Baked Garlic Kale Chips
Compulsive snack chip eaters, take note. You season these things right, and they are fantastic to just stick a bowl in front of your face and pig out. And since it's kale, the only thing you have to watch is the salt.
- One medium bunch of green kale (the standard kind...not the lacinto)
- 1/4 cup olive oil
- 1 tbsp or more onion powder
- 1 tbsp garlic powder
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
- Preheat oven to 275 degrees. Wash/dry the kale, remove stalks below the leaves, and chop into 1 1/2" pieces. Place into a mixing bowl, along with the olive oil, onion powder, garlic powder, and nutritional yeast. Toss. Lay pieces onto a standard baking sheet.
- Bake in preheated oven for 15 minutes, then flip kale pieces over and put back in for another 15 minutes.
- Remove from oven and sprinkle with garlic salt.
- Another popular method of preparing kale chips is to use a food dehydrator, which helps retain the nutrients better than baking them.
- Also, don't be afraid to play with the seasoning amounts according to your own taste. Nutritional yeast is an acquired taste. But once you dig it, it helps add a savory element. Plus, it's a great source of protein, folic acid, and vitamin B12. You can usually find it in the bulk or baking/spice aisles of your grocery store.
- Image courtesy of CookForYourLife.org.
Hearty Black Bean Soup
Thick and hearty, and a great combo of different savory/spicy ingredients.
- 3 cups low sodium vegetable stock
- 1 1/2 cups canned, drained and rinsed black beans (1/2 beans reserved)
- 1 1/2 cups canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
- 1/2 cup chopped onion, sautéed
- 3 garlic cloves, roasted
- 3 tbsp lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped red pepper
- 1/4 cup coarsely chopped yellow pepper
- 1/4 cup chopped scallions, garnish
- Place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 4 and remove the lid plug. Add reserved peppers through the lid plug opening.
- Blend for additional 10 seconds. Serve immediately.
- 1 jalapeño pepper, seeded
Adapted from Vitamix
Adapted from Vitamix