Recipes Archives - Optimum Health Telehealth: Wellness Resources

Basil & Garlic Kale Chips Recipe

Posted on September 28, 2014June 25, 2020 by admin

kale chips

OLIVE OIL RUB FOR KALE CHIPS RECIPE

Fresh Basil Leaves, 1 Hand Full
Garlic Cloves, 3
Extra Virgin Olive Oil, 17 oz Bottle

Kale Chips Olive Oil Rub Preparation:

Chop basil leaves and add to the bottle of olive oil. Dice or slice the garlic cloves and add to the bottle of olive oil. Shake well and let sit for a few hours for the flavors to mix.

BASIL & GARLIC KALE CHIPS RECIPE

Kale Leaves, 1 Bunch
Olive Oil Rub
Mrs Dash Garlic Salt
Salad Spinner
Towel
Baking Sheets, 2-3

Basil & Garlic Kale Chips Preparation:

Preheat oven to 300 degrees.

Clean your kale leaves. Spin kale leaves in salad spinner to get as dry as possible. Spread towel out on a flat surface. Place kale leaves on one half of the towel. Pull the other half of the towel on top of the leaves and press your hands on the towel to squeeze the leaves between the two halves of the towel. Pull the top half of the towel back and open all leaves to check for wetness. Repeat as needed until all leaves are dry.

kale chips in pan Pour a little of the Olive Oil Rub onto the baking sheets. Spread a very thin layer of oil over the baking sheets to prevent the leaves from sticking to the baking sheet.
Pour a little of the Olive Oil Rub onto your clean hands. Rub your hands together. Pick up a leaf and rub the oil from your hands onto the leaf. Tear the leaf into large sections and place onto the baking sheet. Repeat, spreading the leaves out on the baking sheet making sure that the leaves do not touch. Sprinkle Mrs. Dash seasoning on one side of the leaves.

Place in oven and bake for 10 minutes. Turn all leaves over. Return the baking pans to the oven placing them on different shelves than they were on before. Bake for 10-15 minutes until crisp. Remove from oven and let sit for a few minutes.

Enjoy!

Toasted Kale

Posted on March 24, 2014January 22, 2020 by admin

Requirements:

16 Ounces of Olive Oil or More (Olive Oil Spray Can Be Used)
3 Garlic Cloves
10 Basil Leaves
Fresh Kale Leaves (Bagged if desired)
Mrs. Dash Garlic Salt

Olive oil:

Add at least 10 basil leaves and 3 fresh garlic cloves. Allow to sit overnight to marinate. (Olive oil sprays can be used.)
Turn on oven to 250 degrees. Do not use a convection oven setting.
Clean and dry kale (Bagged kale is an option)
Place kale leaves in a 13 by 14 baking pan. Coat your hands with olive oil and rub onto the kale leaves. Sprinkle very lightly with Mrs. Dash Garlic salt.
Place in oven and toast until crisp. (Approximately 30-40 minutes)

Enjoy!

Creamed Cauliflower and Brown Rice

Posted on November 25, 2013January 22, 2020 by admin

cauliflower and rice Total time to prepare: 40 minutes

Ingredients:

1 lb. cauliflower, chopped into small pieces
3 Tbs. extra-virgin olive oil
3 cloves garlic, minced
3/4 cup short-grain brown rice
1/3 cup grated parmesan cheese
1 Tbs. lemon juice
1/2 tsp. kosher salt
freshly ground black pepper

Directions:
• In a large, heavy pot over medium heat, sauté the cauliflower in the oil until browned, about 3 minutes.
• Stir in the garlic and cook for 1 minute.
• Stir in the rice with 3 cups of water and bring to a boil. Cover and adjust the heat to simmer for 25 minutes.
• Uncover and stir until the cauliflower starts to fall apart. Continue simmering until the rice is tender, about 5 minutes.
• Remove from the heat and stir in the parmesan and lemon juice.
• Season with up to ½ tsp. of salt and plenty of black pepper.

Serves 6.

Nutrition Information: Per serving (1 cup)

Calories: 190
Sodium: 260 mg
Total Fat: 9 g
Saturated Fat: 2 g
Carbohydrates: 23 g
Protein: 5 g
Fiber: 2 g

(A recipe from Nutrition Action)

Cabbage and Sausage Recipe

Posted on January 18, 2013January 22, 2020 by admin

Shredded Cabbage For each medium size head of cabbage, use half a pack of Jimmy Dean Sage Sausage or seasoned meat of your choice.

Cut your cabbage into four sections, then shred the cabbage by slicing across each section making long slithers about the size of a french fry. Fill your sink with cold water and add 2 tablespoons of salt. Put the shredded cabbage into the cold… water. Now, get a big 6 quart pot and cook the sausage into little tiny brown pieces like you would do ground beef for spaghetti.

Drain most (not all) of the water off the cabbage and add the cabbage to the pot of sausage. Season to taste. I use a little xylitol (natural sweetener) or splenda or stevia, garlic salt and steak seasoning in mine.

Put a lid on and turn down to medium heat. Let cook to preference. The cabbage should turn kind of clear. You may want to let it still have a little bit of crunch to it. Or you may prefer it cooked until it is good and limp. Keep in mind that it will continue to cook after you turn the eye off. Put what you don’t eat in the fridge. It is good for several meals over several days.

ENJOY!

Kale is Considered the #1 Vegetable by Experts!

Posted on February 18, 2012January 22, 2020 by admin

Shredded Kale Since kale is considered the #1 vegetable by experts it would be good to include it in your diet. Adding it raw is even better. So try this wonderful recipe:

KALE SLAW RECIPE

Wash:
Wash the kale leaves in cold salted water. Shake leave dry. Lay them on top of one another and then roll them up.

Shred:
Cut down the length of the roll. The cut across the roll many times about 1/4 of an inch apart.

Sauce:
Mix 1/2 cup Miracle Whip with 1 oz apple cider vinegar and 1 tablespoon brown sugar. (Double or triple amounts depending on how many kale leaves you start with.)

Make Your Slaw:
Combine your kale leaves with the sauce. Stir well. Add some chopped onions and any other ingredient you choose. Let sit in the refrigerator for at least 20 minutes for the flavors to enter the kale leaves.

ENJOY!