Kale Chips & Guacamole
Hi and welcome! I’m Evangeline—mom, Registered Massage Therapist, Yoga teacher, and lover of all things health and wellness. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find simple, nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
A quick fun snack to make! Kale and guac is a perfect combo—light, crunchy, earthy taste of baked kale with the smooth creamy guacamole, perfect combo! We've also put kale chips on top of kichari and soups!
Kale Chips with Guacamole
Servings: 2-3
Prep Time: 10 minutes
Cook Time: 10 minutes for the kale chips
INGREDIENTS
Kale Chips
7-8 kale stalks, stemmed
2 Tablespoon olive oil
2 tsps Vaidya Mishra’s Spice Mix
Salt and pepper
Guacamole
2 medium avocados
1 tsp toasted cumin seeds, ground
⅓ tsp ground fennel
⅓ tsp ground coriander
⅛ tsp turmeric
¼ tsp crushed Thai green chilli (optional)
1 tsp lime or lemon juice
A few cilantro leaves
Salt and pepper
Vaidya Mishra’s Spice Mix Recipe
6 tsps fennel seeds - balancing effect on digestion- balances heat of pitta dosha or stimulates digestive fire
6 tsps coriander seeds - ushers heavy metal toxins for elimination
1 tsp cumin seeds- aids in digestion and absorption on nutrients
1 tsp turmeric powder - cleans the liver, anti-inflammatory, anti-bacterial, anti-viral, anti-cancer
Grind all together in a spice grinder or with a mortar and pestle. Store in a jar with a lid, in a dry place, away from sunlight. Buy whole spices, and grind as needed, preferably organic and non-irradiated. For travelling, and sprinkling on already cooked food- toast seeds first, let cool, then grind, and store.
directions
Preheat oven to 350°F/177°C.
Toast the cumin seeds on a dry fry pan in medium-low heat for a couple of minutes. Avoid burning by moving it around. Grind on a mortar or pestle or crush with the back of a spoon. Set aside.
Wash and stem kale, cut rip into bite size pieces and place in a big bowl, and add olive and spices and toss to coat all the kale pieces. Use or hands or tongs, but I find hands work well.
Line a baking tray with parchment paper, and spread kale evenly on the tray.
Bake for 10 minutes.
While kale is baking, make the guacamole—cut avocado in half, and remove the pit carefully.
Mash the avocado in a bowl and combine with cumin, cilantro leaves, salt, pepper, lime or lemon juice, and chilli, if using.
Remove kale chips from the oven, and let cool for a few minutes.
Enjoy!
