Cornerstone Chiropractor Family Wellness Center
  • Home
  • About us
  • Our Team
  • Services
    • Chiropractic Care
    • Massage Therapy
    • Nutrition Testing & Counseling
    • Homeopathy
  • Patient Info
    • New Patients
    • The Activator Method
    • FAQs
    • Nutrition and Recipe Blog
    • Resources
    • Caring for Your Heart
  • Success Stories
  • Contact
  • Home
  • About us
  • Our Team
  • Services
    • Chiropractic Care
    • Massage Therapy
    • Nutrition Testing & Counseling
    • Homeopathy
  • Patient Info
    • New Patients
    • The Activator Method
    • FAQs
    • Nutrition and Recipe Blog
    • Resources
    • Caring for Your Heart
  • Success Stories
  • Contact

Kale Chips with Almond Butter & Miso

2/3/2014

 
Kale Chips with Almond Butter & Miso

½ cup almond butter
¼ cup warm water
¼ cup chopped onion
3 tablespoons extra-virgin olive oil, more for greasing
2 garlic cloves, chopped
1 tablespoon white miso
1 tablespoon nutritional yeast
1 tablespoon chopped fresh oregano (or 1 tsp. dried)
1 tablespoon fresh thyme (or 1 tsp. dried)
2 teaspoons apple cider vinegar
2 teaspoons tamari
¼ teaspoon crushed red pepper
½ teaspoon sea salt (taste - may need more)
1 ½ pounds curly kale, leaves left whole and stems discarded

Preheat the oven to 200 degrees.  In a blender or food processor, puree all the ingredients except the kale.

Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them. Drizzle the almond-butter mixture over the kale and rub each leave to season evenly.  Arrange the kale on the sheets in an even layer and bake for about 1 hour and 40 minutes, until the leaves are crisp. Let cool, then carefully lift the kale chips off the baking sheets with a spatula and serve.

Notes:  You can leave the white miso out but may need to add a bit more sea salt. Make sure to use nutritional yeast and not baking or brewer’s yeast.  Nutritional yeast can be found a health food stores.  It’s full of B vitamins and gives things a cheesy flavor.  It’s delicious in this recipe so don’t leave it out!  The kale chips can be stored in tight glass or plastic containers for 2-3 days – if they last that long!  You may make these in a dehydrator as well.  Start by spreading the kale chips on teflex sheets.  After about 5 hours, remove the teflex sheets and allow them to continue drying on the mesh screens for an additional 8 hours or until they are crisp and the sauce has completely dried.

Recipe from: Food & Wine magazine, March 2012


Comments are closed.

    Authors:

    Dr. Julia Wray

    Doctor of Chiropractic

    Rebecca Haines

    Certified Holistic Health Coach


    Browse by Category

    All
    Appetizers
    Beverages
    Breakfast
    Condiments
    Desserts
    Main Courses
    Nutrition
    Salads
    Side Dishes
    Soups & Stews

    RSS Feed


Cornerstone Chiropractic

​Family Wellness Center


​

301 S. Columbus Street

​Alexandria, VA 22314


​
703.836.2225

​
​
© Cornerstone Chiropractic LLC, 2019
DAY                                  HOURS

Monday                         9 am - 12:30 pm
                                       2:30 pm - 6 pm

Wednesday                  9 am - 12:30 pm
                                       2:30 pm - 6 pm

Thursday                      9 am - 12:30 pm
                                       2:30 pm - 6 pm

Friday                            9 am - 12:30 pm
​

Closed Tuesday, saturday and sunday

stay in touch

    WANT TO RECEIVE HEALTH TIPS AND ARTICLES FROM DR. WRAY?
    DON'T WORRY, WE HATE SPAM AS MUCH AS YOU DO. YOUR EMAIL IS SAFE WITH US.

Submit