As most of you may already know I often try to create solely from intuition and inspiration. There are also those times when I create on an urge to challenge myself and see if I can do something that I am unfamiliar or unskilled with such as the majority of baked, grilled or most cooked food in general. Usually these “cooked” experiments can get a bit messy and I’ll admit at times stressful. Contrary to my belief that food should be full of love most often these more complex time sensitive recipes turn out sub par the moment stress crosses my mind, it’s as the stress gets carried into the dish causing it to have a lower vibration and therefor lacking the vibrancy that I attest all of my culinary success to. Luckily this recipe is not one of those so called stressful dishes. In fact this recipe is a result of me striving to keep things simple, trying something new and using veggies that needed to be eaten in my fridge… I like to think that it’s also “Avant- garde”, if you will.
Kale chips and kale salads have been made a million times over but then I got to experimenting and the oven light in my head went off and whispered to me why not combine the two into a crispty and crunchy yet colorful salad that one can eat with their hands or with chopsticks?! (Ding, ding, ding) the dinner bell rang with excitement , then commenced the marriage ceremony of kale chips and kale salad.
With the excitment of a new idea marinating in my now juicy mind I began by pulling out all of the colroful veggies in my fridge that would lend to the vibrancy of the dish that was now growing more colorfully and clearly in my imagination. I began to incorporate more of my senses by adding additional vegetables and seasoning that would also lend depth and complimentary flavors to the kale such as purple onions, a colorful array of bells and grey sea salt. In under 20 minutes total, laid beautifully on my bright yellow serving plate a dish resemblent of a painters palette only here it was containing edible art that I invite you to try for yourself. This dish also makes the perfect snack food or appeteizer at a party or in my case the perfect lunch for my love and I to enjoy on a less than colorful “June Gloom” California afternoon.
Let your hair down in the kitchen and get creative with the veggies that you will use to color your kale canvas. Above all enjoy the process of making this fun new dish and sharing that love with the ones around your table.
Wishing you a vibrant week!
xxo – Xtina
What ingredients would you use to make this dish your own unique expression of love and beauty?
- 1 head kale
- 1 yellow bell pepper
- 1 purple onion
- 1 carrot
- 1 tsp sea salt
- 1 tbsp coconut oil (melted)
- 1 tsp black pepper
- 1 tsp salt free salad seasoning (or any seasoning you'd like)
- Tear kale leaves from stems and place in large salad bowl.
- Slice pepper, onion and carrot and add to bowl.
- Add coconut oil and seasoning to bowl and massage lighlty.
- Spread kale out ondehydrator sheet and dry until kale is fully crispy. Aprox 8 hours.
- If you do not have a dehydrator you can set your oven to 350 and bake for 10 minutes.