(and if you have not made almond milk yet, you can see me here making it)..
So from the milk I had some raw almond pulp left - from the 300g soaked almonds I used for the milk.
Further I used:(.. a wooden spoon.. haha)
- turmeric (1 heaping tb. spoon);
- lemon juice (from 1/2 lemon);
- olive oil (10 tb spoons)
- salted fresh nori (I buy them at the organic store) (no idea about quantities here..
Plus, it's super healthy.
..oops, I am not aloud to say that it's healthy for you because of the Codex, better go bellow and read the disclaimer:-)
First I put in the (small, personal-) blender the ingredients above - besides the almond pulp - and I got a thick sauce.
I mixed half of this sauce with the almond pulp and tasted it.
It was salty and tasty enough so I made the crackers:
- rolled a small ball of the mix in my hand;
- made it flatter (also in my hand);
- put it on the dehydrator sheet: also with my hand (haha, I am so full of humor today): I have the amazing Sedona dehydrator, I really really love it
Because I had some sauce left, I put it on kale leaves and made some kale crackers.
About the drying time: We have really wet air here so see how it goes: check that the kale leaves are not too mushy or too dry.. And the crackers are best when dry (and crunchy) on the outside and still soft on the inside.
The "nourishing" part of today was all an experiment because I have never made any of these recipes before with almond pulp (mostly I make cookies) and the kale leaves were from a batch that I had in the freezer, also by means of experimenting.. (also see: apple milk!)
I always love my kale chips but must say that the ones made with fresh leaves are better. . After de-freeze the leaves were much too soft and mushy..
We will have to wait a few month for fresh kale, I suppose:-)