Recently, Kale has gotten a lot of attention in the media for the campaign “Eat More Kale“. But hearing so much about it, I wanted to see what all the fuss was about. This leafy green is quite magical! From lowering your cholesterol to fighting cancer to helping your digestion tract.. Kale is the green to eat!
The main ways to cook it would be steaming or sautéing. But it’s great in a smoothie or dehydrated. So, I thought I’d give it a try! They turned out ridiculously delicious, it’s a must try recipe!
Raw Kale Chips
A great alternative to greasy chips that have no nutritional value. These chips are salty and oily and delicious!! Snack away!!
- 1 large bunch organic curly leaf kale
- 1/2 teaspoon Himalayan salt
- 1 tablespoon cold-pressed olive oil
- 2 tablespoons nutritional yeast
Tear small pieces of kale off of the stems and lay them out on mesh dehydrator sheets (or baking trays if you are using an oven). Sprinkle raw kale with 1/4 teaspoon of salt and the nutritional yeast and place in the dehydrator.
For the first hour, dehydrate at 145°F, then turn the trays around and lower the temperature to 115°F.
Check them in another hour and either remove or keep dehydrating to your desired crispiness.
Place dehydrated kale chips in a bowl and sprinkle with the oil. Gently toss the kale and serve your raw kale chips immediately! They won’t be around long! But if you make a ton, think of adding these to your kids lunches, or sprinkled on a salad to add extra flavor and crunch.
More about Kale…
According to WHFoods.com, Kale is an amazing nutritional powerhouse!
- Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability–just not as much.
- Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
- Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.
- Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
So add some Kale to your life… your body will thank you!!
recipe adapted slightly from http://vegetarian.about.com/od/rawfoodsrecipes/r/Raw-Kale-Chips.htm
info from www.whfoods.com