Watercress: The Superfood, The Cure of Cures...

W A T E R C R E S S

Watercress, the semi-aquatic plant and member of the Brassica family, has been around for centuries. It was a favourite of the father of medicine, Greek physician Hippocrates and commonly used as #brain food, a #hair tonic and aphrodisiac by the Romans.

This is no accident, for the ‘cure of cures’ and #powerhouse of #goodness is packed full of vital #nutrients such as #folicacid, #iron, #calcium and #iodine, #vitamins and #beta-carotene.

Digestive Functions:

Watercress can help balance the flora in your gut, aid nutrient absorption and improve your digestive functions thanks to its fibre content and enzymes found in chlorophyll.

Healthy Bones and Teeth:

Packing more #calcium than milk and plentiful in #magnesium, #manganese and vitamins K and A, watercress helps keep your #teeth and #bones strong and healthy, safeguarding against brittle bones and #osteoporosis.

Skin:

A key player in the fight against wrinkles and fine lines, it contains more vitamin C than an orange. The powerful antioxidants it contains help combat free radicals and protect against harmful rays from the sun.

Disease Fighting:

Watercress has significant levels of glucosinolate- compounds which may help to increase our cells’ defences against carcinogens and inhibit cancers.

Energy and Metabolism:

Watercress packs in more #folate than a #banana and more iron than #spinach which together with magnesium and vitamin B1 helps the body release the energy in food. Furthermore, the naturally occurring iodine can help regulate the thyroid and your metabolic rate.

We love adding watercress to #salads, sandwiches, #smoothies and #soups. It’s #clean, #lean and green and if you’re a #superfood #junkie this is one mean, green machine you’d be crazy to miss out on! #allabouthekale #raw #vegan

Watercress, the semi-aquatic plant and member of the Brassica family, has been around for centuries. It was a favourite of the father of medicine, Greek physician Hippocrates and commonly used as #brain food, a #hair tonic and aphrodisiac by the Romans. This is no accident, for the ‘cure of cures’ and #powerhouse of #goodness is packed full of vital #nutrients such as #folicacid, #iron, #calcium and #iodine, #vitamins and #beta-carotene, Digestive Functions: Watercress can help balance the flora in your gut, aid nutrient absorption and improve your digestive functions thanks to its fibre content and enzymes found in chlorophyll. Healthy Bones and Teeth: Packing more #calcium than milk and plentiful in #magnesium, #manganese and vitamins K and A, watercress helps keep your #teeth and #bones strong and healthy, safeguarding against brittle bones and #osteoporosis. Skin: A key player in the fight against wrinkles and fine lines, it contains more vitamin C than an orange. The powerful antioxidants it contains help combat free radicals and protect against harmful rays from the sun. Disease Fighting: Watercress has significant levels of glucosinolate- compounds which may help to increase our cells’ defences against carcinogens and inhibit cancers. Energy and Metabolism: Watercress packs in more #folate than a #banana and more iron than #spinach which together with magnesium and vitamin B1 helps the body release the energy in food. Furthermore, the naturally occurring iodine can help regulate the thyroid and your metabolic rate. We love adding watercress to #salads, sandwiches, #smoothies and #soups. It’s #clean, #lean and green and if you’re a #superfood #junkie this is one mean, green machine you’d be crazy to miss out on! #allabouthekale #raw #vegan

A photo posted by All About The Kale (@allaboutthekale) on Aug 26, 2015 at 8:18am PDT

Roast Tomato and Goats Cheese Tart

Roast Tomato and Goats Cheese Tart

This is a great, lighter alternative to a stodgy quiche, and it is WONDERFUL for a summer evening picnic. It's a really versatile dish- you can substitute the dairy for dairy-free alternatives, try avocado or different cheeses such as gorgonzola or dolcelatte, the pastry can be made with any flour combination and ratio and it tastes just as delicious if layering courgette or aubergine. Use your imagination! (as I did for this version, which was made with minimal ingredients the day before the weekly shop!)

Ingredients

Pastry

250g flour (I used a combination of 150g spelt, 50g rye and 50g polenta)

1 egg (beaten)

100g butter (cold and cut into cubed. Feel free to use a butter substitute of your choice)

Filling

1 tbsp Dijon mustard

1 medium red onion (finely chopped)

2 garlic cloves (finely chopped)

6 large tomatoes (sliced)

1 red pepper (sliced)

50g pinenuts

Generous handful fresh spinach (rinsed)

Goats Cheese (we used Capricorn Goats Cheese from Somerset)

Method

Rub the cold butter into the flour until it looks like breadcrumbs.

Using a round tipped knife, cut the beaten egg into the flour and butter mixture until it forms a dough.

Very lightly and very quickly smooth the dough into a ball, wrap, and refrigerate for 30 minutes.

In the meantime, sautee the onion and garlic in a shallow frying pan with a drizzle of olive or coconut oil and wilt the spinach in a pan draining any excess water.

Roll out the pastry on a floured work surface and line a 20cm flan tin.

Spread a 1 tablespoon of Dijon mustard over the base and top with the onion and garlic and then the wilted spinach leaves.

Slice the goats cheese around 0.5-1cm thick and place a single layer on top of the spinach.

Lay slices of tomato and pepper in a circular fashion around the tart.

Drizzle with olive oil, season, and bake in the oven at 190c for 40 minutes – until the pastry is golden and the vegetables are roasted.

Leave to cool, sprinkle with lightly toasted pinenuts and enjoy!

Supermarkets are selling Cauliflower Rice & Courgetti !!!

Finally it seems supermarkets are listening to what people want healthier, cleaner food!
Check it out @tesco now sells #Courgetti and #Cauliflower #Rice in these neat containers perfect for #health conscious folk with busy lifestyles or for anyone who hasn't got a #spiralizer.

High five Tesco!✋

GROW YOUR OWN COMP

Here at @allaboutthekale we ♡ watching our #herbs #spices and #vegetables grow.
Why not have a go at growing your own this summer!?

We would love to see your pictures tag us @allaboutthekale and we will pick one follower at the end of the week to win a surprise healthy gift! ♡

#growyourown#hothothot#competition#healthyeating#nutrition#foodie#foodbloggers

★ Post Workout Smoothie ★

Cocoa and Peanut Butter Spelt Cookies

You will need :

★ 2 cups spelt flour
★1/3 cup cocoa powder
★1/2 tsp bi carb soda
★1/2 teaspoon vanilla essence
★1/3 cup coconut oil, melted
★1 table spoon of Peanut butter
★2/3 coconut sugar

Preheat oven to 180*C.

Sift together flour, coconut sugar, cocoa and baking soda. Add coconut oil, egg, peanut butter and vanilla and beat using an electric mixer until well combined.

Shape into balls and place on prepared tray. Press down with the palm of your hand. Bake for about 12-15 minutes. Allow to cool for a few minutes then transfer to a drying rack to cool thoroughly.

Raw Cacao, Almond and Coconut Milk

#allaboutthekale #Raw #Chocolate #Almond and #Coconut #Milk
You will need
★2 bananas
★Small hand full of Almonds I soaked mine to make them more blender friendly
★2 Dates
★A teaspoon of Nut butter
★Use as much Coconut Milk as desired.If you want a more smoothie/milkshake thickness then don't use alot.
Throw all the above in a blender and enjoy!

A Sunday well spent brings a week of content (and another batch of our Cacao and Peanut cookies 🙌)

All About The Kale's "Nearly Naked" Bars... and Bites!

All About the Kale’s “Nearly Naked” Bars

We LOVE Nakd bars. They’re nutritious and healthy, and very tasty….

…but it’s no secret that a healthy lifestyle can soon start breaking the bank so why not swap to our ‘Nearly Naked Bars’? They’re super easy to make and cost a fraction of the price!

Our take on the Nakd snack bars are made from the same natural ingredients. They’re gluten and dairy free and also contain no extra nasties (less if anything!) What’s more, you can have them anyway you want them, bars, balls, bites, the possibilities are endless…

Most of our “Nearly Naked” bars can be made using this basic “Simply Nearly Naked” recipe. This is most similar to the Nakd Cocoa Delight bar

To make your favourite flavoured ‘Nearly Naked’ variation, add the additional ingredients accordingly, as described below:

Simply Nearly Naked

50g dates

50g cashews

20g raisins

2 tsp raw cacoa powder (plus a little extra for dusting!)

Method:

Pit your dates (if needed) and add to your food processor along with the cashews, raisins and cacao powder. Blend until a fine crumb. If you’re making a variation, add the extra flavourings last. Shape into balls or bars, or whatever shape you’re going for. Dust your shapes with some raw cacoa powder- put cacao powder onto a clean plate and roll your shapes in it. Enjoy!

(Note: If your mixture is a little dry, add a teaspoon of boiling water at a time until the mixture holds. Alternatively, if your mixture is a little too sticky, add a little flour- such as coconut or almond - until you’re good to go!)

Variations:

Cocoa Orange: Add ½ tsp of Orange Extract (try Nielsen-Massey’s Pure Orange Extract or Flavorganics Orange Extract). You can also add a little bit of orange zest if you fancy

Bakewell Tart: Omit the cacoa powder and add 10g of dried cherries and ½ tsp of almond extract (try Nielsen-Massey’s Pure Almond Extract or Flavorganics Almond Extract)

Cocoa Mocha: Add ½ tsp of Pure Coffee Extract (try Nielsen-Massey’s Pure Coffee Extract or Flavorganics Coffee Extract)

Cashew Cookie: Use 65g of dates and 65g of cashews, omitting the raisins and cacoa powder.

Gingerbread: Omit the cacoa powder and add ¼ tsp of ground ginger, ¼ tsp of ground cloves and ¼ tsp of ground cinnamon.

Strawberry Crunch: Omit the cacoa powder and add 20g of puffed buckwheat and 10g of dried strawberries

Banana Crunch: Omit the cacoa powder and add 20g of puffed buckwheat and 10g of dried banana chips

Cocoa Mint: Add ½ tsp of Pure Peppermint Extract (try Nielsen-Massey’s Pure Peppermint Extract or Flavorganics Peppermint Extract)

Tip: Any nuts can be used in place of cashews, try almonds or pecans, or using a mixture for a bit of a mix-up

Check our ‘Stockists’ Page for where to buy Flavorganics and Nielsen-Massey extracts!

Multigrain Rye Bread

‘Dry Ingredients’

150g Spelt Flour

100g Barley Flakes

100g Rye Flakes

100g Rye Flour

2 tbsp Sourdough Starter Powder*

50g Sunflower Seeds

50g Linseed

Pinch of Salt

’Wet’ Ingredients

2 tbsp Malt Extract

1 sachet of yeast (around 7g)

600ml lukewarm water

Method:

Mix the yeast, malt extract and warm water in a jug.

Place the rest of the ingredients into your mixing bowl and stir in the yeast mixture.

The mixture will be loose and wet, more akin to a batter than a dough.

Pour the mix in to a lined loaf tin and leave to rise for around 45 mins.

Place on the bottom rack of your oven for around 1 hour at 200c

Try to leave to cool before slicing. It freezes very well, too!

* You can buy this online, or ask your local bakery? If you have your own sourdough starter, just add a bit of that!

Notes: I created this recipe in order to replicate a much loved bread mix by Finax for Swedish rye bread.

The darker the rye flour, the darker your loaf will be! We used a light rye flour for this loaf. Previous loaves have been more like German 'dark' bread. 

Coconut Palm Sugar

Coconut Palm Sugar

As proponents of clean eating, we are always searching for healthier alternatives and substitutes for our recipes, without compromising on taste.

You may have noticed our recent Instagram showing what store cupboard items we had been replenishing. One of the items featured was organic coconut palm sugar, so here’s a little introduction:

Coconut palm sugar has become an attractive alternative to cane sugar due to its lower glycaemic index and high levels of micro-nutrients… and because it can be substituted directly (1:1) in baking. Hurrah!

What is Coconut Palm Sugar?

Coconut sugar is made from the sap of the coconut plant which is harvested by ‘tapping’ the blossoms of a coconut tree. A cut is made and the sap is collected as it flows, in to bamboo containers. The sap is around 80% water so this is evaporated and reduced to its chosen form, crystals or a paste.

It is less sweet than cane sugar but with a molasses-like, caramel flavour similar to brown sugar and doesn’t have an overpowering coconut taste as you might expect. Just as the flavours and colours of honey can vary depending upon the bees' diet; the colour, sweetness and flavour of coconut palm sugar can vary depending on the species, the season or location of harvest and the way the "sap" is reduced.

I don’t think we’re wrong in saying that sugar and sweeteners feature highly on most people’s “Things to eat less of” list and the glycaemic index of a sugar or sweetener is something to be aware of.

Glycaemic Index

Glycaemic Index (GI) is a measurement for carbohydrate-containing foods. All carbohydrates are not equal with respect to their immediate impact on our blood sugar. Typically, simple carbohydrates such as table sugar, syrup, fruit juice, are classed as having a ‘high-GI’ and are broken down quickly by your body, causing a more rapid increase in blood glucose. The “simpler” the structure is, the faster your body will digest and absorb that food. Complex carbohydrates such as vegetables, beans, grains, have more complex chemical structures which means the digestion and absorption process will be slower, causing a more gradual rise in blood sugar levels over time.

Whilst it is important to remember that you shouldn’t judge a sugar on its GI alone, (there are other health benefits, pitfalls and ethics to consider with different sugars and sweeteners) it is a good idea to be aware of what type of sugars and sweeteners you’re consuming.

Foods are categorised as low, medium or high GI:

Low GI: 0-55

Medium GI: 56-69

High GI: 70 or greater

A few common types of sugar substitutes used in baking, and their glycaemic indexes:

White Sugar – 80

Honey - 58

Maple Syrup – 54

Coconut Palm Sugar -35

Agave Syrup – 15

Swap and Drop

Regardless of what sugar you are using, in most recipes, you can decrease the amount called for by at least 1/3 – 1/2 without affecting the quality of the end product. This is a good place to start before you even think about swapping cane sugar for an alternative.

Aside from sweetness, cane sugar performs a multitude of roles in baking, such as liquefying –e.g. as cookies bake, helping them spread and adding to their texture, caramelising, nourishing yeast and stabilizing when whipping. If there is a delicate balance, swapping can pose some problems so pick your substitute appropriately and be prepared to adjust things. Liquid natural sweeteners like maple syrup, agave or honey not only taste multiple times sweeter than regular sugar further reducing the amount needed but you will also need to reduce the amount of liquid – roughly by around 1/5th (usually 2-3 tbsp) for its liquid state.

What’s your favourite sugar substitute? Have you found any award-winning combinations (coconut sugar in salt caramel, anyone?) and have you had any absolute disasters with your substitutions? (I’m looking at you polenta and pure stevia cake!)

Tuna Burgers with Spelt Buns, Pineapple Salsa and Garlic Sauce

In honour of International Happiness Day yesterday, I decided to make a dish that I have neglected for a while but one that brings me the greatest of happy memories.

My old flatmate and I used to eat these nearly every night during the winter and exhausted Finland's tuna stocks...they were perfect after a nice sauna and dip in the sea (yes, seriously). You can substitute the tuna for salmon or any other fish, as desired.

Tuna Burgers with Pineapple Salsa and Garlic Sauce

Super-Quick Spelt Burger Buns:

These are super quick to make- only 40 minutes from start to finish!

Ingredients:

500g Doves Farm Wholemeal Spelt Flour

2 tbsp Dried Yeast

1 egg

2 tbsp sugar

2 tsp salt

150ml olive oil

300ml warm water

Method:

In a large mixing bowl, dissolve the yeast in warm water. Leave to stand for 5 minutes before adding the sugar and olive oil. Stir and leave to sit for around 10 minutes.

Slowly add 1 beaten egg to the yeast mixture. Gradually add the flour and the salt. Mix until you have formed a dough. (Use your judgement and add extra water or flour where necessary - different types of flour often need more or less water).

Knead the dough for around 3 minutes.

Divide the dough evenly into balls around the size of the buns you want to make. You should be able to yield around 6 generous buns from this recipe.

Slightly squash each dough ball with the palm of your hand and place the dough balls on a baking tray covered with parchment. Cover with a damp tea towel and leave to rise in a warm place. We chuck ours in our drying room, but near a radiator also works well. Cooler temperatures mean the dough will take longer to rise.

As these are quick-buns, leaving them to rise for 15 minutes should be enough. You can of course leave them longer if you have time!

Bake in the oven at 180c for around 15 minutes and leave to cool on a rack before slicing.

The Tuna Burgers

When we originally made these, we didn’t have the luxury of a food processor. It was therefore a very hands on task. Either method works well so don’t panic if you don’t have any gadgets to put to good use.

Ingredients:

5 fresh Tuna steaks (frozen work well too- make sure they're from a sustainable source!)

1 tbsp Thai fish sauce

1 tbsp Soy sauce

Thumb-sized chunk of fresh ginger, grated

Large bunch of fresh coriander

1 green chilli, finely chopped

1 ripe avocado (a great way to use up just-a-tad-too-ripe-avocados!)

Spring onions (4-5)

4 limes

1 tsp coconut oil

By hand:

Shred the tuna steaks by ripping them apart with your hands. If you’re up for it, you can almost ‘mince’ the pieces by squeezing handfuls through your fingers. Add the avocado, chilli, the juice of 4 freshly squeezed limes, chopped spring onions, grated ginger, soy and fish sauce. Stir vigorously until it resembles mince.

When you’re happy with the consistency (it should be fine enough to hold together in patties but coarse enough so that there is some texture to every mouthful), leave to 'marinate' for as long as you have.

By machine:

Chuck all the ingredients into the food processor and pulse until minced.

Method:

Grab a handful of 'tuna mince' and shape into patties. As you get them into shape you may find that the marinade squeezes out -don't panic, your marinading time means the flavour will be retained! Aim for a yield of 6-8 burgers depending on size of tuna steaks and size of your burgers!

Place a shallow frying pan or griddle on to the hob, with a teaspoon of coconut oil. Carefully add the burgers to the pan, being mindful of the oil spitting.

Pan-fry each side of the burgers until golden brown - five minutes a side or so- or less depending on how well-done you like your tuna.

Pineapple Salsa

Ingredients:

Handful of fresh coriander

1 small green chilli

Juice of 1/2 lime

Method:

Using a mini-chopper, food processor, or your finely honed chopping skills, blitz the pineapple slices, lime juice, coriander and chilli together. Et voila!

Garlic Sauce (Aioli)

Ingredients:

3 cloves of garlic

Yoghurt*

Juice of 1/2 lime

*Creme fraiche, fromage blanc, fromage frais, smetana, greek yoghurt, quark, plain soya yoghurt (probably NOT the vanilla variety!) all work wonderfully well for this. Keep it natural is what I'd recommend.

I am a passionate hater of mayonnaise. I despise the stuff even though this is perhaps unfairly down to the world's obsession with adding a whole damn jar to one tiny sarnie! (ugh 'Tuna mayo' I am looking at you!)

Whilst there is technically nothing wrong with a good homemade mayonnaise, I prefer something lighter, and more in the yoghurty camp. By all means add lime juice and crushed garlic to your Hellman's but I guarantee using yoghurt will sway your taste-bud opinions and nutritionally be much more beneficial to your health *go probiotics!*

Method:

Simply crush 2-3 garlic cloves and add the juice of half a lime to whichever base you’ve opted for and mix!

Smoked Paprika Potato Wedges

While we're at it, I have a confession to make. I despise potatoes. I think they're romanticised, over-glamourised and in short- totally unnecessary. It seems I am in the minority though and as I am not one to deny others of their enjoyment, potatoes are still a feature in my kitchen. These are just as easy as oven chips, taste better and can be made using sweet potatoes *yay!*

Ingredients:

4 large potatoes (or sweet potatoes, as you prefer!)

Smoked Paprika

Salt and Pepper

2 tbsp Olive Oil or 2 tbsp of Coconut Oil

Method:

Pre-heat the oven to 250c.

Slice your potatoes into quarters, and for super large ones, eighths - make them, you know, wedge sized and shaped!

Bring a large pot of water to the boil and chuck your potato wedges in. Bring back to the boil for 8 minutes.

Drain in a colander and leave to 'steam' dry for a few minutes.

Place your par-boiled wedges on a baking tray and drizzle with the oil of your choosing (the sweet potato / coconut combo is my favourite)

Sprinkle with a few generous pinches of smoked paprika (see here) and some freshly ground black pepper.

Shuffle the tray to ensure the wedges are evenly coated and pop in the oven on a relatively high shelf for around 30 minutes, turning at least once.

Once golden brown and crispy, remove from the oven and place in a serving bowl with a good pinch of sea salt.

We served our burgers with spiralised organic beetroot and steamed asparagus with a drizzle of olive oil

Spelt and Chia Crispbread

In Finland, crispbread is an integral part of every diet. Having lived there for over 6 years, I continue to get my crunch kicks in the form of cripsbreads and crackers and love to experiment with varieties of different seeds and multigrains.

Try these Spelt and Chia cripsbreads to take the edge off your hunger and satisfy your crunch cravings!

Ingredients:

150g Spelt Flour

100g Oats

25g Linseed

25g Chia Seeds

25g Sunflower Seeds

25g Sesame Seeds

2 tbsp Malt Extract

1 tsp Salt

2 tbsp Yeast

1 tbsp Olive Oil

Method:

Mix the yeast with 200 ml of warm water, add the oil and malt extract, and stir. Leave for 10 minutes or so, until it looks bubbly

Whilst you’re waiting for that magic to happen, whizz up the flour, oats and seeds. By all means, feel free to keep a handful of seeds back (or go crazy and use extra!) to press into the top of the crispbreads before baking!

Slowly add the liquid to the dry ingredients. Don’t go chucking it all in at once unless you’re down with having to add more flour. You don’t want your dough to be too sticky.

Roll out the dough and shape as preferred. You could use cookie cutters, or keep them rectangular. (I have an awesome embossed rolling pin that embosses hearts, ferns and stars on to my dough!) Aim for a thickness less than 0.5cm as they will ‘puff’ up slightly, and the thicker they are, the less crispy they will be!

If you’re adding extra seeds on top, sprinkle over your rolled out dough and then run your rolling pin over them to squish them in a bit and to stop the seeds from falling off!

Remember that when you bake biscuits etc. they continue to harden once you’ve removed them from the oven. You’ll need to bake low and slow to ensure maximum crispy-ness.

Try 150c for 20 minutes at least, until golden. Those who roll their dough more thinly might need less time, whereas thicker slices, a little longer. Be patient and keep your eye on them!

Once baked, remove from oven and cool on a rack.

Enjoy with your favourite nut butter or on their own for a most satisfying snack!

Clean Redux Challenge

We’ve all been there; you’re tired, the weather is rubbish, your credit card bill has arrived…and sometimes you just need a comfort food fix.

STOP RIGHT THERE!!!

Comfort doesn’t have to equal unwholesome or unhealthy. So we are giving you the opportunity to get @allaboutthekale to give your favourite questionably ‘healthy’ comfort food a makeover. A clean up!

Comment below stating what dish you’d like us to transform and why your dish should be chosen for All About The Kale’s Clean Redux Challenge.

We’ll pick a winner and start the revolution!

Snigger Bars

So I had a rare evening with no plans and despite getting home late from work, decided to dedicate my last remaining hours of brain functionality to my passion. The kitchen. Snigger Bars Loosely based on the famous 'Marathon' or 'Snickers' Bar I grew up with whether it was pre-swimming practice or post-country walk snack but this time, it's better... I made mine with almonds, but feel free to use peanuts or cashews, or... any nut of your choosing!

Ingredients:

The Nutty Bit:

65g Buckwheat Flour

80 ml Agave Syrup

150g almonds (I use whole, but sliced works well!)

The Squidgy Bit:

15 dates- pitted

Water

Vanilla essence

Pinch of salt

2 tbsp of melted Coconut Oil

The Chocolatey Bit:

60ml melted cacoa butter

30g cacoa powder

60ml Agave or Maple Syrup

Method: Using a blender or food processor mix the flour, with the roughly chopped nuts and syrup. Grab little handfuls and roll in to shapes. Sausage shaped or balls -it's totally up to you. Place on baking parchment on a dish and whack in the freezer.

Whilst your shapes are chilling, whizz up 15 dates, a dash of vanilla essence (say 1/2tsp) and the melted coconut oil. Add water sparingly until you have a creamy caramel. I was lazy and used the larger bowl and blade on my mixer to save washing up so it was chunkier than usual! We love diversity though, so whether you like yours as smooth as cashew butter or chunkier like crunchy peanut butter, it's a-okay with us! You should be able to spread the date mixture over the chilled nutty bit. I find it is quite easy to 'roll' the spread over the nut shapes for even coverage.

Place your snigger shapes back in the freezer whilst you make your raw chocolate. It is as easy as melting the butter, stirring in the powder and the syrup. As always, feel free to swap the cacoa butter for coconut oil and swap the syrup for a sweeter of your choice, whether it maple, pomegranate, date, agave etc... Evenly coat the snigger shapes with the melted chocolate and chill again... or at least try to, before devouring.

I like to play around with the textures and consistency of these Snigger bars. Pulse the nuts a little more or less whilst making the 'nutty bit' for a smoother or crunchier texture. Likewise with the 'Squidgy Bit' date caramel.

Spinach Crisps to Start....

So we've been getting a lot of requests for our recipes on our Instagram page. Our website is under construction but to kickstart our world-takeover, one clean and healthy recipe at a time, we thought we'd get a little headstart! A super simple, super tasty, fast track snack: SPINACH CRISPS Our No.1 love, Kale has been getting a lot of press at the moment, particularly the 'crisp' (or for our American fans, 'chip') variety. Did you know that Spinach Crisps are outrageously tasty too? You can pick up a bag of Organic spinach from any supermarket for under £1.00. You'll need: Spinach Olive Oil or coconut oil Garlic chips (or powder) Salt and Pepper to taste Rinse your spinach leaves in a colander and lightly pat dry with a clean tea-towel. Place in a large bowl and drizzle with olive oil or melted coconut oil as you prefer. Lightly grind up a nice handful of garlic chips in a pestle and mortar (or if using garlic powder sprinkle away!) We do prefer garlic chips for the added crunch and bite (You can get them here ) Season with good old salt and pepper. Give the spinach, oil and garlic a stir for even coverage. Now, in order to get the crispiest crisps, you'll need to lay the leaves in a single layer on a baking tray with baking parchment.

Bake in the oven at 150c for around 7 to 10 minutes, until crispy. SNACK TIME!

All About The Kale

Our website and blog is under construction so this is a half-way house to keep you in the loop until we can launch for REALS!! <3

"All About The Kale thanks you for your interest. Your call is important to us...please hold..." ;)