Spicy Kale Chips

Kale has boomed in popularity in the last few years – and for good reason! It is not only incredibly nutritious but also super versatile and can be included in countless dishes. Chuck it in your morning smoothie, add it to your lunch time salad or top your dinner with it. However you choose to eat it, doing so is great for your health! It has such an amazing nutritional profile, with Vitamins A, C and K being present in extremely beneficial amounts! It is also a fantastic source of calcium, magnesium, iron and those all important antioxidants!

Almond Butter Kale Chips Julie Montagu4So, munch out on this super-healthy snack that has all the crunch of potato chips (that’s crisps for those outside of the U.S!) but with all the good stuff and none of the bad!

To make a dish of my spicy kale chips that will serve two to three people, find the following ingredients:

1 big bunch of kale
1½ tbsp of almond butter
1 tbsp of olive oil
½ tsp of ground cumin
½ tsp of chilli flakes
½ tsp of pink Himalayan sea salt

Almond Butter Kale Chips Julie MontaguGet started by first preheating the oven to 350F/180C/gas mark 4. You can then wash and dry the kale. Make sure you dry it completely and then tear it into large pieces. As you do so, make sure to remove the thick stalks and set them aside.

Almond Butter Kale Chips Julie Montagu5Next, in a large bowl, mix together the almond butter, olive oil, cumin, chilli flakes and sea salt until well combined. You can then place the kale leaves into the bowl and toss in the almond butter mixture. Mix this together well until all of the kale leaves are evenly coated.

The next step is to spread the kale leaves on a non-stick baking tray and place in your preheated oven for 10–15 minutes or until crisp. After this time, remove the tray from the oven and transfer the spicy kale chips into a bowl.

Almond Butter Kale Chips Julie Montagu3You can either eat them straight from the oven or, if you want to eat them later, then they will stay fresh stored in an airtight container for three days.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!

Almond Butter Granola Balls

These nutritious little balls are fantastic for carrying around with you and snacking on during the day. They also make great after-meal additions and can really help the body to get the amount of goodness it needs throughout the day. Add to that, that they are incredibly simple to make and will last for weeks when stored properly and you’re onto a winning snack idea!  Continue reading Almond Butter Granola Balls

Julie’s SUPERnut Butter Cups

Okay, so when I was younger, my hands down favourite treat was Reese’s peanut butter cup! If you’re not American, you may not know about these treats! But trust me, they are SOOOOOO good! Back then we didn’t know about the ‘badness’ of high fructose corn syrup, however as an American we did know how yummy the combination of peanut butter and chocolate is! I want my four kids to taste a seriously yummy butter nut cup too but perhaps not a Reese’s one……..So, I came up with a healthy, but to me, even MORE delicious alternative and I can tell you that these were a hit with all of them. My youngest is already asking if I can make them for his birthday party (which isn’t until October but I’ll keep it in mind)!

Let’s start with the chocolate sauce which frankly, can be used on pancakes, ice cream and strawberries! So keep this at hand.

julies_supernut_buttercups_grassrootsandgrainsIngredients:

200g of cacao butter
10 – 12 tbsp. of raw cacao powder
4 tbsp. of coconut nectar (or agave or raw honey)
4 tsp. of lucuma
1 and a 1/2 tbsp. of carob powder
1 tsp. of maca
1/4 tsp. of pink himalayan sea salt

Almond butter filling:

1/2 cup almond butter (I used white almond butter and it was delicious too!)
1 Tbsp. coconut nectar (or raw honey or agave)
1 Tbsp. lucuma powder
1/4 tsp. pink himalayan sea salt

julies_supernut_buttercups_grassrootsandgrains (2)In a saucepan, melt the cacao butter over low to medium heat or use a double boiler. Fold in the rest of the ingredients. Next, line your cupcake tray with paper cups and spoon in enough chocolate sauce to cover the bottom. Place in the fridge until the sauce is solidified; this should usually take about 15 minutes.

julies_supernut_buttercups_grassrootsandgrains (3)For the Almond butter filling, combine all of the ingredients together so that it eventually looks like cookie dough. Then, get a good heaped teaspoon of dough and roll it into a ball. Using your hands, flatten to just less than the diameter of the base of the cups. Now you can add these almond nut butter saucer shapes to the cups and spoon the remainder of the chocolate sauce over the top, covering them completely.

julies_supernut_buttercups_grassrootsandgrains (4)Finally, place in the fridge for a good hour and presto! You can then remove the paper cups and store in a sealed container in the fridge. Although, if you’re anything like me, they won’t be in the fridge for very long!

julies_supernut_buttercups_grassrootsandgrains (5)These tasty treats taste even better than the store bought alternatives and will provide your body with a wealth of goodness. For example, instead of being crammed with sugar, they are sweetened with lucuma and coconut nectar. As you may remember from previous recipes, lucuma is made from a Peruvian plant and is completely natural. As well as being great as a sweetener, it is a good source of fibre, beta-carotene, niacin, iron and a whole host of other vitamins and minerals. Similarly, coconut nectar is free from gluten and fat and is the perfect low glycemic sweetener!

julies_supernut_buttercups_grassrootsandgrains (7)

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