Friends, I am incredibly moved and inspired by the incredible comments on yesterday’s post. Thank you so much for sharing your insights and feelings with me and this community. I’ll be reading, re-reading, and responding in the coming days. For now, I’ll only say that it was one of the harder posts I’ve written–lots of raw emotion, no pun intended–but I’m so glad I shared, and grateful to be reminded that I always can. Up until now, I’ve taken the role of a facilitator with green recovery, but I’d definitely like to start adding more of my own experience to the conversation.
But today, let’s get back to food for a little while. I’m sharing my first ever “kale-nola,” which was bound to happen at some point. There are few foods I don’t secretly want to infuse with kale, and granola, no matter how delicious on its own, is no exception. Crunchy sweetness meets everyone’s favorite superfood: what’s not to like? If there is a kale-phobe in your life, this recipe might be the game changer.
So far, I haven’t had much success with kale chips in the oven, unless it’s a simple, olive oil + salt variety (which are delicious, but different from heavily coated, nutty, cheezy varieties). Kale-nola is similar in that I can’t yet seem to get good results by baking–it can’t get dry enough–but if anyone has a great method for oven kale chips that are with a thick sauce/coating, please comment and share, because I’m sure it’ll work for the granola, too. I’d love to offer up that option.
Check out all of the texture! So much crunch from the buckwheat and cacao, mixed up with crispy, delicate green kale.
A few folks have told me lately that they’ve purchased the round, Ronco-style dehydrators and are wondering how to make kale chips in them without Teflex. I used to cut regular parchment paper into an appropriately sized circle, then trace out a hole in the center. It worked like a charm!
I served my kale-nola with a ton of blueberries and a nice splash of almond milk.
A lovely breakfast: crunchy, sweet, and green.
Hope you guys enjoy it. With that, I’m off to bed. Up next: some tips on packing for easy vegan travel, and a peek at my latest vegan lunch idea for Food52.