Use and Care Manual

To prepare the brownie:

In a food processor, process nuts to a meal being careful not to over process into

a butter. Then add to the mixture the cacao and spices and pulse to combine. Turn

on the processor all the way and add the desired sweetener from the top while pro-

cessing until a dough ball forms. Remove mixture from processor and spread over

covered dehydrator sheet ¾ inches thick. Dehydrate for 8 hours at 115 degrees.

To prepare the fudge:

Blend all ingredients well until a rich thick sauce forms.

To complete the project:

Spread fudge over brownies until well frosted. Place in the refrigerator for 30 min-

utes. Cut brownies down to size and enjoy. May be left out on the countertop or

refrigerated for up to 15 days. Makes 10 2 by 2 brownies.

*Kale Chips

3 Cups Kale Leaves -pulled off stem, in large pieces

Marinade: 3 Tbsp. olive (EVOO = extra virgin olive oil)

1 Tbsp. balsamic vinegar

1 Tbsp. red miso

2 Tbsp. nutritional yeast

1 Tbsp. 21 Seasoning Salute (sold at Trader Joes)

1/4 Cup fresh lemon juice

Mix marinade ingredients together in a bowl. Take kale leaves (stems off) and put

into the marinade bowl – and massage marinade into kale leaves – this softens the

leaves and pushes the marinade into the leaves. This dish can be eaten as is, with-

out dehydrating. Dehydrate on trays with only screens at 110 degrees until crispy –

about 2 hours. (Check on crispness, after 2 hours, dehydrate longer if needed.)

Notes: This recipe is so tasty that I rarely have much left over as I take it out of the

dehydrator when the leaves have turned crispy. There are many different types of

Kale – purple leaf, green, etc. All of the Kale varieties work well to make the ‘chips.’

The length of time dehydrated changes with your location, when I lived by the beach,

dehydration took longer, by quite a few hours. Now that I live in a very dry climate /

the desert it is shorter, so the drying time could be as long as 4 hours.