Kale~Alternative To Crisps?…Really??

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So I was a bit sceptical about kale crisps! But it had to be done.  I love cooking as you know but I don’t like the prep! That’s why I love my food processor so much!

These days we are so very lucky to get prepped fruit and veg ready in bags and washed too…Okay..I’m not that lazy but was tempted to buy a fresh bag of vibrant curly green kale!

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What happens next is so so easy…you’ll kick yourself for not trying it earlier!

If you like crispy seaweed..You will enjoy this.  Let me know how you like them..Have a wonderful day, much love, D x

INGREDIENTS

100g curly kale stemmed, trimmed & washed
1/2 tbsp olive oil
1 tbsp taco/spicy chilli powder mix
Salt to taste

METHOD

Preheat oven to 130c. 

Drizzle the olive oil onto the kale

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Massage the salt and spicy mix well into the leaves

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Lay out on a large oven tray lined with foil and bake for 12 to 15 minutes or until crispy but not burnt

The kale will shrivel so if you want more, repeat the above prices again

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Inspired Tabouleh

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I finally got my hands on some Quinoa and am so happy to have made it this year. As The Food and Agricultural Organisation of the United Nations (FAO) has officially declared that the year 2013 be recognised as “The International Year of the Quinoa.”

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I also had to make it after seeing Sylvia @ Superfoodista version of Faes @ Twist and Tango tabouleh. Both these fellow gorgeous foodie bloggers inspire me everyday! And I just love their recipes!

I didn’t have mint or parsley so used fresh coriander in its place. I must say it worked splendidly! Gave the tabouleh more of an Indian feel. My husband and I have liked this so much that we’ve now had it two days in a row!

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INGREDIENTS

50g Quinoa
200ml boiling water
3 spring onions chopped finely
1 tomato finely chopped
Handful of fresh coriander chopped
Fresh lemon to taste
1 tbsp olive oil
Pinch of chilli powder
Salt to taste
Pinch of sugar

METHOD

• Bring the quinoa to a boil in a small saucepan, then lower to a simmer and cover, cook for 15-18 minutes until tender

• Once cooked drain the quinoa and leave aside

• Combine the rest of the salad and seasoning together with the oil and lemon juice. Mix well and then add the quinoa

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• Leave for 30 minutes to marinate and serve with some pitta bread or in our case we had some whole grain crispbread with golden bits of shallow fried halloumi cheese

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Fae’s wonderful original tabouleh recipe
Superfoodista’s super healthy tabouleh recipe