- 200g curly leaf kale (if not ready chopped, you’ll need to slice it into vaguely crisp-sized pieces, removing the stalks)
- 100g raw cashews
- 1 large red bell pepper
- Juice of one lemon
- 25g-50g nutritional yeast
- 1cm piece of red chilli
- Himalayan crystal salt or Celtic sea salt to taste
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