Happy new year! Here’s wishing each and every one of you a wonderful 2014 filled with good health and delicious food.
It’s been a year now since I started the blog section of my website. Thanks so much to all of you who have supported me and cheered me on. My most popular post of the year was Slow-Roasted Duck Legs, with 261 hits! I have big plans to continue posting recipes and fact sheets this year. In particular I will be adding more GAPS-friendly recipes, as GAPS has been increasingly significant in my clinical practice.
Kale chips might be a little bit 2013 by now, but they are still easy and delicious. So if you have never made them, I urge you to have a go. I used curly purple kale, but any variety works for this recipe.
Kale chips (adapted from a David Lebovitz recipe)
1/2 of a head of kale (about 6 large leaves)
2 tablespoons olive oil
1 teaspoon sea salt
Serves four as a snack
Preheat your oven to 180°C/350°F/gas mark 4.
Wash the kale leaves and dry in a salad spinner. Tear the leaves into large bite-sized pieces, taking care to discard the tough central stem. Toss with the olive oil in a bowl, then arrange the kale on a baking tray in a single layer.
Bake for 20 minutes or until crispy. Remove from the oven and put the kale on some kitchen paper to blot excess oil. Sprinkle very generously with sea salt, and serve as a snack.