Kettle Kale Krunchies

Who doesn’t love green crunchy kettle kale? This little vegetable is jam-packed with nutrients. I don’t know a single soul who doesn’t enjoy this food. Well, maybe there are a few people who cringe when they eat it. However, if you remember that you can either fight disease and illness, or create disease and illness in your health, with every bite you take, it may be easier for you to take that bite. My son will eat it the kettle kale krunchies I developed, which means they are yummy and perfect for the persnickety eater.

Kale is really hard to eat raw, especially in the dead cold of Winter. Although you can certainly eat it raw, when you eat is as often as I do, then you try to mix it up a bit. Below is a baked recipe for kale. Someday I will post a sauté recipe for this cancer-fighting vegetable.

Below is a recipe I am sharing that is sure to make your heart skip a beat, and nourish your body with detoxifying green cruciferous power, along with a sweet and zesty, lemony kick and crunch. It has a tiny bit of organic sugar, which I rarely approve of. But if it gets my kid to eat kale, then that is totally OK in my book.

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Kettle Kale Krunchies

4-5 cups of kale broken up or chopped into bite-sized pieces

dōTERRA lemon essential oil — 10-20 drops (optional)

Sea salt or pink himalayan salt

Lemon verbena sugar : I use the one made by AllStar Organics, but you can only get it locally. This lemon verbena sugar is another option that can be ordered online if you are not in the San Francisco Bay Area.

Coconut oil or olive oil : I recommend Kasadrinos, it is amazing, and delicious.

Mix the kale, oil, salt and sugar, and lemon essential oil together in a large mixing bowl.

Pour the mixture onto a baking pan. I find IKEA baking pans extremely useful for a wide variety of food preparations in the oven. (tip: cover your baking sheet with parchment paper so that clean up is easier.)

Bake at 350 degrees Farenheit for 20-30 minutes, depending on your oven, and your elevation. Check your kale and flip it over after that, in order to, get an even crunch all over. Bake to your crunchy satisfaction, checking on it often so that it does not burn.