More Gluten-Free Lunch Ideas!

-Strawberries, sprouted lentils with lemon, olive oil, onions & salt, veggies sushis, chocolate chips, radish & carrot

- Raw Beet salad with goat cheese, gluten-free chocolate chip cookie, date, grape, gluten-free veggies pasta!

Green Bean, radish, cheese, gluten-free cookie, cucumber, Millet salad with tomatoes, parsley & onion.

~Cheesy Yummy Kale Chips~ That your kids will love!

Baked Kale Chips, another yummy idea for kid's lunchbox! Yes, your kids will eat them!

Kale is considered a Superfood that helps detoxify your body and brain. The minerals, nutrients and dietary fiber in kale help reduce oxidative damage and chronic inflammation. Kale also ranks really high for its large amounts of vitamin A, vitamin C, B6, calcium, copper, and potassium!

If you want to read more about Kale SuperPower : http://www.naturalnews.com/029318_kale_superfood.html

Ingredients:

3/4 cup cashews
1 bunch kale, washed and dried
1/2 red/or/yellow bell pepper
2 clove garlic, peeled
Celtic salt 
1 tablespoons olive oil
1/3 cup nutritional yeast (not to be confused with Brewer's yeast)
1 lemon juice
1 bunch cilantro

1-2-3 Steps! 

Cover the cashews with water in a small bowl and let the soak for at least one hour before proceeding.

Preheat oven to the lowest heat setting (mine is 180 degrees). Line several baking sheets with parchment paper. Drain cashews and set aside. Trim stems the from each kale leaf and cut each leaf into chip-size pieces.

Add the cashews, red pepper, garlic, salt, oil, cilantro and nutritional yeast to a food processor. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth. (Alternatively, you can use just the lemon juice for a slightly less bright lemon flavor.)

In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap. This will take more than one batch, so reserve any remaining kale and refrigerate, covered, until first batch has finished baking.

Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.

Kale chips will keep in an air tight container for one week.