Use as spread, dip or on salads! I like keeping some in the fridge for whenever I need something quick.
1 can chick peas, drained and rinsed
1/4 cup water (+ 2 tbsp if needed)
1/2 ts himalayan pine seeds
Juice of 1 lemon
1 small garlic clove
4 tbsp tahini
1 ts cumin
1/2 ts himalayan salt, to taste
Optional: a few slices of red bell pepper
Blend all ingredients in a food processor until smooth, and serve!
Do you have a good hummus recipe?
Use them in cereal or enjoy them as they are ♥
THATS IT! (They get sweeter than you think)
Slice up the apples, the thinner the better
Spread them out on a lined baking tray, never on top of each other
Bake at ca 150 degrees C for 45 minutes to 1 hour
They’re done when they’re completely dehydrated and crispy. Let them cool for a few minutes to stiffen up. Drizzle with cinnamon or leave them as they are.
Kale is incredibly good for you. For instance, kale has more iron than beef, more calcium than milk and more vitamin C than oranges. It detoxifies, aids your immune system and alkalizes your body. The list.goes.on. Learn more about kale here!
Because kale can be a bit boring and dry on its own, I like to use it in smoothies or as chips. The chips will absorb the taste of whatever spice you season it with, so it’s suitable for everyone! Once they’re done they go feathery light and ridiculously crispy. I recommend a try!
Kale (norwegian: grønn kål)
Oil (ca 1 tbsp)
Spices (for example: nutritional yeast, salt, pepper, cayenne, paprika, garlic, cumin, oregano)
Wash, cut and remove the stems of the kale. Cover it in oil. Adding too much will make them soggy, but too little won’t do good either. Try to find a good balance. Place on a lined baking tray, never on top of each other, and bake on 150 degrees C for about 25 minutes. Flip them half way through for a better outcome.
IMPORTANT: For flawless kale chips I always follow this guide. It’s really easy to burn kale chips, so it’ll will make a huge difference.
I eat these several times a week at the moment. Delicious sweet potato fries.
The recipe is simple
Sweet potatoes (one potato = one serving)
Oil of choice (I use olive oil)
Spices of choice (I use oregano, cayenne pepper, pink himalaya salt and ungrounded black pepper)
What I do
Preheat the oven to 225 degrees celsius
Wash and cut the sweet potato into wedges
Put the sweet potatoes and the oil in a plastic bag and move the content around until the potatoes are completely covered in the oil
Spread the oiled potatoes on a bakingsheet, add the spices
Let them bake in the oven for 25-30 minutes, flipping them once
Tip: Serve them on a of baby leaf salad with some avocado..