Kale Chips

I haven't really found the time to work on my food blog. Testing recipes now and then for my Something Sweeter bakery and for my cookbook. But you know how things go with having kids. I still have to cook and bake for them.

I've been wanting to post a healthy, easy snack recipes like Kale Chips. I remember one time I told my friend, Melissa, that I would like to bake some kale chips for our snack, and she told me she ate them before. Prepackaged and tasted horrible. When I visited her and made her some, she said they tasted better than prepackaged kinds. Nobody should buy kale chips anyway. They are easy to make. Plus, they taste best right out of the oven. Warm and crunchy.

I've seen a lot of recipes calling for spices, cheese, etc. But seriously, kale chips only need oil and sea salt. Less is more kinda snack. The oven temperature will be up to you. Some recipes called for very high heat 400F degree. Some were in between 300F degrees. My friend Nicole told me to go low and slow to keep the nutrients. So I tested this recipe with 225F degree. Nicole said to go even lower than that but I was too impatient. You decide the oven temperature. The idea is to make kale leaves crispy like chips.

Kale Chips
serve 2-3, depending on how much you make

a few organic kale leaves
cooking oil or spray (olive oil, safflower oil, or coconut oil)
sea salt

1. Preheat the oven to the lowest setting, between 170F to 225F degrees.
2. For each kale, remove leaves from stem then tear them in bite size pieces. Remover any hard stem on the leaves as well.
3. Place the kale leaves on the baking pan.
4. Spray the kale leaves with cooking oil or coat them with cooking oil.
5. Bake in the preheated oven until crisps, about 30 minutes.
6. Take the baked kale chips out of the oven and sprinkle with sea salt.
7. Let the baked kale leaves cool then transfer them to a bowl. Enjoy!!! We actually love them with our family movie afternoon.

Allergy Info: The baked kale chips are free from... well... pretty much everything.

Coconut Yogurt Drink

These days, my Inbox is filled with emails from sites about super foods. I even made a checklist of what foods my kids and I should be eating. Doesn't matter what super foods are out there. I just don't like to eat breakfast. My kids aren't into breakfast either.

I came up with a solution. Even though I don't have an appetite for eggs or pancakes, I have to drink something. I read that coconut water keeps you hydrate. Natural electrolytes. And I know many years ago that probiotics is good for the digestive system, restoring good germs in the guts.

By mixing yogurt and coconut water together, I've been having this breakfast drink nearly every morning. Because of the yogurt, this drink can be really sour. Adding sweetener like agave is optional. I don't add anything to my coconut yogurt drink. One time I blended leftover strawberries and kale. Very good. If you prefer something quick and good for your body morning drink, try coconut yogurt drink.

Not all coconut water are created equal. When buying coconut water, look for "coconut water" as the only ingredient listed. Nothing should be added. No flavorings or vitamins added. For yogurt, use whatever you can tolerant. My kids and I prefer sheep's milk yogurt. Again, be sure the yogurt is plain, no flavorings or preservatives added.

Coconut Yogurt Drink
serving 1

yogurt of choice
coconut water
sweetener: agave or honey (optional)

1. In a tall glass, add one part of yogurt to one part of coconut water. For example, 1/2 cup of yogurt to 1/2 cup of coconut water. TIP: Add more yogurt than coconut water for thicker consistency or vice versa.
2. Add a sweetener to taste.
3. Mix with spoon. Enjoy!!!

Allergy Info: This coconut yogurt drink is free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts (not coconut), and fish.

Sauerkraut

According to WebMD, probiotics are bacteria that help maintain the natural balance of organisms (microflora) in the intestines. I only heard of probiotics when Brek caught something nasty that made him really sick. He couldn't eat or drink. His tummy was hurting. Then a mom from a local parenting support group suggested I give him probiotics. Nope, not from the yogurt. But the actual probiotics that come in a powder form. After he took it, he was feeling better within 24 hours.

When I found out that Camden had many issues with food sensitive, I knew he needed probiotics to heal his guts. But where could I find probiotics that had no dairy, soy, chicken egg, and corn? I was searching for years with no luck. Then a mom from a corn free support group told me that she made sauerkraut and gave her son sauerkraut juice every day. She was following a Paleo diet. She noticed that his speech and other issues had improved. At that time, Camden wasn't talking at all. I thought maybe he was just a slow talker. But why not give him the sauerkraut juice and see what would happen. Since I was still breastfeeding at the time, I needed probiotics for myself too.

I was really nervous about making sauerkraut at first. But now, I'm thinking, what was I scared of? It is super easy to make. And with only two ingredients. Hello!!! How easy can that be, right? And totally clean food. After Camden tried the sauerkraut juice for two weeks, he decided he wanted to eat sauerkraut. To this day, he has about half a tablespoon of sauerkraut every day with this meal.

Sauerkraut
make about 2 or 3 big jars

2 organic cabbages
2 Tablespoons sea salt

1. Cut the cabbages into chunks.
2. Thinly slice cabbages, using the food processor with shredding blade. (You can slice cabbages using a knife, but it is a longer process.)
3. Sprinkle one tablespoon of the sea salt on the shredded cabbages.
4. Turn the cabbages over and sprinkle another one tablespoon of the sea salt.
5. Knead the cabbages until the cabbage juice is visible.
6. Place cabbages into a glass jar, pressing down as filling it up.
7. Close the lids tight and place the jar in a pantry for four days.
8. After four days, check for molds. If any molds appear on top of sauerkraut, spoon off the top layer and throw out the molds. (I only find the molds when I make sauerkraut on a warm and humid week.)
9. Place the jar in the refrigerator. Sauerkraut is good indefinitely in the refrigerator.
10. Enjoy them with anything from scrambled eggs, sandwiches, soups, stir-fried, noodles or pasta dishes.

Allergy Info: This sauerkraut is free from dairy, eggs, corn, legumes (soy), wheat, nuts, and fish. Wow!!! Pretty much allergy free from everything.

Applesauce Smoothie (or Soft Serve Yogurt)

Since Camden couldn't have any of the cow's milk products, I started to look into sheep's milk products. I found manchego sheep's milk cheese at Whole Foods, and I luv it. They don't have that earthy smell like goat cheese. (I gag when I have any goat cheese products.)



Locating sheep's milk yogurt or milk was a challenge. When I saw Old Chathem Sheephearding Company's sheep's milk yogurt at Whole Foods, I was super excited to give it a try. It tasted good... sour. Good sour in so many way. No sugar added for the plain flavor. I wasn't sure if it was corn free though, but Camden ate it with no reactions. For once, it is the only yogurt that I've found with no gum in it.

Getting my kids to eat sheep's milk yogurt is another challenge. Well, they just don't like any type of yogurts. I tried giving yogurt to my kids with various toppings... with fruits, nuts, chocolate, or cookies. You name it. They would only eat the toppings. Go figure! For the passed three weeks, I had two 6 oz containers of sheep's milk yogurt sitting in my fridge. They both were about to expire. What to do? What to do? Smoothie? YES!

Since my kids luv apples, I thought maybe they would like to have apple smoothie. Hmmm... no apples in the fridge. But, wait! Applesauce! Very simple, right? Yup, it was.

Applesauce Smoothie (or Soft Serve Yogurt)
serves 2 small kid-sized cups

2 (4 oz each) unsweetened applesauce, cold (Central Market)
1 (6 oz) sheep's milk yogurt, plain (Old Chathem Sheephearding Company or Bellwether Farms)
1/2 cup small ice cubes
agave, maple syrup, or honey to taste  

1. In a blender, mix together the applesauce, yogurt, ice cubes, and agave.
2. Adjust the sweet taste to your liking.
3. Pour the smoothie into kid-sized cups.

Whipped Topping (dairy and optional)
1/2 cup (4 oz) heavy whipping cream
2 Tablespoons regular sugar
a pitch of ground cinnamon 

1. In a large bowl, whip together the heavy whipping cream and sugar until stiff peaks form.
2. Spoon the whipped cream on top of the smoothie.
3. Sprinkle a pitch of ground cinnamon.
4. Enjoy the smoothie right away or freeze it in a cup for 30 minutes for soft serve yogurt.

Tip: For a thicker smoothie, blend in one frozen banana or 1 Tablespoon Great Lakes Unflavored Gelatin.

Allergy Info: This applesauce smoothie is free from or can be made without eggs, corn, legumes (soy), nuts, wheat, and fish. If dairy whipped cream is not used, then it is also dairy free (from cow's milk).