Healthy Diet at Home

hi this is dr. deanna with www.highintensityhealth.com today i'm going to show you how to make homemade kale chips better thean you can get in the store but i love these because they arekid-friendly. i have 2.5 year old and she loves them. it's a sneaky way to get in dark leafy greens. so lets get after it. here are my ingredients...unsweetened coconut milk, nutritional yeast fresh lemon, apple cider vinegar, coconut aminos sea salt and red bell pepper and secret ingredient cheakpea meso cheakpea meso is the secret ingredients and lastly i'm going to use about 1/2 a cup of cashews you can use exgra virgin coconut oil as an alterative as virgin and i'll you as well we've already pre-cut thingearly kelly of the standard into small pieces in apool here the first thing i madison's went homeand knock and i'm not going to use measurements itreally depends on how that he wants soft and i like it i medium thickness so mister richestadded into my processor with an s

vinegar. add soy sauce. add finely chopped garlic. mix. mix pepper, cumin and sea salt and crush seeds. add in vinegar. add bay leaf. add ground red pepper. add chilli red pepper on the tip of the knife. add cumin spice on the tip of the knife. add chicken soup. add coarse sea salt. cut the chicken into pieces. arrange the chicken pieces in a larger container that has a lid. pour half of the marinade over the chicken. add the rest of the chicken pieces. pour the rest of the marinade over the chicken. close the container with a lid. leave in the fridge for at least two hours to marinate chicken. pour rice in the sauce pan. add water. cover with lid and put to cook on medium heat for 40 minutes. transfer chicken to a deeper pan. arrange chicken. marinade should cover all meat in pan. pour marinade over the chicken. add water if necessary. put the lid and cook for 30 minutes with lid. cook for another 10 minutes without the lid. remove the chicken from pan and let liquid to cook until it