Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Friday, 30 September 2016

Kale Kerunch! Well, Sort Of. Day 30, 62 To Go...

Kale. Like it or not, it's good for you, it's a 'superfood' if you're into those, and it's very today. I eat it simply because it's green. 

I was pretty chuffed to see it growing alongside the footpath and at designated little alcoves in the streets of Foster recently. Obviously the local council gets it. Given it was almost past perfect and probably going to be hauled out soon, I helped myself to some. I mean it's pretty to look at, but wasting it is an environmental sin, right?

So, kale chips... good for you, a superfood and very today, but I thought I'd try them 'cos they're green.

The process: Wash, dry, and remove the stems as best you can. It's tedious, but if you don't, it's like chewing a toothpick later. Cut into handy chip-size bits. Don't expect them to be neat or uniform. Nature follows its own rules.

Spray on some good olive oil and sprinkle a little good salt or whatever. Dry in a low oven or a dehydrator. I did the latter.

The end result: when crisp, the light crunch, spruced up grassy flavour and feel-good feeling that they're good for you is pretty satisfying.

A day later: Even if you have them in a sealed jar, they quickly lose their crunch. I'm not opposed to chewing away on something for a while, so the world doesn't end. And, sure, you can pop them in again and dry them off again to re-'activate' (also very in) their perkiness, but I, my friends, have a life.

Yes, I love good food. Yes, I love experimenting, but sometimes the amount of work required outweighs the benefits.  

I'd consider them again maybe for a special occasion and, I can tell you, the people I'd be making them for would have to be pretty special, but for everyday, especially in spring when the garden seems to need you every five minutes, I might just opt for the toss-it-in-a-pot-squeeze-and-dress version and be done with it.  

Any suggestions on other easy ways to enjoy kale?

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

Because Food Sans Story is Bland

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