French Kale Chips
Kale is low on the glycemic index and rich in minerals. If you have a garden, this is a great way to use the extra kale.
INGREDIENTS | SERVES 6
- 6 cups kale
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons herbes de Provence
Remove the stems from the kale and tear the leaves into big pieces. Place into a large bowl and set aside.
Place all the remaining ingredients, except the herbes de Provence, in a blender and blend until smooth.
Add the herbes de Provence last and briefly pulse until well mixed.
Mix the sauce with the kale in a bowl. Use your hands to ensure the kale is well coated with the sauce.
Place the kale on dehydrator trays. Dehydrate at 115°F for 4 hours until dry.
PER SERVING:
Calories: 121 | Fat: 10 g | Protein: 2 g | Sodium: 224 mg | Fiber: 2 g
Spice Blends
Every culture uses unique flavors, herbs, and spices in their cuisine. You can find good herb and spice blends at health food stores and online that reflect the cuisine of each culture, including Oriental, Mexican, Indian, Creole, and Thai cuisine. Spice blends can be used to season a wide variety of foods including soups, stews, sauces, pâtés, marinades, nori roll fillings, veggie burgers, and salad dressings. A flavorful blend can be an effective way to jump-start a good basic recipe.
