I simply LOVE kale. This amazing green leaf is packed with alpha-linoleic acid (ALA), the omega-3 fatty acid that’s essential for brain health and more calcium than per 100g than milk (kale has 150 mg of calcium per 100 grams, while milk has 125 mg)! Oh and I love curry spices too. So here is a calcium rich, curry spiced, raw kale chip recipe.
The Power of Spice
In addition to all the health benefits of the kale itself, this recipe makes use of some amazing herbs and spices that give the body a serious calcium boost. Coriander (cilantro for those in the US) provides 67 mg of calcium per 100 grams and turmeric gives a whopping 183 mg per 100 grams.
Coriander is also has natural antibiotic properties, antimicrobial properties and is a natural anti-inflammatory.
Turmeric is also a powerful anti-inflammatory. It has been used in the Chinese and Indian systems of medicine ato treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic!
- 1-2 bunch of kale (I used Cavolo Nero a.k.a. Tuscan kale)
- 50 ml organic extra virgin olive oil
- 2 tbsp dried coriander leaf
- 2 tbsp ground coriander
- 2 tbsp ground turmeric
- Large pinch of Himalayan salt
How to Make
- Remove the stalks from the kale (I saved the stalks and used them in a green juice)
- Tear the kale into 3 cm / 1.5 inch strips
- Mix the oil, coriander leaf, ground coriander, ground turmeric and salt in a large bowl
- Add the kale to the bowl and mix until all leaves are coated with the spiced oil
- Transfer the kale to dehydrator trays
- Dehydrate at 115 degrees Fahrenheit for 15 hours, or until crisp
Once dehydrated store the kale chips in an airtight container.
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