Kale Chips: Undiscovered wonderland.
I only got on to these recently. Boy, I’m glad I did!
For those of you who barely know what kale is, let alone how you would make it into chips – here it is:
What is Kale?
Kale is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be close to wild cabbage. It’s in the same group of vegetables as broccoli, cauliflower, collard greens, and brussels sprouts. When baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices.
Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. It has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat.
When you combine this healthy goodness with the texture of the chip – magic happens!
How to make kale chips
To make kale chips there are a few things to remember:
- The kale leaves must be DRY.
- Bake the kale at 170°C.
- Cook the chips for 12 minutes.
- Salt AFTER the kale chips are out of the oven.
Here’s what you need to make your own chips:
- A bunch of kale
- 1 tablespoon of avocado oil
- Sea salt (or your favourite seasoning salt)
Here’s what to do:
- Preheat the oven to 170°C.
- Remove the leaves from the stems and wash the leaves well.
- In small batches – spin the leaves dry in a salad spinner.
- Toss the dry leaves with avocado oil and use your hands to distribute the oil evenly.
- Line a baking sheet with baking paper and lie some of the leaves on top in a single layer.
- Make sure the leaves are all flat and not folded over or they won’t crisp properly.
- Pop the tray in the oven and after 12 minutes, your kale chips will be done!
Once the kale’s out of the oven, season the chips with some sea salt or your favourite seasoning salt.
DO NOT miss the deadline or your chips will be BITTER.
Please also check out more recipe ideas for breakfast, lunch, dinner and dessert.
Slow cooked turkey and vegetables.
A match made in heaven.
It’s a crisp winter’s day. You arrive home from work hungry. You are in no mood to slave away in the kitchen. Then you remember.
You shopped yesterday. Got up 20 minutes earlier this morning. You had a plan.
You started by laying out your ingredients. Chopped up the veges and made a base layer. Cubed the turkey and made a layer over the veges.
Covered the turkey pieces with cream. Added cream, whole grain mustard, garlic and oregano too. Added a further layer of vegetables.
Tonight you eat delicious, succulent slow cooked turkey and vegetable dish with garlic and mustard sauce without needing to lift a tired finger. Go you!
What you’ll need:
(It’s all in the first picture too)
1kg Turkey steaks
1 head of broccoli
10 or 12 mushrooms
5 or 6 asparagus spears
2 green zuccinis
2 medium carrots
250ml full cream
Garlic (fresh or dried)
Oregano (fresh or dried)
1 brown onion (optional)
Do you have some ideas for winter deliciousness?
Do you have a favourite slow cooked meal you’d like to share?
Please make use of the comments section!
This Paleo Banana Pancake recipe is simple to make.
It’s also quick to prepare, nutritious and delicious.
Typically pancake mixes many ingredients. Most of them fail the “can you eat it by itself?” test. They have ingredients such as flour, baking powder, bicarbonate of soda, salt, caster sugar, eggs, milk and butter.
(For example check out . Have a look on the side panel of ready-made pancake mix next time you’re at the supermarket.
My recipe is way easier and better for you.
This Paleo Banana Pancake recipe has 3 or 4 ingredients. It can be ready in less than 10 minutes. It’s good for you and tastes fantastic.
To make about 6 pancakes the size of a bread plate you will need:
- 1 banana
- 2 eggs
- a big pinch of cinnamon
- salt to taste (optional)
- Mash the banana with a fork or potato masher
- Whisk the eggs until fluffy
- Combine the banana and eggs and mix well
- If using optional salt – add it now
- Poor the mixture into pan or hotplate (low/med)
- Sprinkle on the cinnamon
- Turn when the middle is starting to firm up (about 5 mins)
Add blueberries or strawberries as a garnish or side.
Enjoy the yummy goodness! Please also try delicious Paleo Chocolate Brownies!
This delicious Paleo Chocolate brownie recipe is a version of the one I found on Paleogrubs.com.
Where they used walnuts only, I decided to use mixed nuts. You can get a 250g or 500g bag of almonds, brazil nuts, cashews, hazelnuts, walnuts and pecans from the supermarket.
For a dessert or sweet snack this is hard to beat. This chocolate brownie mix is easy to make, delicious and nutritious. You know exactly what’s in it. There are no additives or preservatives. The nuts provide a good source of protein and healthy fats. The raw cacao is high in antioxidants. The only trouble you’ll have with these brownies is having them last long!
- 250g of raw mixed nuts
- 100g of pitted dates
- 1 tsp of vanilla extract
- 1/3 of a cup of raw cacao powder
- A pinch of salt
- Add nuts and salt to a blender or food processor. Mix until the nuts are finely ground.
- Add the dates, vanilla, and cacao powder to the blender. Mix well until everything is combined.
- With the blender still running, add a couple drops of water at a time to make the mixture stick together.
- Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm.
- Store in an airtight container in the refrigerator for up to a week.
For other sweet deliciousness, please check out this Paleo Cheesecake recipe.