Soak for goodness sake

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In the past month my food dehydrator has lived up to all expectations and then some. This piece of equipment has turned my kitchen into a laboratory, a place of constant experimentation resulting in live enzyme-rich, nutrient dense snacks. 
These cheesy kale chips are the most brilliant crunchy things to pop out of my beloved appliance. I hate to say it but they taste like Doritos... from what I can remember of the days when snacks were bright red and sometimes flaming hot. Now a days I'm sprouting seeds and mashing them together with soaked nuts and drying them at low temperatures in the effort to eat as much LIVE food as possible. These cheesy greens suffered a quick and painless annihilation off the trays and into our bellies. This is a fair warning that all your self control will go flying out the window. A brief moment of guilt clouded my thoughts but quickly subsided as the ideas of what I'd add to the next batch overcame me. Whatever it may be I'm making double. c cc cc1 cc2 cc3 cc4

 1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)

Allow cashews to soak for a couple hours or overnight. Wash kale and remove from spine, then separate greens into big pieces. To make the coating blend the rinsed cashews, bell pepper, lemon, yeast, and salt for a minute or two until smooth. Make sure your kale is super dry before adding the coating to it. Once smothered, place on trays and dehydrate at about 114° until crispy. 4-6 hrs. 

Quinoa with grated sweet potato, carrots, cashews, raisins, and Indian spices
At the beginning of the week I like to make a generous portion of quinoa as a quick and nutritious option for the following days. These little protein-packed grains deliver in large proportion and save my life when I'm on the go. I'd say they are one of my favorite and most versatile ingredients to buy in bulk and always have in supply. 

It's very important to always soak them as you should all grains and legumes. Soaking breaks down phytic acid, a substance that binds to phosphorus and prevents the absorption of vital nutrients in grains like calcium, magnesium, iron and zinc. As grains soak, their vitamin content increases, especially the B vitamins that are so lacking in our modern diet. Soaking water should be warm and slightly acidic (add a splash of apple cider vinegar) and allow to soak for 7-12 hrs before draining and cooking.

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Side crow, pow!  Picture 8