The Ultimate Autumn Dish: Kale Lentil Quinoa Salad with Persimmon, Pecan, Pomegranate and Sweet Ginger Dressing

The Ultimate Autumn Dish

I love being the health fairy. Everyone appreciates that one dish that is actually delish AND in alignment with everyones health goals. Hope you get inspired by this to have fun in the kitchen with what you’ve got and make something colorful, healthy, and delish

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup lentils, soaked + rinsed
• Combine + Boil in 4 cups water + let cool
• 1-2 bags or bunches of kale
• 1-2 pomegranates
• 1-2 cups chopped pecans
• 4-6 persimmons, the smaller kind, chopped

Dressing:

• 5-8 dates, pitted
• 3 Tbsp hemp seed
• 1-2 chunks fresh ginger
• 3 Tbsp cashews or tahini
• 3 Tbsp raw almond butter
• 3/4-1 cup water
  Blend smooth and creamy

1. Massage dressing into kale
2. Add the quinoa, lentils, and rest of ingredients and mix well
3. SHARE WITH EVERYONE!

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5 Favorite Vegan Thanksgiving / Holiday Recipes | Katie Reines, MS, RD.

Ahhh Thanksgiving. My favorite holiday. Take the stress away and leave nothing but joy to saturate your friends and family. Which is really what Thanks. Giving. is all about, isn’t it?  Sometimes, these family occasions can be looked at as a burden.  I invite you to challenge that.  Let’s put in an effort out of love. It is worth it.  And maybe even take it to the next level- provide your family a truly compassionate dish option 😛

1. Apple Pie

This is the gourmet recipe from the incredible healing cafe, Organic Garden Cafe in Beverly, MA where I’ve been working at seasonally since high school. Jacob Massey is an amazing raw vegan pastry chef. This pie: UNREAL. You have to believe me, seriously you must try it <3. I’m obsessed. Maybe its the already delicious food it’s made out of. Or maybe it’s all the joy he puts into his work. I’d say both. Anyone who has it tastes and feels the incredible-ness.

Makes 6 Pies:

Crust:

• 10 cups walnuts
• 7 1/2 cups pitted moist dates or coconut date rolls
• 2 1/4 tsp cinnamon
• 2 Tbsp coconut palm sugar
• 2 1/4 Tbsp coconut oil

1. Line spring form pans with parchment paper
2. Pulse and blend in food processor until well combined and a little chunky, not too smooth
3. Distribute crust evenly into pans and press to smooth

Filling:

• 10 quarts chopped into 1/2 inch cubes apples
• 4 cups soaked dried apricots
• 2 cups soaked raisins
• 3/4 cup psyllium
• 1/2 cup fresh ginger (not peeled but washed)
• 1/4 cup cinnamon
• 2 tsp salt

1. Blend soaked fruit, psyllium, ginger, cinnamon, and salt in food processor until smooth
2. Combine with chopped apple and mix well. The juices from the apple will release and the dried fruit mixture will distribute nicely
3. Distribute filling evenly on crusts and press to smooth

Crumble:

• 8 cups walnuts
• 1/4 tsp clove
• 1/4 tsp nutmeg
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 6 Tbsp coconut palm sugar

1. Pulse in food processor until well combined and forms a nice crumble texture, not too smooth like butter
2. Distribute crumble over pie fillings evenly and smooth gently
3. Freeze pies overnight and thaw in the refrigerator. Freezing and thawing gives the apples a delicious cooked texture and releases all the wonderful juices.
4. Try your best to share with someone 😉 Happy Thanksgiving!

2. Holiday Kale Salad

Inspired by the Quinoa Medley (#4 below). Use whatever herbs you like and have so much fun! This dish has wowed so many people and honestly, you can’t go wrong. A sweet tangy dressing, epic freshness and beautiful colors with the pompom. Mmm mmm!

• 1-2 bunches of kale
• 2 pomegranates
• 1 bunch green onion (half chopped half blended)
• 1 large bunch dill (half chopped half blended)
• 1 bunch mint (half chopped half blended)
• 2 Tbs tahini (I used 2 Tbs hemp seeds)
• 2 cups currents or raisins (I didn’t use raisins at the demo)
• ½ cup pure lime juice
• ½ cup orange juice
• 4 dates
• 2 cups walnuts

1. Wash, de-stem, and schiffinade kale
2. Chop using either a food processor S blade, or a knife and cutting board, half of the bunches of scallion, dill, and mint
3. Deseed pomegranates (with a large spoon, banging on the outside of 1/2 of the fruit so the seeds just fall into your palm)
4. chop walnuts
5. Blend juice, dates, and the other half of the bunches of green onion, dill, and mint
6. Massage dressing into kale thoroughly with gloved or very very clean hands
7. Using tongs, mix in nuts and pomegranate seeds
8. Serve chilled

3. FullyRaw Pumpkin Pie

I made this pie many times in Indiana where little local persimmons are all over the place.  There were two local persimmon trees at Purdue where I would frequently sit under, wait for the wind to blow, and eat all of the fruit that fell to the ground! The samples I made in the video below could not have gotten better reviews.  It is amazing how people think healthy food won’t taste redonk. And when it does, the light in their eyes! Priceless.

FullyRaw Kristina’s Pumpkin Pie:

Crust

• ~1 lb dates
• 1.5-2 cups pecans
• 1-2 tsp Cinnamon
• 1 tsp vanilla

Pie Filling

• 2-3 cups pie pumpkin
• ~2 lbs dates
• Ginger, thimble sized piece
• ~168grams persimmon pulp
• 1-2 tsp pumpkin pie spice

Crust

1. Using food processor S blade, put pecans in first, then dates and cinnamon, and pulse and blend until desired crust texture
2. Take out the blade
3. Press all around pie crust

Pie Filling

1. Put pumpkin chunks and then dates, persimmon, cinnamon, ginger, and spice in vitamix, or food processor S blade
2. Blend until completely smooth
3. Rubber spatula into pie crust
4. Freeze to set (about 2 hours)

4. Quinoa Medley

I’m actually obsessed with Chef AJ and The Plant Based Dietitian, Julieanna Hever.  I got to meet Chef AJ at Chicage Vegan Mania when I went with the club that I helped to create, “Be Veg at Purdue”. She made this quinoa medley at her demo and everyone was like. HOMINA. No oil? No salt?? So much flavor?!! Howw does she do it. A must make dish for every occasion.  Both Chef AJ and Julieanna Hever have the best recipes.  Definitely check them out!

Time: 25 minutes. You will need: large pot, knife, cutting board, large bowl, large spoon, measuring cups. Serves: ~20. (½ cup servings)

Ingredients:

• 16 oz dry quinoa (about 2 ½ cups)
• 2 cups raisins
• 1 cup raw pumpkin seeds (pepitas)
• 1 pomegranate
• 1 bunch scallion
• ½ bunch cilantro
• ½ bunch parsley
• ½ – ¾ cup lime juice (about 8 limes)

Steps:

1. Rinse quinoa and then bring to a boil in 5 cups of water. Cover and reduce heat to low and simmer until quinoa is tender, about 15 minutes. (cook to manufacture’s instructions on box)
2. Allow quinoa to cool. Chop herbs using a food processor S blade, or by hand. Juice limes.
3. Combine ingredients in large bowl. Serve chilled. Keeps well for about a week in the fridge.

5. Butternut Squash Brussel Sprout Stuffing

My roommate in Texas made this twice for a project and guess who ate it all.  GUILTY (well, you know, ate most of it). It is so amazing! Food52 is a great resource for reliably bomb vegan recipes.

I hope this helps you to bring something healthy and delicious to your table. Let me know if you have any questions 🙂 Happy Thanksgiving!

 

The Soup Everyone is Craving- Even in the Summer

Hope you had a lovely fourth!  Unfortunately, after the stress of the RD (registered dietitian) exam (yes! I passed! 😀), I have not given myself a break and managed to get a pretty nasty cold.  My 4th consisted of a couch, good books, and the most hydrating foods I could get my hands on.  I drank lots of boxed coconut water, ate an entire watermelon, and had a few oranges, cherries, and fresh picked raspberries here and there; that is all that sounded good to me.

This is what I made myself for breakfast today:

Thai coconut curry veg amazingness.

Was going to make a green smoothie bowl of some sort, but was craving something hot and savory.  Holy **** it hit the spot. It would be a disservice not to blog about it.

Thai Coconut Curry Soup

Serves ~6 people. 2 ladles per serving.

Ingredients:

Keep in mind I did not measure anything. I am amazed at myself- this is truly a special moment. Perseverance and practice make progress. ! Feel it out, use what you’ve got in the fridge, and at first tread lightly with the spices and continue to add until you’ve got the mastermind punch of spice that you desire. 🙂 Throw some fun in too. Makes it taste better.

• 2/3 box of low sodium vegetable broth
• half of a 1lb bag of baby carrots
• 2 cloves of garlic (used the tiny holes on the cheese grater to finely mince)
• 1 large marble sized chunk of fresh ginger, peeled (used the tiny holes on the cheese grater to finely mince)
• 1 can of coconut milk
• ~1/2 tsp cayenne (you can always add more if needed)
• ~2/3 tsp turmeric
• ~2/3 tsp chili powder
• 1/2 large yellow onion, diced
• 1 large stalk of celery, roughly chopped
• 1 boiled potato, peeled and cubed (I always have boiled potatoes in the fridge, yum!)
• 1/4 head cauliflower, rough chop
• 1/4 can of Eden’s black soy beans (mom meant to get black beans, w.e)
• 4 handfuls of baby kale, roughly chopped (I am so lazy I just ripped it up with my hands)
• fresh mint and lime to top / garnish

The products I used

Steps: this is how I made it, I am sure there are better ways…

1. Pour the veg broth in a med/large pot and bring to a boil with the carrots. (If you decide to substitute winter squash or sweet potato for carrot, I still recommend putting these in first to boil, as well as maybe your cubed potato if it is not pre-boiled already). This allows the carrots to cook and get soft and sweet, as well as add some flavor to the broth.
2. While waiting for the boil, with the smallest setting on a cheese grater (or just mince), grate the garlic and ginger into the pot. Add in onions, coconut milk, and spices. Allow to boil for about 5 minutes, and turn down heat to simmer.
3. Add in the celery, boiled potato, cauliflower, and black beans. Let simmer about 2-5 minutes.
4. I actually put the chopped kale in my serving dish and ladled the soup on top of the kale. I don’t want my kale to lose its beautiful green color or nutrients. Definitely add that in last, after you turn off the heat.
5. Enjoy with fresh mint and a generous squeeze of lime! Yum!

Make it your own!

I did not plan on making soup today, I simply used the random veggies I had in the fridge and things I happen to find in the cupboard.  Play with different vegetables that you might have like bell peppers, zucchini, basil, idk, mm brown rice? Go crazy with it! Nom nom! xoxo much love and good health to you and to me!!

Fat Free Vegan Blueberry Kale Bliss-Cream

Here, healthy + ice cream + so good goes in the same sentence.

You will need: high speed blender or food processor

Time: 5 minutes

Ingredients:

• 2 leaves of kale, stemmed and rinsed
• 2 ripe bananas, peeled and frozen for at least 6 hours
• 1 fresh ripe banana
• 1 soft medjool date, pitted
• 1/2 tsp of vanilla
• 2 dashes of cinnamon
• 1/3 cup of frozen blueberries

Steps:

1. Put the kale in first so it is closest to the blade
2. Add in frozen bananas, date, banana, vanilla, and cinnamon
3. Blend until creamy
4. serve with blueberries and a dash of cinnamon
5. Run around like you were just blessed with those beautiful legs. xo

Introducing: How To Prepare Kale Video

Want to learn how to prepare kale? Let me and Anna Lawler show you how fun and easy it is with this new video! 

Click here to watch the video!

Get the Kale Caesar Salad recipe from McKel Hill, RD of Nutrition Stripped. And thank you Larry Mashall of Marshall Camera Wedding Films for making this! If you’re getting hitched – he is the best videographer out there!!

Anna (left) and me (right) de-stemming the beautiful kale

My Favorite Kale Salad?

• 1-2 bunches of kale
• 2 pomegranates
• 1 bunch green onion (half chopped half blended)
• 1 large bunch dill (half chopped half blended)
• 1 bunch mint (half chopped half blended)
• 2 Tbs tahini (I used 2 Tbs hemp seeds)
• 2 cups currents or raisins (I didn’t use raisins at the demo)
• ½ cup pure lime juice
• ½ cup orange juice
• 4 dates
• 2 cups walnuts

1. Wash, de-stem, and schiffinade kale
2. Chop using either a food processor S blade, or a knife and cutting board, half of the bunches of scallion, dill, and mint
3. Deseed pomegranates (with a large spoon, banging on the outside of 1/2 of the fruit so the seeds just fall into your palm)
4. chop walnuts
5. Blend juice, dates, and the other half of the bunches of green onion, dill, and mint
6. Massage dressing into kale thoroughly with gloved or very very clean hands
7. Using tongs, mix in nuts and pomegranate seeds
8. Serve chilled ❤

Check it out! Only 2 cups of kale has plenty of:

• calcium for strong bones
• vitamin K for heathy blood
• vitamin A makes for night vision like a superhero and also is able to defend your cell integrity, like
• vitamin C in acting like an antioxidant to not only keep you from getting sick! But antioxidants may also prevent cell damage that could result in pre-mature aging (wrinkles), cancer, heart disease, muscle soreness from exercise, and a slew of other health issues!
• folate which is essential for proper DNA production and healthy cell formation
• potassium to keep your muscles and nerves communicating properly (yes this includes your heart muscle!)
• fiber to keep your gut happy as well as stabilize blood sugar and help with weight maintenance by helping you to feel satisfied. Oh KALE YES

According to the USDA’s Supertracker , only 2 cups of chopped kale provides:

Nutrients	Amount Per Portion
Protein	6 g
Carbohydrate	12 g
Dietary Fiber	3 g
Total Sugars	0 g
Added Sugars	0 g
Total Fat	1 g
Saturated Fat	0 g
Monounsaturated Fat	0 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0.2 g
Omega 3 – EPA	0 mg
Omega 3 – DHA	0 mg
Cholesterol	0 mg
Minerals	Amount Per Portion
Calcium	201 mg
Potassium	658 mg
Sodium	51 mg
Copper	2009 µg
Iron	2 mg
Magnesium	63 mg
Phosphorus	123 mg
Selenium	1 µg
Zinc	1 mg
Vitamins	Amount Per Portion
Vitamin A	670 µg RAE
Vitamin B6	0.4 mg
Vitamin B12	0.0 µg
Vitamin C	161 mg
Vitamin D	0 µg
Vitamin E	1 mg AT
Vitamin K	944 µg
Folate	42 µg DFE
Thiamin	0.1 mg
Riboflavin	0.2 mg
Niacin	1 mg
Choline	0 mg

Shamrock Mint Soft Serve: Dairy Free

HAPPY ST. PATRICK’S DAY!

Recipe: Shamrock Shake Soft Serve! This is way too thick and creamy to fit through a straw! Mmm.. Made homemade ice cream before? Growing up, my family had an ice cream maker and we would make it all the time. White sugar, heavy cream, takes about a half hour in the freezer bowl. This is so healthy, so quick, and it barely costs anything. Much more delicious alternative to a shamrock shake too.

This batch had bee pollen and chopped banana chips instead of chocolate chips 🙂 yuum!

Prep:

• Make sure bananas are ripe and peeled before you freeze them
• Chop chocolate chips
• Wash, de-stem kale
• Measure ingredients roughly

 You will need…

• Food Processor
• Rubber spatula
• Giant bowl
• Spoon
• Hungry tummies

Ingredients

• 5 frozen bananas
• 7 fresh kale leaves
• 7 fresh mint leaves
• a dash of vanilla
• ¾ cup vegan chocolate chips

Steps

1. Peel and freeze bananas

Bananas: Make sure you wait until they are spotted brown, you absorb more nutrients and get a sweeter banana!

• Potassium: essential for maintaining proper heart function and regulating normal blood pressure
• Vitamin B6: important for amino acid metabolism
• Vitamin C: antioxidant, boosts your immune system
• Fiber: great for digestion helps regularity and fullness
• Reduce Stress: they are high in the amino acid tryptophan, which converts into the feel good neurotransmitter serotonin in your brain
• Hangover cure: because alcohol depletes nutrients like potassium and bananas help to replenish that

2. Kale and greens goes in the food processor or blender first! Then bananas on top of greens

Kale: wash, dry, and de-stem before adding to the food processor.

• Fiber- regularity and satiety. GI health, fullness
• Calcium- Connie Weaver’s study 9/11 subjects better available calcium from kale!
• Vitamin E – fat soluble antioxidant
• Vitamin K – blood health

3. Process until smooth, adding water or non-dairy milk as necessary or desired
4. Fold in chopped chocolate chips

Chocolate: Cacao powder has beneficial antioxidants and iron!

I didn’t have chocolate chips when I made this batch, so I added bee pollen and chopped banana chips for a little crunch 🙂

Strawberry Cookie Dough Pudding, Inspiration, and High On Life Salad

I’ve learned a LOT about nutrition and fitness, everyday becoming more and more confident in this amazing raw vegan lifestyle.  These past few days I have eaten 100% raw, very low fat, and I have MORE ENERGY THAN I KNOW WHAT TO DO WITH!!

As if springing out of bed before your alarm goes off, or running a mile just because theres a jumping bean inside you that needs to be released weren’t enough.. the clear glowing eyes, silky smooth skin, and superhero S shaped shits are definitely worth learning more about this lifestyle.  I recommend high carb FO SHO!! BUT: I would like to point out that I work out a pretty decent amount, and we can’t all survive 40 days on eating nothing but bananas and dates like Freelee.  Going from scrawny to strong takes a little increase in protein intake- maintenance of muscle mass does not require any increase in protein.  I have been craving the dark leafy greens and goji berries, especially after my workout-pro, stud friend Davis got me to up the weight on the squat rack!  This bowl of beauty hit the spoooooot!  The holistic health counselor that I seasonally assist, Christine Lucas, explained at one of her classes that sprouts are the most nutrient dense foods on land- SO many available amino acids!  In high school, I used to sprout oat groats, and various other grains instead of cooked oatmeal.  These sprouted little wheat berries are so divine blended with fruit like this!

Here’s what you’re going to need:

• over a cup of sprouted soft wheat berries
• about 7 whole strawberries (with greens on! yaay extra greens! 😀 )
• less than a teaspoon of chia seeds ( with the mass amount of fruit in my smoothies I ran into a little candida issues putting tablespoons of hemp and chia in there as well- be wary mixing fats with fruit and high sugar foods- it keeps the insulin from clearing from the blood causing issues! )
• about 2 tablespoons of goji berries

Blend everything except goji berries until smooth! Swirl in the goji! Super easy! Enjoy!

 

I have been experimenting with raw veganism for about over 3 years now, and have had quite a rough time, mostly because of social settings, general stigmas, and contrasting beliefs.  I have been lucky enough to have had a senior in dietetics, Tressa Massaro reawaken the confidence in me.  Tressa knows the facts.  The credible information behind it all to be 100% sure!  When I first met her she told me how amazing it was to discover in lab how much protein there was in kale!  I am so glad she re-inspired me!  FULLY RAW FO LIFE!!  This lifestyle can not only prevent but REVERSE sooo mannyy diseases.  It’s unreal.  BUT IT IS REAL.  BELIEVE IT.

She gave a RAWESOME food demo at the pole fitness place she goes to in Merrillville, IN.  My fantastically spontaneous and adventurous friend Davis went with me to it and we ended up having such a wonderful evening!  Tressa’s family owns a beautiful store, “Produce Depot”.  We got a ton of fresh organic ❤ produce and made dinner at her house!  We also had fresh juices and immune shooters (ginger shots) from the depot!  This is what we made:

High On Life Salad:

 

• 4 bunches of dinosaur kale (chiffinade)
• about 5 carrots (potato peeled)
• 1 zucchini (potato peeled)
• 1 yellow bell pepper (sliced thin/ chopped)
• chunks of pineapple
• raisins
• goji berries

Drizzled with all this blended until smooth in a high speed blender:

• 3 oranges
• about 10 pitted dates
• juice of one lemon
• a couple of handfulls of fresh mint leaves (to taste)
• about 2 tablespoons of chopped ginger (to taste)
• 1 champagne mango
• 2 tomatoes

Even Tressa’s family and Davis enjoyed this!  SO MUCH LIFE FORCE ENERGY! We were high on life after all this amazing food.  I even got a text from Davis that night after he dropped me off at home, “I feel awesome right now”.  There is no question about it- eating healthy makes a huge difference!  Let’s see you give it a go! xoxo !!! ❤ ❤ ❤

Kale Quinoa Marinara

Staying in the elegant Purdue Pride home of the McKinney’s, I had the honor to make my kappa sistah Caroline a delicious dinner, dietetics student approved!

Kale Quinoa Marinara
Serves 2-3.
Takes 15 minutes
Here’s what you’re going to need:

8oz quinoa (I used an 8oz bag of Simply Balanced rainbow quinoa)
1 bunch curly kale
1 avocado
4 tomatoes
1 cup sun dried tomatoes (I used a 3.5 oz bag of Bella Sun Luci Halves)
4-5 garlic cloves (depending on size and preference)
2-3 tbs Italian seasoning (we didn’t have Italian so I used dried basil, thyme, rosemary, dill, and cilantro)
2/3 of a medium-large onion
9 pitted dates

Steps
1. Rinse quinoa.  Boil 1 3/4 – 2 cups of water to make quinoa. Once water is brought to a boil, pour in rinsed quinoa and turn down heat to medium. Let quinoa soak in all the water as it cooks. Takes about 10 minutes.
2. While that’s cooking, soak your sun dried tomatoes and dates by saturating them in warm water for about 5-10 minutes.
3. Put 3 of the 4 tomatoes in a high speed blender, chop the 4th tomato to add to the top of the dish later.  Add garlic, seasoning, onion, and by this time dates and sun dried tomatoes should be softened and ready to add to blender (do not add soaking water). Blend until smooth, unless you like it chunky!
4. Rinse, de-stem, and chop kale well.  Place chopped kale in a large bowl. By now, quinoa should be done cooking.  Put warm quinoa into bowl with kale. Pour fresh tomato marinara into bowl and mix well with chopped tomato and diced avocado.
5. Reap the benefits!!

Kale is soo high in calcium, iron, protein, folic acid, vitamin K and even more vitamins and minerals! Quinoa is also very high in iron and is one of the two (soy is the other) plant sources of a complete protein amino acid ratio. Meaning, not only does quinoa have all of the essential amino acids, it has them in the ratio that the body needs and uses.  The vitamin C in the tomatoes helps the iron get absorbed quickly and easily, and the healthy plant based cholesterol free vitamin E rich avocado’s monounsaturated fat, helps the body to absorb the fat-soluble vitamin K. A fat free diet can lead to deficiencies in vitamins A, D, E, and K, because they are fat-soluble. Unlike B vitamins, vitamin C, and potassium that are water soluble. A little bit of fat and vitamin C with your salad can help to absorb fat soluble vitamins and iron!

This was the perfect post work out quick, satisfying, mouth watering meal! Eat clean, wake up lean! L&L ! 😉

This is kind of a big dill

Ya, this dressing… it’s a huge dill.  This beautiful bowl made by Samwise that I was supposed to share with him… I ended up eating most of it…sorry… it was too GOOOD!!!

The Big Dill Dressing

This sweet savory tangy sauce is such a BIG DEAL!  It makes a salad not only unbelieveably good, like your eating some expensive linguini, but it keeps it fat free, cleansing, oxygenating, energizing, and gives the whole slew of benefits that these ingredients bring!  Who knew fiber and a few fresh herbs could be so fabulous?!  Please try this.  And share with loved ones ❤ Nothing beats sharing health and deliciousness like this!!

This has got spiralized zucchini, okra, cherry tomatoes, collars, romaine, sunchoke, cucumber, celery… and anything else you got in the fridge that you wanna throw in 😉

• Squeeze whole lemon
• ¼ cup dill
• 5 dates
• 2 inches of celery
• 1 inch of zucchini
• a whole tomato
• 2-3 tsp caraway

Blend everything except the dill until creamy.  Pulse in the dill until well mixed.  It should come out thick, creamy, cleansing, and rawdonkulously delish!!  Savor, savor, savor!!

Wish I had pictures of the superhero himself.  Thank you so much for spoiling me Samwise!! What a fun winter break!!

French Toast Kale Chips

These are SUCH tasty twist! French toast, meet kale chip! So good. So. Good.

Ingredients

• 1 cup fresh apple (or dried apples, soaked & drained, just add 1/4 cup more water)
• 1 cup cashews, soaked & drained
• 3/4 cup distilled water
• 3/4 cup maple syrup
• 1 Tbsp cinnamon
• 2 tsp lemon juice
• 2 tsp vanilla
• Sea salt to taste
• 1 bunch kale, washed, trimmed & stemmed

Directions

1. Combine all ingredients except kale into a blender.
2. Blend until smooth; add sea salt to taste.
3. Massage kale with the apple mixture until coated
4. Place on Excalibur ParrFlex sheet and dehydrate for 8 to 10 hours or until desired consistency is reached.