Spicy Kale Chips With A Thyroid-Loving Twist

Even people who don’t Ike their vegetables seem to flip over kale chips. A tiny bag of them at the Santa Monica Co-op is about 8 bucks. And, if you’ve ever bought them, you know you don’t really wanna share yours. These crunchy, salty bites of BLISS are all the rave in the raw food community.

Yet, with so many of us dealing with low thyroid function, it’s important to know that raw cruciferous veggies do contain goitrogens, which are thyroid inhibitors. Too many raw cruciferous vegetables like kale, collard greens, cabbage, broccoli and Brussels sprouts can slow your thyroid function.

Remember that your thyroid is responsible for energy, speed of digestion, hormone balance, sex drive and more! Most people notice the effect in their depleted energy levels. They get tired. You might need a major nap after downing a handful of raw kale chips if they are slowing your thyroid.

Plenty of peeps seem to do just fine with them. But, my clients tend to be very sensitive and dealing with complicated autoimmune issues. So, I try to come up with recipes that are more easily digestible than what’s popular. Yet just as yummy.

I’ve learned that fermenting allows you to enjoy these enzyme-rich foods in their raw form without the negative effects– because the fermentation process pre-digests the vegetables. But, fermented kale chips don’t taste so great!

I believe this recipe is a little bit healthier for our ever-loving-thyroids because it gets broken down a little and then dehydrated at a higher temperature. They are delish! I’m mucho sensitive, and I can eat a whole batch with no problemo.

I’ll have more info coming up on thyroid and adrenal health as I’m going to be experimenting with balancing my own endocrine system.

Ingredients:

  • Lots of kale ( we like dinosaur kale the best for chips)
  • 1 lemon per bunch of kale
  • Dash of apple cider vinegar
  • Sea salt
  • Italian seasonings
  • Curry
  • Cumin
  • Cayenne
  • Olive oil

Process:

We like to keep our kale leaves whole when using dinosaur kale, and we tear them apart by hand if using the more leafy kind.

Clean up your kale and cut off the fibrous stem part. Then, let it dry naturally.

Use your taste buds to help you gauge the amount of spices to use. Taste as you go. I like a lot of spice. Give your kale a good massage with lemons, apple cider vinegar, oil and the spice mixture. Then allow it to marinate overnight in a covered glass bowl or pan.

Then, line up your chips so that none are touching and air can circulate, and dehydrate these beauties at a slightly warmer temp. I do 150 degrees in my Excalibur dehydrator until crispy. It takes about 5 hours.

Or, you can line your kale up on a pizza pan or non toxic baking dish and bake at your lowest temp until crispy.

These are so delicious!

Gina

Image Credit


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Homemade Veggie Chips Recipe

Whip these chips up in a jiff and have a healthier snack for your family. Dip them in guacamole, hummus, seed cheese, or your favorite spread, and store in a paper bag. Plastic makes them all mushy. If you want to have a bunch on hand, it’s best to make extra dough and freeze until your ready to dehydrate and eat them– because they taste better this way. And they won’t last too long in the fridge.

Enjoy!

Ingredients

  • 3 large zucchini squash
  • 3 large carrots
  • 1/4 cup chopped green onion
  • ½ cup fresh dill
  • 2-3 tsp celery seed
  • 1 tbsp. olive oil
  • Pinch sea salt

Process

Shred your zucchini and carrots in a food processor, add in chopped green onion, dill, celery seed and olive oil and sea salt — and process for about 1 minute. Your mixture should be slightly sticky.

Raw Method: Spoon cracker sized servings onto dehydrator sheets and dehydrate for 5-6 hours. Flip your chips every two hours. I use an Excalibur dehydrator at 115 degrees.

Baked Method: Spoon cracker sized servings onto a greased pizza stone and bake on low for 2-3 hours or until crispy. Flip your chips after 1 hour.

Variations: add spinach, arugula, and vary the herbs for different flavors.

Image credit


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!