2 bunches of kale, spine removed (save for juicing!)

1-2 cloves garlic

1 med onion

1/4 cup tahini (+1tbs for extra creaminess!)

½ tbsp. raw honey

½ lemon- juiced

1 tsp. apple cider vinegar (optional)

½ tsp. sea salt

Dash of black pepper (optional)

1 tbsp. filtered water


  • De-spine & chop or tear up kale
  • Place all other ingredients in food processor, blend until smooth
  • Cover kale with smoothed mixture & toss with hands or tongs until fully distributed
  • Place onto 2 or 3 dehydrator sheets or parchment lined cookie sheet
  • Dehydrate for 5 hours or until crunchy @ 118
  • Or Dry in the oven on the lowest temp with oven door left open slightly (times will vary in oven-roughly 1-2 hours)
  • Once dry & crunchy- store in an airtight container

KALE PESTO (recipe by Eva Cabaca)


1 bunch of Kale (spine removed) & chopped

1/2-1tsp Celtic or Himalayan sea salt

1/2 cup olive oil

1/2 cup of soaked nuts (pine nuts, cashews or sunflower seeds)

1/4 cup dry basil (or 1 cup of fresh basil)

1/4 cup lemon juice

1-2 tsp. raw honey (optional)

1-2 cloves of garlic


  • Blend all ingredients in food processor adding more oil, lemon or a bit of water until desired consistency is reached!
  • Enjoy with carrots, celery or crackers.