Many people are not great lovers of kale.  I admit that in the beginning it was an acquired taste but over the years I have grown to love kale!  It has so many wonderful benefits, what’s not to love?!

Kale has been talked about a lot lately so perhaps you are familiar with some of it’s benefits.  I will take a moment to remind you of a few and then I will share an awesome recipe that will have you wanting kale every day.  I promise.

Kale is…

• high in iron…per calorie, more than beef
• high in Vitamin K …protects us from various cancers
• high in Vitamin C…great for your immune system
• has a lot of calcium…per calorie, more than milk
• an anti-inflammatory…helps fight against arthritis, asthma and autoimmune disorders
  help, fight against arthritis, asthma and autoimmune disorders – See more at: http://licouponqueen.com/10-health-benefits-kale/#sthash.wqqciBc1.dpuf
  help, fight against arthritis, asthma and autoimmune disorders – See more at: http://licouponqueen.com/10-health-benefits-kale/#sthash.wqqciBc1.dpuf
• filled with antioxidants…also helps protect us from various cancers
• high in Vitamin A…great for our eyes
• an excellent detox food…has lots of fiber and sulfur which keeps your liver happy
• great for your heart…need I say more?

If that isn’t enough, kale is low in calories and has zero fat.  Amazing.

Barbara’s Amazing Kale Chips

Makes about 6 cups

Ingredients:

Always aim for Organic ingredients
This is a nut-free snack that is easy to send to school or day camp

4 bunches of kale- I ended up with about 10 cups-it depends how you actually measure it
1 cup tahini
3 cloves garlic, pressed
1-2 teaspoons sea salt…start with 1 teaspoon and add more if you want to
2 teaspoons paprika
2/3 cup nutritional yeast
3/4 cup water or more as needed

Procedure:

• Carefully wash all of the kale, being sure to unroll the edges in case there is dirt hiding there.
• Tear the kale into medium size pieces, removing the center ‘vein’ and place in very large bowl.
• In a mixing bowl, combine the remaining ingredients and stir until it is smooth and pourable, adding more water if necessary.  Taste and adjust seasonings.
• Pour over the pieces of kale, starting with half of the mixture and adding more as needed. Stir until well-coated. If you had more kale than I did, you can easily make more sauce. Leftover sauce makes a great salad dressing!
• Then using your clean hands, massage the sauce into the kale, softening the kale somewhat.
• Spread on the trays from your dehydrator with a teflex sheet, if your kale is a little heavy on the sauce.
• Dehydrate at 115C for at least 4 hours, until dry and crunchy.  It may take 6, depending on how much sauce you put on the kale.
• If you do not have a dehydrator, simply use your oven at its lowest setting and plan on half the time. Stay close by so you can keep an eye on it.
• Store in an airtight container

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