As an avid cook and sometimes healthy eater, I’m a big fan of taking nutritious foods and putting a fresh new spin on them. A couple times a week you can find me in my kitchen throwing together the left-over produce and turning it into some curious concoction of my own making. Sometimes it works, other times, not so much. Late last week I tried my hand at a new wild rice recipe that was topped with carrot and sesame seeds. I also cooked up some delicious kale chips for snacking on. Today I found myself with a ton of left over sesame seeds, carrots, and kale, and decided to turn these leftovers into tomorrow’s lunch. As it turns out, I created a magnificent hybrid – kale chips meets salad. I think its pretty darn delicious, and it takes absolutely zero effort and no time at all to make. Here’s what I did:
1. Pre-heat oven to 350.
2. Wash kale, and toss with vegetable oil and sesame seeds
3. Bake kale for 10 minutes (or until reasonably toasted)
4. Toss toasted sesame kale with carrots and squeeze a lemon wedge over top.