Nora 
KALE SALAD
1 Bunch Kale, with the mid-rib removed and cut into small pieces.
½ teaspoon salt
Juice of ½ lemon
3 Tablespoons olive oil
¼ cup nuts (lightly toasted. pecans, hazelnuts, pine nuts are some of my favorites)
1 tomato diced
Massage the kale with the salt and the lemon juice, until it starts to break down. This takes about 2 minutes. Mix in Olive Oil, tomato & nuts. Mix well and serve.
Note: There are endless ways you can change this recipe! You can use lime juice rather than the lemon juice, and replace the olive oil with a small avocado, but after you massage in the lime juice and salt, then massage in the avocado. It’s like adding an instant creamy dressing.
I have also added feta cheese and olives along with the original recipe.
Just remember this recipe is very addicting, and if you make it for a pot luck you will always be ask to bring it.
Meet the cook – Tracy Bosnian
Tracy is a practicing Nutritional Therapist and Western Herbalist in Portland, OR. She has been teaching medicinal herbalism classes since 1995. Her history includes co-teaching Northwest Herbs at the National College of Naturopathic Medicine as well as the Common Roots course in herbal medicine and the co-presenting of the Breitenbush Herbal Conference.
Tracy graduated as a Nutritional Therapy Practitioner in 2005, is a member of the Nutritional Therapy Association’s Board of Directors and assists with the Nutritional Therapist Training Program in Portland OR. She is co-owner of Hula Kitchen selling Coco Yo coconut yogurt and other specialty food and herbal products. Go to www.HulaKitchen.com or email Tracy@HulaKitchen.com for a complete list of products. To make an appointment for nutritional therapy, go to www.mynutritionaltherapist.com or call 503-236-2220.
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KALE CHIPS
1 bunch of kale
1-3 tablespoons olive oil (or combine olive and sesame oil)
1 teaspoon seasoned salt (or sea salt)
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment or wax paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and rub into the kale thoroughly. Then tear into bite size pieces. Place on sheet and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes then sprinkle with nutritional yeast.
(Adapted from the kitchen of Natalie Palmer)
OMG….
For anyone out there eating the Primal Body-Primal Mind way that misses the delightful crunch of popcorn and those other crunchie-munchie snacks, your days of deprivation are O-V-E-R.
All I ask is that you try these and then ask yourself if this is not better than the best popcorn. –All guilt, gluten and glycemic-free! I’ve always thought of Kale as more of a decorative garnish than anything I sincerely enjoyed eating. No more. Kale chips may just be the most decadently healthy snacking pleasure you’ve enjoyed in a good while (well, since you tried my nut balls, that is). And they’re so easy to make! Mmmmmmmmmmm……
~ Nora