Not exact matches
Spread out the
kale and Brussels sprouts onto parchment paper in a single layer, Make sure the
leaves aren't touching.
Spread out a single layer of
kale onto a oven tray (you may need to do this in two - three batches) sprinkle a little sea salt over the top and bake for 10 - 15 minutes, turning the
leaves once during cooking if the outer ones are starting to brown too much.
Spread kale on two baking sheets, but make sure they are in one single layer to avoid the
leaves steaming rather than baking.
Spread a tsp of Hampton Creek chipotle mayo down the middle of each individual
kale leaf.
Spread teaspoon chipotle mayo down center of each
kale leaf.
Tear the
kale leaves up into pieces of reasonably uniform size, and
spread out in a single layer on a baking sheet (this took two large baking sheets for my bunch of
kale).
My favorite juice which I make in my Blentec is made with 1 small mango, 1 organic apple, 1 organic kiwi, handful of pineapple shunks, 2 big handful of organic baby spinach
leaves or organic
kale, 1 tbsp of homemade ground flax seed
spread or 1 tbsp of ground flax seeds, 1 tbsp of coconut oil (optional), 1 tbsp hemp seeds, 1 tsp of L - Glutamine powder and 1 1/2 cup of spring water... blend and enjoy!