Operating instructions

Blythe Metz
Blythe Metz, host of the web series Blythe
Raw Live. This weekly one hour live show
airs on Ustream or BlyththeRaw.com.
Blythe interviews leading experts in natural
health and nutrition, makes easy raw food
recipes, shares raw beauty treatments
and environmental education. As an
accomplished writer, actress, lifestyle
personality and eco entrepreneur, Blythe
uses her platform to affect social change.
Metz’s passion for natural wellness and the
environment inspired her to create a line
of 100% organic and wild crafted essential
oils and body butters. Blythe believes
plants are our intended medicine. She is
dedicated to teaching people how to use
plants to enhance health and happiness
in every way. She holds a Masters Degree
in Metaphysical Sciences from the
University of Metaphysical Sciences and
is currently earning her PhD in the same
eld. Pick up a copy of her book, THE
SUPERNATURAL DIET.
VEGAN KALE CHIPS
What you will need:
1 bundle organic kale (usually 12-15 leaves)
6 tbsp. cold pressed organic olive oil
2 tbsp. nutritional yeast
1 ½ tbsp. chili powder
1 ½ tbsp. nama shoyu OR wheat free Tamari OR 1/4 tsp. Celtic sea salt for GF
(*see note in post)
Let’s Get Started!
1 bundle organic kale (usually 12-15 leaves)
6 tbsp. cold pressed organic olive oil
2 tbsp. nutritional yeast
1 ½ tbsp. chili powder
1 ½ tbsp. nama shoyu OR wheat free Tamari OR 1/4 tsp. Celtic sea salt for GF
(*see note in post)
• Simply wash kale, rip leaves from stem, put stems in composter, and tear
leaves into small-ish pieces.
• Mix olive oil, nutritional yeast, chili powder, and nama shoyu together.
• Massage this mixture into the kale rmly with both hands, like kneading bread.
It’s a chance to interact with the powerful nutrients that recreate us. The
loving energy we transmit to the food actually affects the food. Especially
raw foods because they have a high water content, and water has been
proven to have memory and hold energies.
• Simply place prepared kale on an Excalibur dehydrator tray with a regular
mesh sheet.
• Dehydrate on 105˚F/41˚C for about 12 hours.
• Feel free to omit the chili powder if you don’t want it spicy.
• Play around with other spices like fresh cilantro, mustard and cumin.
• Kale chips will store for a couple of weeks. But they always get eaten in a
couple of days. They are great for school and work lunches, and snacks.