Kale Crips

Kale Crips

Kale crisps are, without doubt, my absolute number 1 way to eat kale. Given how they cook down you can eat quite a lot of its green, leafy goodness this way too. This recipe is inspired by the kale crisps I came across in Pret. Basically I looked at the list of ingredients on the packet and started making my own for much cheaper! As always, I use compromises which allow me to make them more quickly. One shortcut is that I use baby kale rather than normal (adult?!) kale because it takes a long time to separate all the tough stalks from the leaves of your usual kale which must be done to get good results. Sadly I've been known to have kale go to waste on more than one occasion because I never got round to finding a slot of time long enough to do this essential preparation job. Instead of risking this happening again I found I could...
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Konjac rice pudding

Konjac rice pudding

This is just the thing for the onset of autumn. Delicious hot or cold, this was very easy to make. For 2 servings you'll need: a bag of miracle rice 4 tbsp arrowroot powder 1 tin full-fat coconut milk (preferably without stabilisers and / or emulsifiers - I like Biona's) 2 tbsp xylitol or use anything else you prefer though if you use raw honey ideally add after cooking and cooling 1 egg / 1.5 tbsp intact linseed which should be freshly ground 1 tsp vanilla extract Freshly grated nutmeg Pre-heat the oven to 180 degrees C. Thoroughly rinse the miracle rice for 1 minute and leave to drain. Mix the arrowroot with a little coconut milk until there are no lumps. Grease an ovenproof dish and mix all the ingredients into this and cook for 15-20 minutes until the top is golden brown. Variations: add a 1 tsp ghee (Fushi's French, organic is the best I've found) if you like add cacao...
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Apple and cinnamon ‘porridge’

Apple and cinnamon ‘porridge’

Breakfast can be an awkward meal for those wishing to side-step the refined carbohydrate frenzy that is the typical western breakfast and still make it out of the house in time for the school run or work. This is pretty quick to make fresh but you can save time in the morning by preparing some or all of it the night before. The 'porridge' base is a mixture of half and half: freshly ground linseed (use a coffee grinder if you don't have something more purpose-made) psyllium husk fibre ...plus ground cinnamon and enough milk of your choice (A2 / Jersey / dairy free) to make into your preferred porridge consistency. Allow a couple of minutes for the base ingredients to soak up the milk; perhaps while you prepare the apple. The topping is one chopped eating apple (plus a teaspoon of ghee or coconut oil) cooked gently in a small amount of water with the lid on the pan until the skin...
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Cake for breakfast? Oh go on then!

Cake for breakfast? Oh go on then!

I'm a big fan of challenges drawing out some of the best stuff from us. If I had not had a problem with yesterday's breakfast (more on that to come in future posts) I would not have created this, and even if I say so myself, it's yummy! Each of these little beauts contains: 1tbsp cassava flour 1tbsp coconut flour 1 "linseed egg" (1tbsp milled linseed soaked in 2.5tbsp water for 5 minutes then all added) 1tbsp coconut oil (I used the no-flavour one) 1tbsp perilla oil (Totally not necessary to use this - I was just trying it out. Another time I'd try more coconut oil or, even better, MCT oil now I know that the recipe works (MCT oil is pricey).) 0.5tsp baking powder (I would reduce this a little another time. I got a good rise and texture but could slightly taste this raising agent.) Good pinch Himalayan sea salt (any sea salt is fine). 1 heaped tsp...
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