Kale Chips: Four Ways

From garden to oven in just 20 minutes these delicious, salty, addicting chips will have you begging for round two. If you aren’t a big kale eater I’m sure these recipes will convert you. Following the basic recipe, choose one of these flavor combos for kale chips with a hit. It works with mustard greens, chard leaves, and collards too!


Directions:

Preheat oven to 300º F. On a lined baking sheet space out 1 cup packed dry kale leaves (excluding stems).  Drizzle with oil, sprinkle with seasonings, and massage it into the leaves. On the top or middle rack, bake for 20 minutes, until crisp, rotating the pan and switching racks halfway through the baking time. Makes 1-2 servings (depending on how addicted you get).

1. LEMON

1 tsp extra-virgin olive oil, 1 tsp lemon zest, & pinch of sea salt

2. SMOKY

1 tsp extra-virgin olive oil, 3/4 tsp smoked paprika, pinch of sea salt, & pinch of cayenne pepper

3. SESAME

1 tsp roasted sesame oil, 1 tsp sesame seeds, & pinch of sea salt

4. CHEESY BLACK PEPPER

1 tsp extra-virgin olive oil, 1/4 cup shredded white cheddar cheese, & 1/8 tsp freshly ground black pepper


 

Nutritionally, kale chips pack in a great amount of goodness for your body. One serving provides you with 11% of your daily iron intake to keep your blood – thus your body – oxygenated. The vitamin A in the kale chips keep your eyes and skin clear – contributing 33% of your daily intake. The potassium in kale chips will help strengthen your immune system. Among these vitamins kale chips also contain vitamin C, vitamin K, fiber, antioxidants, and fiber. The basic olive oil version contains only 33 calories per cup; in that case, I’ll have two cups!

Try one or all four! Let me know which recipe is your favorite.

What is Your Tongue Telling You?

You know when you go to the doctor, and they ask you to stick out your tongue? They aren’t just doing this to make you giggle. Our tongues are a special window into the quality of our health. That’s the main reason they want to have a good look at your tongue.

Your tongue has the magic power of sensing if you’ve properly digested your food from the night before, if your organs are functioning optimally, if your colon is clear, if you are feeling anxious or fearful, and is can tell you if you need a cleanse. Certain organs in your body correspond to a different part of your tongue drz-tonguesystems(see diagram). So cool, right? The front of tongue corresponds to the lungs, heart, chest and neck. The centre of tongue equates to the spleen, stomach, pancreas and liver. The back of the tongue corresponds to the intestines, colon and kidneys.

I’m going to share with you a couple simple tips to self-diagnose yourself through tongue analysis to quickly remove any toxins you may have lingering.

Characteristics of a Healthy Tongue:

1. COLOR: A healthy tongue is usually a pale-red or pretty pink. It’s not too pale or too dark. This signifies a healthy amount of blood reaching the tongue.

2. SHAPE: The tongue will look supple and not too flabby or stiff. It does not tremble, does not have cracks, and does not look too thin or too puffy.

3. COATING: There is a thin white coating. The coating will be a little bit thicker towards the back or base of the tongue.

4. MOISTURE: The tongue is neither too dry or too wet. The tongue is slightly moist.

5. SUBLINGUAL VEINS: The veins underneath your tongue are not swollen due to pressure from the inside. They are either barely visible or not at all. The color of the veins is light, and not a dark purple color.

 

Characteristics of an Unhealthy Tongue:

I’m going to explain the 12 most common signs that you might see show up on your tongue, and what they mean about your health.

WHITE: Body is releasing toxins

GREY or BROWNISH-GREY: Stomach or intestinal problems

YELLOWISH or YELLOW-GREEN: Liver or gallbladder problems

INDENTATIONS or CRACKS ON SURFACE: Malnutrition or vitamin deficiency

A BORDER with THE EDGES of SHOWING THE TEETH OUTLINE: Mineral  deficiency

 

mirror-tongue-diagnosis1

 TOP ROW:

‘U’ SHAPED COATING ON BACK OF TONGUE – (left image) Vata sign indicating a sensitive colon or toxins in the colon

DISCOLORED, EITHER WHITE OR OFF WHITE – (middle image) Kapha indicator of kidney problems or congestion

REDDISH SPOT – (right image) Pitta sign revealing a sensitive and delicate heart

2nd ROW:

REDDISH SPOTS LINING FRONT OF TONGUE – (left image) Kapha sign revealing a sensitive and delicate lungs

FROTHY, EITHER WHITE OR BROWNISH – (middle image) Kapha sign indicating the lungs are congested, mucousy with bronchitis

BROWN WITH DARK SPOTS – (right image) Kapha indication of pneumonitis

3rd ROW:

TEETH MARKS – (left image) Vata indication of malabsorption and poor assimilation of nutrients

WHITE COATING ON BACK OF TONGUE – (middle image) Vata indication of toxins in the colon

WHITE w/ RED PERIMETER – (right image) Pitta indication of toxins and impurities in the small intestines

4th ROW:

CRACKS – Vata imbalances related to nerves in the large intestines, sensitive nerves, nervous indigestion

TREMORS – Vata disorders related to fears, insecurities and anxieties

MIDLINE CRACK – Vata sign related to emotional disturbances and spinal column problems

Before brushing, take a look at your tongue for a few weeks and begin to notice the differences of how it looks depending on how you are feeling that day. Does it look red when you feel feverish and stressed out? Or does it look swollen when you haven’t been drinking enough water?

Another tip I suggest is to buy a stainless steel tongue scraper and add this simple step to your morning routine. It is best to scrape the tongue upon rising in the morning before eating or brushing your teeth. Gently scrape the tongue from back to front enough times to remove all the bacteria. Will you try tongue scraping in the morning?

 

Image Courtesy http://www.ayurvedic.ie/

Just Say “No” to GMO

Today, genetically modified foods are found in almost every American super market, and it’s very concerning to me that people are eating foods that have been sent to a lab before they reach a dining table. One way to totally avoid GMO is to simply eat organic. Organic foods are usually a big more expensive than regular foods, but the benefits far outweigh the risks to our environment and health.

According to the Non-GMO Project website, genetically modified organisms, or GMO, “are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals,” creating something that can not be found in nature. Most genetically modified crops are engineered to produce their own pesticide in the form of Bacillus thurengiensisor are designed to be resistant to herbicides, so that herbicides can be sprayed in large quantities to kill pests without harming the crops. GM foods are developed because the perceived advantage is meant to translate into a product with a lower price and longer shelf life. GMOs have not yet been proven safe and the long term effects of GMOs on our health and environment have not been fully investigated. I’d rather avoid all GMO foods than wait to see what the results are on our health.

The craziest part about GMOs is that America is yet to ban them. Over 60 countries, including Australia, Japan, New Zealand, Germany, France, Ireland, India, Thailand, Switzerland among so many others, have either banned GMO crops or require the genetically engineered foods to be on the label specifically marked. So watch out my fellow Americans, about 80% of the conventional processed foods offered contain GMOs. Be educated! Click here to learn about the current list of GMO risk crops.

NGP-Seal-Revised-Draft-for-FSIS

According to the Non-GMO Project, the most common genetically modified crops are: alfalfa, canola, corn, cotton, papaya, soy, sugar beets, zucchini, and some yellow summer squash. Also note that GMOs are found in products that contain ingredients derived from these foods, such as cornstarch, cottonseed and canola oils, soy lecithin, and sugar made from sugar beets (sugar made from cane or organic sugar is “safe”). To avoid GMOs steer clear of these foods and their derivatives. Personally, I am deciding to opt out of the GMO project and simply steer clear from any foods that I know contain GMOs. Make sure to look for the Non-GMO Project label. Use this resource for a complete list of Non-GMO product verified foods and brands.

Gettin’ Juicy!

As the Spring season starts to peek its way into 2014 I’m starting to feel ready to get back into making fresh juices at home. Don’t get me wrong-this is definitely not my first green juice of 2014 rather my first homemade one! Buying pre-made juices at Juice Generation, Juice Press, The Butcher’s Daughter, or any other spot to buy juice can be super easy and convenient, but also far too expensive.  Just last week I bought one green juice and one “glow” juice at The Butcher’s Daughter for a whopping $19! I’m always skeptical about buying the juices at juice shops because I know it doesn’t actually cost the price that you are paying for, but I reevaluate and justify that “it’s for my health.” 

Since I’m feeling very energized I thought I would take a trip to Whole Foods, pick up some fresh beautiful fruits and veggies, and head home to juice up my first green drink of the year. 

Calculating

I walked in knowing I wanted to make a kale, apple, pear, lemon, ginger, and cayenne pepper juice. I bought enough of those ingredients to make two or three servings (for later!).  I took the receipt home and calculated out how much it would cost for the single juice that I just made. Drumroll……. $4.85!!!! This juice was made with all organic produce from Whole Foods. If I find a cheaper organic market then I’m sure my juice would cost just under $4. Amazed by my own findings, I will be juicing a lot more often, especially as the weather starts to heat up!