Joan Jackson

The Raw Kitchen Magician

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The making of Kale Chips.

First I use only curly kale, dinasour kale doesn’t hold onto the sauce like the curly kale. I de-stem the Kale then cut it into shove-in-your-mouth-size pieces. Second, I make my cheesy sauces with cashews, water, nutritional yeast, red bell pepper, lemon juice, cumin and salt. Sunflower seeds can be susbstituted for cashews if the cost, monetarily or caloricially, is too high.

Notes

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