No Crisps Just Kale Chips

Ingredients:

1 cup red peppers, seeded and chopped

1 cup cashew nuts

2 tbsp nutritional yeast (buy in health store its delicious) or chipotle.... but I prefer nutritional yeast.

2 to 4v tbsp water

2 tbsp agave syrup

1 tbsp olive oil

1/2 tsp sea salt

6 cups of bite size pieces of kale



Blend all ingredients (except kale) into a thick cream. Add water as needed. Place kale into a large bowl and add mixture tossing it with your hands ensuring to coat all kale evenly. Spread the kale onto a dehydrator tray and dry at 104 F for 8 to 10 hrs. You may use your oven if you do not have a dehydrator.Bake in oven at 300F for 15 mins but these would not be considered a raw food but still better than ordinary potato chips!

Erika Doolan - Nutri Club Nutritional Adviser

Spinach And Goat's Cheese Soufflé - Gluten Free

Ingredients:
1 1/2 - 2 tbsp Coconut oil to grease ramekins and to use for cooking
250g baby leaf spinach
2 organic eggs, separated
20g amaranth flour(gluten free)
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely crushed
Himilayian salt
Black peppercorns, freshly ground
Pinch of cayenne pepper
125ml semi - skimmed milk
100g soft goat's cheese
1 tbsp grated parmeasan

Let's Go:
Heat oven to 200c. Brush 4 ramekins with heated coconut oil.
Steam some spinach and when cooked squeeze out excess moisture and chop finely. Set aside.
In a saucepan add a shallot and garlic in coconut oil. Stil over a medium heat until soft. Add amaranth flour and cayenne pepper. Stir over a low heat for approximately 3 mins.
Gradually add in milk. Simmer a stir for a few minutes until mixture becomes thick. Allow to cool.
Crumble the goat's cheese into mixture, add parmeasan and season with himalayian sea salt and black pepper. Mix in chopped spinach and egg yolks. Set aside.
Beat egg whites until firm (use an electric whisk if yoou need to) then fold into the spinach and cheese mixture.
Spoon into the prepared ramekins and tap gently on the work surface to rid of any air pockets.
Bake for 15 mins until risen.
If desired you may serve with a rocket salad (Season salad with extra virgin olive oil, pinch of salt and a squeeze of lemon)

Recipe: Healthy Strawberry & Banana Cheesecake

Serves 6-8
For the crust:
100g (4oz) oatcakes, broken up
100g mixture of chopped macadamia nuts, walnuts, cashew nuts and sunflower seeds (choose your favourite)
50g (2oz) coconut oil or 75g (3oz) butter, melted
30g (1 oz approx) xylitol
1 heaped tbsp. ground ginger
For the filing:
375g (13oz) cottage cheese
300g (10 ½ oz) natural yoghurt
2 tbsp tahini
75g (3oz) xylitol
1 tsp vanilla extract (not artificial vanilla essence)
3 ripe bananas
3 handfuls strawberries

How To Make It:
Put some greaseproof paper onto the bottom of 8 or 9 inch springform pan. Grease the sides of pan with coconut oil.
In a food processor, combine all ingredients of base mixture. Press this mixture onto the pan with a spoon.
Preheat oven at 160c and place in oven for 10 mins. Remove from oven and leave to cool.
In a food processor, now blend all ingredients for cheese mixture until smooth.
Pour this mixture onto the crust.
Place in the oven for 10 mins until the top is just firm to touch. Allow to cool on a wire rack.
Place chopped strawberries on the top and serve. (drizzle strawberry puree if desired)

Erika Doolan - Nutrition Consultant

RUSTICSTONE
by dylan mcgrath

phone: 0863019305 / 01 - 7079596
email: erika@rusticstone.ie

Opening times - Lunch: 12-2.30, Dinner 6-10.30
17 Georges Street, Dublin 2.