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| Ingredients for Kale Pesto! |
You have probably figured it out by now, but Kale is all the
rage these days. It’s as trendy as
skinny jeans. It’s all over at the
farmers markets, in grocery stores, and in restaurants. And not without good reason. Kale packs quite a nutrition punch. It’s loaded with vitamin K, A, and C and
chock full of a variety of minerals, antioxidants and fiber. Other health properties are it’s
anti-inflammatory effects on the body and cancer-preventive glucosinolate compounds. So, if I haven’t convinced you yet, you
should be eating this stuff!
The next question is...how? Kale can have quite bitter flavors and may taste less than
appealing to the average crowd.
Adding a bit of lemon or vinegar to sautéed kale can combat some of the
bitter qualities, but for some people that is not enough.
I started experimenting with different ways of using kale so
I could come up with something that everyone would enjoy! Below are two different ways of
preparing kale that will knock anyone’s socks off.
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| The finished pesto sauce...looks good, right? |
1) Kale Pesto
Who doesn’t like pesto? I simply replaced the basil with kale in this recipe to make
a delicious pesto sauce for sandwiches, pasta, or pizzas! Here is a great recipe… the only
changes I made were: 1) dry roasting the walnuts in the oven instead of in a
frying pan 2) Adding a splash of
lemon juice
I tossed the pesto with some homemade gnocchi and sundried
tomatoes- Delish!
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| Dinner |
2) Kale Chips
If you haven’t tried Kale chips yet you are missing
out. They are crunchy and
flavorful…you could eat a whole head of kale!
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| Crunchy Kale Chips |
Here is the recipe I used:
1 cup cashews
1/2 red bell pepper
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup nutritional yeast
1 clove garlic
1/4 teaspoon cayenne
¼ cup water
Throw all that in the food processor until it makes a creamy
sauce. Wash and trim the stems off
of a bunch of kale. (You can use any kind you like; there are so many varieties!)
Tear or cut leaves into smaller pieces. Dip the kale leaves into the sauce, and
place onto cookie sheets. Bake at
the lowest setting on your oven for 2-3 hours until crispy! Yum!
