Kale chips are one of my favorite snacks – they’re savory, easy to make and good for you. For this recipe, I decided to spice them up a bit with some Hungarian hot paprika. If you don’t inhale them all at once, they keep for several days if stored in an airtight container.
After a beautiful spring break in Florida, I’m starting my last quarter of law school and my last two weeks of vegan Lent. I haven’t tried or posted about as many recipes as I’d have liked (finals intervened), but I’m hoping to kick it up a notch between now and Easter. Breakfast seems like a good place to start.
While there are plenty of vegan options for breakfast food, it took giving up eggs to realize just how many of them I eat every week. Since they’re off the table right now (ouch, terrible pun), I’ve had to branch out and try breakfast bars and oatmeal recipes, all of which I’ve really enjoyed.
But I still wanted to try a few more types of breakfast food. I’ve been hearing a lot about the health benefits of chia seeds recently (originally used by the Aztecs, they’re popular in Mexico and are a great source of omega-3 fatty acids and minerals), so I decided to dabble around with smoothie recipes. This blueberry smoothie was my first effort.
The Wailin’ Jennys just got me through yet another round of law school finals, and if that’s not a ringing endorsement, I don’t know what is. In gratitude, I wanted to share one of my favorite songs, Beautiful Dawn, before leaving for spring break.
Also, Happy St. Paddy’s Day, Chicago! Sláinte!
A new study from the Archives of Internal Medicine claims that red meat consumption is linked to a sharply increased risk of death from cancer and heart disease. Check out The New York Times article here.
Mark Bittman makes the case for eating less meat here.