Brussel sprout chips and my kids’ cookbook photo shoot
Brussel sprout chips – gluten free, grain free, dairy free, clean, vegan and paleo friendly
Happy Sunday everyone!
Are you excited for the Easter long weekend? I’m so excited as we are heading to Barrington Tops. I’ve been stocking up on more camping gear and am counting down the days till I can spend some quality time with nature again.
I wanted to share an interesting experience I had yesterday. I don’t have kids of my own (yet) but I have a great passion for creating clean, nutrient dense recipes for them.
I’ve been working on a kids’ cookbook that I’m so excited to be able to share with you in the future. Admittedly, I do feel a little overwhelmed at times and wonder if I’m doing the right thing (ie full time corporate job, a weekly blog to maintain, experimenting with new recipes and creating cookbooks etc – leaving not much spare time). Sometimes I also have self doubt and wonder if anyone is really interested or am I wasting my time.
So, yesterday I enlisted the help of my friend Julie’s two kids, Danielle and Hayden to be part of my kids’ cookbook photoshoot. Julie shares the same food philosophy as me and was more than happy to help out.
The theme of my shoot was a teddy bear’s picnic where I brought along some of my food creations and the kids brought their teddy bears and other stuffed animals (no discrimination here!!).
We set up at Shelley park in South Cronulla and the kids started to eat. No sooner had the picnic started when it created a stir with adults and children alike. Each time an adult walked past they commented on how our picnic was a wonderful thing to see and that it’s something you hardly see anymore.
Another couple walked past and stated I should send a photo of this overseas where they’re having problems as this would put things into perspective for them.
After we ate we went and played on the swings but kept an eye on the picnic area. We witnessed people stopping and staring in wonderment. A couple with a toddler stopped for a full minute as the toddler bounced up and down while they sang a song (I can only assume it was the Teddy Bears Picnic song!) Older kids stared as they walked past. After we resumed the picnic, more adults came past and gave their positive comments.
It got me thinking. All this time I assumed teddy bear picnics were still a thing. Sadly, I was wrong and to hear the comments and the attention this picnic received when I thought it was no big deal made me more determined than ever to move forward with my food philosophy of going back to basics, back to nature and the way things used to be.
Today we stepped back into simpler times and put a smile on a few kids and adults faces.
I would love to hear what you think about this. Do you believe kids have lost touch with the simple things in life?
In the meantime, here are some shots from the picnic – Oh and a recipe too. Enjoy.
Today’s recipe is a simple one.
The one vegetable at the top of my hate list growing up. The brussel sprout. It’s been given a makeover and let me tell you – it’s a bloody good makeover. Gone are the soggy “fart smelling” brussel sprout memories (I swear they smelled like fart as they were cooking!). These brussel sprout chips are crunchy and delicious. It’s all in the way you cook them. You can add whatever flavouring you fancy but I like to keep it simple with a touch of Himalayan salt. Mmmmmmm. Go on – try them. You will never look at brussel sprouts the same way again!
I used about 11 large brussel sprouts which yielded 4 cups of leaves. This left the centers of the sprouts whose leaves were too small to use. You can store these in the fridge and use for something else like slicing and adding to a salad or stir fry; or roasting.
The cooked leaves shrink a fair bit but what you’re left with are deliciously crispy and ultra healthy chips. If you’re at home on the weekend and you get that crispy, salty craving but all you have are brussel sprouts then this would be the perfect time to make these chips!
By the way, there’s still time to enter the competition to win a copy of my e-Cookbook Naked Chocolate Breakfasts, Treats & Desserts.
I will be back in a couple of weeks to announce the winner and I will also be releasing my cookbook so stay tuned!
With love and gratitude,
Why this is so good for you
Brussel sprouts help prevent osteoporosis, support the digestive system, help prevent macular degeneration, keep you looking youthful, help prevent Alzheimer’s disease, help prevent anemia and protect from colon and prostate cancer.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
* You will need to keep cutting away the stem as you get deeper into the brussel sprout so that the leaves can be released.
- 10 - 12 large brussel sprouts
- 2 teaspoons olive oil (or oil of choice)
- Fine pink Himalayan salt, to taste (I used just under 1/4 teaspoon)
- Preheat oven to 180 degrees C. Remove outer leaves of sprouts and place in a bowl. Add the oil and lightly massage through. Sprinkle with salt and mix through.
- Transfer to a baking tray in a single layer.Bake for 15 minutes, removing leaves on the edges that have already browned. Continue baking remaining leaves until they are all crispy.