1tsp – 1 tbsp chili flakes depending on your preference
1/2 cup shredded unsweetened coconut
1/2 cup of dried cranberries unsweetened
1 cup pumpkin seeds
1 tbsp tamari
Chop kale, drizzle with 4 tablespoons of olive oil and add salt. Mix together with your hands so the kale is completely coated with oil.
Add coconut, cranberries and chili pepper
In a small pan add 1 tablespoon of oil using medium heat, add pumpkin seeds and sautee for 5 min. Turn heat down to medium-low, add 1 tablespoon of tamari and sautee for another 5 minutes until seeds are toasted. Throw them in the mix and enjoy!