I got so excited! Emma is a college student, so I naturally called on my own college experience to imagine where she might be taking me.
A college party...duh. I busted out my Violent Femmes tapes, teased my hair and put on some sparkly blue eye shadow. My old Pi Beta Phi sorority sweatshirt must have shrunk while in storage, so I didn't get to wow her with that piece of hawtness.
Imagine my surprise when Emma revealed how excited she had been to see that Strawberry Fields Natural Food Market is a HouseTalkN sponsor. Emma had also noticed that I ... er... enjoy my coffee and donuts. Emma proposed an outing to Strawberry Fields to show me how easy healthy eating could be!
Clearly, Emma did not get the memo stating that college students shall live on Ramon Noodles and beer.
Take a lookiloo at our field trip to Strawberry Fields:
|Emma pointed out that healthy eating is a LIFESTYLE not a diet. I knew that.|
|Emma pointed out that Strawberry Fields even offers a variety of vegan, sugar-free and/or gluten-free treats.|
|Emma pointed out the joys of kale while I held my coconuts.|
For more information on Strawberry Fields, click here.
(There's a cafe, yo'!)
Kale Chips Recipe:
- 1 medium-sized bunch curly kale (read notes above about types of kale and size variations), washed well, stems removed, and leaves torn into large-bite-sized pieces (about 2-3 inches wide) and dried (I use a salad spinner to get the leaves good and dry)
- about 1/2 – 1 tablespoon extra virgin olive oil (read notes about about measuring oil)
- sprinkle of kosher salt, about 1 teaspoon
- sprinkle of fresh-cracked black pepper, about 1/4 teaspoon
- Pre-heat oven to 325 degrees F. Prepare a large baking sheet (or 2 if needed, read notes above about kale chip spacing) with parchment paper (or use aluminum foil lightly sprayed with non-stick spray).
- Place kale in a wide pile on your baking sheet. Drizzle extra virgin olive oil over kale leaves, sprinkle with salt and pepper, and using hands, massage oil into the kale leaves. (See notes about on measuring the oil for additional tips).
- Once oil is evenly distributed, spread kale leaves out on baking sheet(s) in an even layer (see notes above about kale chip placement).
- Bake for 11-13 minutes, until leaves are crisp, but not burnt (mine usually stay pretty green, even once they’ve crisped up).
- Serve with ketchup or condiment of choice. Enjoy!
Link Par-taay at: