1 head of purple kale ~washed, cleaned and broken into big pieces
DRESSING:
3/4 cup sunflower seeds, ground
2/3 cup organic olive oil
3 heaping Tbs. fresh thyme
1 Tbs. raw apple cider vinegar
1 tsp. sea salt
1 tsp. fresh chopped garlic
MIX DRESSING INGREDIENTS AND TOSS WITH KALE, IN A SALAD BOWL
YOU MAY NOW EAT AS THEY ARE, PUT IN OVEN AT 175degrees FOR
30-45 MINS OR DEHYDRATE AT 116degrees FOR FOUR HOURS