The Great Healthy Kale Solution

I’ve just started be a health freak, and watching my diet. And one of the recommended things to eat being O blood type is kale. As it turns out this stuff is already growing in my garden, what a bonus. I found this recipe and voila, I now eat this side dish every day with my dinner. A great source of nutrients and vitamins, so try it.

Kale

Kale

Kale Kale

Kickin’ Kale:

INGREDIENTS:

  • 1 large bunch of curly kale
  • 2 or 3 lemons
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 4 small or 3 large cloves of garlic (peeled, smashed and chopped)
  • 1/2 to 1 purple onion, sliced very fine

Method:

  1. Wash and ‘spin’ dry the curly kale.
  2. Remove the stems.
  3. Stack the leaves on top of each other and slice them horizontally into fine strips
  4. Place the strips into a glass or porcelain bowl
  5. Juice the lemons.
  6. Peel and cut the garlic cloves into chunks.
  7. Put the olive oil, lemon, garlic, and salt into the blender and combine on high to make a frothy liquid.
  8. Pour 1/2 the liquid over the top of the kale.
  9. Mix well with salad utensils.
  10. Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
  11. Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will ‘cure’ the kale so that it becomes much softer and more edible.
  12. Garnish with as many of the onion slices as you like.

 

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The Great Chicken Rissoles

So if you want to do some interesting changes to your lifestyle, then make some new delicious recipes. Its a great idea to mix things up a little, with your ravishing appetite.

Easy ingredients:

  • 500g chicken mince
  • 1 medium peeld and carrot grated
  • 1/2 onion grated
  • salt and pepper,herbs (I used fresh chopped paresely)
  • 1 egg
  • 1/4 normal flour
  • Butter for the frying pan

chicken risoles prep

Ok lets get mixing:

  • Mix ingredients together in a large bowl
  • then roll into balls using your hands to the size of golf balls 
mixing up the chicken rissoles mixture

mixing up the chicken rissoles mixture

Ok, so now, roll into those bowls and place on a baking tray, and seal with clear wrap and put in the fridge for about 30 mins. Drizzle with olive oil so they don’t stick on the pan.

Chicken Rissoles

Then, fry in butter sealing the rissoles on a low heat over a nice heavy pan

  • Remove and allow to cool down.
Chicken rissoles frying

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The Great Sweet Chilli Sauce

Yum!

Sweet Chilli Sauce

Sweet Chilli Sauce

Get picking in your garden those long red chilli’s. If you plant them you’ll have a large crop in a very short time and they keep growing. I love it.

Recipe:

Several chopped handfull’s of long red chill’s, half with pips, half without (about 500 grams)

10 cloves of garlic

3 cups white vinegar

3 cups castor sugar

2 teaspoons of salt

Put the chilli’s and most of wet into the blender,. then cook everything in a large saucepan on a low heat for about 30 minutes. Careful it boils fast.

Allow to cool,

Decant into sterilized glass containers.

Enjoy!

This is also able to keep for about a year, but guaranteed you’ll be finishing this way longtime before. 🙂

The Great Easy Peri-Peri Sauce

South African Style

Peri-Peri Sauce

Amazing on it’s own as a side sauce, or as a marinade for a bunch of things like chicken.

Here we go with the ingredients:

10 red chilli’s (keep the pips)

1/2 sweet red pepper (keep the pips)

Cloves of garlic (about 4 or 5)

2 tablespoons of oregano, or basil (fresh is best)

1/2 cup of oil

juice of half a big lemon

70ml of white vinegar

2 teaspoons of salt

EASY METHOD:

Heat the oil, add the pepper, garlic, lemon juice, vinegar and salt. Simmer for ab out 10 mins.

Remove from the heat, then add the chilli’s and oregano.

Now, put everything in a blender and blend until smooth.

Cool down.

And now decant into glass jars, that have been steralised by boiling in hot water.

NOW ENJOY !!