Noor’s Pumpkin Kale Dill Quinoa

After garnish

After garnish

I’ve talked about quinoa numerous times, and always recommend it to clients who are looking for tasty ways to incorporate whole grains into their diet. Quinoa is a wonderful high protein grain and it tastes great with almost anything.

This recipe is so easy to put together once the initial step of baking the pumpkin and cubing it is over. I made this after my little sister came home from a field trip at the apple orchid.  Pumpkin is very high in Vitamin A, and is a nutrient dense food. It carries anti-cancerous properties, potassium, and yes, Vitamin C too. Don’t hesitate; get pumpkin on your plate.

I usually like this dish with parsley, but I was making the pesto full zucchini noodles that day and had a bunch of fresh dill on hand. It gave it an interesting flavorful kick.


2 cups organic quinoa*

1 tablespoon organic Virgin Coconut Oil

1 cup fresh mushrooms, washed and sliced

3 cups organic frozen kale (or spinach)

1 small fresh pumpkin (pre baked and cubed)

1 tablespoon ground turmeric

1 tablespoon Himalayan Pink Salt or Unrefined Real Salt

1 teaspoon ground rosemary

½ teaspoon ground black pepper

¼ teaspoon ground cumin

½ cup fresh dill, washed, dried, and chopped

1/8 cup Extra Virgin Olive Oil

Lemon slices, fresh dill, fresh red peppers



  1. Sautee the coconut oil, mushrooms, and kale in a deep pot for about 5 minutes.
  2. Add about 5 cups water and the quinoa. Add all the spices and stir with a spoon to mix everything in evenly.
  3. Cover and allow it to cook for about 18 minutes; until the quinoa is tender.
  4. Fold in the fresh dill and mix slightly.
  5. Pour into a serving platter.
  6. Garnish with lemon slices, extra virgin olive oil, and red peppers.
Make sure to cut the pumpkin in big cubes so they don't become mush.

Make sure to cut the pumpkin in big cubes so they don’t become mush.

Vibrant Spinach Hummus

Noor's Vibrant Green Hummus.

Noor’s Vibrant Green Hummus.

Say that again? That’s right, spinach hummus. For those who already tried my kale hummus recipe, this is just slightly different in taste. 

In my group coaching class a few weeks ago, I made this as the food demo. Usually “green” looking food isn’t everyone-friendly, but every single client gave this recipe a thumbs up.

Since one person could not have garlic, I replaced that with raw white onions from my original recipe. The onion gives a boost of health benefits, and natural antibiotic properties.

The chickpeas, extra virgin olive oil, Himalayan Pink Salt, and spinach put together make a health boosting dip!


2 tablespoons Extra Virgin Olive Oil

1/3 cup lemon juice (fresh squeezed is best)

1/3 cup water

1 ½ cups raw organic spinach

1-2 teaspoon Celtic Sea Salt or Himalayan Pink Salt 

½ teaspoon organic dried ground rosemary

½ teaspoon organic dried ground cumin

 1 teaspoon dried dill

1 medium onion (or 2-3 garlic cloves)

2 cans chickpeas (rinse, soak overnight, and wash again)

1/3 cup tahini paste (ground sesame paste)

          Extra Virgin Olive Oil & fresh chopped parsley (for garnish)



  1. Wash and soak the chickpeas over night. Rinse again.
  2. Place onion, oil, lemon, spices, spinach, and water in the food processor. Pulse until liquefied.
  3. Add chickpeas and tahini sauce. Blend until very smooth.
  4. Place in a serving dish. Drizzle with Extra Virgin Olive Oil and freshly chopped cilantro.
Tri-Hummus Brunch. This is the version with garlic, not onions. Same great taste, same great benefit. :)

Made a tri-hummus brunch. This is my old version with garlic, not onions. Same great taste, same great benefit. :)

My version with spinach and kale mixed.

My version with spinach, mint leaves, and kale mixed.

Noor’s Lemon-Dill Pesto Drenched Noodles

Noor’s Lemon-Dill Pesto Drenched Noodles

Gluten-Free. Dairy-Free. Soy-Free. 

Garnished w/ raw pine nuts.

Garnished w/ raw pine nuts.

Pasta is a traditional food for many, but with modern allergies, it’s not friendly for everyone. I’ve come upon Jovial Foods long ago, and until now, it’s one of the top brands of pasta in my opinion. I recommend my clients choose this pasta over others not only because it’s organic, or allergy friendly, but because of the numerous benefits that come with Einkorn wheat.

Their Wheat Pastas are 100% Einkorn, which is the traditional wheat not hybridized like modern wheat. It contains lots of protein, dietary fiber, B Vitamins, minerals, and must say, is wonderful for those with gluten sensitivity.

They also have a line of gluten-free products, one of the few companies to make pasta gluten-free without adding unnecessary preservatives and fillers. 

You can purchase Jovial Pasta Products here or find a local health shop that carries it.


I absolutely love pesto, and I make my pesto dressing without the nuts and cheese for a twist. I add other greens and herbs for a tasty spike in taste and health. This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined pink salt.





1 box Jovial Organic Egg Noodles

1/3 cup raw pine nuts

Noor’s Super-Food Pesto:

1 tsp Himalayan Pink Salt or Unrefined Real Salt

½ teaspoon organic cumin

½ teaspoon ground onion

½ teaspoon organic ground turmeric

¼ cup fresh dill

¼ cup fresh mint leaves

1 cup organic baby kale

½ cup organic fresh parsley

¼ cup organic fresh cilantro

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil


Noor's pesto in the making.

Noor’s pesto in the making.



  1. Cook the noodles as directed on the package. Don’t overcook them for they will become mushy.
  2. Place the noodles in a serving platter and drizzle with some Extra Virgin Olive Oil. This helps them not stick together as they cool off; learned this from my mother.
  3. In a personal blender add all the pesto ingredients. Blend until smooth.
  4. Pour the pesto over the noodles. Toss to mix it lightly. Garnish with raw pine nuts.
  5. I enjoy serving this with wild-salmon. :) 
Served with wild- salmon and veggies.

I served it with wild- salmon and veggies.



Noor’s RAINBOW Mango Salad

Noor’s Rainbow Mango Salad

 Warning: this salad is extremely high in benefits.

They say “eat the rainbow,” and we (Holistic Health Coaches) say “eat THE rainbow,” but mean an incredibly different rainbow. :) 


Noor's Rainbow Mango Salad

Noor’s Rainbow Mango Salad


So, here I introduce my rainbow salad. It’s full of health benefits A to Z.

Mangos are not only a tasty fruit, they have remarkable benefits. Among them are Vitamin C, Vitamin A, folate and B Vitamins. Mangos are great for healthy skin, bone health, has cancer preventative benefits, beta-carotene, and dietary fiber- which aids in digestion and heart health. What more can you want from something that tastes so sweet and luscious?

Mangos are on the clean 15 list, meaning they are low in pesticides. This means you don’t need to worry about buying organic mangos. Just make sure you let them ripen so they can be wholly sweet.

I can go on and on about the benefits of the organic bell peppers, the organic parsley, tomato, organic greens, blueberries (in the homemade dressing I made) cucumbers, avocadoes and mushrooms.

This is like an anti-cancer, high healthy fat, high fiber, Vitamin A, K, C, B and flavonoids super salad. It’s high in photochemical and good for you antioxidants.  The raw walnuts I toss on top not only add flavor and a crunch. They give the salad a boost of omega-3 fatty acids which we all need to get from food.


Now you tell me, would you rather eat my rainbow, or the popularly advertised candy “the rainbow”?


4 cups organic greens

2 cucumbers

1 organic yellow bell pepper

1 organic orange bell pepper

1 medium tomato

1 bunch organic parsley

2 organic avocadoes, ripen

8 small white button mushrooms

Raw walnuts for topping

My homemade clean-eat blueberry dressing



  1. Place the organic greens in a serving bowl.
  2. Wash and cut the bell peppers into small cubes. Place color coded atop the greens.
  3. Wash and peel the cucumbers. Cut slices and place next to the peppers, atop the greens.
  4. Wash and chop the tomato and place it in the middle of the plate, atop the greens.
  5. Chop the parsley and place it atop the tomatoes.
  6. Pit and cut the avocadoes into cubes and place atop the greens, near the peppers.
  7. Wash and sliced the mushroom and place atop the greens. You get the picture now. :) 
  8. Serve with my homemade, clean-eat blueberry dressing. (Recipe to come later!)
  9. Top with raw walnuts for optimum benefits and a mouth-watering crunch.  
    Veggie Party

    Veggie Party


    Noor's Mango Rainbow Salad

    Noor’s Mango Rainbow Salad


  10. With my clean -eat blueberry dressing and RAW Walnuts.

    With my clean-eat blueberry dressing and RAW Walnuts.

Sweet Facts About Sweet Potatoes & Recipe

Plus, Noor’s Spiced Sweet Potato Fries Recipe

Noor's simply roasted sweet potato.

Noor’s simply roasted sweet potato.

Fun Fact: There are over 400 varieties of sweet potatoes around the globe!

Did you ever hear someone tell you not to eat sweet potatoes because they’re not the best for your health? Well, I’m here to confirm that sweet potatoes are more than just orange potatoes, much sweeter than the famous original potato.

Sweet potatoes have extremely amazing benefits, including a very high amount of Vitamin A, antioxidants, dietary fiber, over four B vitamins, Vitamin C, copper, biotin, potassium, and manganese. Sweet potatoes have anti-inflammatory benefits and wonderful blood sugar regulation. Point being, atto your sweet potatoes! The benefits of this tasty root vegetable amaze me, and I enjoy them even more.

 So how should you eat sweet potatoes? First, I’ll tell you how not to eat them. Buying frozen sweet potato fries in the grocery aisle is not the best choice. Not only are those sweet potatoes highly processed, most of them are pre-“cooked”, meaning pre-flash fried. On top of that, they are full of unnecessary preservatives and chemicals. So in regards to these potatoes, forget about the majority of the benefits I mentioned above.

As for getting the maximum benefits from this super food, I enjoy making it in numerous ways.

The easiest and fastest way is to simply wash the potatoes real well, cut through all around it with a knife, and bake in the oven. About 45 minutes later, you have a steamed delicious and sweet side dish, or even dessert. That’s seen in the image above. 


These are my spiced sweet potato fries (baked). I use organic virgin coconut oil not only because it’s full of numerous health benefits, but it’s also one of the best oils to cook with in terms of the smoke point. Many oils are extremely sensitive and lose the majority of their benefits when you cook or bake with them. That includes Extra Virgin Olive Oil, Sesame-Seed Oil, nut oils, etc.  I buy my organic virgin coconut oil online. 


Spiced sweet potato fries.

Spiced sweet potato fries.

As for my scrumptious sweet potato fries, here is my recipe.



6 medium sweet potatoes, washed well
1/3 cup organic coconut oil
1 teaspoon rosemary ground
1/2 teaspoon ground cumin
½ teaspoon ground mustard seeds
1 teaspoon dill
1 teaspoon cilantro
½ teaspoon Himalayan Pink Salt
1 teaspoon ground turmeric


  1. Preheat the oven to 400 degrees F.
  2. Wash the potatoes well. Cut them length-wise into thin fries-like strips or circles (I tried both).
  3. In a small mixing bowl, mix melted coconut oil and all spices.
  4. Toss the potatoes with the oil mixture.
  5. Place single layered on a tray and bake for about 35 minutes or until crispy.
  6. Serve, garnish with fresh herbs, and enjoy! 

Noor’s Raw Milk Potassium Smoothie

Noor’s Raw Milk Potassium Smoothie

Full of Probiotics, Potassium, and Phytonutrients 

Smooth, creamy, and healthy.

Smooth, creamy, and healthy.

Did you ever try raw milk? Well if not, let me explain. Raw milk is unheated, unpasteurized, unprocessed milk. It contains live probiotics, and since it’s not pasteurized the enzymes that help you digest lactose are not killed- it’s easy to digest even for those that are lactose intolerant! I don’t drink conventional milk, so it was a definite treat to drink this raw milk, especially knowing the numerous benefits it has. 

So while I was in Turkey this past summer visiting my sister, I put together this raw milk potassium smoothie. The raw milk provides live enzymes and plenty of probiotics. Tossing in the banana doesn’t only provide potassium, but also fiber to aid in digestion. Bananas are high in Vitamin B6, manganese, and surprising to some, has Vitamin C. I must mention I try to always use bananas that a ripen, with brown spots on it .Believe it or not but it will have more benefits for you. Plenty of digestive, cardiovascular, and athletic performance benefits come from bananas too. Need to say more? I didn’t think so.

The flaxseeds provide healthy fats, Vitamin B1, and omega-3 fatty acids, which we need from food sources. Flaxseeds are wonderful anti-inflammatory super-seeds.

The honey is more than just a natural sweetener; it has numerous benefits including antimicrobial and antioxidant benefits, along with the wonderful phytonutrients. We only buy unheated and unpasteurized raw honey. Check these raw honey options out. 

So, what’s not good about this smoothie? It tastes amazing, makes a perfect dessert, and has mind-blowing benefits.


¾ cup raw milk

1 small banana, ripen (with the wonderful brown spots)

1 tablespoon flaxseeds

1 tablespoon honey, unpasteurized


Extremely Easy Directions:

Place milk, banana, flaxseeds and honey in a single serve blender. Blend until smooth.

Raw milk, ripe banana, Turkish local honey, and flax.

Raw milk, ripe banana, Turkish local honey, and flax.

Place in single serve blender.

Place in single serve blender.

Drink immediately for maximum benefits.

Drink immediately for maximum benefits.

Drink immediately to receive maximum benefits.


Noor’s Hide-Your-Greens Pain Relief Smoothie

Noor’s Hide Your Greens Pain Relief Smoothie

(Thick enough to call Ice Cream)


Topped w/ raw walnuts.

Topped w/ raw walnuts.

Move over Tylenol, here comes Holistic Noor and her smoothie.

This smoothie contains pain relief benefits, without the negative side-effects.

Did you ever imagine kale or spinach in your dessert? Well, I’m here to make it happen without making you plug your nose drinking it.

When you’re craving that sweet treat or need some energy early in the morning, this recipe is the perfect drink.

You can put less liquid and call it ice cream, or you can add a bit of liquid to make it a drinkable smoothie. That’s up to you my friend.

Now, let’s get to it.

I developed this new habit of becoming extremely sneaky with greens, pumpkin, sweet potatoes, and other health foods. I throw them in drinks, desserts, and dinner entrees without others knowing. :P

As for this smoothie, it’s full of super-foods, and therefore is high in Vitamin K, Vitamin C, potassium, dietary fiber, antioxidants, omega-3 fatty acids, anti-inflammatory benefits, flavonoids, muscle recovering anthocyanins, and more.

What am I talking about? Well, one of the secrets here is the Organic Tart Cherry Concentrate, considered a super-food. It’s full anti-cancer mechanisms, has anti-inflammatory benefits, cardiovascular benefits, joint pain relief, and the potent flavonoid, anthocyanins, which are known to not only reduce stress and inflammation, but also do a lot with aiding your muscles in repairing. So this smoothie/treat would be perfect after a workout. Get on it.

The banana is not only there to cover up the vegetables, it also aids in muscle recovery, aids in constipation, lightens your mood, and actually stimulates growth of bacteria (the good kind!) in your gut.

The flaxseed? Where do I begin? If I were to recommend one new habit everyday it would be to add flaxseed to your routine. 1-2 tablespoons a day is great. They are high in insoluble and soluble fiber, omega-3 fatty acids, and have anti-inflammatory benefits. Make sure to buy whole flaxseeds (unless your pre-ground is cold-milled) so you don’t eat them without the benefits. Grind them in a spice grinder and top them on your smoothies, avocadoes, soups, or salads.


At this point you’re convinced enough, that you’re reading this while blending up this recipe. :P

Enjoy every sip!


Hey, where'd my greens go?

Hey, where’d my greens go?



½ cup liquid (water, fresh squeezed OJ, or milk of your desire) Add more or less depending on desired consistency

1 cup organic greens (spinach, kale, swiss chard, collard, etc of your choice)

1 tablespoon Organic Tart Cherry Concentrate

1 small banana, ripen

½ cup organic frozen mixed berries

1 tablespoon freshly ground flaxseed

Optional: top with chopped raw walnuts



  1. In your single serve blender, blend the liquid, organic tart cherry concentrate, and the organic fresh greens until it becomes a pure green liquid.
  2. Add the banana, berries, and flaxseed. Blend will.
  3. Top with the walnuts if desired. Drink or spoon up immediately!


Feel the energy? I’m sure you do.

Noor’s Pure Zucchini Noodles w/ Super-Food Pesto Sauce

After a long break away, I’m back. I was in an intense program getting certified as an Integrative Nutrition Health Coach.

A few people asked how I made the noodles on my website’s homepage ( It’s extremely delicious, and worth every bite. You don’t have to garnish it and fancy it up- just eat the noodles.

Garnish with lemons, fresh dill, parsley, and red peppers.

Garnish with lemons, fresh dill, parsley, and red peppers.

No, this is not squash spaghetti, although that is good too. These noodles are made of zucchini, yes, I know it’s a surprise to some. I used a Spiralizer tool, which is real cheap, easy to use, and has amazing results.  

The recipe happens to be gluten free, dairy free, sugar free, soy free, chemicals and preservative free. I toss in a bunch of super foods into my ninja single, and get an amazing, creamy pesto sauce (without cheese).  

This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined salt.

The only salt I use in my kitchen is Himalayan Pink Salt or unrefined real salt. Why? Well, not only are they pure forms of salt, but that pink hue is the indication of the minerals and iron content! So when I include salt in food, I’m not talking about sodium you’d find on the back of your chips package, or the white shiny salt you buy for less than a dollar, which happen to be stripped of all the nutrients and minerals. Did you know that unrefined salt, pink or grayish in color, contain over 60 traces of essential mineral? Well, now you know. While the Himalayan Pink Salt has over 80 trace minerals, and is the purest form of salt, the unrefined celtic salt (like RealSalt) is just as great and gives your meals the same taste, but with added benefits.  

Extra Virgin Olive Oil tops it off with good for your fats, anti-cancer benefits, and key polyphenols for optimum health. Just make sure your Extra Virgin Olive Oil is actually cold pressed, for this stage is very essential in preserving all the wonderful benefits.

You can even make the zucchini noodles without my pesto sauce. Try a tomato base sauce or simply drizzle it with Extra Virgin Olive Oil, lemon, and seasoning.


8-10 small zucchinis

1/3 cup water


Noor’s Super-Food Pesto:

1 tsp Himalayan Pink Salt or Unrefined Real Salt

½ teaspoon organic cumin

½ teaspoon ground onion

½ teaspoon organic ground turmeric

¼ cup fresh dill

¼ cup fresh mint leaves

1 cup organic baby kale

½ cup organic fresh parsley

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil



  • Wash and dry your zucchini. Cut off the ends. Use the Spiralizer to make your noodles, and follow the instructions.
All spiralized and ready

All spiralized and ready

  • Cook the zucchini noodles a stainless steel pot with 1/3 cup water on medium-low heat, covered so the steam can help them cook well.
  • In your ninja single blender, or any single blender, place all the pesto ingredients and pulse until smooth.


  • Place cooked noodles in a serving dish. Pour the pesto over it and toss lightly.
  • Garnish with lemon, fresh dill, and mint.
Pre-Pesto Pour down.

Pre-Pesto Pour down.


Garnish with lemons, fresh dill, parsley, and red peppers.

Garnish with lemons, fresh dill, parsley, and red peppers.

Mother’s Mouth-Watering Gluten-Free Oregano Buns (Stuffed)

I walked down to the kitchen yesterday and was a bit too late- my mom prepared a gluten-free loaf of oregano bread.  It was sitting in the plate for 30 minutes to rise, so I had time to get her exact recipe and write it down.

I walked down and found this loaf waiting to rise.

I walked down and found this loaf waiting to rise.

Oregano, known as za’tar, is a very healthy herb. It’s full of Vitamin K, iron, fiber, and even calcium. It’s usually eaten dipped with Olive Oil and bread, and this bun recipe put a twist on the traditional. Thanks mom.  :))

This week for my health advice column in the newspaper, someone asked whether 35 calorie toast was a good idea. I emphasized on the misconception of calories in this country, and how people are so desperately trying to eat “low-fat,” sugar-free,” and “low-calorie” foods- parallel to the obesity epidemic we see.

Food is meant to give us energy, and calories are energy. If we are trying to replace these calories with scientific lab made chemicals in order to make them low-calorie, fat-free, and sugar-free, while retaining their flavor, texture, and not to mention shelf-life, then we have a problem. Not only are these chemicals and preservatives unnatural, some are very hazardous to our health. Bread is meant to be made of a few ingredients, water, flour, yeast, salt, and sometimes milk. The addition of 30 preservatives and unpronounceable chemicals is unnecessary. Obviously, corporations are not looking to feed us well, not if it means a tighter wallet for them. Don’t be fooled by a bag of bread advertising itself to you.

At the end of the day, there’s nothing like the smell of fresh baked bread in the house. So these buns could be made with gluten-free all purpose flour, or organic unbleached flour. If you plan to use whole wheat flour instead, be wary that it may change the texture of the dough.

The seed toppings, chia, flax, sesame, and black seed all have numerous health benefits I can write a book about. I believe every kitchen should have those on hand- including yours. If you don’t already use these superfoods, I included links below. 




1 cup warm water

3 teaspoons dry active yeast

1 pinch organic coconut palm sugar 

4 cups organic unbleached flour or gluten-free all purpose flour

1 egg (organic/pasture-raised preferred) 

 1 egg yolk (organic/pasture-raised preferred) 

1 teaspoon Himalayan Pink Salt (feel free to use any salt you’re used to)

1 cup whole Oregano leaves (za’tar) soaked and drained



1 cup organic goat cheese

1 cup organic feta cheese

1/3 cup fresh or dried parsley

1 tablespoon Extra Virgin Olive Oil



2 organic/pasture-raised eggs, beaten

¼ cup Organic whole Sesame Seeds

1/8 cup organic whole black seeds (habit al barakah- Sunnah Food!)

1/8 cup Organic whole Flax Seeds

 1 tablespoon organic raw chia seeds



  1. Preheat the oven to 450 degrees. Prepare two flat cookie sheets.
  2. Place the warm water in a cup with yeast and sugar. Allow to sit for several minutes.
  3. Place all dough ingredients (including the water/yeast mixture) in your food processor and pulse until dough-like texture forms. It shouldn’t take too long.
  4. Place tough in a glass Pyrex and cover with wax paper for about 20-30 minutes, or until it rises well.
  5. Meanwhile, beat the eggs (toppings) in a separate bowl.
  6. In another bowl, mix all the seeds (toppings) and set aside.   

    Beat eggs in one bowl. Mix all the topping seeds in another.

    Beat eggs in one bowl. Mix all the topping seeds in another.

  7. In a large bowl, mix all the cheese filling ingredients well.  

    Organic Cheese Filling.

    Organic Cheese Filling.

  8. When the dough rises, take a small round in your palm and flatten just a bit. Fill with a scoop of the cheese filling and close with your fingers pressing together the edges well.  
  9. Dip the top of the bun with the egg topping, followed immediately by the seeds topping. Place on the baking dish. 

    Stuff with cheese filling, dip in egg, dip in seeds.

    Stuff with cheese filling, dip in egg, dip in seeds.

  10. Follow step 8 and 9 for all the buns until you run out of dough.
  11. Bake in the oven for 10-12 minutes or until golden brown. Don’t mind if the cheese pops out from one side or the other- it’s what makes them look great. ;)     

    Close up after baked.

    Bake for  10-12 mins or until golden brown. Close up after baked.

  12. Serve warm with a cup of hot tea. 
    Seed Full Buns

    Seed Full Buns

    Serve with tea.

    Serve with tea.

Did Someone Say Kale Chips?

This country lives on potato chips. Not only are they deep fried in hydrogenated oils, they are coated in sodium, unfriendly chemicals, and tons of preservatives. Basically we begin with a potato, and end with a potato stripped of its nutrients. Now potatoes are not bad for you at all, but it’s the way it’s cooked and prepared nowadays that makes it bad for you. Potatoes are high in potassium, Vitamin C, Vitamin B6, and plays role in cell building. 

Either way, why not boost the typical crunchy salty snack and create an astonishing scrumptious chip? Yes, I mean it, kale chips.

Kale is a super green. It’s full of Vitamin K, Vitamin A, manganese, fiber, yes Vitamin C, and over a dozen other nutrients. What’s not to like about this chip? I top it with nutritious spices and organic coconut oil, one of the best oils to cook with.

This recipe is so quick you could make it faster than running out to the supermarket at midnight when you’re craving a crunchy and salty snack. =)

This recipe is gluten, dairy, soy, wheat, egg,, and chemical free. What’s not to like about this chip?


A bunch of fresh organic kale (fresh from the Farmer’s Market is best :))

1/3- 1/2 cup Organic Extra Virgin Coconut Oil (you can use EVOO)

1 teaspoon Himalayan Pink Salt or Celtic Sea Salt

To your desired amounts: dill, ground mustard, black pepper, paprika, rosemary

Cayenne pepper (optional and yummy)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wash the Kale well after removing the stems. Allow them to dry.


    Washed and dried fresh kale.

  3. In a separate bowl melt the Organic Coconut Oil. If you’re using different oil that’s liquid at room temperature, simply measure the required amount and place it in a bowl.

    Bowl of oil and spices.

    Bowl of oil and spices.

  4. Add the salt and spices to the bowl and mix well.
  5. Toss the kale with the oil mixture well and place on a flat baking sheet.

    Kale tossed in oil and ready to bake.

    Kale tossed in oil and ready to bake.

  6. Bake in the oven for 8-9 minutes until toasted from the edges and darker in color. 

    Baked kale.

    Baked kale.

  7. Serve with fresh pita, hummus, kale hummus, or eat them all by themselves. ;)

    Serve with fresh pita, hummus, kale hummus, or eat them all by themselves. ;)

    Allow to cool, remove from the baking sheet, and enjoy. =) 

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©2014 Noor Salem- All rights reserved. This information on this blog, is provided for educational and informational purposes only, and not meant to diagnose, treat, or cure any disease, or any other physical or mental ailment of the human body. ALWAYS seek consultation from your physician or health care provider for any medical related questions, or before initiating any diet or health program, trying a new food product, dietary change, supplement, or exercise. All content and images on may not be reproduced or distributed unless permitted in writing. Noor Salem and disclaim liability for any misinterpretation or misuse of any information provided here or from any injury, sickness, or damage from the use of any recommended products. This information is not provided to replace seeking a licensed physician or health care provider.

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