Archive for May, 2010
It’s official. The headlines stink. We’ve got toxic assets in our banks, our oceans and our food. And our national binge on oil and debt is wreaking havoc on the health of our country.
So what to do?
If ever there was a time for a superhero, the time is now.
And if ever there was a superhero, it is you.
You see, you were put on this planet in a one-of-a-kind package. You possess unique talents all your own. You came hardwired and pre-programmed like nobody else. And the world needs you. Humanity needs you. We need you.
Because in the midst of the chaos of oil spills and bank deals, there is an enormous opportunity to be part of the solution. None of us can do everything, but all of us can do one thing. And the world needs all hands on deck.
We are innovators, creators, seekers, doers, makers, nurturers and collaborators. And we’re all here for a reason.
So in the midst of the headlines, the dire warnings and the news, try to remember what you are good at, what you love to do and how you can leverage every talent that you uniquely possess and do one thing.
Because individually, we probably don’t stand a chance. But together, with all of the talents that we collectively possess, we can change the world.
One superhero at a time.
I was raised in Texas on tortilla chips. I can’t really cook. And I’ve been known to burn water. So when I heard people raving about Kale Chips, I had to laugh. I mean, seriously just one look at this veggie in its raw state makes anyone think….R.O.U.G.H.A.G.E.
So when my friend Elana, who runs Elana’s Pantry, told me that her kids couldn’t get enough of it, I did a double take. I’ve got battle scars from getting one of my kids to eat a carrot. And she’s talking about her kids devouring kale?
Having rolled my eyes at this recipe BIG TIME, (I mean, really, kale?), I knew that I could trust Elana, so I hit the kitchen and have since found that this recipe is a miraculously easy way to get your kids to eat their veggies.
Kale Chips (Seriously!)
1 bunch of kale
2 tablespoons olive oil
¼ teaspoon salt
- Preheat oven to 350°
- Rinse and chop kale into small pieces
- Put kale in a large bowl with oil and salt
- With hands, toss and mix ingredients together
- Place kale on baking sheet
- Bake at 350° for about 10-15 minutes (until kale is dark green and crispy)
- Cool and serve
Depending on your interests, you can also add any one of the following to the bowl for some added excitment to the mix: 1 tbs.lemon juice or 1 tbs. apple cider vinegar or ¼ tsp cayenne pepper or 1/4 tsp black pepper
Sure, I still love my Texas style chips and salsa, but when it comes to veggies, I’ll eat my words…and my kids will eat another batch of these kale chips! Yeehaw!