When I was young I hated vegetables. Other than potatoes and corn, carots were the only thing my mom could get me to eat that grew out of the ground. I guess I wasn’t much different than many other kids.
Our taste buds develop over time so savory foods like vegetables can be off putting to some children. Unless you start them out early, getting children to eat more vegetables can feel like getting a cat to go for a walk on a leash. If your kids are like I was, and the only plant foods you can get them to eat is corn, potatoes, and carrots, you’re not alone and there is hope. Hey look how I turned out. On any given day, I now eat more vegetables than my plant loving vegans (of which i’m not).
So young vegetable hatters can be reformed, and grow up to be law abiding citizens enjoying all the rewards from Mother Nature’s bounty. This weeks recipe comes from my lovely and talented wife who does the majority of cooking in our home. It’s a clever, and tasty way to slip some green leafy stuff into your kid’s diet. And they taste pretty damn good! It may take a few attempts before you master it so don’t get frustrated on the first try. Here we go, on with the show. Happy eating happy living
- 1 bunch organic Kale
- 1 tbsp avocado oil
- Sea Salt
- 1 lemon wedge
- Salad Spinner
- Baking sheet
- Pre-heat oven to 325
- Tear the kale into 1-2″ pieces
- Wash and rinse them twice in the salad spinner
- Thouroughly dry in the salad spinner
- Spread the kale out on the baking sheet
- Sqeeze the lemon over the kale and massage it into all the pieces
- Pour the oil and a few pinches of salt over the pieces then massage with your fingers until ever piece is fully coated with oil
- Spread out evenly on baking sheet and roast for 18-20 minutes until the kale stats to brown and get crispy on the edges
- Flip all the pieces over and roast for another 2-5 minutes until cripsy all the way through
- Put them in a bowl and let everyone dig in !