Epiphany Center Celebrates National Fresh Fruit and Vegetable Month!
June 9, 2014
June is the start of summer. What comes with the warmer months? Fresh produce! June is National Fresh Fruit and Vegetable Month, a great time to consider adding more vibrant vegetables and sweet, juicy fruits to your family’s meals.
Brimming with health benefits, fresh produce is packed with potent vitamins, minerals, and fiber. Nature’s original “fast food,” fruit and vegetables may reduce the risk of cancer and diabetes while improving the skin and weight control.
Cooking healthy meals is one thing, but what about wholesome on-the-go snacks? Epiphany Center’s volunteer Hands-on-Healthy Cooking teacher, Lynne Burrell offers her favorite grab-and-go recipe for Smoked Paprika Kale Chips.
SMOKED PAPRIKA KALE CHIPS
Yield: 10 servings
1 bunch lacinto kale, stems removed and torn into large pieces
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside. Ensure that kale is VERY dry – pat dry with paper towel and let air dry if necessary.
2. Place dried torn strips into a large bowl. Drizzle oil over kale and “massage” into kale until evenly coated. Add paprika, salt and pepper and toss to combine.
3. Bake for 12 to 15 minutes until dark and crispy. Let cool.
Nutrition per serving: Calories: 43, Fat: 3.44g, Sodium: 10mg, Carbs: 2.67g, Fiber: 0.60g, Protein: 0.87g