Taavi’s Tastebuds: Tasty Kale Chips & Easy Peasy Vegan Pesto

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Ruh roh.  I opened the fridge the other day & realized that the drawer of greens were slowly on the way to limpville. Time to rally the forces to make a couple of our favorites:  Easy peasy vegan pesto & simple but tasty kale chips.

 

Both feature two of my favorite kitchen staples:  organic, cold pressed, coconut oil, of which I highly recommend NUTIVA

& raw sea salt (check out this beautiful & tasty line here, from the fabulous Florida Keys!).

They also feature my two favorite kitchen helpers, who just love to roll up their proverbial shirtsleeves & get in on the food prep action.

Yes, it takes a bit of effort at first,  & definitely some patience on my part.  But I’ve noticed that the more I invite them in to participate, the easier it gets as we move on down the road & they are quick to pick up direction & offer their own suggestions, too.

It also gives them a great sense of pride for being part of the meal-making process, & gives them a sense of appreciation on the time & effort it takes (& the joy it makes) in putting it all together.  This goes a long way in filling not only our bellies, but our sense of gratitude… & helps them learn that REAL food trumps all.

 

Here’s Taavi, “painting”  the pan with coconut oil.

 

Tasty Kale Chips

1/2 bunch of kale, cleaned & “deveined”

1 TBS coconut oil, smeared on baking sheet

1 TBS nurtitional yeast

I TBS Nutiva hemp seeds

1 Tsp sea salt

Preheat oven to 350 degrees.  Oil baking sheet, tear kale into small chip sizes, spread onto sheet so that the body of the leaf arches up.  Bake for 10 minutes.  Place in paper bag, sprinkle with salt, hemp seeds & nutritional yeast.  Shake, cool, enjoy!!!

*If you want to make a batch just for you or other spicy lovin’ amigas, try sprinkling a touch of cayenne or red chili powder over the leaves before baking.  Be careful, though… a little spice goes a LONG way.

If cheese is your thing, try sprinkling with some parmesan.

 

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Seava, washing the basil & trimming the stems.

EASY PEASY VEGAN PESTO

 

1 bunch of basil, washed, stems removed

1 TBS Coconut oil

1 TBS Olive Oil

1 TBS room temp H2O

1 TBS Garlic

1 tsp Sea Salt

1 Cup of  almonds or walnuts

Everything goes into a food processor, blend to a  paste.  Add more coconut oil & olive oil if you prefer a more liquid pesto.  Delicious spread on crackers or toast, tossed with pasta or used as a dip for crudities.

*If you put this in the fridge, the coconut oil will harden, which is more than fine.  Just be sure to let it sit out at room temperature before using, or place the storage container in a bowl of hot water to help the oil melt.

** Yes, I am a NEW affiliate for Nutiva, but either way I’d still recommend their product.  I’ve been using it for nearly five years & have purchased MANY a GALLON of coconut oil & now their yummy hemp seeds, which give me & my girls a protein boost since I’m not a big fan of cooking meat products.  They sell a variety of jar sizes & you will probably appreciate the clean, pure taste that isn’t overwhelming with its coconut flavor.  It’s just right. 🙂

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