This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing!
Spice Kale Chips:
1 bunch kale
1 medium carrot
1 stick celery
1 red bell pepper
1-2 lemons juice
1 cup soaked cashews
2-3 table spoons nutritional yeast
salt to taste
cayenne pepper to taste (I add extra to make spicy!)
2 cups almond flour (vitamix almonds) or dehydrated almond pulp (you need to throw this in the blender after its been dehydrated to make into a flour)
1 cup ground flax
1 loose cup of vegetable pulp (whatever you like. I made a celery, cucumber, kale and parsley juice so thats what I used)
2 tablespoons namashoyu or salt to tast
1/4 cup olive oil
*if necessary add water to get a doe like consistency
Inside the Sandwich:
Whatever you like!
I used avocado, tomatoes, cucumber, spinach and onion.
Remove and wash kale leaves and dry them. Place all the rest of the ingredients in the food processor or blender and process until mostly smooth. massage mixture into kale chips and dehydrate for approximately 12 hours or until crispy and dry.
Combine all ingredients in a bowl and neide with your hands until you get a very thick doe like consistency. Separate into four and shape them into 1/4" or so squares on your dehydrator sheets. About 2-3 hours into dehydration, flip them over to get a thorough dry. Dehydrate for approximately 10- 12 hours.
cut one piece in half and add your choice of veggies! You may need a condiment. I used spicy mustard even though its not raw.
*Just a little FYI, feel free to play around with the recipes. For example with the kale chips you can add whatever veggies you like, bc the nutritional
will give it the flavor, I recommend the red pepper though.