Should you be eating all vegetables raw every chance you get? No, actually. Contrary to the belief of many smoothie/salad afficionados, kale, for example, is not a good choice for raw eating. A little is okay, of course, but overloading on this, as has become, for many today, almost a religion, can create thyroid problems. A member of the cruciferous family, kale contains goitgrogens that interfere with the formation of thyroid hormone, especially in people with iodine deficiency. Gentle cooking above 2120 F.(1000 C.), however, significantly reduces the goitrogens, so you can enjoy the pleasures and many nutritional benefits of this vegetable. This would be true for other cruciferous veggies like broccoli, Brussel sprouts, collards, etc. (For those who suffer chronic thyroid disorders, it might be wise to consider bypassing cruciferous vegetables altogether.)
- 6 cups torn and de-stemmed curly kale, in 2 inch or so-sized pieces
- 2 tsp. unrefined coconut oil, cultured or grass-fed organic butter or ghee
- 1/4 tsp. unrefined salt
- Wash and spin dry the kale leaves until completely dry.
- Place dried leaves in a large bowl. Add the oil and toss with hands until every leaf is coated.
- Sprinkle on salt and toss again to spread evenly.
- Place parchment paper on a baking sheet and arrange the kale evenly without overlapping.
- Bake in a 300-degree F. oven until crisp and dark green, approx. 12-15 min.
- Let cool completely before removing from the pan or eating. This allows the chips to crisp up further. Keep in an air-tight containing. (Don’t refrigerate – the chips will soften with moisture and loose the crunch!)