Finally some good camera lighting. Winter can be so depressingly dark in Norway. Anyway, cold weather is a good excuse to make nice food. So, good morning from my salad in a jar! Glass jars makes lunch so much cooler. Fill them up with salads, cut veggies or smoothies.
Here I simply used quinoa, lettuce, tomatoes, sprouts, kale, avocado and onion. Easy, quick but so tasty and nice looking
I created a new tag, “in my jar”, which I’ll tag all my jar recipes with so you easily can find them in one place from now on.
Have a great day!
Kale is incredibly good for you. For instance, kale has more iron than beef, more calcium than milk and more vitamin C than oranges. It detoxifies, aids your immune system and alkalizes your body. The list.goes.on. Learn more about kale here!
Because kale can be a bit boring and dry on its own, I like to use it in smoothies or as chips. The chips will absorb the taste of whatever spice you season it with, so it’s suitable for everyone! Once they’re done they go feathery light and ridiculously crispy. I recommend a try!
Kale (norwegian: grønn kål)
Oil (ca 1 tbsp)
Spices (for example: nutritional yeast, salt, pepper, cayenne, paprika, garlic, cumin, oregano)
Wash, cut and remove the stems of the kale. Cover it in oil. Adding too much will make them soggy, but too little won’t do good either. Try to find a good balance. Place on a lined baking tray, never on top of each other, and bake on 150 degrees C for about 25 minutes. Flip them half way through for a better outcome.
IMPORTANT: For flawless kale chips I always follow this guide. It’s really easy to burn kale chips, so it’ll will make a huge difference.