“The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease.”
– Thomas A Edison
Kale Chips… don’t make that face! They’re good… promise!
Recently, one of my lovely subscribers requested a kale recipe, and I worked on it… I really did! I tried about five different ways to use kale and just couldn’t hit on one that really spoke to me. Look, I like healthy food, but YUMMY food is rather important to me as well, and there is just something about kale that is… well… hmm… contrary! Yup that’s it!
To help convince myself of exactly why I should be trying so hard to find a recipe I looked to www.mindbodygreen.com knowing that I would find the information I sought. I won’t go into all the long version but in a nutshell kale is;
1. low in calories (obvs!) and high in fibre.
2. rich in iron, vitamin A (vision), vitamin K, which helps protect against various cancers, and vitamin C (immune system),
3. loaded with antioxidants (and we all know how important those are!)
4. an anti-inflammatory food (fighting against arthritis, asthma and auto immune disorders, I mean COME ON!)
5. great for cardiovascular support (‘nuf said)
6. high in calcium AND finally is a great detox food (hello liver!)
These chips are so simple and quick, and they truly are delicious. There is something sort of magical in the way they first crunch and then delicately dissolve in your mouth. The flavour profile I chose happens to be a favourite of mine, but you could really take it in any number of directions. Be creative! You could swap out the lemon juice for soy sauce, or how about a hot sauce? Mmmmm that sounds good! The point is that the options are limited only by your imagination. Go nuts and make these kale chips knowing that you’re doing your body some good!
Enjoy & Namaste!
- 1 bunch kale, cleaned and woody lower stalk removed
- 2 TBSP olive oil
- 1 clove garlic, minced
- Zest and juice from one lemon
- Preheat oven to 350
- Clean kale and pat dry (this is a pretty crucial step)
- Combine remainder of ingredients in a large resealable bag
- Throw kale in, seal leaving air in the bag to allow kale to be tossed about.
- Reseal bag, removing much of the air and massage marinade into the leaves
- Place leave in a single layer on a lined baking tray (I found one bunch took two trays)
- Bake for approximately 30 minutes or so, watching the smaller leaves as they will crisp up more quickly.