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Fresh Food Friday – For The Love Of Kale!

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If you are a regular reader of this blog, you know that I LOVE the farmer’s market. Every Saturday morning, and sometimes during the week too, I head out to see what I can find. To me, the opportunity to purchase fresh-picked seasonal produce from the farmers who grow it is nothing short of amazing. I like to try to use fresh produce from the market in new ways, and to eat seasonally as the local harvest changes. Kale was a green that I had never even tried until a few years ago, and didn’t try to do anything with it at home until last spring. For a green, kale is unusually high in fiber, not to mention an excellent source of nutrients, especially vitamin A and calcium.

Here are a couple of fast, easy, and yes, delicious things to do with kale.

This first recipe can be modified in a million different ways. In the mood for simple? Use sea salt. Want to spice it up? Think roasted red pepper flakes. What about cheese? Simple, toss in some fresh parmesan.

Kale Chips

Ingredients

1 bunches of kale (washed and thoroughly dried)
2 T coconut oil
½ t sea salt
Topping of choice  (things like roasted red pepper flakes, chili powder, parmesan cheese, etc.)

Directions

Preheat the oven to 350 degrees. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the melted coconut oil, salt, and additional topping of choice. Bake until crisp, about about 10-12 minutes, turning and moving leaves around as they shrink to make sure they crisp evenly.

This next recipe comes from my daughter – who is an AMAZING alchemist when it comes to all things food. Those of you that know her, can attest to the fact that I’m telling the truth. Since it comes from her kitchen, I highly recommend that everyone try this!

Curried Kale Salad

Ingredients

2 bunches of kale (washed and thoroughly dried)
4-6 T coconut oil
1/2 cup shredded coconut (toasted)
3/4T yellow curry
Splash of coconut or apple cider vinegar
2T coconut sugar (adjust to taste)
Splash of tamari

Directions

Cut kale leaves into approximately 1 inch pieces, making sure to leave out the ribs. Pour coconut oil mixture over the kale, then add in shredded coconut, tamari, and vinegar. Stir and let sit for about an hour, allowing the kale to wilt.

Direct-from-the-farm products are usually picked at the peak of maturity only a day or even hours before they are sold, and the more time produce is allowed to ripen naturally in the field, the more nutrients it will contain. Riper fruits and vegetables have more concentrated vitamins, minerals, starches and sugars, making it both tastier and healthier. These are just a couple of quick ideas on what you can do with any kale you might find at the farmer’s market this weekend. What are your favorite kale recipes?


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