Kale
Kale
Just like how we spring clean our houses, our bodies need spring cleaning! I’ve been doing a detoxification program geared towards pulling the toxins out of my body and supporting my “absolutely fabulous,” or “abfab” LIVER!
I’m sure you know what kale is–it’s typically the garnish that our American burgers and dishes rest upon and most Americans throw away. I, however, eat that stuff (with my husband looking at me in a weird manner).
Why do I do that? Because kale is a super-health food!
During my detox weekend, I found this spectacular recipe and ate 3 -4 kale bunches (that’s a lot of kale!). My husband even liked these “chips” as well!
Ingredients
- 1 bunch kale (good source of fiber, calcium, Vitamin A, plus many cancer-fighting antioxidants)
- 1 tablespoon olive oil (the darker the better; this monounsaturated fat type is heart-disease fighting and bad cholesterol fighting)
- 1 teaspoon seasoned salt (I recommend the Real Salt brand as your household salt product. It can be found at Cub or Rainbow and it has many healthy minerals in it that can contribute to relaxing muscles.)
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
From: http://allrecipes.com//Recipe/baked-kale-chips/Detail.aspx
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