Celeriac Chips (low carb)
Celeriac - cut into strips (i.e. chips)
Blanch the chips in a large saucepan of boiling water for 2 minutes - drain and put back into the saucepan. Add oil and salt (curry or chilli powder if desired) and put on a baking sheet in the oven at 230 C for 25-35 minutes.
Creamy Celeriac and Potato Mash
Ingredients (serves 6)
4 medium (about 800g) potatoes
3 garlic cloves, unpeeled
1 lemon, juiced
1 L (4 cups) water
3/4 cup thickened cream
30g unsalted butter
2 tbs chopped fresh parsley
Salt & ground black pepper, to taste
Sesame Pak Choy
3 Pak Choy
2 tbsp peanut oil
2 tbsp sesame seed oil
1 garlic clove, finely chopped
1 mild green chilli, seeded and finely chopped
1 tbsp Thai fish sauce (optional)
2. Heat oil in large wok (frypan) over a medium heat and add 1 tbsp of sesame seed oil, the garlic and chilli, fish sauce and Pak Choy. Toss until coated and cover pan. Reduce the heat and cook for 3-6 minutes, tossing occasionally, until the leaves have wilted.
3. Add the rest of the sesame oil & salt (to taste). Toss the leaves and serve immediately.
Recipe type: snack, chip
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
1 large bunch of kale
1 tablespoon olive oil
Preheat oven to 300 degrees F.
Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
The kale must be thoroughly dried.
Put the kale pieces in a plastic baggand add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
Arrange the kale in a single layer on a large baking sheet lined with baking paper
Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
Bake for about 20 minutes, until the kale is crisp and slightly browned.
Rose’s Kale and Leek rice
This is quick, easy and super healthy.
¼ bunch of kale
2 tablespoons of raw pine nuts toasted
1 tablespoon olive oil
clove of garlic
250g 90 second brown rice (or you could try brown rice and quinoa)
Sauté a leek and shredded kale in olive oil and garlic, add this to 250g Organic 90 second brown rice along with 2 tablespoons of toasted raw pine nuts, drizzle with a good quality olive oil and season with a little sea salt and ground black pepper.
Serves 2-3 people
Onion and Cucumber Salad
1 large Sweetie salad onion
3 medium cucumbers
Salt and pepper to taste
2 cups sour cream
Peel cucumbers. Slice onion and cucumber as thin as possible and place slices in a large bowl. Season with salt and pepper. Toss well and let sit 10 minutes, drain any excess liquids. Coat onion and cucumber with sour cream. Stir.