In a large bowl, whisk together the olive oil, garlic, onion,
seasoning, salt and pepper. Place the Brazil nuts in the food
processor and process until finely ground. Scrape into the bowl
with oil and spices. Add celery, carrots and parsley to the
mixture. Chop the kale into thin ribbons. In a separate bowl, toss
the kale with a few pinches of salt. Massage the kale with your
hands until it wilts. Ass the kales to the rest of the mixture and
mix very well. If you would like, divide the medley over 2 teflex
lined dehydrator trays and warm at 115 degrees for 2 hours.
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