Kale and Coconut Chips

Image result for kale

Eating a healthy whole food diet means that I don’t eat processed foods (in the form of shop bought packaged goods). Not because I am depriving myself of these things but because I genuinely don’t see the point in eating them and I much prefer to make my own variations at home. As I mentioned in a previous post, I like to make sure that I put as many antioxidants and vitamins in to my body as possible each day, and processed packaged foods are void of these. I therefore see this as a wasted oppurtunity to fill my bod with the essential nutrients that it needs to thrive. This does not mean to say that I don’t still crave something that resembles a packet of crisps now and then though.

Sometimes in life all you need is something a little salty and a little CRUNCHY.

Say hello to my crispy kale chips.

They taste divine and are super healthy too. The kale provides us withΒ antioxidants, anti-inflammatory and Β anti-cancer nutrients in the form of glucosinolates. It also provides a mega dose of of vitamins A,C,E,K, manganese, copper, calcium and iron. Cruciferous vegetables also contain DIM which is metabolised into indole-3-carbinol which supports metabolism of excess oestrogen in the body by supporting the necessary hepatic enzymes.

Furthermore, regular packets of crisps are made of potato – when heated at high temperatures potatoes form acrylamide which rather worryingly is a known carcinogen. Not to mention its trans-fat and salt content.

So, scary facts aside, I reckon you should give these coconut kale chips a whirl, and you won’t regret it!


 

 

IngredientsΒ 

Large bag of organic kale

1 tablespoon of coconut oil

1 tablespoon of nutritional yeast

1 teaspoon of smoked paprika

Himalayan salt

Instructions

  1. Pre-heat the oven to 160 degrees (fan assisted oven)
  2. Lay the chopped kale on to a baking tray
  3. Rub the coconut oil between your hands and then massage in to all of the kale leaves
  4. Rub in the paprika and salt
  5. Sprinkle on the nutritional yeast for a cheesey flavour (and a good hit of vitamin B12) – don’t worry if you can’t get this you can do the recipe without, however most health shops do sell it.
  6. Add more coconut oil if any of the leaves are dry
  7. Bake in the oven until crispy – about 10/15 minutes. Don’t leave unattended as it is easily burnt!

 

Image result for kale crisps

Kale… You ROCK.

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