Speaking of cravings and junk food, this simple recipe for kale chips is so delicious, so addictive, it elevates the bliss point of this nutritional superstar to the level of Cheetos.
First, there’s a satisfying crunch and tingle of salt. Then, the delicate green web of crisped chlorophyll melts in your mouth, spreading a warm glow across the tongue. Excellent with drinks; apple cider for the kids. Even children who won’t touch other green vegetables will scarf down a bowl of kale chips.
Kale, in the Brassica family along with cabbage, collards and broccoli, is packed with antioxidant vitamins A, C and K – and sulphur-containing phytonutrients. One cup of kale contains 36 calories, five grams of fiber, 15 percent of the daily requirement of calcium and vitamin B6 (pyridoxine), 40 percent of magnesium, 180 percent of vitamin A, 200 percent of vitamin C, and 1,020 percent of vitamin K. It is also a good source of copper, potassium, iron, manganese, and phosphorus.
(The other primary ingredient, olive oil, is a vital component of the heart healthy Mediterranean Diet. Stay tuned for more about olive oil in upcoming posts.)
Yes, you can purchase a modest-sized bag of kale chips at the store for $5.79. Or, you can buy (or harvest) a bunch of the greens and make double the amount of kale chips for half the price. Bonus: just-out-of-the-oven aroma and warmth. Tip: Watch the kale chips carefully in the oven because they progress slowly from limp and wet to perfectly crisp and green (a short sweet spot) before quickly blackening.
Kale comes in curly, ornamental, green, purple and dinosaur varieties and can be grown all year round in the Seattle area.
Visit Wellbody Academy’s Cafedium to play Apple A Day, an interactive, razzle-dazzle game that uses a Vegas-style slot machine to teach what foods have which nutrients and how those nutrients help your body.
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