What you'll need:
2 bunches of kale, 2 ripe mangoes
1tsp hot chili, 2 ripe avocados
1 large tomato, minced onion (about 1/3 cup)
cilantro, lime juice, olive oil
cayenne pepper, 1 clove garlic
tahini sauce, black pepper, sea salt, dried parsley
Thoroughly wash kale and remove thick stems. Cut into large bite size pieces. Toss with 3 tablespoons of olive oil, 1/4 cup if tahini sauce, 2 tablespoons of nutritional yeast. Turn you oven on to 200. Place kale on a large baking sheet and dehydrate for 1 and half hours.
Meanwhile, mash the avocado into a medium sized bowl with a fork. Add 1 diced tomato, 2 tablespoons of minced onion, 1 clove of minced garlic, 1/4 cup of fresh cilantro, 1 tablespoon of dried parsley, 1 teaspoon of lime juice, 1/2 teaspoon of cayenne pepper. Mix well. Add sea salt and black pepper to taste.
Dice the mangoes. In a separate medium sized bowl toss the mangoes, 1 teaspoon of the hot chili, 3 tablespoons of cilantro, 1 tablespoon of minced onion, and 1 teaspoon of lime juice.
Garnish with fresh cilantro or other fresh herbs.
I'm nearing the end of my fourth day on a raw foods fast. This interesting fusion of flavors was precisely what I need to motive myself to continue. It was simply delicious. Even after the fast is over I plan on using this recipe on a regular basis.