- Servings: 2-4
- 1 bunch of organic kale
- Olive oil spray
- Sea salt
- Curry powder (optional)
Preheat oven to 250 degrees. Wash kale thoroughly and manually or air dry completely. Gently tear kale into smaller pieces, removing the center ribs. Place leaves on a baking sheet and bake until crispy. Since ovens vary, it’s best to watch closely. The kale will look dry and crispy when it’s time to remove – 5 – 10 minutes. Do not leave unattended as it burns easily. When crispy, remove from oven, spray with olive oil spray and sprinkle with sea salt. For a spicier version, lightly sprinkle with curry powder. Serves 2 – 4.
Everyone knows that carrots are especially good for your eyes, right? The nutrient lutein — which is found in small amounts in carrots — has been shown to reduce the severity of the age-related eye disease macular degeneration (one of the top causes of vision loss).
It turns out, though, that broccoli, spinach and other green leafy vegetables are much better sources of lutein than carrots! Just another reason to eat a wide variety of vegetables and fruit.