kale

Morel Mushroom Salad with Bacon is bursting with crisp salad crunch and rich umami flavor.  Tastes gourmet, but is so simple!

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I have become a procrastinator.  Well, maybe that isn't entirely accurate, I think the problem is I have so many jobs that everything goes on lists, and then I lose the lists and I feel like I am flailing and failing.  Then I need to start a new list, and right at the top put “FIND LISTS”.

Morel Mushrooms

I always have the feeling like I should be doing something.  Like this recipe, I bought BEAUTIFUL fresh morels from the farmers market.  Did you know that morel mushrooms can't be cultivated?  They have to be hunted and gathered (so primal right??), so you can assume that they are a little more expensive than the average mushroom.  And then those stunning mushrooms, died a slow, sad death waiting for me in the fridge.

We made a couple dishes with our exotic hunted morel mushrooms including our Primal Stuffed Morel Mushrooms, and I decided that this recipe for the Morel Mushroom Bacon Salad needed to go on the site.  But we were out of fresh morels.  We only had dried morels left in the fridge, so I bought some more!  Sound like a good idea?  Sure was!  I mean fresh morels are always better, right?  But then my day job blows up and I find myself spending 4 hours a day in my car, on top of long days, and the morel mushrooms sat neglected in the crisper of the fridge.

When I finally had the time to pull out those mushrooms and get to work… well, it wasn't pretty.  The paper bag they were in was a little on the moist side, never a good sign.  I unrolled that bag and peered inside, and the smell coming up from the freshly opened bag, was, not so fresh. I rolled the bag back up, walked out the back door and straight to the compost pile.  I said a few kind words and said my final goodbye before lowering my once fresh morels into the great compost pile.

Shit.

So now what?  Do I risk buying more?  Do I abandon this beauty of a recipe?  Heck no!  I used the dried morels.  Which makes this recipe good with fresh or re-hydrated dry morels.  Morels are crazy in that when you rehydrate them (I always recommend you soak them) they look and feel as if they are fresh!

Produce Retirement Home

A quick rabbit hole here, why do they put the crispers on the bottom of the fridge?  At least in our old beauty of a fridge, those drawers are way at the bottom, and it is the place that fresh produce goes to die.  A produce retirement home, but not a nice one that feels like a resort. A lockdown institutional feel.  Maybe we need a new fridge design?  One that showcases the beautiful organic produce I buy?  Maybe with a spotlight and turnstile.

The “morel” of this story… (hahaha) if you aren't sure you will use your mushrooms right away, dehydrate or dry them!!  Really this is good advice for other fresh fruits and veggies too (yes I said veggies.  Watch for a recipe for this towards fall).  Have you tried our Pineapple Chips with Guacamole?

Morel Mushroom Salad with Bacon is great with fresh or rehydrated morels, and is not only easy but super delicious!  If you give it a try we would love to see!  Follow and tag us @theprimaldesire on any social media, Facebook, Instagram, or Twitter!

Morel Mushroom Salad with Bacon
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Morel Mushroom Salad with Bacon


  • Author: Holley
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 4 cups
  • Category: salad

Description

Morel Mushroom Salad with Bacon is bursting with crisp salad crunch and rich umami flavor.  Tastes gourmet, but is so simple!

Ingredients

  • 2 cups warm salted water (not needed if using fresh morel mushrooms)
  • 1/2 cup dried morels
  • 3 sliced of bacon chopped
  • 2 stalks of kale (massaged because it needs romance) chopped
  • 1.2 tsp minced garlic
  • 1/2 small onion diced
  • 2 cups mixed greens, or whatever you like, if you want all butter lettuce I won't judge you.
  • 1 cup of other veggies you want to or like to eat (we used avocado and sunflower sprouts)
  • salt and pepper to taste

Instructions

  1. Place dried morels in the salted warm water to rehydrate them. (around 20 minutes should be good).  If you are using fresh morels you can skip this step, but I would still let them sit in salted water to remove any slugs, bugs, and ash, so they aren't gritty. Drain well and I chopped them.
  2. Over medium heat start cooking the bacon.
  3. Once the bacon starts releasing some grease, at about halfway, add the garlic, onions, morels, and kale.
  4. Sautee until cooked.
  5. Lay your bed of greens and veggies out and add the cooked mixture over top.
  6. Sprinkle with salt and pepper (if you do that)

Notes

Morel mushrooms MUST be cooked, you cannot eat them raw. Eating raw morels may make you sick, and they don't taste as good. MAny mushrooms have a toxicity to humans until they are cooked.

I found that the sauteed bit on top of this salad gave it enough flavor that I didn't need dressing, but feel free to add some if you feel you need it!  Maybe our paleo ranch?

Keywords: morel mushroom, bacon, salad

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2018-08-12T09:14:42+00:00

About the Author:

Real food fan. My first love is baking, and it keeps me sane. I am new to the Paleo lifestyle, but already infatuated. Recovering sugar Junkie. Love awkward situations, drunk people and ridiculously high heeled shoes, especially when they coincide. Always looking for my next great story.

This recipe is brought to you by my buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal.  Lam Broth Instant Pot Olympic Pork Soup – to be clear: not lamb (but feel free to use lamb in this!).  Instant Pot: perfect for athletes!  Hey @InstantPot, I've got just the Olympian for you to sponsor!

I recently spent the day with him and recorded an interview about his upcoming trip to the Olympics, how Portugal fits into his story, some projects that he's been working on, training, nutrition, intermittent fasting, the first time we met in pharmacy school, and a whack of other stuff.  Go listen to it!

Kequyen has eaten this soup every day for months while training and doesn't get sick of it.  And I can see why:  even though it is super simple, it's packed with flavor and nutrition!

Pork Soup Bones & Butchery Today

OK…  As Kequyen mentioned, you can use any kinda bones for this recipe but typically he gets pork bones for cheap.  It turns out that these pork soup bones that he gets are not as easy to find as you'd think.  I even called the store that he gets them from and they didn't really know much about the product (seems that they just a few randomly once in a while).

Here's the thing:  back in the day butchers would break down whole animals and they would have all the parts in the store and these “pork soup bones” are essentially just scraps that you could get for next to nothing.

Now meat shops just get in cuts and pieces which typically don't include the “scraps”, and if they want them, they have to order a box of bones.  So they're actually paying for them, which means we're paying even more for them to order them in.

The area I live in is small and does not have butchers who break down whole animals and there is a major lack of ethnic markets where one would be able to find these things that should be cheap options full of nutritional benefits.  But there isn't much demand here, and after calling every butcher store within an hour's drive, it's clear that there's something wrong with this system.

I called Mike at BC Pork (I like Mike.  He even brought up surgical and pharmaceutical uses of pork.  We talked for a while.  One thing is clear:  most of us have no idea what's involved in the food we eat…) and he explained the process:  When the animal is ready for slaughter they are taken to the abattoir (that's the fancy word for slaughterhouse) where the animal is killed and some butchery is done.  Present-day butcher stores would then order parts from the abattoirs and further break down the animal, or sell as needed to the consumer.  In the past, or at a store where the whole animal is broken down, the “scraps” would be sold for next to nothing.  But in this current system, everything is priced higher.

Keep in mind:  we're not talking about grass-fed, pastured animals.  This is the system in general.

Where Are The “Unwanted” Cuts?

Mike suggested I call an abattoir, so I called Johnston's, because I see ads for them all the time.  Talked to a couple departments even.  I learned a bunch.  Like, they are the suppliers of most of the “biology products”.  You know:  the ones we all cut up in high school?  Yup, they gotta come from somewhere.

I asked the sales department about stuff.  This woman “Marcia” told me about “the rest of the pig”: Asian markets buy up all other parts of the pig.  Ahhh!  So it is the same system that they're using, and that's why they have all the interesting stuff that you can get cheaper!

Finally, the person who could help me with the original question:  What are these cuts that Kequyen got, and where can I get them?  Marcia said that the riblets ($0.83/lb) are popular cut in the Asian markets for making soups and they have a little more meat on them, but when I described what Kequyen had used she said that was probably a picnic shoulder bone ($0.48/lb).  Yes!!  So with their markup, yeah, that seems right!

She also gave me the name of a couple stores in my town who order from them.  I could buy directly from them, but it would be a minimum order of way more than I need to cover the shipping charges.

This is not at all what I thought this post was going to be haha!  Next step is looking into the grass-fed, pastured meat system.  Also, it's been over 3 weeks and I'm still sick.  I should get on this soup/bone broth routine again and see if that helps me be able to start this whole 2018 thing that everyone else has been into….  Looks like it'll be full of the Lam Broth Instant Pot Olympic Pork Soup!

How's your 2018 going?  Are you an athlete or know anyone heading to the Olympics this year?

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This recipe is brought to you by Raj's buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal.  Instant Pot: perfect for athletes!  Hey @InstantPot, I've got just the Olympian for you to sponsor! @instantpot

“Lam Broth” Instant Pot Olympic Pork Soup


  • Author: Raj
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 4-6 Quarts

Description

This recipe is brought to you by Raj's buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal.  “Lam Broth” Instant Pot Olympic Pork Soup – to be clear: not lamb (but feel free to use lamb in this!).  Instant Pot: perfect for athletes!  Hey @InstantPot, I've got just the Olympian for you to sponsor!


Ingredients

  • 2.5 lbs pork picnic shoulder bones (cut with meat on) or any other meat and bone (chicken, beef, lamb, duck, etc.), pork just happens to be a very affordable option
  • 1 Tbsp Redmond's salt
  • 1 inch ginger (cut up into small cubes)
  • water
  • 2-3 cups leafy greens (lettuce, kale, spinach, etc)

Instructions

  1. Put pork, Redmond's salt, and ginger in Instant Pot and add enough water to hit the 2/3-3/4 mark.
  2. Set on High Manual setting for 2 hours.
  3. Allow to Natural Pressure Release.  The total process from start to finish should be around 3 hours, so set it up before you leave the house and then let the Keep Warm setting have it ready for you when you get home!
  4. Add more salt if needed.
  5. Rip up some leafy greens and toss them in the bowl with the hot soup.  The heat will wilt/soften the greens.

Notes

This isn't lamb (but feel free to use lamb in this!) – “Lam” is Kequyen's last name.

You can use any salt, but I've recently learned about the source of Redmond's salt (through a discussion with Kequyen) about a book called The Salt Fix which decriminalizes salt, reminding people about the importance of salt in essentially all our biological processes.

 

This recipe is brought to you by Raj's buddy Kequyen Lam, Olympic Cross-Country Skier for Portugal.  Instant Pot: perfect for athletes!  Hey @InstantPot, I've got just the Olympian for you to sponsor! @instantpot
2018-06-02T00:40:12+00:00

About the Author:

I’m trained as a pharmacist, but my passion lies in changing people’s mental and physical health through amazing food… and laughter. I’ll laugh at my own jokes even if you don’t. I love food. Lust may be a more appropriate word. Prepare to get your Paleo-induced drool-on!

Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup (2 versions) http://wp.me/p4Aygm-1Vi

We partnered with the team at Half Your Plate for this post.  I developed this Green Curry Broccoli Soup to bring some exciting flavor to a classic vegetable soup – and I made 2 versions!

It's funny how people assume that eating paleo is all about meat, but I've gotta tell you that since I've adopted the paleo lifestyle as the basis of my eating strategy I eat way more vegetables.  After my trip to Thailand I even tried a brief stint as a vegetarian (thought I don't think I lasted long enough to even use that term hahaha).  Before discovering The Paleo Solution I had read many things about societies with the healthiest and oldest populations.  One of the common habits associated with longevity is a diet rich in vegetables.

One of the pharmacies I used to work in had an educational nutrition course for interested patients and customers.  The guidelines that it used were based on the National Food Guide, which for a lot of people is an improvement on many peoples' diets, but still promotes a lot of whole grains.  The vegetable portion of the plate was only 1/3 (along with 1/3 starches and 1/3 proteins).  Again, it's a step in the right direction for a lot of people.

Holley and I were introduced to the the Half Your Plate project a few years ago when they were just starting up.  We were immediately in support of the idea.  Aiming for a minimum of half your plate to be vegetables is part of our strategy eating real food in our paleo life.  Make it rich in flavor and you've joined us in our wheelhouse.

I developed this Green Curry Broccoli Soup recipe to achieve a flavorful vegetable-rich dish.  Thai curries are some of my favorite dishes for boosting my vegetable intake while keeping my taste-buds happy at the same time!

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Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup (2 versions) http://wp.me/p4Aygm-1Vi

Green Curry Broccoli Soup – Pt.1 – Creamy


  • Author: Raj - www.ThePrimalDesire.com
  • Yield: 8 cups

Description

Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup. This is a smooth creamy broccoli soup. (Continue to second recipe for chunky soup)


Ingredients

  • 1-2 Tbsp coconut oil
  • 1 large onion (chopped)
  • 5 cloves garlic (crushed/diced)
  • 3/4 tsp salt
  • (optional) green chili peppers – if you like it hot. I used 4 (diced)
  • (optional) 3 kaffir lime leaves (pull out the big middle stem then finely mince the leaves)
  • (optional) 8-10 inches of lemongrass
  • 1 L chicken stock
  • 1 Tbsp green curry paste
  • 2 medium heads of broccoli (chopped – include stems)
  • (optional) 3-4 tsp fish sauce
  • 2-3 tsp lemon juice to taste
  • 1 can (400ml) coconut milk
  • salt to taste
  • (optional) dollop of coconut whip cream (looks pretty and adds extra creaminess)

Instructions

  1. In a large pot over medium heat, saute onions, garlic, and salt in coconut oil. Stir occasionally until onions are translucent.
  2. Add chicken broth and curry paste, stiring until paste is dispersed. Add broccoli (include chili peppers, kaffir lime leaves and lemongrass if using), increase temperature to high until boiling, then reduce to simmer for about 20 minutes (broccoli stems should be soft).
  3. Allow to cool a bit, remove lemongrass, then use immersion blender to cream ingredients. (If no immersion blender, use blender – but allow to cool a bit more if you're using a blender – Safety first!)
  4. Stir in coconut milk, lemon juice, and fish sauce (taste test here and ensure the flavors are balanced, including salt).
  5. Now it's your choice: stay with this Creamy Green Curry Broccoli Soup, or add some more bulk with bonus vegetables (see recipe below for second option).
  6. Optional: add in a dollop of coconut whip cream once served in bowl (it looks pretty and adds some extra creaminess).
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Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup (2 versions) http://wp.me/p4Aygm-1Vi

Green Curry Broccoli Soup – Pt.2 – Chunky


  • Author: Raj - www.ThePrimalDesire.com
  • Yield: 10-11 cups

Description

A creamy Green Curry Broccoli soup is great, but why not add more vegetables for a little extra substance?


Ingredients

  • 2 cups cauliflower (chopped)
  • 1 cup carrots (chopped)
  • 2 cups chopped leafy greens, such as Swiss chard, kale, or bok choy (I used bok choy)
  • 2 cups broccoli (chopped)(it's broccoli soup, so why not add a little more??)
  • (optional) any other veg! I recommended trying mushrooms, bell peppers, potatoes, etc.
  • 2 green onions (thinly sliced on the diagonal)

Instructions

  1. Add all vegetables except green onions to the creamy soup from above and allow to simmer until vegetables are desired texture.
  2. Stir in green onions, or sprinkle on top and enjoy!

Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup (2 versions) http://wp.me/p4Aygm-1Vi

Green Curry Broccoli Soup brings some exciting flavor to a classic vegetable soup (2 versions) http://wp.me/p4Aygm-1Vi

 

We were compensated and this post was sponsored by Half Your Plate.
2018-03-21T20:05:19+00:00

About the Author:

I’m trained as a pharmacist, but my passion lies in changing people’s mental and physical health through amazing food… and laughter. I’ll laugh at my own jokes even if you don’t. I love food. Lust may be a more appropriate word. Prepare to get your Paleo-induced drool-on!

The flavor combination of the Satay Avocado Prawn Omelette will "blow your doors off"! Warning: Food this good needs to come with a warning label. www.ThePrimalDesire.com

Devi's Magic Sauce (the 4-Ingredient Paleo Satay Sauce) is the star of this show.  My sister really nailed it with this sauce.  I've used this combination on paleo pizzas in the past, so there was no question that this Paleo Satay Avocado Prawn Omelette would be terrific.

Devi, her husband, and my nephews came to visit last week.  The 5 of us stuffed in my 2 bedroom oven-for-an-apartment.  A great visit, I must say, but I did feel bad for the kids.  They had a hard time sleeping in the heat we're experiencing in the Okanagan right now.  But it was incredible beach weather while they were here!

My good friend Holley (have you met her?  Great girl.  If you need someone to take your kids off your hands for an afternoon, you can't go wrong with her) asked if she could “steal” the boys for an unspecified amount of time prior to the visit – which would allow the rest of us adults to go for some local wine-touring.  Devi and my brother-in-law were pretty pumped about the opportunity, and couldn't have been more thrilled with how great she was with the boys – and that has nothing to do with their subsequent wine consumption!

You know what's funny about people who tell you that their nephews are the cutest kids in the world?  They're liars!  Know how I know?  Because my nephews are the cutest.  And the fact that anyone who knew me as a kid says that my younger nephew looks just like I did at that age has almost nothing to do with it, haha.  Even Holley stated, after spending the day with the lil guys, that he gave her looks that I often flash her.

**Sand gator that the adults made.  Wasn't sure what the hind legs look like so I gave it uber creepy human legs with feet that looked disturbingly like mine…

Given how busy we were outside all week (and how hot it was inside), we really didn't want to spend that much time inside cooking – as much as Devi and I enjoy cooking together – so all the meals that we made this week had to be quick and easy to prepare while being able to keep an eye on the kiddies.  Even under these conditions, we were able to come up with a few recipes that will be published on the site in the coming weeks.  Look forward to it 😉

Surprisingly, this is the only omelette that I made this week, but I will definitely be revisiting it frequently in the future.  My nephew asked his dad, “Did it blow your doors off Dad?” “It exploded the whole house!”

PS – Thanks Devi and family for a great visit!

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Paleo Satay Avocado Prawn Omelette


  • Author: Raj - www.ThePrimalDesire.com
  • Yield: 1 omelette
  • Category: Omelette
  • Method: stove-top
  • Cuisine: Breakfast

Description

This flavor combination will knock your socks off. Blow your doors off. Warning: Food this good needs to come with a warning label.


Ingredients

  • 2-3 eggs
  • 1/2 cup spinach/kale (coarsely chopped)
  • 1/8 cup cilantro (chopped)
  • 1-2 pinches salt
  • 1 tsp ghee
  • 1/2 avocado (cubed and sprinkled with lemon or lime juice)
  • 2 tbsp Devi's sauce

Prawns

  • 7-10 prawns
  • 1/8th onion (diced) or 1 green onion (split in half length-wise and cut into 1 inch pieces)
  • 1/2 green chili pepper (finely diced)
  • 1 pinch salt
  • 1 tsp ghee

Optional

  • 1/8-1/4 cup aged cheddar cheese (shredded)
  • 2 Tbsp pico de gallo or salsa (Holley made a peach, tomato, onion, cilantro salsa that we used)

Instructions

  1. Using a fork or whisk, whisk eggs in a mixing bowl with salt.
  2. Mix in spinach and/or kale and cilantro and set aside.
  3. In a medium-large non-stick frying pan (I prefer cast-iron) saute onions and peppers in ghee (don't be surprised if this causes you to cough – make sure you have the fan on).
  4. Add prawns and salt, flipping once the edges start to turn pink. Pour into a bowl as soon as prawns are pink – you don't want to over-cook these and have them rubbery.
  5. Melt another teaspoon of ghee to the hot pan and pour egg mixture in.
  6. Cook until eggs are basically solid with some runny bits that jiggle, then flip to cook other side.
  7. Remove from heat after 1-2 minutes cooking second side.
  8. Plate omelette, scoop Devi's sauce onto surface of the egg, add prawns and avocado and optional ingredients.
  9. Eat. Enjoy. Replace blown-off doors and knocked off socks.

Notes

There is so much going on with this omelette from textural and flavor perspectives. Really a dish for the senses.
Though the cheese is not needed by any means, it is a welcome addition for those who are primal/lacto-paleo.
This is a pretty hearty meal. It's unlikely that you'd need anything more with it.

2018-03-21T22:16:40+00:00

About the Author:

I’m trained as a pharmacist, but my passion lies in changing people’s mental and physical health through amazing food… and laughter. I’ll laugh at my own jokes even if you don’t. I love food. Lust may be a more appropriate word. Prepare to get your Paleo-induced drool-on!

Chipotle Strawberry Kale Chips - www.ThePrimalDesire.com

We're coming up on the end of our 30-Day Paleo Challenge to start 2015 off on a healthy first step.  So will I be eating healthy Paleo Super Bowl Snacks this weekend, or will I be drinking beer and the typical pub fare?

Good question, but first:  a quick story.

Super Bowl – My First Few 30-Day Paleo Challenges

The first two years that I did paleo challenges, I started with 30 days, took Super Bowl weekend off, and then did a second 30-day challenge.  If this is your first time committing to a 30-Day Paleo Challenge, I recommend trying this.

Why?!

Why in the world would I recommend taking a few days to add beer or gluten back into your diet after convincing you to successfully take part in a thirty days of healthy eating?  Have I told you about my experience in Thailand, eating my first Western meal in days?  I felt like sh#!  What I realized was that there wasn't anything in particular that was wrong, but I felt bloated, brick-in-my-stomach-feeling, and lethargic.  Really, that was my usual, what I had thought was normal.  Prior to that experience I had always thought “oh yeah, another one of those gluten-free people“.  How silly of me; I know better now.

So if you haven't eating non-paleo after eating paleo for a month, try it for a couple days and observe how you feel (what better way than to indulge in non paleo super bowl snacks?).

Paleo Super Bowl Snacks or Not?

The answer:  I don't know, hahaha.  It depends on where I watch.  If I find a house party to go to then yes, I will make paleo Super Bowl snacks, but if I end up at a pub I will be eating nachos and drinking beer (although to be totally honest, I said the same thing last year and didn't have nachos until months later).

And for those of you who want to know who I'm cheering for this year…  I just have the same hope as every year: an awesome competitive game (which seems like a lot to ask from Super Bowl games most of the time).  Just kidding, Go Seahawks!

Chipotle Strawberry Kale Chips

You've probably noticed that I'm more about salty and savory snacks than sweet, so here's a surprise from me!  Almost like a spicy, crispy fruit-leather, I added salt after as a personal preference (I also dipped them in our Paleo Tzatziki Sauce which I could really eat anything with).  I love this flavor combination or strawberries with peppers (Chipotle Strawberry Chicken Wings, Strawberry Jalapeno Iced Tea, etc.).  And we've got tons of other great Game-Day Snacks.

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Chipotle Strawberry Kale Chips - www.ThePrimalDesire.com

Chipotle Strawberry Kale Chips


  • Author: Raj - www.ThePrimalDesire.com
  • Category: Appies
  • Method: Oven

Ingredients

  • 2 bunches kale (washed, dried, ripped into 2″ pieces)
  • 1/2 cup onions (finely chopped)
  • 2 Tbsp chipotle peppers in adobo sauce
  • 1/2 tsp chipotle powder
  • 1/8 tsp cayenne powder
  • 3/4 cup strawberries (hulled)
  • 1 tsp maple syrup
  • 1 Tbsp lime juice
  • 1/2 Tbsp ghee
  • salt & pepper to taste

Instructions

  1. Preheat oven 200 F or 250 F. Alternatively, this can be done in a dehydrator (check individual unit's instructions for cooking details).
  2. Sauté onions in ghee in a frying pan over medium heat. Remove from heat when soft and put in blender.
  3. Add chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, salt and pepper, and blend together until smooth.
  4. Put kale pieces in a large mixing bowl and toss with strawberry mixture. Coat thoroughly massaging with your hands (get those fingers nice and saucy!).
  5. Cover 2 baking sheets with parchment paper.
  6. Lay the kale in a single layer on the sheets.
  7. Bake for 1-2 hours (depending on oven, kale, thickness of sauce, altitude, moon cycle, etc.) until crisp – but not burnt! Keep a close eye once sauce begins to dry out.
  8. (I added more salt at this point – but that was my own personal preference – it was great without it as well).

Notes

I really enjoyed dipping these in our Paleo Tzatziki Sauce which I could really eat anything with!

2018-03-22T01:34:20+00:00

About the Author:

I’m trained as a pharmacist, but my passion lies in changing people’s mental and physical health through amazing food… and laughter. I’ll laugh at my own jokes even if you don’t. I love food. Lust may be a more appropriate word. Prepare to get your Paleo-induced drool-on!

Paleo Dill Kale Chips - www.ThePrimalDesire.com - Paleo Dill Pickle Kale Chips
I'm pretty excited about some of the things I've been working on this week.  Some long-term projects, short-term ones, and some things that have been in my head for a while, such as today's Paleo Dill Pickle Kale Chips. I'm super excited about next week's surprise.  Holley has probably made the announcement on our Facebook page using some graphics I was playing with the last couple days.  Please let me know what you think in the comments.  I only wish I could actually hear your reactions….

After all those sweet links last week (that nobody commented on publicly, I might add – again I wish I could have seen and heard your reactions to some of those), I feel like I need to give you something.  Have you heard of the “don't wash your jeans” movement?  The CEO of Levi's is encouraging people not to wash their jeans as often – like once a year.  Why?  Environmental reasons and so the jeans last longer.  (You'd think he'd want you to wear them out faster so you bought more….)  For some tips to allow you to do this can be found here.  But if you're just becoming Paleo, there's a good chance you'll need to buy some smaller ones anyway!  Let me know what you think about this in the comments.

In case you haven't noticed, I'm a salt kinda guy.  I can turn down chocolate, cookies, candy, and other sweets no-problem.  But once a bag of chips is open, I'm not going to stop until that bag is empty.  Have you ever noticed that when people are trying to do something nice and they drop food off as a thank you or as a Christmas gift, they always leave chocolates or cookies?  Every time I think “why don't people ever bring bacon-wrapped, cheese-stuffed, salty goodness?”  So good healthy snacks like this are really important for me.  I can tell you: I ate a lot of kale today.  Seriously.

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Paleo Dill Kale Chips - www.ThePrimalDesire.com

Dill Pickle Kale Chips


  • Author: Raj - www.ThePrimalDesire.com

Ingredients

  • 1 bunch kale (washed, dried, de-veined, and ripped into 2-3″ pieces)
  • 1/2 cup fresh dill
  • 1/8 medium onion
  • 2 cloves garlic
  • 1 Tbsp white vinegar
  • 1/2 tsp salt
  • 1/4 cup avocado oil

Instructions

  1. Preheat oven to 350F.
  2. In a blender, combine all ingredients except kale until smooth. (Look at that color!!)
  3. In a large bowl coat kale pieces in dill mixture (use your hands to massage all surfaces).
  4. Place kale on cookie sheet in a single layer.
  5. Bake for 12-15 minutes. Keep a close eye on them – it's easy to go from just-another-minute to too-far in no time.
2018-03-23T00:53:29+00:00

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