Happy New Year! I know, we’re one week late but this is still the first post of 2016. We really hope you’ve had a great start of the year!
We have so many things going on right now. I’m just about to finish my first semester as a nutritional therapy student – yay! Kuteer is 4 days in on his course at Matthew Kenney Academy Online and going even deeper into the wonders of raw food. I can tell you that the kitchen is an absolute mess with him experimenting 4-5 new dishes each day and the living room is not far behind with me constantly rearranging the table, climbing ladders trying to capture the best light possible and get a good photo of each plate. Yeah, it’s a messy affair but who could complain with that pure magic coming out of the kitchen? If you’d like to see what Kuteer’s making these days just follow us on Instagram as I try to upload some photos there everyday.
Oh, and last but not least, we’re about to switch apartments so on the side we’re also trying to pack for the move. We certainly have an intense week ahead of us but it’s all good things happening so we’re feeling really good about it.
But now, let’s talk food, shall we? Irresistible Kale Chips. Yes, we’re not kidding with this one, these chips are truly irresistible at the first bite. The flavors are so well-balanced and it’s really one of the healthiest snacks you can eat. Kale is packed with nutrients and besides being super healthy, kale actually does taste good when you know how to prepare it. That being said, if you’re not a kale lover yet these chips is the perfect introduction to this veggie. See, kale chips are just the perfect food. Anytime, anywhere. On the go or at home. We just can’t get enough. Try the recipe and see for yourself!
Irresistible Kale chips
4 cups kale, pull off stem in large pieces
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon red miso
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon tamari
Mix marinade ingredients together in a bowl. Add the kale pieces to the bowl and massage the marinade into the leaves.
Place on trays and dehydrate at 108°F / 42°C for 6-8 hours, or until crisp.
(In case you don’t have a dehydrator you can use the oven on its lowest temperature with the oven door left slightly open. Drying times will vary in an oven, so keep an eye on them.)