All the traps are set only in our minds, and from these we seek freedom to create
Great-tasting Greens!
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Kale Crisps
From The Guardian
Photo by Felicity Cloake
Organic Ingredients
200g black kale cavolo nero
1/4 tsp flaky salt
1/2 tsp smoked paprika (or a spice of your choice)
1 tbsp extra virgin olive oil
Method
Heat the oven to 120C. Strip the kale from its stems in large pieces, and wash well, then dry thoroughly with clean tea towels or a salad spinner.
Grind the salt and paprika together to a powder.
Put the kale in a large bowl and add the oil. Massage it into every dimple in the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays lined with baking parchment and bake for about 30 minutes, turning the trays round half way through cooking.
Turn the oven off and use a metal spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.
