DAUGHTERS OF A KING
FOODIES
guacamole
Recipes by Elisa
Ingredients
kale chips
- 2 ripe avocados
- 1/2 tsp olive oil
- 1 lime, juiced
- 1/2 cup chopped red onion
- 1/2 cup chopped tomato
- 1/2 tsp salt
- 1/2 cup chopped cilantro
leaves
Directions
1. Cut the avocados into halves.
2. Remove the pit, and scoop out the pulp into a small bowl, add olive oil.
3. Use a fork to mash the avocado.
4. Stir in lime juice, onion, tomatoes, salt, and cilantro.
5. Cover the bowl, and refrigerate for 1 hour before serving.
6. Serve with tortilla chips.
Tip: Keep the pit and place in the bowl with finished guacamole to prevent
discoloration.
“My kids beg me to make kale chips for them.
They are light, crispy, and a treat you feel good about
giving your family.”
Images by: Google Images
jay's cinnamon toast
Ingredients
Ingredients
- 1 bunch kale, torn into 2-3 inch pieces (remove center rib)
- 3 tbsp olive oil
- Salt and pepper (as desired)
- 1 tbsp softened butter (do not use margarine)
- 2 tsp sugar
- 1/4 tsp ground cinnamon
- 2 slices of bread (any type)
How to Cook
1. Preheat oven to 400 degrees.
2. Place kale pieces in a bowl and drizzle with olive oil until thoroughly coated.
3. Line a baking sheet with parchment paper
4. Place kale pieces on sheet in a single layer and sprinkle with salt and pepper.
5. Bake for 15 minutes or so, until crispy. Remove from oven and allow to cool.
6. Enjoy.
“I created this snack for my daughter
when she wanted cinnamon toast and all
I had available was plain white bread.
Now she loves this version more and
asks for it all the time.”
Directions
1. In a small bowl, mix together butter, sugar, and cinnamon with the back of a small spoon
until it forms a paste like mixture.
2. Toast the bread slices in the toaster and when they are lightly browned, spread one piece
of the toast with half of the cinnamon paste mixture.
3. Repeat on the second slice and serve immediately.
Images www.google.com
ISSUE 02 | WINTER 2016
21