"Cheesy" Kale Chips

"Cheesy" vegan kale chips are one of my favourite snacks. I hate paying $7 for a small bag though. So I turned my Organic Box kale order into these delicious chips with my dehydrator.

I really love kale. I get at least one bunch in my Organic box orders each time. I've made this yummy Spicy Garlic Kale Recipe and these classic oven cooked Kale Chips. Soooo I had to create these ones in the dehydrator! AND it's really good for you. A few of the many benefits are:

• High in calcium, magnesium and vitamin k for strong bones.

• Has multiple antioxidants.

• 1 up has more then 70% of the daily recommended dose of vitamin.

• Is a digestive stimulant.

Firstly before we move on with the recipe, I want to point out that I used a dehydrator but I ALSO used the dehydrator function on my oven, since I had LOTS of kale. Which is basically just having your oven set to about 160 degrees Fahrenheit. I found it took long in the oven then the dehydrator, but I got the same taste and texture.  

Additionally, I want to point out that this is recipe that needs a bit of planning since the cashews should be soaked in water overnight. I have found this method for "soaking" them quickly by boiling them, but it still can take an extra 10-20 minutes.

Sooooo back to the recipe.

Ingredients

• Bunch (or two or three) of kale. Washed with the stems removed.

• 1 cup of soaked/boiled cashews

• 1/2 cup nutritional yeast

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp tumeric (LOTS of health benefits)

My oldest daughter helping me with washing the kale. Salad spinners are awesome to use because I don't really have to pat them dry after.

Instructions

1. Wash. dry and remove the stems from the kale.

2. Take remaining ingredients and blend together in a food processor until creamy.

3. Mix the creamy mixture in with the kale. Rub the mixture onto the kale by hand.

4. Lay on the dehydrator trays or on sheets for in the oven.

5. Takes anywhere from 3-7 hours depending on your device.

Coated and ready to go into the oven. 

Check them every once and a while to get the texture you like. Some people like the still slightly wet texture that makes them a bit more dense. I like them crunchy just like a chip!

Thanks to The Organic Box for providing the delicious ingredients. Make sure to get $20 off your first order from The Organic Box over $55 using the code ORGANICBUNCH20. Fresh organic food delivered right to your door and you can grocery shop from your phone in your pajamas!

Spice Up Your Life Kale Chips

These Kale chips are nutritious and more importantly satisfyingly delicious. Last week in my Organic Box order I got some curly kale. I LOVE kale. Sadly I forgot about it in one of my crisp drawers (because my whole fridge was FULL of awesome fruits and veggies!).

When you leave kale a bit to long it starts to turn a tad bitter and gets a slight yellow colour. Usually people throw it away, but before you do this make this kale chips. You wont regret it. You can leave the spice out if it's not your thing or add more so tiny little hands wont want any. Muah ha ha ha. 

The science:

Kale is rich in beta-cerotene, Vitamin C, K an folate. Kale is also easily absorbed, has antioxidants and has anti-inflammatory properties. It helps lower cholesterol, balance hormones and stimulate digestion.

Nutritional yeast is vegan option for a cheesey and nutty flavour, packed with nutritional goodness including B12, which is good for stress management. It can be found at bulk stores and some grocery stores and health food stores. If you dont have it use garlic powder instead for some flavour!

The ingredients:

• 4 stems of kale
• 2-3 tablespoons olive oil (or oil of choice)
• 2-3 tablespoons of nutritional yeast (or garlic powder)
• 1 teaspoon chili flakes (optional)
• salt to taste

The method:

1. Preheat the oven to 350 degrees F.
2. Remove the hard stems and rough chop the kale. 
3. Toss kale in the olive oil, yeast, flakes and salt. 
4. Spread out on a sheet/cookie pan.
5. Bake for 10-20 minutes. Time really varies on how you like your kale chips. I like mine in between crunch and a tad wet so I leave them about 12 minutes. Check them regularly. 
6. Enjoy them ALLLLLLLLL!

Get $20 off your Organic Box Order (when you buy Kale right?) using the code ORGANICBUNCH20 !

Love, 

Jen The Bitchin' Housewife

Refreshing Green Smoothie

I haven't been feeling 100% the last two days and food is no friend of mine, but smoothies are easy to make and drink. I made this one without any protein powder because I needed something more light and refreshing then thick and creamy. Feel free to add protein powder to this one, vanilla or plain would be wonderful!

Ingredient:

• 1/2 cup kale (I cheat and buy the frozen bagged stuff, it's just so easy!)
• 1/2 cup frozen pineapple
• 1/2 cup frozen mango
• 1 tbsp fresh grated/thinly chopped ginger
• water to consistency

Super simple and so good for you!

Love, 

Jen the Bitchin' Housewife

Lentil Kale Soup

What's better on a cold day then a warm bowl of homemade soup? Especially when you have a cold and cough after the flu?

For lunchtime I put together this yummy easy soup that's ready in about 30-35 minutes.No need for hours and hours of stewing. Oh and completely vegan! 

Ingredients:

• 1/4 of an onion
• 1 tbsp olive oil
• 3 cloves of garlic
• 1 carrot
• 1 celery
• 1L of vegetable stock
• 3/4 cup red lentils
• handful of kale (or spinach would work)
• spices of choice. I used tumeric, coriander seed and cumin. I also used a pinch of Asafoetida, which is commonly used in Indian dishes to add flavour and is a digestive aid. If you don't care if this is vegan you can used chicken or beef stock and you would get some of the flavour missing when using vegetable stock. 

Directions:

1. Heat the pot with the olive oil at the bottom. 
2. Add the diced onions, garlic, celery and carrot. Cook until a little soft and the onions are a bit translucent. 
3. Add the stock and lentils and spices you have chosen.
4. Cook for about 20-25 minutes until the lentils are soft.
5. Add the kale/spinach in the last 5 minutes. Tip, chop them into smaller pieces, making it easier when eating. 
6. Serve and enjoy. 

What's some of your favourite things to throw in your soup?

Love, 

Jen The Bitchin' Housewife

Quinoa Kale Cakes

Quinoa Kale Cakes, say that three times fast! Growing up my best friend was Polish. Her mom was thick accent, moved from the motherland only a few yeas ago Polish. She was a stern but wonderful woman that was always trying to feed me. Always. She made these delicious morsels called potato pancakes I adore. She made them for me sometimes when I wasn't getting her daughter into trouble. Hehe. I have never been able to perfect the potato pancake quite like her, but I like to think these quinoa cakes are a healthier version that do hers a tiny bit of justice. 

These cakes are not very stable or hold together until they are cooking ( a lot like potato pancakes), but once the cheese crisps up and the eggs cook they firm up a bit. So do not fret!

Ingredients:

• 2 cups of cooked quinoa (I like to precook more then this and additional quinoa can be used in salads for lunch throughout the week.)
• 1 cup egg whites OR 3 large eggs. 
• 1 cup fine chopped kale. Removing the hard stem first.
• 1.5 cups cheese. I used Mozzarella, but I've also used Parmesan or Cheddar.  
• 1 tsp garlic powder
• salt and pepper to taste

Remove the hard stems from the kale. 

How to:

1. Preheat eh pan to a medium high heat.
2. Mix all the ingredients in a bowl really well. 
3. Scoop up about 2 tbsp of mixture and place in the pan, spreading it out a bit. 
4. Flip when the edges start to brown a bit.
5. Press down to cook the other side flattening and remove from heat when done. 
6. Enjoy alone or I like Thai chili sauce or any condiment to you hearts desire!

Serve as a side dish or eat on their own!