Crispy Kale

 Ingredients
    1 bunch kale (washed and completely dry)
    1 tablespoon olive oil
    Salt & Pepper (to taste)

Directions

Preheat an oven to 250 degrees F.
While the oven is preheating - completely remove the ribs from the kale leaves. I prefer to leave them whole, but you could chop them up if you like.
In a large bowl toss kale leaves with olive oil, salt and pepper until thoroughly coated.
Bake about 15-20 minutes on a cookie sheet with parchment paper. The leaves tend to burn easily, so keep an eye on them while in the oven.
 
Crisp kale can be stored for upto 2 days in an airtight box. Use as a garnish in soup, or enjoy as a snack as is!

I have even used it in place of seaweed in ramen.

Celery Root - Carrot Soup

Celery Root and Carrot Soup
16 servings

3 qt. broth  (my personal favorite is the Imagine Organic No Chicken Broth, but use whatever you like)
1 large onion, diced
1 leek chopped
3 large celery root
2 bunches of carrots, peeled and diced (~15 medium carrots)
2-3 cloves garlic, peeled and mashed.
1 tablespoon olive oil
¼ teaspoon black pepper
1 teaspoon sea salt
Cream

Note: All vegetables can be in a medium sized dice since this will be blended eventually. 

Instructions:
Heat oil in a large pot, saute onions until soft.
Add leeks and garlic and saute for a few minutes.
Add broth, all remaining ingredients except for the cream.
Bring to a boil then simmer, partially covered until the vegetables are soft (about 30-40 minutes).
Allow the soup to cool a bit, then puree with a hand blender.
Return to pot, and bring to a boil. Add cream to taste, and preferred consistency. Yogurt can be used instead as well.

Serve with your favorite garnish - we had it drizzled with truffle oil, and crispy Parmesan kale. Enjoy!