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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Kathryn Budig

Yoga Teacher & Best-Selling Author
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." She is a warrior for self-acceptance, honesty, and helping her students and readers find true balance.
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Kathryn Budig

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