Green and Pink - Crisps and IceCream

 

Some days I think of food,
and of what I'd like to eat,
I think in terms of color,
and melt in your mouth treats.....
apples, radishes, cherries,
Mangoes, carrots, nectarines,
artichokes, lettuce, broccoli,
plums, prunes and aubergines......
A rainbow of high nutrients,
a big broad palette to use,
paint your plate with variety,
from fruits and veggies you choose.......

  

Method :

1 big bunch of curly Kale

1 tablespoon olive oil

sea salt

mixed dried herbs

paprika or chili flakes

Wash the kale leaves, pat dry then tear off the leaves

from the stem into bite sized portions.

In a bowl drizzle the olive oil, and massage gently

to coat the leaves, then add the herbs and salt......

Line a baking tray with parchment paper and spread 

the kale leaves in one layer.

Bake at 140C for 10 - 12 minutes till crisp and done.

Be careful, depending on your oven the timing will differ,

and in two minutes the crisps can burn, so after 10minutes

keep checking......with practice in your oven, you'll get

the timing perfect........

  

I began making Kale crisps two years ago,

and I usually use my dehydrator instead of the oven,

but both work just fine.......

Kale has the highest nutrient density of all greens.

I use it in smoothies but I have never really enjoyed cooked kale
or kale in salads either.......
So crisps are a wonderful way of getting all those green nutrients
inside you in a way that is totally pleasurable!

  

Other Variations : 

With oil and sea salt:

cumin powder, dried tamarind powder, chili flakes.....

garam masala, garlic flakes, grated lemon rind......

tahini, honey, orange juice.......

balsamic vinegar, paprika.......

For crisps with wet dressings, like honey

or balsamic vinegar etc, you might need to 

turn them over after 10 minutes or so, and bake

the other side for around 5 minutes more.....

These crisps are just like any other in the sense,

once you start you can't stop - the difference is

that these are Good for You, so you can indulge

and enjoy this treat, it is totally guilt free!!! :-)

 

Now to something sweet and soft and cold and delish........

Raw Ice Cream with Bananas and Blueberries

  

Slice and freeze a couple of bananas overnight,

as well as some blueberries.....
Then blend them both in a high speed blender,
with a teaspoon of almond butter, vanilla extract,
a pinch of sea salt and a tablespoon or two of water,
or milk as desired - I use soya milk or more often
almond or other nut milks......
You need the water or milk to make blending easier.
You can add honey or agave for more sweetness,
I added a pinch of green stevia powder - but really
the fruits are sweet enough on their own and do not
need to be sweetened much.......
And viola - you have instant raw ice cream ready!!!!

I don't blend it till it gets homogenized, as I like

pieces of frozen bananas - and I also mixed some
more frozen blueberries before serving the ice cream.
This is seriously good stuff - easy to make and
sugar free, diary free, gluten free - simply fruit and
almond butter for a dollop of good fats and extra taste! 

 

Notes :

I had planned to do posts based on ingredients, 

but after doing a few on Quinoa, 

I changed my mind and dropped that idea....

I thought I needed some structure,

but not at the cost of spontaneity!!!

So, I'm happy to go back to whatever

unfolds day to day, the pictures I take, 

and whatever food I choose to make :-))))

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.