Recipe to try this week: Kale Chips
What to do…
Wash and cut out the centre stem from 2 bunches of organic kale. It is very important to take the time to cut out the centre stem or as they dry they will turn into little sticks that are difficult to chew. (Everyone who attended the grand opening will know this one! …. Right???) Cut the kale into chip sized pieces. Save the kale stems for a stir-fry or soup.
Make a sauce in the food processor comprised of the following:
1/2 cup cashews
1 tbsp almond butter
1/3 c water
1/4 c nutritional yeast
juice from one lemon
a couple chunks of roasted bell peppers
2 minced garlic
1 tsp salt
1 tbsp hot sauce
1 tsp cumin
1/2 tsp oregano
1/2 tsp turmeric
In a large bowl, use your clean hands to work the sauce into the kale chippy leaves, trying your best to cover all the leaves.
Transfer the kale chips to two pans and put them in the oven at 250′F. If possible, use the convection bake setting. Take them out to turn them a bit every 20 minutes, but officially they are not allowed to leave the oven until crisp! Cool and store in an air-tight container.
If you want to learn more about the nutritional benefits of kale, take a look here.
Tammy Schmidt, Montreal