1 bunch of kale, washed and torn into pieces
Olive Oil to coat
Sea Salt and Pepper to Taste
1/2 – 1 tablespoon Nutritional Yeast
Preheat the oven to 300F or 150C.
Tear the kale into medium sized pieces and wash thoroughly. Make sure to dry completely with either a salad spinner or between two kitchen towels.
Once the kale is dry place in a bowl and toss with seasonings and oil until each piece is fully coated. Place in a single layer on a prepared baking sheet. Place in the oven and allow to cook for 10 minutes, be sure to keep an eye to ensure they do not burn. Depending on the size of your pieces they may need an additional minute or two of cook time.
Kale chips do not keep their crispiness for long and are best enjoyed hot straight from the oven. Enjoy! ❤
- 1 tsp. extra virgin olive oil
- 1 medium sweet onion
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 jalapeno, seeded and diced
- 1 medium sweet potato, peeled and chopped into 1/2 inch pieces
- 1 – 28 oz. can diced tomatoes, with their juices
- Salt & Pepper
- 1/3 cup natural peanut butter
- 4 cups vegetable broth
- 1 1/2 tsp. chili powder
- 1 – 15 oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- Roasted peanuts, for garnish
- Prepared Basmati Rice
1. In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes, until onion is translucent.
2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 minutes. Season with S & P.
3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne.
4. Cover pan and reduce heat to medium-low. Simmer for 10-20 minutes until sweet potato is tender.
5. Stir in chickpeas and spinach and cook until spinach is wilted. Season with Salt and Pepper to taste.
6. Ladle into bowls over cooked basmati rice and garnish with roasted peanuts.
Recipe and picture originally from: http://www.ohsheglows.com
1 1/2 cups sliced shitake mushrooms, stems removed
2 scallions, thinly sliced
1 tablespoon red miso
Mung bean, soba or rice noodles
6-8 cups of vegetable broth
1 cup baby spinach
Bring the broth to a light simmer and add the miso. Whisk until incorporated, do not boil or the miso will lose its nutritional properties. Add the scallions and mushrooms and cook until tender. Next add your choice of noodles and fully cook. Lastly, take the broth off the heat and add the spinach, let sit until just wilted.
Ladle into bowls and enjoy while hot.