Come Kale Away Soup
This soup has lots of protein from the quinoa, chia and the chickpeas. The kale is a nutrient-packed powerhouse of a green that offers you anti-oxidants, vitamin A, and C, and provides plenty of fiber. Not only a low-fat and low-calorie vegetable, kale is recognized as one of the best to eat to help defend against cancer. If you want to speed up the preparation, use a food processor slicing blades to slice up the carrots, celery and potato – so easy!
Kale Soup Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped
- 2-6 inch sprigs fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
- 1-6 inch sprig fresh thyme (½ teaspoon dried)
- 2 large onions, sliced (2 cups)
- 1 large carrot, sliced (1 cup)
- 1 stalk celery, sliced (⅓ cup)
- 1 large potato, sliced (1 cup)
- 8 cups vegetable broth
- 2-14oz cans chickpeas (2 ½ cups)
- 1 bunch kale (thick center ribs removed), coarsely chopped (at least 8 cups)
- ¼ cup uncooked unpolished quinoa
- 2 tablespoons white whole seed chia
- rock salt to taste
- In a large cook pot, add oil and put on medium heat.
- Add garlic, bay leaves, rosemary, and thyme and stir constantly for 2 minutes.
- Add onion and stir until softened but not brown (about 4 minutes). Then turn up heat to medium high and add carrot and celery. Cook for about 2 minutes and stir.
- Add potato and broth, turn heat to medium/high and bring to a boil; then turn to low heat and add chickpeas, kale, quinoa and chia. Cover and cook for 20–25 minutes, until all vegetables are tender.
- Season to taste with salt. Remove bay leaves, and thyme sprigs.
- Serve hot or cold. Freezes easily.
- Makes about 8 cups.
Chillin’ Out Kale Chips
These chips are so deelish that even kale critics will fall in love with them. With great antioxidant nutrients and anti-inflammatory nutrients, kale is also a great way to naturally detoxify. With the addition of hemp to add in tons of whole protein and nutritional yeast to boost your B12′s, you can have your chips and eat them too!
Kale Chip Ingredients:
- Bunch of Kale (8-10 leaves with stems)
- ¼ cup olive oil
- ½ cup Delores hemp seeds
- ¼ cup nutritional yeast flakes
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- ½ teaspoon rock salt
- Remove stems of kale, wash, dry them and tear into strips (about 2 inches to 3-4 inches) and place in a large bowl.
- For olive oil, pour evenly over kale and hand mix together.
- In a separate small bowl, mix all of the remaining ingredients together. Then evenly sprinkle onto kale and mix with hands until all kale coated.
- Place in a dehydrator for about 4 hours. If you do not have access to a dehydrator, then for oven baking: preheat oven to 350 degrees F (175 degrees C); line a non-insulated cookie sheet with parchment paper and bake chips about 10-15 minutes until the edges brown but are not burnt.
- Keep in an airtight container.