Researchers identify more than 45 different flavonoids in kale that have antioxidant and anti-inflammatory properties to help the body battle chronic inflammation and oxidative stress.
Ingredients:
2 bunches of Kale – wash, and dry really well; and break off the leaves from the stem
Sauce:
3 tbsp olive oil (if dehydrating), grape seed oil (if baking)
1 med-large size lime – squeeze out the juice
1 tsp garlic powder
1 tbsp honey
1 tsp seasoned sea salt (if you are baking, do not add this until after baking)
Method:
Put half of the kale leaves in a large bowl.
Sprinkle half of the sauce all over the leaves.
Use your hand to toss the kale and massage the sauce evenly over all the leaves.
Baking method:
Preheat oven to 325 degree.
Line a baking sheet with parchment paper.
Spread the kale to bake 10-15 mins until crisp. Do not let the leaves turn brown.
Remove from oven, sprinkle with salt and serve.
Dehydrator method:
Place the kale leaves on the dehydrator shelves.
Set to 115 degrees.
It varies with dehydrators – the drying time could take 4-14 hours.
© Copyright 2013 Michael Lam, M.D. All Rights Reserved.
