Kale has made a serious come back from being one of the most unpopular veggies around to the most talked about.  I remember having to eat a cup of cooked kale/day when I had mono, some 25 years ago.  I had to eat this for a month straight, at the request of my dad who wanted to ensure I was eating nutrient dense foods to help heal.  Eating this kale helped boost my antioxidants, increased my immune supporting vitamins A and C, was anti-inflammatory and high in iron.

As trendy as it is now, it is an amazing food that provides numerous benefits to various health conditions.  I wasn’t impressed with eating it 25 years ago, but appreciated my father’s insight into knowing I would benefit from it.  If you are unsure of trying this popular food out, I’d recommend trying this recipe, as it’s delicious and easy to make.

Vegan “Cheesy” Kale Chips – Little Green Dot

I made mine with a dehydrator with 1/2 the seasons as recommended and they were tasty.  See what you think…a fun summer treat.

I have been wanting to make yogurt for some time, as I grew up in a home where homemade yogurt was the only yogurt we consumed.  But I have a daughter with a dairy sensitivity so I wanted to make a coconut yogurt that not only tasted great but was actually thick and delicious like the greek yogurts available now.  Many of the coconut yogurts on the market are delicious but the stabilizers and gums don’t always agree with me.  So I needed to get creative and find a solution.

I was grateful to find a recipe that worked and for my Instant Pot that made it possible.  (An Instant Pot is an amazing device that is a yogurt maker, rice cooker, steamer, pressure cooker, slow cooker, warming pot and sautes all in one.  It’s amazing and has helped me make delicious foods in minutes compared to hours…and I have no affiliation with this company, just a big fan).

So, I made a great recipe from Amanda Naturally (not me…but a wonderful Holistic Nutritionist that makes delicious recipes).  I followed her recipe but instead of using a yogurt starter I used 3 probiotic capsules from my favourite probiotic and 2 tbsp of local maple syrup.  I also used a smidge more gelatin as I like my yogurt thick but may stick to the recipe next time.

It’s delicious and a great alternative for anyone wanting to make a dairy alternative yogurt that really tastes wonderful.  See what you think.

Disclaimer: The information contained on this website is not intended nor implied to be a substitute for professional medical advice or instruction, it is provided for educational purposes only. This information shouldn’t take the place of seeing a Naturopathic Doctor on any matter relating to health or well-being.