Kale is one of the healthiest foods to eat and Dr. Fuhrman’s ANDI scoring gives it 1000 which is the highest score possible. Other foods that get the highest score are collard greens, turnip greens, watercress, and mustard greens.
How to buy, wash, & store kale
So if you have never had kale before here are some tips on what to buy and how to store:
- Don’t buy the bagged chopped Kale. It isn’t as fresh, doesn’t taste as good, contains a lot of the “ribs”, and is more expensive.
- It is so much cheaper to just by the kale bunches – less than $1 a bunch at most supermarkets.
- Wash the kale and tear into pieces, removing the tough ribs. Put in a large gallon ziplock bag and you are ready to go for the week. You can add kale to salads and/or this delicious fruits and greens smoothie.
Crispy Italian Kale Chip WFPB Recipe
My family also really likes this Kale Chip recipe that I adapted from Dr. Fuhrman. I love the crunch and when you have a craving for junk food, it can give you the satisfaction like you are eating chips, but SUPER healthy and very low calorie! They are great to add as salad toppings, too.
Ingredients:
- 1 bunch Kale
- 1 tablespoon dried oregano
- 1-2 teaspoons garlic powder
- Parchment paper
Directions:
- Preheat Oven to 225 degrees and line baking sheet with parchment paper.
- Tear washed kale into bite sized pieces, removing the ribs.
- Arrange kale pieces in one layer on the baking sheet.
- Lightly sprinkle dried oregano & garlic powder over kale. A little goes a long way, because the kale will shrink and absorb a lot of flavor!
- Bake for 60 minutes, turning halfway through. Bake until all pieces are crispy.
I usually make a double batch for the week. Store in a ziplock bag in your pantry or on the counter so anyone can snack on! Feel free to experiment with different herbs and spices!
Crispy Italian Kale Chips
Ingredients
- 1 bunch Kale
- 1 tbsp Dried Oregano to taste
- 1-2 tsp Garlic Powder to taste
Instructions
- Preheat Oven to 225 degrees and line a baking sheet with a silicone baking mat or parchment paper.
- Tear washed kale into bite sized pieces, removing the ribs.
- Arrange kale pieces in one layer on the baking sheet.
- Lightly sprinkle dried oregano & garlic powder over kale. A little goes a long way, because the kale will shrink and absorb a lot of flavor!
- Bake for 60 minutes, turning halfway through. Bake until all pieces are crispy.
Nutrition
Related Reading:
- What I ate Week 1 on the “Eat to Live” Diet
- What I ate Week 2 on the “Eat to Live Diet
- Top 6 Reasons you should become a Nutritarian
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