Tag Archives: cashew/kale cheeze pate



1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste

  • In the food processor, process all ingredients, except tomato, to a fine consistency.
  • Sprinkle sea salt and black pepper over tomato slices.
  • Spread kale/cashew cheeze thickly onto tomato slices.

SANDWICH FOR LUNCH TODAY: Sunflower/sesame/flax seed bread with kale/cashew cheeze

I made the sunflower/sesame seed bread last night for a client request, and then I took some of the extra with me to work today for lunch.  I had some leftover cashew/kale cheeze, and some orange bell pepper, so I took that along.  I did not make up the sandwich before I left, because, in my experience, the bread gets soggy very fast, and then you just have glop after 4 hours.

Anyway, I spread the cashew/kale cheeze on the bread (see below), thinly sliced the orange bell pepper and placed it all over the the sandwich, and put on the other slice, and enjoyed a lovely, delicious very filling and lasting sandwich.  (Even though I have been doing raw food for a long time, I am always amazed at how some things have staying power, and, with others, you want to eat again in a couple of hours.  Sandwiches on this bread are my favorite on long days.)   Yum!.

This recipe is based on a recipe from Ani Phyo’s Raw Food Kitchen

1 C ground flax seeds
1/3 C w hole flax seeds
½ t sea salt
1 clove garlic, minced
2 T onion, chopped
1-1/3 C water
2/3 C sunflower seeds
1/4 C black sesame seeds


  • Mix first six ingredients. Add sunflower and sesame seeds and mix well.
  • Use the back of a spoon to spread batter evenly on one a teflex sheet over a dehydrator tray (I find it easier to put the mesh sheet between the teflex sheet and the tray)
  • Score batter on trays into 9 slices, using the back end of a spatula.
  • Dry at 110 degrees F for 3 hours.
  • Remove the tray from the dehydrator.  Place a mesh dehydrator sheet on top, and a dehydrator on top of that, then flip the assembly.  Remove the top dehydrator tray and carefully peel off the teflex sheet.
  • Dehydrate another hour or two (depends on your atmospheric conditions – it is very humid here, so I ended up dehydrating for 2 more hours this morning)  before serving

The bread will keep in the refrigerator for 4 days. Frozen, it will keep for a month.

This bread  is fast enough to make that you can make it whenever you want it – the only thing is that you need to be around (and awake) for 5 hours to get it out of the dehydrator before it gets hard. (Or you could eat it hard).

1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Salt to taste (I don’t use it)


  • Thoroughly combine ingredients in the food processor and process fine.