SMOKINCHOICES (and other musings)

September 8, 2012

Versatile Kale – ways to enjoy

Kale in my Life

Current usage

Kale, how do I love thee?. . . let me count the ways. .    So often, I use a handful or two in my daily juicing along with dandelion greens and/or spinach, parsley, bok choy or collards – you get the idea.  Getting a ton of greens into my daily juicing routine is the most important thing I do to assure my pretty good health.  Don’t get me wrong, I actually love my juicing and wouldn’t be willing to give it up.   It’s ultra healthy, super easy to do and assuredly delicious – all very important to me.    It has simplified the time spent  in cooking.   I am no longer a slave to the kitchen – (site of my fondest memories of pure pleasure with family and friends of  long-gone times).  Most all my favorite “toys” are kitchen things and I have so many of them

Then there is the other little quirk of mine, a justification one might say as to why I have always indulged my sensory pleasures almost to the point of hedonistic idolatry – – some little commercial I used to see on television of a beautiful woman, as she  claimed  in a sultry close-up  “I’m worth it.”    It was a cosmetic commercial of some type.      Those Ad-men on Madison Avenue understood that many  home makers are so used to serving family or needs of others,  that they often don’t put themselves in line to receive.  Whatever, don’t know if I ever bought their product, but their commercial stuck in my head.   Being a care-giver or  serving  others  needs should  not preclude love and generosity to self.  The “I’m worth it” thing became a very useful tool for me and in fact, I elevated it to a rather high priority status on my shelf of truisms.

So here are a few recipes to get some Kale into your “deserving” body.   Enjoy

Creamy Curried Kale Salad :

A Raw Food Recipe by Joanna Steven

“Quick and easy salad full of nutritious antioxidants.”

Creamy Curried Kale Salad: A Raw Food Recipe by Joanna Steven

Serves: 2, as a side dish

Prep Time: 10 minutes

Who said raw foods are too time consuming? Few things take less time than a salad, and this one is full of nutrition thanks to the creamy avocado and delicious kale. Toss it together in less than 10 minutes!

1 large avocado, ripe
1 t – 1 T lemon juice
1 T curry powder (I used Simply Organic)
1 bunch kale (about 4-6 ounces), de-ribbed and leaves coarsely chopped
1/2 t salt (I used Herbamare)
1 T olive oil
5 large cherry tomatoes, quartered


  1. In a small food processor, blend the avocado, lemon juice and curry powder until smooth. Taste and adjust if needed.
  2. In a large bowl, massage the kale with olive oil and salt until softer and darker in color.
  3. Toss the kale with the avocado blend, and fold in the tomatoes.

* * *

About Joanna Steven: Joanna Steven is a raw food coach, and a writer for publications and websites like Get Fresh!, the Raw Divas blog, the Raw Mom blog, EcoHearth and more. She is the author of Well Rounded, the ultimate guide on having a successful raw food pregnancy. Additionally, Joanna is the co-author with raw vegan celebrity Tonya Kay of The Raw Nutritional Analysis Series, a series of eBooks detailing Tonya Kay’s diet throughout the seasons with full nutritional breakdown of the recipes. She regularly writes about her family’s high raw diet, including her toddler son’s, on her blog.

Related Episodes

Crispy Kale Chips


Kale chips, where have you been all my life? You are soooooo good!

There are hundreds of kale chip recipes and methods floating around out there. My main objective was choosing the right cooking temperature and time. I wanted to create a perfectly crispy snack chip without burning it or having it turn out limp and soggy.

I did it on the first try. Yay, me! A huge part of this success is that I decided to go with the method suggested by Smitten Kitchen because, hello, it’s Smitten Kitchen.

These chips turned out super tasty and crispy, salty, good. They are my new ultimate favorite snack chip. They’re all natural, homemade, low fat, low calorie, and no carb. It doesn’t get much better than that as far as I’m concerned.

Well, it would be nice if you could dip them in hummus. Um, don’t try it because they will just crumble to bits. Ahem, not that I tried it.

How to Make Kale Chips

Recipe type: snack, chip
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 large bunch of kale (I used the curly kind)
  • 1 tablespoon olive oil
  • sea salt
  1. Preheat oven to 300 degrees F.
  2. Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
  3. The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more.
  4. Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
  5. Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches.
  6. Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
  7. Bake for about 20 minutes, until the kale is crisp and slightly browned.
  8. Enjoy!

If the chips last more than 5 minutes (mine did not) you can store them for 2 days in an airtight container or bag. Make sure they are cooled thoroughly before storing.


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