First, a little bit about the benefits of the super veggie
Kale can provide you with some special cholesterol-lowering benefits.
Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Kale is now recognized as providing comprehensive support for the body’s detoxification system.
Detox!?!? Did someone say detox!?!?
Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. -from whfoods.com
In other words, with it’s high antioxidant amounts, calcium, fiber, iron, magnesium, potassium….and the list goes on…..it’s no wonder this is a SUPER VEGGIE!
My friend Kerri at Fresh Cafe & Market in Clive, Iowa shared this fabulous recipe for kale chips with me. Hope you enjoy eating this super veggie as much as I do!
Kerri cooks by taste and does it well, so no measurements, sorry.
De-stem the kale buy running a sharp knife along the stem separating the leaf from stem.
Rinse and dry it (salad spinner) then put it in a bag (a bowl would work too) and drizzle a little olive oil on it, a sprinkle of sea salt and a squirt of fresh lemon juice. Then massage it into the leaves. (taste it and make sure it tastes good, not too salty and not too much oil) put sunflower seeds in a coffee grinder or small food processor and toss that with nutritional yeast (optional), about equal parts – more seeds than yeast. Another optinal seasoning is garlic…but we know how J feels about garlic.
Sprinkle over the top of the “marinated” kale and then dehydrate for about 3-5hours or until crunchy like a chip. Use temperature recommend for veggies on your dehydrator.
I paired mine with black bean patties….that recipe is to come.
Until next time…
look good, feel good, do good