Celebrity Chefs And Their Dehydrating Recipes; Tess Masters - Excalibur 3548 Manual

Tess Masters
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 tsp. 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.
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 video
game characters.
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.
GRAB-AND-GORGE
GARLIC KALE CHIPS