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Kale- Why You Should Eat It, And A Kale Chip Recipe

Kale- Why You Should Eat It, And A Kale Chip Recipe

We all know that greens are good for us, but if I had to choose one to eat daily, it would have to be Kale.

Kale truly is a superfood. I would goes so far as to say that it's one of the healthiest foods on the planet!  Eating more kale is a great way to dramatically increase the total nutrient content of your diet, without consuming a large amount of calories.

Check out the nutrients you get from just a single cup of raw kale:

  • Vitamin A: 206% of the DV (from beta-carotene)
  • Vitamin K: 684% of the DV
  • Vitamin C: 134% of the DV
  • Vitamin B6: 9% of the DV
  • Manganese: 26% of the DV
  • Calcium: 9% of the DV
  • Copper: 10% of the DV
  • Potassium: 9% of the DV
  • Magnesium: 6% of the DV
  • It also contains 3% or more of the DV for vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), iron and phosphorus
  • 10% of the RDA of Omega-3 Fatty Acids

All this in only 33 calories, 6 grams of carbs (2 of which are fiber) and 3 grams of protein!


Need more reasons to add this incredible cruciferous to your diet? Here are 5 amazing benefits of Kale:


Okay, so now that you're hopefully convinced, here's a delicious recipe that kids and adults alike will love.

This addictive yet guilt free snack comes from paleo advocate and celebrity Chef, Pete Evans. After watching his series, The Paleo Way, on Netflix, I had to try out one of his recipes for myself. This one seemed to match my skill and patience level (very low), so I gave it a shot. 




What you'll need:

  • 40 g (⅓ cup) sunflower seeds, soaked overnight
  • 80 g (2¾ oz.) oil-packed sun-dried tomatoes, drained and patted dry
  • 1 garlic clove, peeled
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons coconut oil, plus more for greasing
  • 1 large bunch of kale, stems removed, leaves torn into large pieces (300 g)



Preheat the oven to 120°C. Grease a large baking tray with coconut oil and line with baking paper.


Combine the sunflower seeds, sun-dried tomatoes, garlic, lemon juice, coconut oil, and ¼ teaspoon sea salt in a food processor and blend to a slightly coarse paste. Transfer the paste to a large bowl and add the kale, then toss to coat evenly.


Arrange the kale in a single layer on the prepared baking tray and bake for 40 – 50 minutes, or until crispy. Start checking after 30 minutes; don’t overcook the kale leaves or they will easily burn. Remove from the oven and cool before serving. Store in an airtight container.

Find this and more Paleo recipes on






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