A non |
B non |
O non |
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|Contributed by: www.bluejeangourmet.com||Added: Feb 20, 2010 at 10:07 AM|
Pieces of kale lightly tossed with olive oil and baked in oven. You have to try it to believe how unbelievably delicious these are!
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (2 beneficials)
- Type AB (2 beneficials)
- Type AB Non Secretor (2 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (2 beneficials)
- Type O (2 beneficials)
- Type O Non Secretor (2 beneficials)
- 1-2 bunches kale
- extra virgin olive oil
- sea salt
How to make it:
- Cut or tear the kale leaf off of the middle rib.
- Cut or tear the leaves into bite-sized pieces.
- Rinse the kale thoroughly in a sink full of cold water.
- Transfer into a colander to drain.
- Use a salad spinner or dry for 5-10 mins on a towel.
- Dry kale leaves make a big difference when it comes to getting your chips crunchy.
- Put dried kale pieces in bowl.
- Drizzle a few tablespoons of oil toss to coat, only.
- Spread the kale out onto baking sheets, work in batches.
- Salt the kale just before you slide it into the oven.
- Bake for 12-15 minutes, or until the edges of the kale pieces have become crinkly and any remaining moisture has left the leaves.
- Serve warm.
I've used both flat (Tuscan) and curly kale, but prefer the latter. Prepping the kale takes a little work, but once you've done that, the chips are incredibly simple to make. If your grocery store sells pre-washed & bagged kale, feel free to cheat! I usually prep two bunches at once, storing the washed and dried leaves from one bunch in a Ziploc bag for future use.
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Olive Oil||1 ,2|| B|| B|| B|| B|| B|| B|| B|| B|
|Kale||1 ,2 ,3|| B|| B|| B|| B|| B|| B|| B|| B|
|Sea Salt||2|| N|| N|| N|| N|| N|| N|| N|| N|
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients rich in glucosinolates.
This recipe is low in common allergens. This recipe is gluten free. This is a low lectin recipe. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
- Revised Jul 20, 2010 at 12:26 AM By: Lola