Kale Chips and Kale Salad

Kale: what a treat! If you have never tasted a kale chip, you have been missing out. If you have, you know that you can't just eat one. We can barely get them onto a plate when we pull out the dehydrator tray. They are that good. And I also included a brilliant raw kale salad courtesy of Doug Whitfield, my neighbor in Corral Canyon. This salad is a hit at pot luck parties, as these days people go for the greens! Both are great sides for a nice big grilled turkey burger (or whatever burger). It is all about balance, right? The good: This food, Kale, is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. Powerhouse food, for sure! Kale Chips 2 bunches of Fresh Kale, middle stems removed 2 tablespoons of Olive Oil ½ teaspoons of each dminof granulated garlic, granulated onion, sea salt and chili powder Cut the kale leaf halves into four pieces. You can stack them 3-4 high to cut. Place the olive oil and spices in a mixing bowl. Add the kale leaf pieces and toss. Place the leaves on dehydrator pans, not touching and turn dehydrator to 115 degrees. Dehydrate for 5-6 hours or until very crispy. Good luck getting them onto a plate before eating! Kale Salad, courtesy of Doug Whitfield, Corral Canyon 2 Bunches Raw Kale (Green Kale, Black Kale or Red Kale will work) cut in bite size pieces 1 ½ Cup Diced Cherry Tomatoes 1 Cup Dried Cranberries ½ Cup Pine Nuts (optional) 4 Tablespoons Fresh Squeezed Lemon Juice 3 Tablespoons Braggs Raw Apple-Cider Vinegar 2 Tablespoons Olive Oil 1 Teaspoon Sea Salt To Taste Black Pepper The combination of the Lemon Juice, Vinegar and Salt are the secret to making Raw Kale delicious….let sit for at least 15 minutes to marinate the kale.