Kale is a great way to get some vitamin A into your diet and these chips make for some healthy snacking! The smoked paprika gives them an awesome bacon flavour.
Rip the curly kale leaves off the stem and place them on a baking tray, on some foil or baking paper
Sprinkle over a few pinches of smoked paprika, cayenne pepper and pink salt, then spray the leaves with coconut oil
Bake at 75C for 25-30 minutes on fan bake – any higher and they will burn
Check them a few times throughout, to make sure they don’t dry out completely.
While this isn’t truly a new recipe, I just thought I’d share the meal I made last night, which was made up of recipes I’ve already posted. It took all up about an hour for me to prepare and cook. I made a couple of variations on each dish.
~ Thai Chicken Patties – I added some sesame oil, thai basil leaves and a bit of sweet chilli sauce
~ Stuffed Mushrooms – I used Orgran Corn Crispy Crumbs, red onion and pinenuts
~ Broccoli and Bean Salad
~ Kale and Pomegranate Quinoa
I’ve been trying to find a good recipe with kale as it is so nutrient dense (vitamin K, A and C) but didn’t want something that was too ‘hippy’ as I didn’t want to put off the people I was feeding!
The addition of the pomegranate makes it sweet and crunchy – thanks to Scandi Foodie for inspiration for this dish!
~ 3/4 cup dry quinoa, boiled in salted water for 10 minutes and drained
~ 1/2 bunch of kale (I used the purple variety that I found at my local asian grocers), steamed for about a minute then chopped coarsely
~ 1 pomegranate – seeds and juice
~ drizzle of balsamic vinegar
~ drizzle of olive oil
~ salt and pepper
Combine the above in a bowl.
Make a dressing in a glass or jug out of:
~ 1/3 tsp dijon mustard
~ 2 tsp apple cider vinegar
~ 2 tbsp olive oil
~ salt and pepper
Spoon dressing over the salad and serve! (makes enough for 3-4 people)