One of the most important things for me when traveling is getting my greens.
Fresh fruit is usually pretty easy to come by and beans or whole grains can be acquired as well.
Green, leafy veggies, on the other hand, aren't so easy to consume when out and about.
Sure you can get a salad, but you never know what the quality will be.
It's always disappointing to order a sad, limp layer of lettuce topped with pale tomatoes when what you really want is a big bowl of nutrient-rich, green goodness.
(This happens to me far too often!)
As much as I would love to lug around my blender on vacay and whip up green smoothies whenever I please, sometimes that desire is not so realistic. Especially if traveling with others.
So what's a veggie-lover to do?
Make kale chips!
For this month's Recipe Redux, I decided to stick with a classic.
Kale chips are a tried and true way to sneak some nutrients into your diet.
They won't wilt in the heat and they don't need to be blended.
Simply stick some in your travel bag and go.
Kale chips are both car and airplane friendly. I bet you could bring 'em on a bus or train too!
I had a lot of beets laying around the house recently that I wanted to use up before they went bad.
So... that's the inspiration for this red-hued recipe.
These chips have a touch of sweetness that satisifes my sugar cravings.
I love to crush them up and use them as granola as well!
- 8 cups kale leaves (stems removed)
- 10 small beets
- 1/4 cup raw honey* (or agave)
- 1/4 cup coconut oil
- Rinse kale and place in large bowl
- Chop beets and place in food processor
- Pulse until grated
- Add coconut oil 1 tbs. at a time and continue to process until as smooth as possible
- Pour beet mixture and honey over kale leaves
- Mix all ingredients together by hand until each leave is fully coated
- Dehydrate for about 8-12 hours (until leaves are dry and crispy)
*Yes, I consider myself vegan and I am aware that some vegans do not eat honey. I, however, will eat honey when I can guarantee that it is local, raw, and cruelty free. I will not support industrial honey but I will occasionally buy some organic honey during the summer months (when the bees have excess).
Sustainable bee farms help the environment (and bee population) to flourish, which I believe is better than avoiding the product all-together.
My recipe made about 6 cups- so nutritional info is for 1/12 of recipe