You won't find a healthier food than kale, and you definitely won't find a healthier snack than kale chips!
What you will find, however, is that this recipe is surprisingly quick and easy to prepare (followed by the startling realization that you've been paying $7.99 for a package of kale chips that you can make for a fraction of the cost).
In my seminars lately, I've been talking a lot about the anti-inflammatory properties of turmeric. Ayurvedic practitioners have been recommending turmeric as a treatment for arthritis and other forms of inflammation for centuries, but Western medicine is only now appreciating it's benefits. Research indicates that the spice is even more effective than the commonly prescribed arthritis drugs - but without any of the nasty side effects!
This recipe combines the anti-inflammatory powers of turmeric and coconut oil. Nutritional yeast is a rich source of B vitamins (which can help reduce cortisol levels. Cortisol is sometimes the culprit behind inflammation.). You can find nutritional yeast at your local health food or bulk food store. It has a mild cheesy flavour and is sometimes used as a substitute for parmesan cheese.
Ingredients:
1 bunch kale, torn into
pieces, stems removed
1 tbsp. coconut oil (melted)
1 tsp. turmeric powder
1 tsp. nutritional yeast
(optional)
¼ tsp. salt or Himalayan
Salt
1. Preheat oven to 350°C.
2. Cut the stems off the kale and tear the leaves into
potato-chip sized pieces. Place them in a large bowl.
3. Melt the coconut oil and drizzle over the kale. Use your hands to toss the kale, coating the leaves.
4. Sprinkle turmeric over
kale and mix well.
5. Place a sheet of
parchment paper onto a cookie sheet.
6. Spread the kale on the
cookie sheet, spreading the leaves out evenly to avoid overlap.
7. Bake for exactly 10
minutes.
8. Remove from the oven and
sprinkle nutritional yeast and salt over the kale chips.
I must warn you: these kale chips are addictive! Don't be surprised if you eat them all in one sitting... and if you do, don't worry about it - you just ate an entire head of kale! Not such a bad thing, right?
OK, so here is my constant dilemma...I know that coconut oil has many benefits...however, it's saturated fat content cannot be disputed. I'm not concerned about the 1 TBSP this recipe call for, but many of my vegan baking recipes call for 1/2 cup +++. Thoughts??
ReplyDeleteYou aren't the only one with that concern, Melissa! Coconut oil is 65% sat fat. Firstly, research conducted over the past decade has failed to prove that sat fats are a significant factor in cardiovascular disease; in fact, the idea is now considered controversial (good luck convincing Murray). The popular Paleo diet has a lot to do with the current interest in grass-fed beef and high-fat dairy... so it seems that sat fats are back (and now carbs are the problem). Secondly, coconut oil's lauric acid is anti-inflammatory, and some research indicates that it can help reduce inflammation in the arteries. Regardless of the research and trends, my opinion is that it's perfectly safe to use good quality coconut oil in place of other vegetable oils when cooking with high heat and in baking (and on kale chips). As for those who add a couple of tablespoons to their morning smoothies, good luck to them. Only time will tell whether or not that's a good idea!
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