lover of the kale

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there are times i jump for joy because kale has come into my life and although i do not clearly remember our first meeting or the first time i knew i’d fallen, it is true, i am a lover of the kale.

initially a bit frightened and maybe even a little intimadated by the bitterness, the bite is now what calls me home, makes me feel alive and in my mind, i know i have committed myself to for the rest of my life, to have and to hold.

there are several varieties of kale including curly kale, ornamental kale and dinosaur kale. each variety is different in their taste, texture and appearance. kale is a heavy hitting anti-oxidant, a powerful regulator of the body’s inflammatory process making it a strong anti-inflammatory, disease fighting food while it also comprehensively supports the body’s naturally occurring detoxification process. one pound of kale has even more protein than the daily recommended serving of calcium. it is an excellent source of vitamin a, vitamin c and vitamin k, as well as, omega 3 fatty acids. the best way to make kale approachable is to have some fun and easy, get-your-hands-dirty options available.

eat more kale!

‘nacho cheese’ kale chips

2 heads of kale, any style

1.5 cups cashews

1 cup chopped parsley

1/2 cup grated carrot

1/4 cup nutritional yeast (not raw but a great source of b vitamins)

3 tablespoons water

2 tablespoons cold pressed olive oil

1 tablespoon grated ginger root

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon sea salt

1. soak cashews for 6 hours (optimal but optional) rinse well.

2. in a food processor place cashews, chopped parsley, grated carrot, nutritional yeast, grated ginger root, chili powder, cumin, water & salt. pulse until well mixed and set aside.

2. tear both heads of kale into 2-3 inch squares and place in a bowl with olive oil. massage well.

3. add in ‘nacho cheese’ mixture.

4. place on teleflex-lined dehydrator sheets at 115 degrees for 8-10 hours or until crisp.

basic kale chips

2 heads of kale, any style

2 tablespoons cold-pressed olive oil

1/4 cup hemp seeds

2-3 tablespoons lemon or lime juice

1 teaspoon sea salt

1. tear both heads of kale into 2-3 inch squares and place in a bowl.

2. add olive oil, lemon or lime juice and salt. massage well.

3. stir in hemp seeds and place on teleflex-lined dehydrator sheets at 115 until crisp, about 2.5 hours.

salt & vinegar kale chips

these are very similar to the basic kale chips but instead of the citrus, you will add apple cider vinegar. if you do not own  a dehydrator, be sure to check out elana over at elana’s pantry, who is a large factor for me continually learning how to live 100% gluten free, and she has a similar recipe posted using her oven. it seems my flavors are altered a bit and i also add in a healthy dose of hemp seeds. often with any of the kale chip variations i will double the batch just because i am able to eat them that fast, and sometimes i will even try to share them with others!

for the chips:

2 heads of kale, any style

1/3 cup hemp seeds

1/4 cup apple cider vinegar

3 tablespoons cold-pressed olive oil

1 teaspoon sea salt

1. tear both heads of kale into 2-3 inch squares and place in a bowl.

2. add olive oil, apple cider vinegar and salt. massage well.

3. stir in hemp seeds and  place on teleflex-lined dehydrator sheets at 115 degrees until crisp, about 2.5 hours.

*i have also added ume plum vinegar to these chips

stay tuned, some sweet chips are coming soon!


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