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.
2 bunches of Kale – wash, and dry really well; and break off the leaves from the stem
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)
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.
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.
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.