Tag Archives: Kale Chips

Seasonal Foods: Delicious Dandelion Control

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“The common dandelion, enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon.”
Dandelion Leaf by Mountain Rose Herbs

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Dandelion Green Chips are a wonderful spring snack. If this snack caught on it would improve everyone’s health while reducing lawn herbicide!

Are you looking for a non-toxic dandelion control? Eat your weeds and improve your health at the same time!

This winter I discovered Kale Chips. Kale Chips have become my favorite snack food. I couldn’t seem to get enough.?As the winter progressed my husband started complaining about the cost of organic kale. According to statistics from our research company, Soma is a pretty good generic drug. The claimed properties, anti-inflammatory and analgesic are quite manifest. Side effects are common with non-selective non-hormonal (non-steroidal) anti-inflammatory drugs. At the risk of side effects, additional drugs that minimize risk are prescribed. Excellent anti-inflammatory, and therefore analgesic effect, the tablet form is the most effective and convenient. Affordable and always on sale. A high concentration of the active substance, despite this, side effects are not found. It is recommended for diseases and injuries of the musculoskeletal system. Read more on https://icord.org/soma-carisoprodol/.

My husband has since planted kale in the garden and will try to overwinter the plants to satisfy my winter comfort food. While in the garden, I was looking at the tiny kale plants and wondering when I could have my first snack. A bright yellow flower caught my eye and said: “Why not Dandelion Green Chips?” It’s times like this that I realize I am walking through my days only half awake.

6-8c garden dandelion greens, remove stem end
1-3T organic extra virgin olive oil
1/2tsp sea salt, ground
pinch of bird’s eye chili or other hot chili, ground
I got a large bowl and started pulling out leaves. I filled the bowl and returned to the kitchen. I removed the stem ends. I tossed the dandelion greens with some extra-virgin olive oil, sea salt and a very small amount of bird’s eye chili. I thought the chili might counter-act the bitterness of the dandelion greens. I cooked the dandelion greens at 300?F for about 20-30 minutes. Let the chips cool in the oven until crisp.

About 50% of the people in the household loved the Dandelion Green Chips and the other 50% found the chips too bitter. Of course, I have been eating kale all winter so the dandelion didn’t taste bitter to me. Give the recipe a try and tell me what you think.

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Turn the dandelion greens once or twice during the cooking period. Turn off the oven and let the chips cool in the oven until crisp.

“Any amount of mowing, herbicide, and flamethrowing [will] fail to eradicate this sunny plant from the garden. Really, you’ll be happier if you view dandelions as a culinary and medicinal gift, a superb “cut and come again” crop, rather than as an annoying weed!”
Backyard Medicine by Julie Bruton-Seal

WAPF Kamloops Chapter Meeting: Crunchy Kale Chips

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Crunchy Kale Chips are a great substitute for potato chips or popcorn. My youngest daughter and I love them. We like the Kale Chips sprinkled with some cider vinegar just before serving.

I love potato chips. How I have missed potato chips and popcorn on the Specific Carbohydrate Diet. While I was at the Weston A Price Foundation Kamloops Chapter meeting on October 9, 2012 Maureen Lefebvre’s sister introduced me to Crunchy Kale Chips. I must admit I became a convert overnight! Who would have thought kale could taste so great?

Please remember that there will be a meeting of the Weston A Price Foundation Kamloops Chapter on the second Tuesday of each month. Please call Maureen to confirm you are coming. If you can’t come, call anyway and tell us why you can’t come. We would like to find a time and location that is good for everyone.

When: Tuesday, November 13, 2012 (Second Tuesday of Month)
Time: 7:00pm to 9:00pm
Where: 1831 Shumway Rd, Kamloops, BC (Just past the Barnhartvale Hall)
Contact: Maureen Lefebvre at 250.573.6017

The video for the WAPF meeting will be the second hour of The Oiling of America. There will be a discussion after the video. If you cannot make the meeting but would still like to see the video, here is an full online version. We hope you can make it for the meeting and discussion.

Crunchy Kale Chips

10-12c organic kale leaves, remove the stems
4-6T organic extra virgin olive oil
2-3 large pinches of sea salt
1 organic bird’s eye pepper (optional)
organic cider vinegar (optional)

Preheat the oven to 350F. Remove the stems of the kale and compost or feed to the animals. If the kale leaves are very large, rip the leaves into two or three pieces and put in a large bowl. Drizzle the olive oil all over the kale pieces. The trick is to make sure each piece is completely covered with olive oil. Use your hands to rub each piece until completely coated. Put the kale into a large glass baking tray and sprinkle with sea salt and the hot pepper. Cook the kale for 30 minutes and turn over the kale. Cook for another 15 minutes. Do not over cook the chips. When the chips are mostly dry you can turn off the oven and just let the chips sit in the warm oven to cool or you can leave the chips on the stove-top. Both methods will ensure very crispy chips. When you are ready to eat your cooled chips try sprinkling some organic cider vinegar on top.

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Here are the chips half way through the cooking process. Remember to use a timer and stir the chips every 5 minutes. Let the chips cool for a crispy chip. Sprinkle chips with cider vinegar before serving.