Blending vegetables is rather popular right now, and this weekend I’ve blended loads. With fruits and seeds. I have baked some leafs too, and pretended they were crisps.
But to be fair, it was actually pretty delicious (I’m still making up my mind about the baed kale crisps, but they weren’t bad), so I thought I’d share.
The first one I made contained one green apple, a handful of blueberries, a handful of raspberries, a handful of frozen spinach, a handful of left kale, the juice of half a lemon, a slice of fresh pineapple, and chia seeds. It didn’t come out quite a smooth as I was hoping, but the taste was still delicious.
The second one I made Saturday morning. I used one banana, a handful of blueberries and a handful of raspberries, mixed with a splash of soy milk and loads of ice. A nice smooth way to start a day. But definitely make sure it’s ice-cold, so it’s not too heavy.
The baked leafs. Also known as kale crisps. In my first attempt they became completely black, but the second attempt turned out alright. I used around a handful of leafy kale, washed them and put them in a bowl with about 2 tablespoons of extra virgin olive oil, a sprinkle of turmeric, salt, pepper and cayenne pepper. I think you can pretty much use any spices that you wish. I baked them for around 10-15 minutes, until crispy but still green (There’s a fine line between ‘perfect’ and ‘black’). In hindsight, I would have used less cayenne pepper, as they were a tad spicy – On the other hand they did seem to clear my head of the cold I’ve been struggling to get rid of for ages.