Kale Sunshine Salad
Ingredients (Serves 2-4)
- 1 head Italian kale (also known as Tuscan or Dinosaur kale)
- 1 T. tahini
- 2 T. water
- juice of 1 lemon
- 1/2 t. chili powder
- 1-2 t. minced garlic
- 1 T. nutritional yeast (optional)
- salt and pepper to taste
- pinch of sugar or stevia
Instructions
- Note: You want to use Italian kale for this recipe rather than the curly leaf kale. It softens more quickly and provides a more tender salad.
- Wash kale and pat dry. Using a sharp knife, cut along each side of the kale stem, removing the thickest part of the stem. You can save the stems to juice or throw into smoothies, if you have a high speed blender.
- Gather kale leaves into a bundle and cut across in 1-2 inch wide strips. Put kale in a large salad bowl and set aside.
- For dressing, whisk together tahini, water, lemon juice, chili powder, garlic, nutritional yeast, salt and pepper and sugar or stevia. Adjust seasoning to taste.
- Pour dressing over kale and massage dressing into leaves with clean hands.
- Refrigerate, allowing dressing to soften kale for at least five minutes, then serve.
Recipe credit: www.peasandthankyou.com
BBQ Kale Chips
Ingredients (serves 4)
- 1 t. paprika
- 1/2 t. garlic salt
- 1/2 t. sugar
- 1/4 t. onion powder
- 1/4 t. chili powder
- 1/4 t. dry mustard
- pinch of cayenne (optional)
- 1 head organic kale
Instructions
- Preheat oven to 300 degrees.
- Wash and tear kale into chip sized pieces and place on a cookie sheet that has been sprayed with cooking spray.
- In a small bowl combine all spices.
- Spray kale with cooking spray and then sprinkle with spice blend.
- Bake kale chips for 20-30 minutes, checking every 10 minutes. Chips should be light and crisp, but watch them so they don’t burn.
Recipe credit: www.peasandthankyou.com
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