• Kale Salad Here are my tips to making a great Organic Kale salad: Salad: 5 stalks of Organic kale, rib removed, chiffonade (see link above) soaked and dried (see instructions above) 3 Tablespoons currants 1/4 of an apple, 1/4 inch julienne 6 fresh figs, thinly sliced pinch sea salt pinch pepper 2 Tablespoons sheep's milk feta cheese crumbled 2 Tablespoons hazelnuts, toasted , chopped Preparation 1. Wash r kale under clean running water 2. Remove the ribs ( Optional- I tend to love the chewy texture): Regardless of which variety of kale you choose (they all make great salads), you may first want to remove the tough ribs from the leaves. Use a knife to slice out the stems or just pull the leaves from the ribs with your fingers. You can chop them and sauté them later. 3.
Kale Chips A crunchy low-glycemic snack that will fill that pit in your stomach before your next meal and curb sugar cravings. Ingredients • 1 head of Organic kale • ½ a lemon juiced, or about 2 Tbsp • 1 Tbsp olive oil • ½ tsp sea salt Make It Like So 1. Preheat oven to 350F. 2. Pull kale away from stem, wash and pat dry with a clean towel. 3. In a large mixing bowl using your hands, mix the kale, lemon juice, olive oil and sea salt together. 4. Lay kale out in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Check to see how they're doing. If they're still soft, continue baking, checking every 5 minutes until crispy. 5. Allow to cool ! You've never eaten a head of kale so fast in all your life .
Awesome...job well done Sharon.. very informative
ReplyDeleteThis looks awesome! Any plans to sell in south or central?
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