Back to Basics: Homemade Organic Kale Chips
Kale chips are a delicious anytime snack and healthy alternative to junk food & store bought chips.
It took me a long time of hearing about Kale Chips before I actually took the plunge and made my own. A leafy green as a chip? It just didn’t make much sense to me, but I knew it was definitely a healthy snack… and for that reason alone, I wanted to try it.
So I did! And here’s how:
First, grab a bunch of organic kale:
Wash the kale thoroughly. Dirt is usually trapped within the leaves/close to stem, so make sure you remove all of the dirt. Then, rip or cut the leaves from the stem. After you wash the leaves, it is important to thoroughly dry them! — spin in a salad spinner and pat dry with paper towels. If you don’t have a salad spinner, toss the leaves and dry well with paper towels. Your kale should be mostly dry/as dry as you can get it. If it’s wet, it will not become crispy like it should when you bake it.
After your kale is washed and dried, toss kale with approx 2 tablespoons of olive oil (depending on how much kale you’re using…use your own judgement. You don’t want your leaves to be saturated with oil, just lightly coated).
*somewhere in here, preheat oven to 350 degrees*
Sprinkle salt over leaves to taste. Don’t go crazy with the salt! Once the kale bakes, it will shrink and the salt will be more concentrated. You can always add more at the end). Toss leaves.
Next, cover a baking sheet with aluminum foil and spread leaves in a single layer. It is best to not allow leaves to overlap. You’ll probably end up using multiple baking sheets, depending on how much kale was used.
Finally, put the kale in preheated oven for approx. 12 minutes (at 350 degrees, although you can get the same results by playing around with different times & temperatures). I usually bake let it go for about 8 minutes, then flip the leaves and finish up baking for another 4 minutes. The leaves should be crisp and dried out.
The kale will be shriveled and darker, as pictured above. Watch the leaves closely while in the oven and don’t let them burn!
Done!! Seal in a large, ziplock bag.
Making Homemade Kale Chips is soo easy and literally takes about 15-20 minutes in total. DO IT!
Raw Milk Vending Machines in France
Because I skipped the Back to Basics post yesterday (Sorry! Busy lately)…here’s an article (by NaturalNews) that I’ve read recently…it’s quite interesting, and I’m quite jealous:
"While California persecutes raw milk farmers, France unveils raw milk vending machines for happy, healthy consumers"
Check out this graphic by NaturalNews.com which shows a great & simplified comparison of Raw vs. Pasteurized milk
Back to Basics: The Organic Milk Deception
Organic milk (from a grocery store) may not be what you think it is. It really makes me sad to see people at grocery stores spending double the price of regular, pasteurized milk, because they think they are doing good for themselves by buying “organic” milk. See, the problem is that organic milk brands such as Horizon and Organic Valley ultra-pasteurize their organic milk, which isn’t necessarily a good thing. (NOTE: Organic Valley DOES sell organic milk that is traditionally pasteurized, & not ultra-pasteurized, but I’ve noticed most stores only stock the ultra-pasteurized variety. Look out for that and if it’s ultra-pasteurized, don’t buy it. At least I wouldn’t…what a waste of money.)
"Organic" milk can easily win a consumer over by the USDA Organic stamp alone. But those won over simply by the idea of organic, ultra-pasteurized milk probably don’t completely understand the process of ultra-pasteurization, what it does, and how. Here’s the breakdown:
The cows are hormone, anti-biotic, and steroid free. (This is, obviously, a good thing, and is better than the antibiotic and hormone laced milk we get from conventional store bought milk). However, ultra-pasteurized organic milk is pasteurized even more than the regular, non-organic milk (which doesn’t make any sense to me!). — The milk is heated beyond what it needs to be heated to in order to sell regular, pasteurized milk (hence the name, ULTRA-pasteurized). The organic milk is heated to a temperature of 280 degrees (F), in comparison to regular pasteurization temperature of about 161 degrees (F). The high temp pasteurization kills so much of the natural nutrients & enzymes in the milk itself that the milk you end up drinking is completely dead and nutrition-less. The milk is so dead that the ultra-pasteurized milk sold by these brands does not even need to be refrigerated. They have an extended shelf life, and can remain unrefrigerated for up to 6 months — ever see those little individual cartons of Horizon or Organic Valley milk that are sold on the shelves/in the aisles of grocery stores rather than in the refrigerated section? Yep, that’s why. And the 1/2 gallons and gallons of ultra-pasteurized organic milk that is sold in the refrigerated section is only to appease the minds of consumers, and to have the product be sold where the other milk products are sold — not everyone feels comfortable buying milk that hasn’t been refrigerated…and rightfully so.
Additionally, milk proteins are very fragile, and high heat such as the heat ultra-pasteurized milk is subjected to, damages milk proteins so badly that our bodies can no longer properly digest or recognize that protein. Because our bodies enzymes can only properly digest undamaged milk proteins, the milk proteins end up undigested and often leak into the bloodstream. (Since practically all of us who have had been eating a modern day diet have some form of what is called “leaky gut”. - find out more about how this works in the answer segment here). When the proteins enter the bloodstream, your body creates an immune response since it cannot recognize those proteins. The immune response your body creates turns out as the many symptoms of auto immune disorders, including: allergies, asthma, fatigue, eczema, infections, headaches, etc. The immune response your body creates can possibly, overtime, create dairy allergies and intolerances.
But of course, regular pasteurized, hormone and antibiotic filled, store bought milk from confined cows isn’t healthy either. So what’s the best option?
Raw Milk fresh from a farm! Raw milk is the most nutritious milk you can get (talk about getting your money’s worth…), and It’s really not much more ($) than the ultra-pasteurized organic milk you may have been buying already…really! It may even be around the same price depending on where you live. There are most likely farm co-ops that deliver to your area, or even to your door, so seek one out (no excuses)! If farm fresh raw milk is absolutely not an option (maybe your not as lucky as I am to have local farm co-op’s deliver when the nearest farm is way too far), shop for low pasteurized, organic milk! It DOES exist, but you’ll have to go out of your way to find it. It most likely also has to come directly from a local farm, but check your local Whole Foods. Whole Foods stocks local products, so that may be your best bet if you can’t find it at a farmers market. If I run out of raw milk, I either go without, or buy Natural By Nature organic, grass-fed (grass-fed is also an important factor of any dairy product!…more on this another time), low-pasteurized milk . And it’s local too!
Sh*t Crunchy/Natural Mamas Say - Part 2!
Because I posted part 1 previously, I feel obligated to post the newest one.
Check out part 1 here.
Back to Basics: Homemade Banana “Ice Cream”
Craving ice cream but want to eat healthy and stay away from sugar? Making this one-ingredient “ice cream” is easier than you can imagine, and you don’t even need an ice cream maker!
That’s right, all you need are bananas! The process is easy:
Gather 2-3 bananas (or more, depending on how much you are making)
Peel & slice the bananas and freeze them in a container or sandwich bag.
When the bananas are frozen, take them out and whip them in a food processor or with a hand mixer. (If using a hand mixer, make sure the bananas are thawed slightly).
You will have a delicious and nutritious ice cream substitute! No need to worry about additives, artificial flavors, or sweeteners. This banana ice cream is creamy, rich, and full of flavor.
You can even make this banana ice cream turn into “banana chocolate chip ice cream” by adding high quality dark chocolate or carob chips, as we did for an extra special treat.
This batch of banana “ice cream” came out as a soft-serve due to thawing the bananas slightly first (not completely, just enough to break them in half with a fork). For a firmer “ice cream” simply freeze the banana ice cream for a few minutes, until it firms up to your desired ice cream texture.
And that’s it! It really is that simple to have a healthy snack that tastes just as good as ice cream.
PS: You’ll never have to waste over-ripe bananas again, since banana ice cream puts over-ripe bananas to great use!