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Get ur Kale on!

June 8, 2012

3:15am. Certainly my food blog adventure would lead me to posting from a birth. So, what better household to post from than Jahmil and Mia’s in the middle of the night. As Mia labors away beautifully in the other room, I want to tell you two ways to snack on Kale!

Kale is a pregnancy superfood (and a superfood for the rest of us, too.). Dr. Terry Wahls, who talks about her food journey on TEDx and how she healed from MS, says that kale is one of the most nutrient dense foods on the planet. She recommends 3 cups of green leaves per day. That would include kale, chard, spinach, lettuces. I recently tried Chinese spinach from the farmer’s market and it was amazing – slightly peppery like arugula, with beautiful purple and green leaves. Packed with vitamins and minerals, kale is the new little darling of the natural foods community! You can find San Franciscans roasting, sautéing, massaging, dehydrating, scooping up kale left and right. It can be added to soups, risottos, stir fries. The other day, Mary even said that Rainbow was out of kale!! Wow! Can’t even keep it on the shelves.

So here are two recipes for Kale chips that are totally addictive and healthier to snack on than chips or cookies. Once you get into the groove of snacking on these, you’ll never look back!

Roasted Kale Chips

1 bunch Kale, any kind but I seem to prefer the Lacinato for these, ribs removed and torn into large pieces

3 or 4 Tablespoons of extra virgin olive oil, enough to coat each leaf

2 Tablespoons of tamari

Black pepper

Preheat oven to 300°. Place kale in a bowl, pour the olive oil and tamari over the kale. Grind fresh black pepper over the kale. Using your hands, mix it all together, massaging the kale with the olive oil until all is coated well. Place on a baking sheet and bake for 10 min or so. Turn the kale over at this point and place on a lower shelf if the leaves are getting browned too quickly. One bunch usually makes two baking sheets worth, so I usually rotate the pans at this point. Bake for 5 or 10 more min, watching carefully that the kale doesn’t burn. The greener your roasted kale, the more nutrients will be kept intact. So, if you have more time, you can even set your oven lower and roast for a longer time. Kale should be crackling and crunchy when done! Oh man these are good!

Cheesy Vegan Kale Chips

Since I’m a wanna be foodie, I have lots of kitchen gadgets. I love the right tool for the job! So, this year, when Dina’s sister gave me a cooking store gift certificate for Christmas, I had nothing left to buy. Until I got inspired to make my own cheesy kale chips! Off I went and bought a dehydrator! No worries, you can make these in a low temperature oven as well. Jahmil just bought a professional dehydrator to dry and encapsulate Mia’s placenta as well as all the culinary herbs that he uses throughout the year. Cheesy Kale chips are quite expensive in the store, making your own is going to be so great for your wallet as well as your growing baby!

1 cup raw organic cashews (pieces are fine), soaked overnight or at least 2 hours

1 red bell pepper, seeds removed

1/2 cup water

pinch of salt ( I prefer Pink Himalayan Salt these days)

3 Tablespoons of nutritional yeast

1 bunch curly leaf kale, ribs removed, ripped into large pieces

Drain and rinse the cashews. Add all ingredients, except the kale, to your blender or food processor and blend on high until you have a smooth sauce. Pour over your kale and begin your massaging! Massage for about a minute or so until the cheesy sauce is covering all of the leaves. If you happen to have a dehydrator, place on the racks and dehydrate at 105° for 12 hours. I like to do this overnight but it doesn’t really matter. If you start in the late afternoon, it is also not harmful to dehydrate them longer, they’ll be done in the morning. If you are using a conventional oven, set your oven to 200°. Place cheesy kale in a single layer on parchment paper, or a silpat, on your baking sheets. The parchment paper ,or silpat, will make clean up easier. Bake for 45 to 60 min, or until kale is dry and crunchy. On other blogs, I’ve read that it can even take up to 3 hours in the oven. You’ll have to keep checking your kale, it is done when it is completely dry and crunchy. Let me know how long yours takes to make!

Postscript: 8:35pm. Mia had her baby at 5:14pm. A beautiful baby boy. We feel blessed and in awe of the power of birth.

 

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6 Comments leave one →
  1. June 8, 2012 4:05 am

    Nice! Love that you wrote it from a birth!! I’ve been wanting to make kale chips but didn’t know how- look forward to trying it. Dehydrator is also good for drying placenta- slice into thin slices and leave for 12 hrs or do until crispy (same recipe as the “jerky” recipe that comes with dehydrator. Then grin in coffee grinder, cap and store in freezer. Using parchment paper in the dehydrator makes clean-up a lot quicker.

  2. June 8, 2012 3:17 pm

    I love leafy greens! I chop them very fine and put tons in every soup I make as well as on pizza. Whatever greens I have on hand – spinach, kale, chard – a finely chopped, thick layer of it goes on top of the pesto and under the cheese and toppings, and my girls LOVE it. They don’t even know it’s there.

    We also love Lydia’s Organics raw kale chips. They’re expensive, but I buy them because my girls will actually eat them. Awesome!

    • June 8, 2012 11:17 pm

      Just wait until u make your own Kale chips!! You’ll have a huge bowl full for the price you pay at the store. The girls are gonna love them!!

  3. Melanyann Garvin permalink
    June 10, 2012 5:45 am

    I frequently make kale chips and LOVE them! So easy, so yummy and so good for you! They were a staple during my pregnancy.

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