How to Make Kale Chips with Vegan Cheese Flavor

Kale is a super-food: high in fiber, lots of anti-oxidants, a source of many vitamins and flavanoids! On its own it can be bitter and tough, but it makes a lean mean and green chip!

Dice up a whole red pepper, add it and two tablespoons of lemon juice to your blender.

Add 1 cup of raw unsalted cashews to the red pepper paste, blend again

Add two tablespoons of Nutritional Yeast and blend (super high in B vitamins)

I like to add a lil heat! This is a Korean chilli flake but you could use anything

add 1/2 tsp of Maple Syrup blend it all until smooooooooth

now give that Kale a nice massage! Rub your paste into the greens

This works best in a dehydrator, I got mine at Value Village for $19.99!

Spread the leaves out evenly on your trays so that they can thoroughly dry out

Depending on your dehydrator this could take 3-4 hours, BUT you can use your oven too! It just takes patience and you have to keep a pretty close eye on them so they don't burn. Set your oven as low as it can go and check them every 10 minutes of so to make sure they aren't turning brown, flip them over too.  The nice thing about a dehydrator is that you can set it and just walk away! Hunt online for deals, craigslist can be a gold mine!

Quick and Easy Roasted Tomato Soup

I made this the other day for Claire and I and it was so easy and yummy I thought I'd share! To roast the tomatoes simply split them with a deep X in the middle, drizzle with olive oil and pop them each in a muffin tin! Bake low and slow until your house smells yummy and the toms look juicy! I did 250 for 30-40 minutes. Then it's as simple as tossing them in a pot with some stock ( I had some homemade chicken stock in my freezer), some diced raw garlic, fresh herbs (I used basil, rosemary and thyme) salt, pepper and lots of onions. I let this all simmer until the onions and garlic were cooked then I blended it all up with my handheld Brevel mixer wand. YUMO! This is packed with vitamin C and lots of germ fighting goodness. Enjoy!

How to Make Your Own Oat Milk

Have you ever tried Oat Milk? It is d-lish, especially warm with a pinch of cinnamon. I made some for Claire to try in her sippy cup and I thought I would share the process with you all!

First off gather your supplies. You will need oats, water, a pinch of salt, a blender, strainer, and something to store liquid

Grind your oats in the blender. This will speed up the soaking process. Add two cups of oats to your container and add 5 cups of water, with the pinch of salt. Give it a shake and let this soak in the fridge over night.

Now that your oats have soaked strain your oats through a strainer into a large bowl, or another storage container. Smoosh the soft oats through the strainer getting out every last bit of milk. You can also use a cheesecloth which will be easier and faster, sadly I didn't have one.

That's it that's all! Discard the mushy oats and enjoy your oat milk. Store it in the fridge for up to 7 days. Try it warm with a pinch of cinnamon before bed. YUM. Dairy free and d-lish!

Not Your Mamma's Meatloaf

Meatloaf doesn't have to be bland! Spice it up with this tasty recipe. The chorizo adds some heat and the molasses keeps the spice under control

• 1 pounds ground beef
• 4 chorizo sausages (casing removed)
• 1 egg
• 1 onion, chopped
• 4 cloves of garlic diced
• 1 cup skim milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 1 tablespoon blackstrap molasses
• 2 tablespoons dijon mustard
• 1/3 cup ketchup

1. First things first, preheat your oven to 350 degrees F (175 degrees C).
2.  See all of those ingrediants above? Yup all of them, go ahead toss them in a bowl and SQUISH! You heard me right, just mush it all together with your hands. As long as the meassurements are right you cant mess up this one
3. Fill a lightly greased bread pan (loaf pan) with your awesome squishy meat mix
4. Bake at 350 degrees F (175 degrees C) for 1 hour. 
5. NOM NOM NOM

Easy Peasy Apple Crumble!

I recently made an Apple Crumble for my family, and it was a huge hit! It was so easy to make that I thought I would share the recipe with you all...frankly I don't know why I don't make this every night! It was that easy!

First things first...gather yourself some delicious apples! I recommend granny smith as they stand up to baking really well and their tartness adds a nice touch to a sweet dish. I didn't have quite enough so I tossed in a red apple here as you can see. Well you are at it, pour yourself a glass of wine! I did, an essential part of the procedure I think....

Slice up those apples! I leave the skins on personally for the goodness in them, but you could peel them if you like....but this is an "easy peasy" recipe! So I say leave 'em! I recommend cutting them a bit thicker then I did so that they have some density to them after baking, kind of how you would for an apple pie. Some of mine where just a bit too thin and mushy for my liking.

Once your apples are sliced, fill a square, greased, baking dish with them. Now, in a bowl mix together the following: 1/2 cup of quick cooking oats, 1/2 a cup of flower, 1/2 cup brown sugar, 1 tsp cinnamon and 1 tsp nutmeg and 1/3 cup of melted butter. Just toss it all in there! No need to be pretty or perfect here because all you are going to do is mush it together! Go ahead! MUSH! Stir it all up and this will be your crumble!

Spread the crumble mixture on top of your sliced apples and bake in the oven at 350 for 30-45 minutes, or until your crumble is golden brown. Allow it to cool a bit and add a scoop of vanilla ice cream on top....YUM! But uhm....if you plan to blog about it remember to take a picture before its all gone! We ate the whole damn thing before I realized that. THAT'S HOW GOOD IT WAS! LOL

Guest Post: Butternut Squash and Sweet Potato Soup Recipe

Hi! I'm Polly and I blog over at Pixie Mama. I'm so excited to be here guest blogging for Kami today!

I thought that I would share with you one of our absolute favorite soups ever: Butternut Squash and Sweet Potato. The girls all adore it, and I could happily eat it all year round. It's also perfect over pasta too!  Here is my recipe for it:

Ingredients:

1 large butternut squash

1 extra large sweet potato

2 red onions

garlic cloves to taste

1 litre veg stock

coconut milk

Preheat the oven to 180C/350F/Gas 4

Cut the butternut squash in half and remove the seeds. Brush with oil and place on a tray.

Meanwhile, saute the onion and garlic until softened.

Bake the squash and sweet potato until browned and soft through. Then scoop all the flesh out, and place in a pan with the sauteed onions and garlic and half of the stock. Cook through for 10 minutes, then blend adding more liquid as needed (depending how thick/thin you like your soup)

Add some coconut milk if you like or some cream.

Heat back through, and serve with a salad and crusty bread :)

I hope you enjoy it!

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Thanks Polly, looks super yummy!!!! I can't wait to try this one out. Hey kittens while you are here don;t forget to enter the contest to win a super saucy TIGER PRINT CLUTCH!