 For the last few years in the US, kale has been proclaimed "IT girl of healthy food", for it's rich in vitamin K, many minerals, plant-protein and anti-cancer properties. Because everything takes a bit longer to spark in France, we are just getting to see this mighty dark-leafy green in farmers' markets and health food stores here. When I'm lucky enough to find it, I make chips. They are so healthfully satisfying! What you'll need: 1 bunch of kale, cleaned and patted dry 3 tbsp of extra virgin olive oil 2 tbsp of nutritional yeast 1/2 tbsp of apple cider vinegar A generous pinch of sea salt Black pepper and cayenne pepper to taste A few easy steps: Preheat oven at 95 degrees C (200 degrees F). Destem kale leaves by hands to get rough bite size pieces. Massage with olive oil, nutritional yeast, vinegar, salt and pepper by hands. Add cayenne pepper and mix with gloves or fork to avoid burning. Lay out of on a parchment-paper-lined oven tray Cook for 45-60 minutes, moving them around a few times, until nice and crunchy. Voilà! Notes: You can also dehydrate in a dehydrator for 12hours Depuis quelques années aux Etats-Unis, le chou kale (prononcé kāl ou kayyyyyle) est LA coqueluche des nutritionista en herbe, pour sa richesse en vitamine K, en oligo-éléments de toutes sortes, en protéines et aussi car on lui reconnaitrait des vertus anti-cancer. Parce que tout prend toujours un peu plus de temps en France, on commence tout juste à voir ce légumes miracle sur les étales de nos marchés et magasins bio. Quand j'ai la chance d'en trouver, je fais des chips! Tellement délicieusement saines!
Ingrédients: 1 bouquet de choux kale, propre et sec 3 cuillères à soupe d'huile d'olive vierge 2 cuillères à soupe de levure maltée 1/2 cuillère à soupe de vinaigre de cidre Une pincée de sel généreuse Du poivre et du piment à ajuster selon votre gout Instructions: Préchauffez le four à 95 degrés C (200 degrés F). Retirez la tige centrale de chaque feuille et coupez-les à la main pour obtenir des morceaux équivalents à des bouchées. Dans un saladier, massez les feuilles à la main avec l'huile d'olive, la levure maltée, le vinaigre, le sel et le poivre. Ajoutez le poivre de cayenne et mélangez à l'aide d'une fourchette pour éviter de vous bruler les mains. Une fois chaque morceau bien recouvert de marinade, étalez-les bien sur une plaque préalablement recouverte de papier sulfurisé. Faites les cuire entre 45 et 60 minutes, en les agitant régulièrement, jusqu'à ce qu'elles deviennent croustillantes à souhait. Voilà! Notes: Vous pouvez aussi les faire déshydrater au déshydrateur pendant 12 heures
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 I have to give credit to a CNE peer to inspire me for this a new recipe. As most of you know, I'm in love with the concept of round-bite-size-sweets, and when I came across Rachel's Addictive Pizza Poppers I knew I had to try and give them a personal twist! So here's my version!
What you'll need: For the base 1 cup of almonds 1/4 cup soaked sunflower seeds 3 tb. spoons of Tahini 2 tablespoons sun-dried tomatoes 2 tb. spoons of Olive Oil 2 tb. spoons of Za'atar, a spice mix you can find at your Spice Market, made of sumac, thyme, roasted sesame seeds, marjoram and oregano A generous pinch of Fleur de Sel (or Sea Salt) Black and Hot Pepper to taste For the coating 1/4 cup of raw cashews 1 pinch of sea salt Black and Hot Pepper to taste 1 tb. spoon of nutritional yeast (optional) A few easy steps For the base Put in the almonds in the food processor and process until they turn into a coarse powder. Add the other ingredients and mix until they get a dough-like consistency. Use a spoon to measure equal amount of dough to roll with your hands! Roll them all and then move onto the coating. For the coating Mix all ingredients together until they reach a powder consistency. Pour in a bowl and throw in one ball at a time that you'll shake around until fully coated. That's it, now you just have to serve it as an appetizer, as a side or as your protein in a nice summer salad plate as below! PS: If you are feeling adventurous, here's what you'll need to make your own Za'atar, Just mix the following together: 1/4 cup sumac 2 tb. spoon thyme 1 tb. spoon roasted sesame seeds 2 tb. spoons marjoram 2 tb. spoons oregano 1 tb. spoon sea salt |
Perrine
Yogini at Heart. Natural Health & Beauty. Healthy Sweet Lover. Citizen of the World. Mama on a Mission. Archives
November 2019
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