It’s getting to be that time of year where we want to stay inside and snuggle up with a warm drink in our hands. This recipe is for a hot chocolate that you don’t have to feel guilty about. Actually it has some surprising super foods in it – Cacao (no I did not spell it wrong), cinammon, and my favorite Maple Syrup.
Cacao
Maple Syrup
This salad is always a bit hit. I think it is from the sweetness of the grapes and the crunch of the pine nuts. You can change the fruit, greens or nuts, or add in more veggies to your liking. The idea is using a grain in your salad to bulk it up. You can also add a protein (although quinoa is a great source of protein) like grilled chicken, or shrimp.
The first time I made this dish was for a Super Bowl party. I have to say everyone really liked it and didn’t even care that it was cauliflower! After having a version made with broccoli at a restaurant, I started making it with both broccoli and cauliflower – although Paige prefers just broccoli!
These are really fun and easy to make even without a recipe. Just toss kale with oil put them on the pan and sprinkle with whatever you think would taste good. Start with just salt and then have fun! You can even make them sweet by adding a bit of maple syrup when you toss them in the oil.
And remember…like all leafy greens, Kale shrivels when it is cooked so it may look like a lot when you put it in the oven, but not when it comes out. To be safe, make 2 bunches so you can have leftovers.
I came up with this idea years ago after I had Kettle Corn for the first time during college. Trying to recreate it in my dorm room I popped some corn in my hot air popper and drizzled maple syrup on top. Although it wasn’t exactly Kettle Corn, it was REALLY GOOD!
I now have a Whirly Pop which is an invaluable tool if your family loves popcorn like mine does! We use coconut oil since it can tolerate the high heat needed to make popcorn.
Ingredients
Directions:
I know you still don’t believe me, but chances are your family will like these! Just remember to be patient with them and check on them often so they don’t burn.
1 bunch kale (Lacinato or Dinosaur Kale is my favorite)
1 Tbs olive oil
¼ tsp fine sea salt
You can also add toppings like parmesan cheese, nutritional yeast, garlic powder, etc.
Directions:
Preheat oven to 300 degrees. Line 1 or 2 baking sheets with parchment paper
Wash kale and spin or pat dry. Cut away the center spine of each leaf and discard the spine (unless you want to save them for juicing or finely chopping to add to some other recipe). Cut or rip the leaves into pieces approximately 3-4 inches by 3-4 inches.
Place kale, oil and salt in a large bowl and toss. Making sure to cover each kale piece thoroughly.
Arrange the pieces in a single layer on the baking sheets and then bake until crisp, about 25 minutes. Check kale every 10 minutes or so and turn them over every so often so they don’t burn.
The kale chips will stay crisp and fresh for up to 1 week stored in a sealed container or bag.
Note: These are really fun and easy to make even without a recipe. Just toss kale with oil put them on the pan and sprinkle with whatever you think would taste good. Start with just salt and then have fun! You can even make them sweet by adding a bit of maple syrup when you toss them in the oil.
And remember…Like all leafy greens, Kale shrivels when it is cooked so it may look like a lot when you put it in the oven, but not when it comes out. To be safe, make 2 bunches so you can have leftovers.