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Raw Jerk Kale Chip Nachos
We're all about eating right, but hey, it doesn't mean we can't have some fun with our food. Wrapping up a 3-day Mindful Eating Reset, and guess what? I was craving nachos big time. So, I got busy and made these bomb Raw Jerk Kale Chip Nachos. Dehydrating kale is a wait, like 5-6 hours, so I got on it early. These were ready just in time for a late lunch – talk about timing, right? Eating mindfully needs a bit of planning and patience, but trust me, it's so worth it. Big ups to everyone rocking the 3-day Mindful Eating with me in the Broadcast!
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Shopping List
Ingredients
- 2 bunches kale
- extra virgin olive oil (first, cold-pressed)
Jerk Cashew Cheese Sauce
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tsp turmeric powder
- 3 tsp Jamaican jerk seasoning
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- to taste salt
Additional Ingredients
- finely chopped red onions
- thinly sliced red bell pepper
- thinly sliced green bell pepper
- finely chopped mango
- raw hemp seeds
- cashew ginger lime sauce (see note below)
Directions
For the raw Cashew Ginger Lime Sauce - please see my free Mindful Eating Reset eBook.
- Remove the kale from the stem and clean. Allow the kale to dry
- Blend all Jerk Cashew Cheese Sauce ingredients until you have a silky smooth texture
- Add kale to a bowl with a little olive oil. Mix with hands, then add half of the Jerk Cashew Cheese Sauce to the kale and stir to coat. Save the rest of the sauce for the nachos.
- Add kale to the dehydrator sheets and sprinkle with hemp seeds. Make sure the kale is spaced out. Dehydrate or place in the oven for 5-6 hours at 140 degrees Fahrenheit. Dehydrate until the kale chips are extra crispy
- When the kale chips finish, allow them to cool while you prep the Additional Ingredients
- Build nachos with kale chips, additional ingredients, and both sauces.
Enjoy!
Shopping List
Ingredients
- 2 bunches kale
- extra virgin olive oil (first, cold-pressed)
Jerk Cashew Cheese Sauce
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tsp turmeric powder
- 3 tsp Jamaican jerk seasoning
- 1 cup water
- 2 Tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced onion
- to taste salt
Additional Ingredients
- finely chopped red onions
- thinly sliced red bell pepper
- thinly sliced green bell pepper
- finely chopped mango
- raw hemp seeds
- cashew ginger lime sauce (see note below)
Directions
For the raw Cashew Ginger Lime Sauce - please see my free Mindful Eating Reset eBook.
- Remove the kale from the stem and clean. Allow the kale to dry
- Blend all Jerk Cashew Cheese Sauce ingredients until you have a silky smooth texture
- Add kale to a bowl with a little olive oil. Mix with hands, then add half of the Jerk Cashew Cheese Sauce to the kale and stir to coat. Save the rest of the sauce for the nachos.
- Add kale to the dehydrator sheets and sprinkle with hemp seeds. Make sure the kale is spaced out. Dehydrate or place in the oven for 5-6 hours at 140 degrees Fahrenheit. Dehydrate until the kale chips are extra crispy
- When the kale chips finish, allow them to cool while you prep the Additional Ingredients
- Build nachos with kale chips, additional ingredients, and both sauces.
Enjoy!
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