Curly kale crisps
It’s a great idea to include lots of fruit and veg in your diet, but some are particularly beneficial. Leafy green veg such as spinach, kale, pak choi, Brussels sprouts, spring greens are full of flavour and provide a multitude of nutrients, including fibre, vitamins C and K, many of the B vitamins, potassium, magnesium and iron. They are also a good source of non-dairy calcium.
So how can you easily include these in your diet? I love to make a snack out of kale. You just need to wash and dry it. You could either use a salad spinner or give it a good shake in a colander or sieve and lay out on a baking tray to dry. Any water left can be taken off with kitchen towel. Drizzle a tiny amount of olive oil over the kale. Bake in the oven at a low temperature, about 100C. You will need to check it regularly to rearrange the kale, because the kale on the outside will cook quicker.
I like to keep the curly kale crisps quite simple, with just a dash of black pepper and a generous sprinkling of nutritional yeast flakes (Engevita). If you’ve not come across these before they taste a lot better than you may think when you see them (they look like fish food!) but have a great cheesy flavour. You can get the tubs in larger supermarkets/health food shops or online.