These kale chips is one of my favorite on-the-go snacks as they are easy to make, tasty and very healthy! Indeed, kale is one of the healthiest and most nutrient-dense foods on earth! It is packed with vitamins and minerals, including a hefty amount of vitamins K, A and C. Kale is also one of the best sources of lutein and zeaxanthin – two of the nutrients, essential for a good vision. Furthermore, given that vitamin and mineral deficiency is prevalent in people with autoimmune conditions, eating nutrient-dense foods, including kale, is one of the principles of healthy living with or without autoimmunity.
Other principles of healthy living that I try to adhere to, are the following:
1. Stay hydrated! On average, human body is 65% water, therefore, water is critical for functioning of all cells in the body;
2. Get an adequate amount of sunlight and/or supplement with vitamin D! Deficiency in vitamin D is directly linked to autoimmunity, therefore its adequate intake is paramount;
3. Spend time outside and exercise! I try to do some moderate exercises, such as vigorous walking for at least 30 minutes a day. This is all you need to stay in good health! I also try to connect with nature whenever I can;
4. Meditate! Meditation has many benefits for health and well-being, including reduction of physical and psychological stress;
5. Get enough sleep! Lack of sleep can compromise the immune system and aggravate health further. No compromise here please!
- Preheat the oven to 300F.
- Wash and dry the kale leaves, then tear them into bite-size pieces.
- In a mixing bowl whisk together the coconut oil and balsamic vinegar.
- Add the kale leaves to the bowl and coat them with the mixture, trying to cover the leaves thoroughly.
- Arrange the kale leaves on a baking sheet in a single layer, sprinkle them with salt and bake on the center rack for 15 minutes or until crisp.
- Serve and enjoy right away or keep these kale chips for later as your on-the-go snack!