I recently picked up some beautiful organic curly leaf kale, perfect for making kale chips. This is a modified version of the VegieHead recipe by my friend Adele.
2 bunches of kale
300g/2 cups raw cashews
1 tsp turmeric
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper (1/4 if you only want a hint of spice)
1 Tbs agave or honey
1 Tbs lemon juice
I am mostly dairy free and vegetarian but not vegan. I love eggs, and created this frittata with leftover roastie potatoes, beautiful organic free range eggs and the best aged Parmesan.
2 cloves garlic, peeled
1 leek, finely sliced
2 sticks celery, finely sliced
30g organic butter, cubed
300-400g potatoes (pre-cooked, roasted or boiled, sliced)
60g aged Parmesan cheese (optional)
Small sprig fresh rosemary
salt and pepper
oil/butter for greasing pan
In Australia it has just turned to autumn, my favourite time of the the year. There is a glut of cheap end of summer produce around and it is not so hot during the day.
I love a good risotto, but am mindful of the the high glycemic nature of eating arborio rice. This risotto uses less rice and more vegetables, to create a healthier and seasonal vegetable risotto.
_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.