A friend from out of town recently called (actually called, didn't just text) and to my delight was dropping by for lunch. I had a couple of hours before her arrival, and happened to be on my way to the market. Like a smack on the head, jalapeño pepper spread was my craving of the day and our lunch would now revolve around it. Thankfully the experimental recipe worked out! And just like that, a couple of gals were enjoying Jalapeño Paprika Hemp Spread on fresh sourdough bread with roasted beets, avocado and topped with spiralized carrots and sprouts. I'll share photos and details of this next week, but for now, go whip yourself up some of this delicious, spicy spread. It's a nice thing to have in the fridge to enjoy in wraps and sandwiches or with some crackers topped with cucumber.

INGREDIENTS:

1 green jalapeno pepper, finely chopped
1/2 cup hemp seed
1/4 cup apple cider vinegar
2 tbsp nutritional yeast
1 garlic glove, minced
1 tbsp lemon juice
1 tbsp water
1 tsp paprika
1/2 tsp sea salt

Place all ingredients in blender and blend until thick and the jalapeño paper has been finely broken down. Store in a jar or glass container in the fridge.

HEALTH BENEFITS:

LEMON: a natural detoxifier, rich source of vitamin C, and contains limonene that promotes immunity and helps fight infection.

APPLE CIDER VINEGAR: reduces sinus infections and sore throats, prevents muscle fatigue after exercise, improves digestion and cures constipation, and helps to alleviate symptoms of arthritis.

JALAPEÑO PEPPER: anti-inflammatory, contains antioxidants, boosts metabolism and helps promote weight-loss, a rich source of vitamin E and C and minerals.

PAPRIKA: promotes heart health and circulation and can even help normalize blood pressure, a rich source of vitamin E, A and C which helps fight colds and helps the body to absorb iron.

NUTRITIONAL YEAST: excellent source of fiber, complete protein, and rich source of vitamin B's, minerals and amino acids.

SEA SALT: anti-inflammatory, boosts immunity, alkalizing to the body, promotes heart health and circulation and aids to help deal with stress and promotes better sleep and mood by maintaining hormone levels in the body.

GARLIC: anti-inflammatory, contains antioxidants, boosts metabolism, lowers cholesterol and helps to prevent cancer.

HEMP SEEDS: anti-inflammatory, contains antioxidants, packed with omega 3 and 6 fatty acids, rich source of vitamin B complex and vitamin E and high in minerals, promotes heart health and circulation, high in fibre, and contains tryptophan which helps regulate sleep and improve mood.

Kale chips can add flavour, crunch and texture to a simple dish in need of a little something extra. I think they work especially well added to a pasta dish like the Zucchini & Soba Noodle Spinach Basil Pesto. Lately I have been experimenting with different dressings and playing around with spices, herbs, and other flavourings. One of the more versatile and popular recipes of the bunch is the Walnut Vegan Parmesan Kale Chips. This vegan treat gets its cheesy parmesan flavouring from one key ingredient- nutritional yeast. Nutritional yeast is a deactivated yeast that is jam-packed full of vitamin B's, protein, low in fat and sodium, free of dairy and sugar and most importantly, naturally tastes cheesy! If you don't already have this bulk good in your kitchen, pick some up and start tossing it on everything.

WALNUT VEGAN PARMESAN KALE CHIPS:

INGREDIENTS:

1/2 cup bunch of kale
1/4 cup walnuts
1 tbsp nutritional yeast
1 tbsp olive oil
a couple pinches sea salt

INSTRUCTIONS:

1. Using a mortar and pestle, crush the walnuts until they are mostly in fine little pieces. Don't worry about a few larger pieces throughout, as this will actually add fantastic texture to this delicious topper.

2. De-stem kale, wash and dry. Once the kale is completely dry, toss in olive oil and lightly massage the oil throughout.

3. In a large bowl, mix walnuts, nutritional yeast, and a few pinches of salt with the kale.

4. Pre-heat oven to 350 degrees. While oven is heating, line baking sheet with parchment paper and evenly disperse kale onto baking sheet in a single layer. Ensure to get all the nutritional yeast, sea salt and walnut mixture from the bottom of the bowl after you have dumped the kale out- this is the best part. Put kale in the oven for 10-15 minutes, watching carefully and rotating the pan once. Once crisp, set aside to cool.

Kale chips store extremely well in a Tupperware so consider making a double batch and have some ready and available to top other dishes throughout with the week.

Enjoy!