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kale Archives - Megan Taylor

Tag: kale

Frozen Fruit Smoothie Recipe

I love to have a smoothie after a workout rather than a juice because when juicing you loose the majority of the fibre from the fruit. When you loose the fibre you are not going to be as full up from your drink.

I like my smoothies to be fruity and sweet. I am not a fan of vegetable smoothies and juices so I try to conceal the vegetable flavours that I do add. In this smoothie I have added a little bit of kale to add iron to my vegetarian diet.

This smoothie tends to keep me full for about 2 hours.

Ingredients

Coconut water (150ml)

Ginger (frozen and grated to taste)

Frozen mango (handful)

Frozen raspberries (handful)

Frozen melon (handful)

Frozen kale (a few leafs)

Method

Pour your coconut water in the blender

Pour in all of your frozen fruits on top of the water

Grate your frozen ginger into the blender

Blend all your ingredients adding a little more coconut water if the ingredients are not blending together or give the mixture a poke with a long wooden utensil (turn the machine off for this) if there is a bubble in the mixture

Serve in a glass with a spoon

Enjoy x

Crunchy Cashew Kale Crisps

I had some kale that was almost out of date and only a handful of cashew nuts so I decided to create my own
Crunchy Cashew Kale Crisps.
They were really yummy but definitely gave the house a bit of a funky, yet healthy smell.
These kale chips are a healthier alternative to normal movie night snacks. They would be great for a Monday movie night when, let’s be honest, we are all at our healthiest.
These crisps were really easy to make and tasted really yummy. The chew of the cashew nuts is the best bit.

-Serves 1
-Prep time: 5 minutes
-Cooking time: 15 minutes


Ingredients

Kale (two big leaves minus their stems)
Cashew nuts (1/4 cup)
Red chilli (personal preference, I used a whole chilli which was very hot!)
Salt (pinch)
Pepper (personal preference)
Olive oil (approx. 2 teaspoons)


Method

1. Preheat your oven to 170°

2. Blend the cashew nuts into tiny chunks in a blender. I use this one.

3. Cut the kale leaves off its stem. Leaving the stem behind cut the leaves into little shreds.

4. Cut up your chilli’s red skin into teensy little pieces, leaving the seeds behind.

5. Throw your cut up leaves, chilli and cashew nuts into a roasting tray. Add a glug of olive oil and mix everything together.

6. Cook for 15 minutes, turning every five minutes. 15 minutes allowed me to achieve a mixture of crunchy crisps and chewy crisps.
If you want a more crisp texture cook them for 20-30 minutes but making sure you check them regularly to not let them burn.

7. Either eat warm or let them cool for ten minutes to have slightly crispier crisps.

Hope you enjoy them.

If you make them, make sure you tag me in pictures on Instagram or Twitter @itsmegantaylor