The little girls' garden
Amanda knocked it over instead.
Kale and collards ready to be put in smoothies or made into chips. If you've ever made kale chips, you'll love collard chips. We tear them into chip-size pieces, lightly coat them with coconut oil, spread them in a thin layer on a stone bar pan, sprinkle with salt and bake for twelve minutes. They get crispy even without the oil so I'm make them oil-free for Mike. They can be baked on parchment paper on a regular cookie sheet.
I'm still make smoothies every day. Some days I can skip if I make a really big batch the day before. The green ones have the kale, cilantro, parsley, cucumber, celery, apple, orange and grapes. The pink ones have frozen tropical fruit mix, apples, oranges, little bit of sweet potato and a little bit of beets. I'm not a fan of the root veggies in the smoothies. I don't like the texture. I'd rather eat the carrots and sweet potatoes raw in sticks anyways.
I've been experimenting a lot. Which would explain why I haven't lost any weight. ;) Here's some oat crackers. I'm going to try soaking the oat flour in a little bit of vinegar and water to soften up the texture. Just oats, water, and salt baked at 350 for 10 minutes or so.
" Mom can you take a picture?"