Saturday, 2 August 2014
Kale Chips for Milk
If you want more information about grass feeding cows the natural way I'd recommend reading some of Joel Salatin's books. In particular "Folks This Ain't Normal" & "Salad Bar Beef". I'm a huge fan of Mr Salatin and love his articulate way of speaking and writing about food and the way it should be produced.
Yesterday I took some milk to my friend Meg who lives just up the road and she gave me a huge bag of kale freshly picked from her garden.
I just love this trading that goes on all around us.
We had kale in our smoothies this morning. Later today we'll have a fresh juice made from carrot, beetroot, kale & an apple. There are still three jugs of kale in water to keep it fresh as long as possible, so I made some KALE CHIPS the way my daughter Lizzie taught me.
To make chips takes about 5 minutes to prepare and approx five minutes to cook in a moderate oven.
Step 1- Tear the greens away from the stalks and place chip sized shapes on a baking sheet. (Keep the stalks for using later in your fresh juice or for adding to soups or casseroles.)
Step 2- Brush each piece with some softened Organic Coconut Oil
Step 3- Sprinkle with Sea salt or Himalayan Pink salt (We use only Himalayan Pink salt)
Step 4- Cook for approx five minutes in a pre-heated oven.
Keep an eye on them because they tend not to cook evenly. Remove the cooked chips until all are done. It's hard to resist putting them straight into your mouth, they're so delicious, salty and totally nourishing.