Happy 2015 to you all. My resolutions this year are to learn to relax , meditate (Unplug Meditation in Brentwood), and get stronger physically. I’m learning to back away from the stress and take some much deserved me time. Getting wrapped up in the craziness of life can drain you. All the worries of others, I am going to just shake it off -thank you Taylor Swift, and breathe because I love to dance and re charge. I’ll let you know how I do.
Take out of oven and let cool to room temperature. Place all roasted vegetables in Vitamix (squeeze garlic like a lemon to pop out roasted cloves) with 2 cups chicken broth, 1/4 cup basil, and puree.
add 1 teaspoon of crush red pepper flakes ( if you don’t like to spicy add less), 2 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of Harissa Blend. Finish in Vitamix until smooth. I found this blend of Harissa : hot chili peppers, red peppers, and serrano peppers at an incredible kitchen shop in San Fransisco called March.
Tear kale leaves and rub lightly with olive oil or sometimes I spray with coconut spray. Place on Nonstick Oven Crispers (I found mine at HSN) but you can always use a pizza crisper pan. Bake at 300 degrees F for 10-12 minutes. Touch it and you can see if it needs to be more crispy. When done to your satisfaction takeout and sprinkle with salt and lemon zest.
You can add some fresh basil and toast for a complete meal. Serve and enjoy.