By Jonathan Kreissman
As we all do for New Years’ resolutions, I reviewed my eating habits and diet and decided that adding a new “superfood” was in order. Well at least in theory, as well as to see if I saw a difference. I decided to try Kale. Ohh…yummy..Kale! Yes, Kale. Kale. I eat a lot of kale now. I even like saying it — K-A-L-E. You know, that rigid, cardboard, jaw breaking leafy green that used to be thrown on your plate to add some color as a garnish in the early 90’s.
It is funny, this Superfood craze. The Free Dictionary describes a Superfood as “a term sometimes used to describe food with high phytonutrient content that may confer health benefits as a result.” Note it also references Superfood having “no legal definition of the term and it has been alleged that this has led to it being over-used as a marketing tool.” Imagine that! Overused? Really? Take note PR friends…
Well, I thought about many of the mainstream foods we now eat that have been labeled as such like blueberries, quinoa, pomegranate juice and even cinnamon was thrown into the fray. Imagine how much cinnamon you have to sprinkle on French toast to get all the proclaimed cancer fighting benefits.
Anyway, I tried Kale and actually like it and eat a cartload each week – in my salad instead of lettuce and at home as a green veggie. I have to say that I do feel better and think my body appreciates the extra nutrients so perhaps the dieticians are right. Now, I am into making Kale chips. They are a healthy substitute for those crunchy, crispy, salted potato chips that I love. What’s a man to do without his game day chips??
It may sound unconventional, but these do the trick and literally contain no fat. Check out how easy they are to make:
Ingredients
1 head kale, washed and thoroughly dried
2-3 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. For an extra kick add a few dashes on Cajun pepper or cumin.
Happy crunching!
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What I’m eating: hello, did you read this!
What I’m drinking: lemon-lime seltzer
What I’m listening to: Rihanna – We Found Love, Calvin Harris remix. HOT!
What I’m reading: like everyone else, The Hunger Games