I tried out my new dehydrator today to make kale chips – a great immune booster. I just coated them in pink salt and paprika to see how they went and they are yummerz! So much more crispy than when they are done in the oven and they don’t go brown around the edges.
Got a couple of recipes to try with sundried tomato and nut coating so I’ll be getting right on that tomorrow. Awesome!
It’s official. I’m in a bit of a jam. Had this sugar-free fantastic jar of lusciousness for brekkie on some gorgeous toasted coconut and cranberry rye bread, then took to eating it straight from the jar. I fear addiction. I have had to forcibly remove myself from the kitchen (and I left kicking and screaming). Send help. I may need therapy.
Excuse me, I think I left something on the hob in the kitchen…what do you mean put that spoon down? What spoon? (Hides spoon up sleeve.)
Mmmm. Toasted coconut and cranberry rye bread (Biona Organic brand) for lunch. Topped it with blackberry chia seed jam. You can use any berry or a combo. Great way of using up a glut of fruit or those berries languishing in the bottom of the fridge! Sugar free but still mega yummy and sweet. The recipe is in my book Eating for Energy (link on the side of the page) but here you go:
1 cup of frozen or unfrozen berries such as strawberries, raspberries, blackberries, blueberries (if using unfrozen fruit watch it doesn’t catch and burn, frozen is preferable)
1.5 tbsp chia seeds
1-2 teaspoons of lemon or lime juice (lime works very well with raspberries)
1 teaspoon of brown rice syrup or a drop or two of liquid stevia.
Cook the fruit slow and low.
Mush it down with a wooden spoon or fork.
Stir in the sweetener and juice.
Remove from heat and stir in the chia seeds.
Pop into a small kilner jar and let cool then store in the fridge for up to a week (if you can make it last that long).