Year: 2016

Spiced Chickpea Crunch

Can’t stay away from crisp? well this might just be the alternative you need. This crunchy high fiber, protein snack is addictive;  they are great have by the handful,  and adds new dimension to salads. Ingredients  400g can chickpeas, drained, rinsed (opt. for one with the lowest sodium) 1/2 a tablespoon coconut oil 1/2 a teaspoon sea salt 2 teaspoons sweet paprika 1 1/2 teaspoons ground cumin 2 teaspoons mild curry powder   Method  Preheat oven to 170°C. Drain and rinse the chickpeas. Using a clean cloth, pat dry them as well as possible. In a large bowl place and coat the chickpeas with spices and coconut oil Place chickpeas on a tray lined with baking paper. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray. *Store chickpeas in an airtight container for up to 2 days at room temperature. Advertisements

Chocolate Almond Wreath

With Easter just around the corner, here is a little edible gift recipe to share. Chocolate Almond Wreath . Ingredients: 80 grams slivered almonds 150 grams dark chocolate (I used Lindt 85% extra dark cocoa) Natural gummy candy or dried fruits to decorate   Extras needed: Parchment paper A paper cup or any cylindrical object for the wreath to be shaped around. Directions: Melt chocolate by using a double boiler. Stir in almonds in melted chocolate until evenly coated. Line parchment paper on a hard mobile surface (a large plate or baking tray works well) with the paper cup centred. Cut gummy candy to form the shape of a holly. Gently drop spoonful of the almond and chocolate mixture onto the parchment paper around a paper cup. Repeat until a wreath is formed and place decorations to suit. Leave it to set or refrigerate until solid. Chocolate clusters can be refrigerated in an airtight container up to 2 months.

Pilgrimage to the Golden Rock

Kyaiktiyo (Golden Rock) to be stood out the most as a pilgrimage site in Myanmar. I’ve yet to see any pagoda like it, built on the top of a granite boulder covered with gold leaves pasted on by devotees. According to legend, the Golden Rock itself is precariously perched on a strand Buddha’s hair. The balancing rock defies gravity, as it perpetually appears to be on the verge of rolling down the hill. How cool is that? The rock and the pagoda are at the top of Mt. Kyaiktiyo by Kinpun village. There are two options to get from Kinpun to the Golden; 5 hour climb in the heat or taking the dump truck repurposed with benches to fit passengers. I’ll have to hunt down the video to give you the sense of atmosphere, the trucks were packed to the brim with 35-40 people, often sitting on each other. The best past is trying to get on to one when coming down, you literally have to do a running climb and then find a wedge …

Kale Chips with an Asian twist.

  Opt for these irresistible snacks instead of potato crisp and work more greens into your life this year. Kale is high in nutrients including vitamins A, C, and K, fiber, and calcium, its no wonder that is this super green is one of the healthiest foods you can eat. Ingredients 12 large whole kale leaves, about 200 grams 2 tablespoons liquified coconut oil 1/2 a tablespoon curry powder 1/2 a tablespoon chilli and garlic sea salt rub Method Preheat the oven to 185ºC Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. In a large bowl toss the kale in the oil to coat evenly,  sprinkle with curry powder and salt rub to mix. Arrange the leaves in a single layer on a couple of baking trays and bake for 5-7 minutes, until crisp. Transfer the kale to a rack to cool before serving. *If you like super crisp chips –  Let tray of kale sit in the oven for an additional 3 minutes after …