Even if you don’t like kale, you just might like kale chips. I don’t really like it raw (I mostly use it in my green smoothies), but I don’t mind the chips. I have tried making them both in the oven and in the dehydrator. The process is the same but I think I prefer the oven as it’s quicker and I think they are a bit crisper. They are super easy and lots of kids (mine are an exception) actually like them too. Best eaten immediately!
- 1/2 bunch kale (any variety, the ones pictured are cavalo nero but curly kale is great too)
- 2Tbsp olive/avocado/coconut oil
- 1 Tbsp coconut aminos (optional)
- cut the stalks out of the leaves and break them into ‘chip-sized’ pieces
- Toss in a bowl with oil (& coconut aminos if you want to) – you can rub the leaves with the oil – it does need to coat the leaves but you don’t really want it dripping)
- Sprinkle with salt (probably don’t need as much if using the coconut aminos)
- OVEN METHOD – place on oven trays lined with baking paper and place in the oven (180C/350F) for about 10 mins but keep a good eye on them as they may only need 6-8. Remove, eat.
- DEHYDRATOR METHOD – place on the shelves of your dehydrator and leave over night – mine needed 8 hours or so.
Are you looking for something to do with that kale you bought on the weekend? Try this kale-slaw. I didn’t toss the salad in the dressing as the beetroot makes it all turn purple, but it did taste good one it was all mixed through. This recipe is auto-immune protocol compliant. If you’re not following an AIP diet, then it would taste great with some nuts tossed through too and/ore with a ‘normal’ or paleo mayo. Then it would be a bit like a woldorf salad.
For the recipe….
Continue reading kale, beet and apple ‘slaw’ with avocado ‘mayo’
Are you looking for a quick, easy lunch or afternoon tea snack that’s high in protein? Here it is. This could also be sent in school lunchboxes if you have kids far less fussy than mine!
Continue reading salmon avocado and kale lettuce tacos
There’s nothing quite like a good steak! Served with lots of healthy greens…
Continue reading eye fillet with kale, broccolini & mushrooms
This is my weekly supply of green leafy vegetables (with a few zucchini and asparagus). It’s mostly a mix of different types of kale (curly, Russian, Cavelo Nero – flat leaf), chard, silverbeet and sometimes greens I have no idea what they are but they look fresh and healthy when spread out at the organic farmers markets I go to.
My cousin has asked what I do with all these! So this post has links to some of my recipes that include these greens, together with a few other ideas. I’d love you to post your comments below about how you use these greens.
These greens are usually consumed within a week by my husband and I. My kids won’t eat them unless they are very sneakily hidden (like last night in my bolognaise).
- The vast majority of these are consumed in our morning Green Smoothie.
- I often chop them up and toss them together with English Spinach in a regular salad.
- Kale chips – recipe to follow but easily found online
- Add to bolognaise.
- Zucchini & silverbeet spaghetti
- Stir fried in coconut oil & coconut aminos with baby broccoli & mushrooms.
- wrap asparagus spears in prosciutto (par cook spears, cook, wrap in prosciutto then pan fry)
What are your ideas?
Here’s an idea for tomorrow morning’s breakfast… a green smoothie. I know, they are all the rage, basically because it’s a palatable way of eating a lot more of the leafy greens we are all ‘meant’ to eat. My husband and I have been having them for breakfast for the last few months and they certainly add a lot of fiber (!) to your diet and feel like fresh and clean way to start the day. You can hide all sorts of things in them too (eg Vital Greens or other vitamin powders, nuts, seeds). The options are endless, but here is a good basic recipe you can add/adapt.
Continue reading green breakfast protein smoothie #1