Super Green Smoothie

Hey! I'm so sorry I've not posted in a while, but I've been so super busy with work I've not really been cooking much I could post about... let alone actually having the time to blog about it! I've been having a really exciting time recently... firstly, there was my work trip to New York, and then after just a couple of days back in my own bed on the west coast, I was back out on location working my make-up magic, and enjoying the delights 'craft services' had to offer. It feels like all I've been eating for a month is take-out food & fresh juices, very healthy takeout, but still, I'm looking forward to the idea of some good old home cookin' very soon!

One thing I did manage to make for myself (usually just before running out of the door at 5.30am) were smoothies. So here's my recipe for my super-quick, super-nutrient packed, super yummy, superfood, Super Green Smoothie. Your skin will glow, your step will be springy, and your smile... huge! Enjoy :)

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1/2 banana
• 1 cup spinach
• 1/2 cup kale
• 1 tablespoon almond butter
• 1 tablespoon blueberries

Directions

1. Put all the ingredients in a blender, whizz up until smooth, pour, serve. It's that simple! (It's yummy too).

Baked Nacho-style Kale Chips

Craving potato chips but not really wanting to induge because you don't want to be naughty? Well that will no longer be a problem with my yummy Nacho-style crunchy Kale Chips. You can indulge in firsts, seconds, & even thirds if you feel the need, completely guilt free!

This recipe is made baked in the oven, purely because not everyone owns a dehydrator. But, if you are following a raw diet, you can substitute the olive oil for the juice from 2 lemons & 1 cup of cashew nuts (soaked for 2 hours) blended together, and the vegan cheese for nutritional yeast.

Ingredients

• 2 bunches kale
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chilli powder
• 2 teaspoons garlic powder or fresh crushed (both will work)
• 1 teaspoon sea salt flakes
• 5 tablespoons vegan parmigiano style powder cheese

Directions

1. Preheat the oven to 350 degrees, line 2 large baking sheets with parchment paper.
2. Wash the kale, trim & discard the stems. Tear the leaves into chip-sized pieces.
3. Place the kale in a large bowl & drizzle with the oil. Toss the leaves with the chilli, garlic & salt, until thinly coated.
4. Place the kale on the baking sheets in a single layer. (You may need to repeat the baking process again to avoid the kale being on top of each other, depending on how big your oven is).
5. Bake for about 12-15 minutes until the leaves start to go brown at the edges, be careful not to let them burn as the chips will get slightly bitter. Turning them part way through.
6. Remove them from the oven, sprinkle with the vegan cheese, and then let them cool for a few minutes to make them crunchy.
7. Serve... & eat! :)

You could also serve the baked kale straight from the oven as a side dish.