In addition to turmeric, the other food item I’ve been obsessed with recently is Kale. And the best part is, you can put them together!
As with all leafy greens, kale is rich in anti-oxidants and phytonutrients (which improve liver function). But even among them, it is one of the best. Kale also has high amounts of chlorophyll, which is huge for detox of heavy metals, pesticides, and other chemicals.
Ways to use kale:
- Add to stews, soups
- Mix with other greens into salad
- Make a kale salad (recipe coming soon)
- Bake into kale chips (my favorite option
Choosing the best kale:
- Look for the dark, crisp leafy greens. Or even ‘black kale.’
- Choose organic whenever possible as chemical sprays can be difficult to wash off conventionally grown kale.
Kale chips can be bought in 2 oz packages from Whole (paycheck) Foods for about $5.50 a pouch. Or make them at home–super easy, super cheap, spiced to your liking, and fresh. And, of course, a much healthier alternative to potato chips!
- Olive oil
- Sea salt
- Spices, to your liking
Preheat oven to 400* F. Clean kale thoroughly, dry, and chop. Using clean hands and a large bowl, massage oil into kale leaves, making them darker and glossy. Sprinkle salt on, turn to spread salt evenly.
Then add spices–this is where the turmeric comes into play. Or get creative. Chili & Lime? (but if using fresh lime, dry the kale before baking to ensure crispness). Curry flavored? I’d love to hear all the yummy spice combinations you come up with.
Spread in single layer on baking sheet. Use more than sheet (or repeat) to ensure single layer. Bake at 400* for 6-8 minutes (total), rotating trays top-to-bottom, left-to-right after 4 minutes. Don’t let them burn–burnt kale chips are not so nice.
Remove & enjoy hot or cooled.
How easy is that?
Please share your best spice combinations in the comments below.