It’s been two years since my chiropractor told me about the benefits of an anti-inflammatory diet, and I went on it cold turkey. I feel younger, have more energy, and sleep like a baby. Don’t believe me? The diet was reaffirmed by Dr. Terry Wahls, who used the diet to reverse her multiple sclerosis. She chronicles her research in Minding My Mitochondria. You need more proof? Talk to my G-free friend Elisabeth Hasselbeck. I love her cookbook: Deliciously G-Free. Each week, I make a batch of her kale chips (also Dr. Wahls’ favorite!). YUMMY! As Elisabeth says, “High-voltage kale will give you a lift, providing nearly 100% of your daily needs for vitamins K, A, and C in just 1 cup.” Oh, come on. The first month of the New Year is almost over… Eat healthy. You’ll like it.
1 Bunch of Kale, 2 tbsp olive oil, 1/4 tsp salt
Preheat oven to 400 degrees. Trim, rinse, and dry leaves. Then, coarsely chop.
Place olive oil in bowl, toss leaves, coating them in oil and sprinkle with salt.
Bake 8 -10 minutes until leaves are crisp. EAT!!!
