This is a fun way to get veggies in as a snack. Kale is one of the power-foods to include in your diet in winter and spring when it’s in season and tastes the best. It provides more nutrition for fewer calories than almost any other food. It’s rich in Vitamin K (which you need for great bone health among other things), Beta-Carotene, and Vitamin C. It’s also full of fiber and minerals. Kale is in the same family as cabbage, collard greens, and Brussels sprouts. All of these contain sulfur containing phytonutrients that support with liver detoxification and help to prevent cancer, especially breast and ovarian.
Here’s what you’ll need:
1 fresh bunch of organic flat leaf Kale
Organic sesame oil or extra virgin olive oil
(this gets a very light coating of oil all over the leaves. I like it for my salads too!)
Cayenne pepper (optional)
Sea salt (optional)
Curry powder (optional)
If you don’t have a food dehydrator, you can also spread out the leaves onto a cookie sheet and bake in the oven at the lowest temperature with the oven open a crack to keep the heat real low.
Wash the kale and pat the leaves dry. Mist the leaves with the oil. Sprinkle the seasonings all over the leaves. Spread the leaves into your dehydrator or onto a cookie sheet and put in a low temp oven until the kale is crisp. Eat ’em up and enjoy!