Hi all, I hope you’re enjoying May. So much to see on QVC! Jewellery Month has had so much to offer and it’s far from over. Look out for the likes of Andrea McLean for Diamonique, Azuni London and Clogau during Monday’s Got To Have It event where everything on air that day will be at special event pricing. Almost like a day full of Today’s Special Value offers! Yippee!
So many people ask me about my weight loss with The Body Rescue Plan by Christianne Wolff. It’s almost been a year and I’ve stuck to it really well. I had a few wobbly ‘off the wagon’ periods during the height of my building project, mainly due to lack of time to prepare foods, which meant grabbing quick on-the-go sandwiches or fast food.
The good news is I didn’t throw in the towel like I have on previous ‘diets’. I am much more in tune with my body now and recognised how much worse I felt when I wasn’t following the healthy plan. As a result I’ve been detoxing for the past week or two and feel so much better! I’ve also lost nearly a stone again which puts me back around the nine and a half stone mark where I was happiest and healthiest. I’m not starving by the way. At all!
Whether you’ve bought Christianne’s book and are following the plan already or if you just love crispy snacks I hope you’ll enjoy this very easy to make and very good for you one. It’s a variation on the kale crisps from the book.
Catherine’s Coconut Chilli Curly Kale Crisps
- 1 large bag of curly kale
- 1 tbsp of coconut oil
- 1 tsp crushed chilli flakes
(These are all rough measurements; you can adapt your own to suit your taste once you get a feel for them. Sometimes I add a tablespoon of ground peanuts for a different flavour.)
- Preheat oven to 90 degrees centigrade, yes I know it’s low but this helps to keep more nutrients in the superfood we are preparing
- Take a large roasting tin. I use one of those big turkey roasting type ones as it has high sides so I can mix the other ingredients in it without dirtying a separate container! Lazy me
- Put the coconut oil, kale and chilli flakes in and place in the preheated oven for 5 minutes. This allows the coconut oil to melt (if the weather is hot it may already be melted but that’s fine, too)
- Remove from oven and stir the ingredients gently to coat the kale leaves with the coconut oil and chilli
- Place back in the oven for 2 to 2 and a half hours ensuring to check on them every half hour or so. Just give them a gentle shake and stir so that they all start to crisp
- They will dehydrate gently and get quite a smaller. This is normal and also why I use so much kale. If you only put a little in you’ll be surprised at how little you end up with!
- Finally, remove from the oven and allow to cool before storing in an airtight container. If you don’t allow it to fully cool you’ll get soggy bits and no one wants that, do they?
The crisps break very easily so do store them in a rigid container as opposed to a bag. I’m using one from Lock & Lock.
They won’t be to everyone’s taste. I took a long while to get used to the taste of kale in smoothies but I think the crisps are less ‘earthy’ in flavour. I really do hope you like them.
Feel free to send your recipe ideas and experiences with The Body Rescue Plan to me in the comment box below. I always love hearing from you.
Nearly forgot! One final word of warning… if you become as addicted as I am to curly kale your body may take a little, ahem, ‘adjusting’ to this new food, haha! I’m staying with friends and woke to find that the young 10-year-old lady of the house had created some warning labels for my bedroom door! Heehee! Healthy comes at a price but it’s worth it and you soon do grow accustomed to the new foods and their possible effects!! 🙂
Love Catherine x