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Kale Salad Recipes

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•              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.       
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Kale Chips

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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 .
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