My one and only New Year’s resolution this year was to eat more kale, and for good reason. Crammed with fiber, vitamin A, and calcium, kale is such a nutritional powerhouse it should have been Popeye’s snack of choice instead of spinach. But I was having a tough time finding a way to prepare it that I actually enjoyed, until I stumbled on this recipe for raw, vegan, cheesy kale chips that fitness trainer Nathane Jackson of www.nathanejackson.com posted on his Facebook page. With Jackson’s kind permission, I’m reprinting his mega yum, super easy recipe here. Crunch away! And if you’ve got your own winning way to cook up kale, post it in the comments!
Nathane Jackson’s Cheesy Kale Chips
Inspired by Ani Phyo
1 cup red bell pepper seeded and chopped
1 cup raw cashews soaked
2 Tbsp Nutritional Yeast
2-4 Tbsp water as needed
2 Tbsp raw agave nectar
1 Tbsp organic extra virgin cold pressed coconut oil
1/2 tsp himalayan sea salt
6 cups of chopped kale (1 bunch or so)
Place all ingredients except kale in to blender and mix until it forms a thick cream.
Pour mixture over kale in a large bowl and mix thoroughly.
Spread kale onto two dehydrator trays and dehydrate at 114° for 6-8 hours
Emily Rems is a feminist writer, editor, rock star, playwright, and occasional plus-size model living in New York’s East Village. Best known as managing editor of BUST magazine, Emily is also a music and film commentator for New York’s NPR affiliate WNYC, and is the drummer for the horror-punk band the Grasshoppers. Her nonfiction writing has appeared in the anthologies Cassette from my Ex and Zinester’s Guide to NYC, and her short stories have been published in Rum Punch Press, Lumen, Prose ‘N Cons Mystery Magazine, Writing Raw, and PoemMemoirStory. She was nominated for a Pushcart Prize for fiction in 2015 and is working on a novel. Follow her on Twitter @emilyrems.