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1 bunch kale
2 tbsp red thai curry paste (make sure its free from additives and preservatives)
1/2 cup of organic tahini
4 tbsp of organic tamari soy sauce
Juice of whole lemon
Water to thin the mix
1/2 tsp himalayan sea salt
3 drops stevia
1 tsp organic sesame oil
- Combine all the ingredients except the Kale into a bowl and stir to combine. If mixture is too thick, add water to thin. De-stem the kale and shred or tear the leaves off into large bite sized pieces, and place into bowl with sauce ingredients.
- Massage the ingredients into the kale until coated nicely. Spread kale out onto baking paper lined dehydrator sheets and dehydrate for 6 – 8 hours at 40.5°C.
- If you like your kale crispy dehydrate for longer. Store in air-tight containers in the pantry or in snap lock bags to take to work or throw into your bag for snack time! Enjoy
Cane Sugar Free
Have no questions.