Julie Daniluk’s Healthy Recipes – Krispy Kale

Kale chips make a perfect replacement for potato or corn chips when you are having a craving
Picture credit:
http://www.juliedaniluk.com

Children with eczema, like all other children, need healthy food to grow. Lack of sleep and the constant struggle with eczema may have affected your child’s growth and thus, it’s even more important to ensure a healthy diet. MarcieMom is privileged to be given permission to feature recipes of Julie Daniluk, TV Host and Nutritionist, and have selected nutritious recipes whose ingredients are anti-inflammatory and available in Singapore. Read more on Julie here.

Julie’s Recipe: Ingredients

  • 2 heads (10 cups/2.5 L) green curly kale, washed, large stems removed, torn into bite size pieces
  • ‘Cheese’ Coating:
  • 1 cup (250 mL) cashews, (soaked 2 hours)
  • 1 cup (250 mL) sweet potato, grated
  • 1 medium lemon, juiced (about 4 tbsp/60 mL)
  • 2 tbsp (30 mL) nutritional yeast
  • 1 tbsp (15 mL) honey
  • 1/2 tsp (2.5 mL) grey sea salt or pink rock salt
  • 2 tbsp (30 mL) filtered water

1. Place kale in a large mixing bowl.

2. Blend the rest of the ingredients in a blender or food processor until smooth and thick. You may have to open the lid and scrape down the sides to ensure proper mixing.

3. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued on to the kale.

4. Place kale onto parchment paper and dehydrate for 6 hours at 115 degrees F. You’ll need to use two trays. If you don’t own a dehydrator, set your oven to 150 °F (65 °C) and dehydrate for 2.5 to 3 hours.

5. Remove and store in a dry airtight container.

Makes about 6 cups (1.5 L)

Marcie Mom: I‘m amazed that kale can be made to chips! Kale seems to be one of those foods that I keep coming across in magazines, especially, when it’s talking about healthy foods or food that is good for the heart. So once again, I did a little ‘digging’ on its benefits!

Kale – Benefits include anti-inflammation + rich source of vitamins!

  1. Source of Vitamins A, B6, C, K, manganese, copper, calcium, magnesium, iron, potassium, phosphorous, folic acid and fiber (best part – no fats!)
  2. Source of antioxidants (carotenoids, flavonoids) that is associated with protection against cancer, including kaempferol and quercetin that helps reduce oxidation and chronic inflammation
  3. Anti-inflammatory food that contains omega-3, see this post to learn more on inflammation
  4. Contains fibre that binds bile acids and helps lower blood cholesterol levels, particularly when kale is steamed
  5. Buy organic – it’s assessed by Environmental Working Group to be part of Dirty Dozen Plus, due to its insecticide content
  6. Best to be eaten at separate times from consuming calcium, as Kale contains oxalates that can impede calcium absorption

I’m convinced to give this recipe a shot and if I can, I’ll make more of it so that I won’t be tempted to buy unhealthy, trans-fatty potato chips!

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One thought on “Julie Daniluk’s Healthy Recipes – Krispy Kale

  1. Pingback: Anti-Inflammatory Recipes by SkinnyChef – Kale Antioxidant | Eczema Blues

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