RAW KALE FETA & ARTICHOKE DIP. DIP, DIP AWAY!

I'm trying to expand my hummus horizons.  In the dip world, it's hard to beat.  When you are looking for something healthy and satisfying you can sometimes feel as if your options are limited.  That's why I like this fresh dip.  There's lots of good stuff packed in like kale, greek yogurt and artichokes, but it's also deliciously creamy with a good kick of flavour from the feta cheese.  It's kind of like eating your vegetables, on your vegetables.

Raw Kale, Feta & Artichoke Dip

1/2 cup 0% plain greek yogurt
1/2 cup chopped kale
1/2 cup low fat feta packed in brine (add a splash of the brine as well)
14oz can of whole artichoke hearts (about 8-10 hearts)
1 clove of garlic, minced

Blend everything together until smooth.  If desired, hold back some chopped cheese and artichoke to mix in for a chunkier dip.

KALE CHIPS. SNACKING HAPPY.

Ridiculously expensive to buy, kale chips are also ridiculously easy to make at home.  I cannot understand paying upwards of seven bucks for a handful of these snacks when you can make a huge tray at home with a bunch of your own fresh kale.  And they are seriously yummy!   Dress them plain and simple or super sophisticated, either way the premise is the same.  Tear up the leaves, coat with oil and toppings, and bake until crispy.  Pretty simple.

Kale is one of the best greens that you can eat.  Actually, it's one of the best foods that you can eat, period.  It's dark and leafy which is always a good sign in the wonderful world of produce, because that means it's chock full of the vitamins, minerals, and fibre that your body is craving.  Kale leaves specifically are extremely nutrient rich and full of powerful antioxidants.  Kale is also a superb detoxifier, so if you're all about cleansing make sure that you've got a fresh batch of kale going into those juices and smoothies.

Now, kale chips are truly amazing because they take all that goodness and pack it in to a crunchy, salty, chip.  You really are not going to be able to eat just one of these (sorry Lays, we're over you!).  Okay, I'll admit, eating kale chips is not the same as eating a bowl full of pure steamed kale.  But hey, we're only human.

So here's the deal.  Take a head of fresh kale and rinse all the leaves thoroughly.  Then tear them into bite sized pieces (not too small as they will shrink a bit while baking) and place them in a large bowl.  Then add the seasonings, tossing to coat well.

Here's a trick to make the tastiest kale chips possible - get your hands in there and massage them!  This not only helps the leaves absorb all the tasty flavours that you've added, but it also tenderizes them too.  A basic recipe will use about two tablespoons olive oil, a healthy dose of sea salt and a pinch of pepper.  A few squeezes of lemon added to the mix is also a good option to try.

My latest flavour combination is a bit of an Asian spin, and definitely worth trying.  I used two tablespoons of sesame oil, two tablespoons of gluten free tamari (or soy sauce if you don't need gluten free), and two tablespoons of sesame seeds.

After you've given the kale all the tender loving care it deserves, spread it out on a foil lined baking sheet.  Try to keep everything in one layer without overlapping, doing two batches if necessary.  This will keep the chips from getting soggy.  Bake at 300 degrees for 30 to 40 minutes until crispy, flipping halfway through the cooking time.

Then pour yourself a glass of wine, turn on Netflix, and relax!

GREEN SMOOTHIES. TASTIER THAN YOU THINK.

Blending your veggies has been gaining popularity over the last few years, but I know many people are still a little, well, grossed out by the idea!  I admit drinking pureed greens does sounds strange, but in fact when you add them to your regular tasty smoothie they add a wonderful full bodied flavour that is nothing like salad.  Best of all, it means you've already got a serving of dark green veg covered at breakfast, with no preparation needed.

Kale or spinach are my favorite additions.  I find kale adds a rich, slightly sweet flavour to the drink, whereas spinach blends in completely, only changing the colour of your smoothie.  If you're unsure about trying this out, just start with a small handful of spinach, and work up towards heartier greens.

I like things in the morning to be quick and easy.  I don't have much brain power at that time, to be honest!  The most I can manage is digging around in my fridge and freezer for anything that looks yummy, dumping it into my Bullet, and blending.  Today I used about a cup of frozen strawberries, a few big spoonfuls of yogurt, and a large handful of kale.  I also added water for easy blending, but you can use milk or juice if you have that on hand to add even more flavour.  If you have any fresh or frozen bananas, adding one in adds a lovely sweet creaminess to a green smoothie.

If you are looking for a more detailed recipe before venturing into green territory, there are lots out there.  Here are just a few yummy looking ones that I found.

For an simple starter recipe that will taste more of sweet fruit then greens, try the Yummy Mummy Kitchen version.

If you like tropical tastes, try out Real Simple's recipe.

If you're looking to get adventurous with different ingredients and flavours, check this list of 30 Delicious Green Smoothie Recipes.

Or just find ingredients that you like, and create your own!  Once you try it, you'll be hooked :)