Operating instructions

Tess Masters
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 lm and television, and lent
her voice to commercial campaigns,
audiobooks, and popular videogame
characters.
GRAB-AND-GORGE
GARLIC KALE CHIPS
What You’ll Need:
1 large bunch of curly green kale – about 8 rmly packed cups
1 cup raw cashews soaked in ltered water for 2 – 4 hours (soaking is optional)
1/8 cup ltered 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 teaspoons 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.
NUT-FREE VERSION
What You’ll Need:
1 large bunch or curly green kale – about 8 rmly 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.