Cheesy Kale Chips and Rawveeta ~ plus, Raw Food Meal Plan – Week Six

Rawveeta 

This is what will be used in the Cheesy Romaine Wraps on for lunch on Day One in the meal plan for week six. It can also be used to make The Cheesy Kale Chips below.

2 cups almonds, blanched (this is removing the skins and is an optional step)
1 cup carrot juice
1 small clove garlic
1 tablespoon lemon juice
1/4 cup nutritional yeast flakes
3/4 teaspoon salt

In a food processor fitted with an “S” blade or a bullet type blender, process the almonds, carrot juice, garlic and lemon juice until very smooth. This will take a few minutes.  

Add the nutritional yeast flakes and process for an additional minute or so.  

Cheesy Kale
Chips

1 lb kale
leaves, cleaned

1 cup
rawveeta

1 clove
garlic, pressed

1 tablespoon
agave

1 tablespoon
soy sauce

Prepare the kale leaves by cleaning them well and removing any of the larger veins and stems. Keeping the leaf as intact as possible will make larger kale chips. Pat the leaves dry. If they’re left wet, the super cheesy sauce won’t stick to them.

Stir together the remaining ingredients. Then, put the kale leaves in a large bowl and add the sauce. Stir well to coat. Place the coated kale leaves on lined dehydrator sheets and dehydrate for several hours or overnight, until the chips are nice and crispy. Leftovers can be stored in an airtight container for a day or two at room temperature.  

Nutritional information: calories: 240 fat: 23 gr carbs; 5 gr protein: 4 gr

Week Six

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