1 C dates 1 C raisins 1 C Walnuts 1/2 C almonds 1/2 C cashews
Directions: Blend together in food processor. Form into 55 g balls. Can store refrigerated or unrefrigerated.
Kale Chips
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt
Directions: Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the
thick stems and tear into bite size pieces. Wash and thoroughly dry
kale with a salad spinner. Drizzle kale with olive oil and sprinkle with
seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.