(anti-Candida diet-friendly, free of: gluten, wheat, yeast, sugar, dairy, nuts)


Preparation: 15 min

Cooking: 25/35 min



two large bowls of kale,

fine salt,

1 tsp of black pepper,

2 tbsp of coconut oil.



Heat oven to 275°F – 135°C.

Wash the kale and dry thoroughly. Cut out and discard stems and center ribs from kale. Place in a large bowl, tearing any large leaves into smaller pieces. Melt coconut oil and add salt and black pepper, mix together. Drizzle the mixture over kale and massage it into leaves, to make sure they are well coated. Divide into two batches. Spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25/35 minutes.





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About the Author: Karolina

Karolina started dedicating her life to the practice of yoga and to the understanding of the human body and mind, and what one can do to bring balance and harmony to the entire human dynamic. She has found that a holistic approach to the maintenance of her health is the most wholesome way she can live, and that focusing on the practice of yoga, mindset, and giving great attention and credence to nutrition-consciousness, and food-awareness, are the most important things to consider in the pursuit of living a healthy life.