Spicy Kale Chips

Everyone seems to have their favourite kale chip recipe these days. What bothers me about a lot of the kale chip recipes out there, is that they use the wrong oil and cook the kale at an unnecessary high heat. So my recipe cooks the delicate kale at 300 degrees Fahrenheit and is flavoured with delicious organic, virgin coconut oil and spices.

5 cups raw, curly kale
2 tablespoon organic, virgin coconut oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (or 1/8 tsp) 

Method
Wash and dry your kale, break the kale up into similar small pieces and add them to a large bowl. Season your kale with the melted coconut oil, salt, pepper, cayenne and garlic powder. Massage the kale until all of the pieces look like they have been fairly seasoned with the yummy spices.
Add the kale to a large baking sheet lined with parchment paper and make sure not to crowd the baking sheet. You want every delicious piece of kale to be crispy!
Bake the kale at 300 degrees Fahrenheit for 15-17 minutes. You do not want your kale to turn brown, the purpose of cooking at such a low heat is to retain as many nutrients as possible.
Voila! Once they are crispy and beautifully green, they are ready.

Cook Outside the Box
Crush the kale chips into homemade popcorn, it's ridiculous
Add some nutritional yeast to the spice mixture in the recipe to give it a "cheesy like"  flavor

Raw Red Cabbage and Kale Salad

2 cups Black kale (Chiffonade- Cut very thinly)
1 cup Red cabbage (Chiffonade- Cut very thinly)
1 cup Red pepper (Thin slices)
1/2 cup Red onion (Thin slices)
1/2 cup mixed fresh herbs (basil, mint and cilantro)
1 tablespoon toasted sesame seeds

Dressing
1 tablespoon Braggs (is a natural gluten free soy sauce, you may use tamari instead)
2 teaspoon raw honey
1/4 tsp sesame oil
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1 tsp red wine vinegar
2 teaspoons ginger (freshly grated)
Pepper to taste

Method
Note- Omit the honey for a low carb version.
Clean and de-stem your kale. Slice the kale and cabbage as thin as you can, add them to a pretty bowl.
Slice your red pepper and red onion as thin as possible and add them to the bowl.
Toast your sesame seeds on low/med heat on the stove top until they are fragrant and have turned golden in colour. Once cooled, add them to the bowl.
Coarsely chop your fresh herbs and toss them into the salad bowl.
Add the desired amount of dressing and toss all together. 
RAW RAW RAW!

*It is important to incorporate raw foods to your daily diet. Raw vegetables and fruit are filled with vitamins, minerals and enzymes that keep you healthy. Raw vegetables and fruits contain their own unique enzymes to break themselves down, so your digestive tract can take a little break.
This salad is filled with raw enzymes, antioxidants, B vitamins, calcium and fibre. I love to add a hard boiled egg to the top, for protein and texture.

Happy raw eating!

Black Kale Salad

I never thought I would eat raw kale salad and now Aaron and I eat it once a week at least. When you go to the grocery store you may find many kinds of kale. I much prefer using black kale or dinosaur Kale for this raw salad, it is dark green in colour and the leaves are flat and kinda bubbly. Kale contains a large amount of calcium for your bones, antioxidants which can reduce the risk of cancer and it is packed with vitamin K and C.

1 bunch black Kale
1/2  cup sliced *dried apricots (sulfate free)
1/4 cup crumbled sheep feta
2 tablespoon toasted sesame seeds
1/2 diced avocado 

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons flax oil
3/4 teaspoon Dijon
1/2 teaspoon fresh grated turmeric (or 1/4 teaspoon dry ground turmeric)
1 tablespoon raw apple cider vinegar
1 tablespoon gluten free tamari (light)
1 teaspoon raw honey (omit honey for a low carb version)
1 clove garlic (minced)
Sea salt/ pepper

Method
Clean, dry and de-stem the kale, combine a bunch in your hand and slice the kale as thin as possible, add to a big bowl. Sprinkle sliced dates, feta and toasted sesame seeds to the kale and toss with as much dressing as you would like. This salad will last 3-4 days in the fridge without the dressing!

* Originally this recipe called for 1/2 Medjool dates, I revised after diving deep into the world of sugar and how it affects our health. Dried apricots have a lot less sugar content- about 4 grams per apricot vs 16 grams per Medjool date. Dried apricots taste just as delicious in this recipe just be sure to get sulfate free. Please feel free to use Medjool dates if you would like. Knowledge is power!

Cook Outside the Box
Add some cooked soba noodles to this salad and a little sesame oil, voila! A new dish or, cook some quinoa, toss it with the kale salad and wrap it up in a gluten free tortilla with some homemade humus and fresh tomatoes. Yum!

Bon Appétit!

Avocado and Arugula Salad

This is such a simple, healthy and fast salad to prepare. I had these items in my fridge last night so Aaron and I decided to make this salad with a simple balsamic and olive oil vinaigrette.

Baby arugula (Hotchkiss is my favourite!)
Roma tomatoes
Shaved Parmigiano Reggiano ( I use a carrot peeler to shave thin slices)
Red onion ( thinly sliced)
Avocado

Method
There really is no method, just get all of your ingredients cut up appropriately and drizzle some balsamic and extra virgin olive oil on top, et voila! A master piece waiting to be devoured.

Bon Appetit!

Quinoa Salad with Black Kale

My husband and I love this salad because it is a full protein meaning it has all the essential amino acids that make up a full protein so it's like a piece of steak. I'll make this on a Sunday and leave out the dressing so that it stays fresh for about 4-5 days and I will add the dressing right before we eat it.

1 cup quinoa +1 and 3/4 cup water
1/4 tsp turmeric
1/4 cup black kale (thinly sliced)
1/4 cup red onion ( little tiny cubes)
1/4 cup fresh dill and basil
1/3 cup red pepper (chopped small)
1/3 cup sheep feta (crumbled)
1/4 cup toasted pumpkin seeds
1/4 cup raisins or cranberries

Dressing
1 garlic clove (minced)
Juice of 1/2 lemon
2 TBSP olive oil
Sea Salt and pepper to taste

Method
Rinse your quinoa in a fine colander before cooking.
Add the turmeric to the water and quinoa and simmer for about 15 minutes or until water has evaporated.
Take the pot off the heat and allow quinoa to sit for 5 minutes, puff up with a fork and allow to cool. With a nice sharp knife chop all of your ingredients and add them to a large bowl, once quinoa is cool add it to the large bowl. Add your olive oil, garlic, lemon juice, salt and pepper to a small mason jar, shake up and toss the quinoa salad.