Recipes of the Week - October 5th

Baked Kale Chips http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale Salad from: http://www.fromsadtoraw.com/Recipes/WonderfulKaleSalad.htm

1 large bunch Kale finely chopped
2 c. carrots shredded
1 pint of grape tomatoes
1/2 c. soaked pine nuts
1 red onion cut into thin rings
juice of one lemon
1/4 c. cold pressed olive oil
crushed garlic (as desired)
sea salt, cayenne (to taste)

Mix all ingredients...set in fridge overnight. Enjoy!

Creative Homesteading Herbal Info Sheet - Stevia from:
http://www.creativehomesteading.com/articles/stevia_info_sheet.htm
Dried & powdered the leaves are used as a substitute for sugar. In theory one tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not.
A liquid sweetener is made by pouring 1 quart of boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days or freeze for later.
To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative.
An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages.
An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener.
Cooking Uses: Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar; 2 drops of liquid essence is equal to 1 teaspoon sugar.
Stevia is NOT a direct substitute for sugar. Use it as a flavoring, much the same way as you use vanilla.