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Desserts and Snacks

Crispy Spicy Kale Chips

1 large bunch kale

1-tbsp Harissa or Chipotle-infused olive oil

Sea salt
Wash kale and dry thoroughly (for best results, wash it in the morning, spin it in a salad spinner, and then and let dry on a towel for several hours)
Remove center stem and slice into strips or cut into large chips
Preheat oven to 400-degrees

Toss kale with the oil - use your hands and really coat the kale with the oil
Spread on a large baking sheet
Bake 10-15 minutes, or until crisp, tossing once or twice - watch carefully so they don't burn

Salt lightly, to taste

A Little Nut Cookie

15-tbsp unsalted butter
1-tsp vanilla
1-tbsp roasted walnut nut oil (other options - almond, pumpkin seed)
¼ -tsp salt
1 ¼ -cups flour
¾ -cup light brown sugar, packed
1 egg
Powdered sugar
1 cup finely chopped walnuts (or almonds, hazelnuts, macadamia, pecans, pumpkin seed)
Preheat the oven to 375*F
Cream the butter, walnut oil and sugar until smooth and light
Beat in the egg
Add the vanilla and salt
With the mixer on low, blend in the flour
Stir in the nuts
Drop the dough by teaspoons onto cookie sheets, about 2 inches apart (for a more evenly shaped cookie, roll the dough between your palms)
Bake until lightly browned on top and slightly browned on the bottom,
8 to 10 minutes. Let cool on rack, then dust with powdered sugar

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