best healthy food recipes for killer kale by jay jacobs
TRANSCRIPT
Kale has not only become the veggie of the month, but the veggie of the year. And as best as we can tell, it’s going to be around as a tasty wellness staple for quite some time to come. Kale is great in salads and smoothies, but the possibilities to bake and season those bunchy, crunchy leaves is endless.
In fact we love it so much at #couchkills that you shouldn’t be surprised if you see a boatload of kale recipes popping up on the site. So to get things started here are a couple of simple but very tasty ways to make some on-the-go healthy kale snacks.
Easy-Cheesy Naco Kale Chips
• 2 large bunches of kale, washed, dried and de-stemmed
• Easy-Cheesy Nacho recipeNacho Cheese• 1 1/4 cups cashews, soaked• 1/2 cup yellow bell pepper• 1/4 cup red bell pepper• 1/4 cup water• 1 medium carrot
Easy-Cheesy Naco Kale Chips
• 2 garlic cloves • 2 tablespoons nutritional yeast • 1 tablespoon lemon juice • 2 teaspoons lime juice • 2 teaspoons taco seasoning (or make your
own – onion powder, chili powder, cumin, oregano, paprika, and chili flakes)
• 1 1/2 teaspoons sea salt • 1/4 teaspoon chipotle powder or cayenne
(use less if you prefer it not too spicy)
Blend all ingredients in a high-power blender such as a Blendtec Designer 625 until smooth.
Preparation:1. Break kale into chip size pieces.2. Place kale pieces in a large bowl, pour Nacho
Cheeze on top and mix thoroughly with your hands.
3. Transfer coated kale pieces to dehydrator trays covered with non-stick sheets.
4. Dehydrate at 110ºF for 3 hours or until the top feels dry to the touch, then flip onto mesh.
5. Continue dehydrating until fully dry.6. Store in an airtight container or Ziploc bags in a
cool and dry place.
Simple Kale Chips:• 1 bunch curly kale, rinsed, dried, stems removed,
leaves torn into 3-inch pieces• 1-2 tablespoons extra virgin olive oil• ¼ teaspoon salt
Preparation:1. Toss rinsed and dried (very important!) kale
with olive oil, and salt to coat.2. Place in a single layer on a parchment-lined
baking sheet. Bake at 300 degrees for 15-20 minutes, or until crisp, watching carefully so they don’t burn.
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