Since I ate all the kale chips I was planning to bring to my family dinner I had to come up with something. I had three red peppers that needed to be eaten so I thought a dip would be nice. Served with carrots sticks, most of the family gave it a try. I added it to my salad instead of dressing and it was yum. We all agreed it would be best served on bread or crackers. There were leftovers so I’m gonna have to come up with something manana. Stay posted for that one…
Raw Red Pepper Dip
1 cup raw sunflower seeds (soaked for an hour)
2 red peppers chopped
1/3 cup nutritional yeast
1 clove of garlic
1 drop of doTERRA oregano oil
Add all ingredient to food processor and whizz. Salt and pepper to taste.
Well I guess it could be worse. Being addicted to kale chips isn’t all that bad. I can’t seem to keep a batch longer than 20 minutes. Doh! That’s using all the will power I’ve got. I can’t eat them around Lennox either, like mother like son…he starts whining and reaching for them the second I put one in my mouth. I baked two cookie trays full today thinking I would bring them to my family dinner tonight. Oops!
There are loads of recipes out there for kale chips but here is what I did:
1/2 bunch of kale thoroughly washed
doTERRA lemon oil
Tear kale into chip sized pieces, discarding the center stock. Toss in olive oil and a few drops of doTERRA lemon oil. Arrange on cookie tray lined with parchment paper. Sprinkle with sea salt and cayenne.
Bake at 250 for for about an hour or until nice and crispy.
Hide from your kids so you can have them all to yourself. Enjoy!