 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.
Ingredients 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 200ml water
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 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.
Ingredients: 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 8 eggs 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. |