kale and toss through.
• Place in your Excalibur dehydrator on 105˚F/41˚C or about 4-6 hours
until crispy .