Appetizers/Snacks

Kale

Kale is a cruciferous vegetable, in the same family as broccoli, collard, turnip and mustard greens, and cabbages such as napa, bok choy and brussels sprouts. Kale chips are a healthy alternative to potato or corn chips, and are baked in the oven rather than fried. These homemade vegetable snacks are crunchy, packed with nutrients and lower in calories and sodium than packaged chips.  And best of all…..you are getting your greens in!  Kale chips can be baked in the oven unless your lucky enough to have a dehydrator.

Kale ChipsKale-Chips

  • 8 loosely packed cups kale, torn into 1″ to 1½” pieces, tough stems removed
  • 2 tablespoons coconut oil, melted and still warm
  • 1/4 tsp sea salt to taste
  • Cayenne pepper or Garlic powder (optional flavors)
Preheat oven to 325 – 350 F. (Ovens vary so you may have to experiment with temperature and time)
Rinse kale and dry thoroughly. Place in a plastic container or large bowl.
Poor warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl).
Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn’t take much).
Bake for 20 – 35 minutes, until crispy.  Must watch it closely and figure what the best timeframe for your oven is)
Makes 2 servingsNotes:Do NOT store kale chips in a bag.  Instead, leave them on your counter top in a bowl. They won’t last long enough to require storing anyhow.Soggy Chips?   You can re-bake kale chips if they lose their crispnessThe kale is great as a toasty treat right out of the oven much like a popcorn substitute.

Sesame Carrotssesame carrots

  • 2 cups baby carrots
  • 1 tablespoon toasted sesame seeds
  • Pinch of dried thyme
  • Pinch of sea salt

Toss carrots with sesame seeds, thyme and sea salt in a small bowl.

3 servings about 2/3 cup each with 33 calories per serving

Green Pea Guacamole    green pea quacamole

  •  1 cup defrosted green peas, drained
  • Juice of 1 lime
  • 2 tablespoons red onion, minced
  • 1 teaspoon Serrano chi le, minced
  • 1 small tomato, chopped
  • ½ cup cilantro leaves, chopped
  • pinch of Himalayan salt
  • pepper to taste

In a food processor, pulse green peas until smooth. Spoon peas into mixing bowl. Add peas, lime juice, red onion, Chile, tomato, cilantro leaves. Season with  salt and pepper. Carefully mix everything together. Serve immediately with vegetables.
Makes 2 cups

 

 

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