Coconut Kale
My friends recently emailed me an amazing kale salad recipe but what would you know....I was lacking several of the key ingredients. Determined to have kale for dinner, I went through the cabinets and came up with my own version and it turned out absolutely delicious! Yet another way to enjoy the divine dark leafy green,,,enjoy!
 
1/3 cup extra virgin olive oil*
2 T Amino Acids*
1 bunch Dino kale, washed and chopped into inch size pieces*
1/2 cup unsweetened coconut flakes
1/4 cup raw pine nuts
sea salt to taste
 
Preheat oven to 350 degrees.
 
Mix olive oil and amino acids into a bowl. Toss kale and coconut with the oil and amino acids mix until well coated. Spread evenly onto a cookie sheet and dust with a light sprinkle of sea salt. Bake for 10-12 minutes stirring occasionally. Add pine nuts and watch closely as they burn fast. Bake for another 2-3 minutes or until you can smell the pine nuts. Remove from oven and serve.
 
*I love using Luicini for olive oil and Bragg’s for Amino Acids. Also, some people like to de-vein their kale first, but I dig the extra crunch. Try both ways and see what suits you.

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About the Author
KATHRYN BUDIG is an international yoga teacher and writer. She is the creator of Aim True Yoga and co-founder of Poses for Paws. She has been featured in Yoga Journal, Women's Health, The New York Times, Forbes, and The Wall Street Journal. She teaches regularly online at Yogaglo.com  
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