Kale Chips

Adapted from The Healthy Eating Site

INGREDIENTS:

• 1 bunch kale
• 2 tablespoons organic extra virgin olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon organic apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon sea salt (maybe a little less since it seemed a little too salty)
• dash cayenne pepper

METHOD:

• Remove kale stems, tear leaves into chip-size pieces, wash and dry in salad spinner
• Combine all other ingredients
• Pour over kale pieces and combine evenly with hands
• Spread kale as evenly as possible on dehydrator sheets
• Dehydrate at 115 degrees for 4-6 hours

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender