Tandoori and Turmeric Crispy Kale


1 Bunch of Kale
3 Tbsp Coconut Oil
Crush Black Pepper
Sea Salt
  • Preheat Oven to 350 degrees, set about 3 tbsp if coconut oil in a cup on top of the over while it is heating to allow to dissolve and become liquid.
  • Use a lidded bowl and place in it the fresh cut kale, washed and dried very well with paper towel, or use a salad spinner.
  • Add a generous portion of tandoor and turmeric spice (approx 2 tbsp each) and top with crushed black pepper. Drizzle with coconut oil and put lid on the bowl to shake vigorously. Caution these spices stain!
  • arrange on a baking sheet with parchment paper and bake for 15 – 20 minutes.
  • Remove from oven and toss sea salt on top.
  • Serve immediately and devour!


“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed

Tags: , , ,

Categories: Gluten Free, Kale, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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