Longevity Recipe:

 Guacamole with Kale Chips

I have spent over 20 years interviewing centenarians about the food they eat and collecting other family recipes from friends and patients with long-living members in their families. I have compiled the best and tastiest of these longevity recipes in my newest book Secrets of Longevity Cookbook.
Try this one shared with me by a friend from the Czech Republic. Kale is such a healthy green vegetable, a wonderful ally in your longevity arsenal—but I frankly never liked kale until I tried this recipe. The delicious taste of the kale chips completely won me over, and it will win you over, too.
Kale: What’s Not to Love?
A member of the crucifer family, kale has incredible benefits for your health. Like other cruciferous vegetables, kale is a rich source of the antioxidant phytonutrients that help cleanse the body of cancer-causing substances. Kale leaves provide more nutritional value for fewer calories than almost any other food. Kale is rich in beta-carotene, vitamin K, vitamin C, manganese, and dietary fiber, among many other nutrients. Kale’s content of calcium helps build bones, vitamin E may play a role in lowering risk of cognitive decline, and the carotenoids found in kale support vision health. This is one green that is worth loving!

Guacamole with Kale Chips
Ingredients:
Kale Chips:
1 bunch kale, woody stems removed, cut into 2-inch pieces
1 tbsp olive oil
salt and freshly ground black pepper
Guacamole:
2 ripe Hass avocados
1 stalk celery, finely diced
1 tbsp dried goji berries, soaked in cold water for 1 hour, drained, and patted dry
1/2 tsp paprika
1 tsp pickled ginger, finely chopped
2 scallions, finely chopped
juice of 1 lemon
Directions:
To make the chips: Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Pat the kale pieces dry and spread them evenly in one layer on the sheet pan. Drizzle the olive oil over the kale and sprinkle the salt and pepper over the top. Bake for 10 to 15 minutes until slightly browned and crisp but not burnt. Immediately remove them from the oven and let them cool on the pan.
To make the guacamole, cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Add the celery, goji berries, paprika, ginger, scallions, and lemon juice and mash together until completely mixed.
Serve with kale chips.