Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Spicy green cabbage and sweet potato Crisps / Slow Sunday: Crispin it!

Spicy green cabbage and sweet potato Crisps / Slow Sunday: Crispin it!

Crisp'n dip!

Crisp'n dip!

One of the most entertaining parts of eating healthy is all the inventive ways you can turn "bad food" into better and tastier versions. Pizzas, burgers, cakes and the likes, are going through a renaissance as they've become popular makeover dishes for health conscious foodies everywhere. In this Slow Sunday post, I'm celebrating the healthy veggie crisp! Yay! An addictive brilliant reinvention of the old school, deep fried potato crisp. I used to love those baddies as a kid, we would get store bought bags and crunch away on our movie nights, dipping them in spicy sour cream sauces. Crisps have a good place in my food memories. My crush on chips was a few years before the news broke on the dangers of eating trans fats (found in hardened industrial oils). There's good and bad fat and those store bought crisps were full of the worst kind. Luckily, since then I've found a way to keep enjoying the good crunch with better options.

These healthy crisps are addictive!

These healthy crisps are addictive!

The homemade veggie crisp is quite something, it's got life and beauty! And it has texture  to die for. I'ts perfect for parties, plenty more fun than olives and nuts! It brings elegance and a rustic touch when garnished on dishes, a popular topper in gastronomic eateries. But eating healthy crisps doesn't have to be fancy, it's just as good as a snack, on week night dinner, or why not next to the popcorn during a Netflix session.

Buying a bag of crisp is cheap and fast, but making your own is slow, mindful and worth every extra penny spent on organic veggies. The recipes in this post is for cabbage and sweet potato crisps. But there's so many more veggies, especially root ones, that are top notch to crisp. Peep back into the blog again soon, for a free downloadable designed cheat sheet, with times, temperatures and spice suggestions for a variety of veggie crisps. It's coming to the blog this fall. Until then here's a little more crispiration and slow recipes for that perfect crunch!

A FEW CRISPY TIPS:

1. Beautify it! Mix different colored crisps together for a beautiful styling. The green cabbage (you can use kale too) and sweet potato are pretty together. Add finely shaved beets with salt and honey and you have a stunning trio in your bowl.
2. Cute party portions! Serve the crisps in small paper lined cups as a starter on a buffet table, keep the dip close by.
3. Be Resilient. During a fridge clean out, when you find root veggies or greens that need to be used, roast them into crisps. A sure comeback and new life for tired veg.
4. Be an artist! Create your own flavored crisps by playing around with spices. Have fun with it.
5. It's a duo thing. Like with burgers, who are as good as their toppings. A good crisp get's even better with a great dip sauce. Make your own favorite dip sauces for your dipping.

These recipes are made to be enjoyed together, by mixing the crisps in one bowl and serve with the dip sauce. Both crisps can be served independently and used as garnish on savory dishes and salads. The dip sauce is good with other roasted veg too.
Here's how to make your own slow crisps and my fave lemony dip sauce:

Cut little triangles after removing the stem, add to a bowl and flavor before baking.

Cut little triangles after removing the stem, add to a bowl and flavor before baking.

 

GREEN CABBAGE ZAATAR CRISPS

Serves a few as a snack

INGREDIENTS:

one green cabbage (Savoy) head, or kale, choose organic.
1 tbsp olive oil for baking
1 ½ tbsp Zaatar spice mix
a wee pinch of fine salt

HOW TO:
Preheat the oven to 200℃. Wash the cabbage leaves, and cut the stems out with a scissor. Make bite sized pieces (triangles are nice and easy shapes) and add to a bowl.  Add the olive oil and sprinkle the zaatar and salt over while tossing the cabbage to get an even coating of oil and spice. Place on a papered tray and bake for 15 minutes (for kale, bake 20 minutes). Let it cool and serve with dip sauce.

Zaatar is one of my favorite spices and it goes so good with lots of foods. This is a perfect match.

Zaatar is one of my favorite spices and it goes so good with lots of foods. This is a perfect match.

 

SWEET POTATO CINNAMON CRISPS

Serves a few as a snack

INGREDIENTS:

2-3 sweet potatoes, peeled
1 tbsp olive oil for baking
1 tbsp apple vinegar cider
½ tsp ground cinnamon
a good pinch of fine salt

HOW TO:
Preheat the oven to 150℃. Half the sweet potatoes and shave in thin slices with a cheese cutter or a mandolin (need to be quite thin or they won't crisp). Add the slices to a bowl and mix with olive oil, apple cider vinegar, and salt. Place on a papered tray and sprinkle with cinnamon. Bake in the oven for 15- 30 minutes, It's important to keep an eye and check the dryness to decide if they are done, the crisps should curl upand be fairly dry before yout ake them out of the oven. Let cool and serve with dip.

Sweet potato slices waiting to be dusted with cinnamon.

Sweet potato slices waiting to be dusted with cinnamon.

 

LEMONY AND CASHEW GARLIC DIP SAUCE

Makes a small bowl of sauce

INGREDIENTS:

1 tbsp cashew butter
the juice of ½ lemon
2 tbsp extra virgin olive oil
a pinch of salt
1 garlic clove
1 tsp honey
2 tbsp almond milk

HOW TO:
Mix all the dip ingredients in a bowl and set aside until serving.

Simple and classy at the same time:)

Simple and classy at the same time:)














It's new year! Lets set the table for  2016! -

It's new year! Lets set the table for 2016! -

Clean crunch & green mash!

Clean crunch & green mash!