If this blog doesn't persuade you to go Paleo, I've lost all hope. And if you still aren't convinced, I will help you become a badass chef with my non-paleo recipes and cooking tips
Favorite Way of Cooking it: Roasting
Mission: To make kale crunchy, healthy, and stay bright green at the same time.
What is it: It’s a descendent of the wild cabbage, originating in Asia.
Nutrients: Excellent source of Vitamin K, A, C, and Manganese. Also provides a lot of dietary fiber.
Why should you eat kale: It is among the vegetables that contain the largest concentrations of health-promoting sulfur compounds, which increases liver function. It also is full of antioxidants that protect your eyes.
Calories: 36 Calories per cup of cooked kale
Shelf life: 5 days in the refrigerator
Best way to select kale: Firm, deeply colored green leaves and hardy stems. Try to avoid any kale that has signs of browning, yellowing, or has small holes. Also if it starts to become slimy.
I have been trying to make the perfect kale chip for I can’t even tell you how long. The brighter green it is, the more nutrients are still in the vegetable. And finally, I have accomplished it and needed to share it with you. These are perfect for a snack, side dish, or I even use the roasted kale as my lettuce in salads because when I mix it, it falls apart and crumbled in your salad and mixes with everything and gives it that extra crunch and texture. it’s the secret to all of my salads (which isn’t a secret anymore)
This is probably my favorite snack. Easy to make, no mess, few calories, amazing nutrients, You really can’t get much better than that!