Greens Crisp bread and Good digestion.

Greens Crispbread From our test kitchen to your home kitchen Fresh Greens Crispbread by Nicky Arthur Ingredients 2 cups LSA, 1/3 cup pumpkin seeds, 1/2 cup English spinach and Kale, 4 fresh basil leaves,  1 big silver beet leaf, 1/2 teaspoon sea salt, pinch Chile flakes, 1 Tbspn olive oil, 1 teaspoon dried oregano Find preparation below What is Food combining? Food combining is based on the theory that different food groups require different digestion times. Digestion is made easier if we eat food that have a similar digestion time. Protein and starch have different length of time required for good digestion. Protein takes longer than starch, so they should be eaten at different times. To take the thinking out of it for you the basic rule state that condensed protein like nuts, meat and diary can be eaten with green leafy vegetables, but can interfere with good digestion when combined with starch vegetables, like potatoes, root veges, and grains and should never be eaten with fruit. Fruits are best eaten alone, as they are faster than other foods. You  can relate to how light and energised you feel when you eat a piece of fruit. The purpose of 'PROPER' Food Combining is to make it easy for our bodies to digest and assimilate our meals. Green leafy vegetables combine with everything Fruits are best eaten with greens and other fruits and not combined with proteins, grain or fats Melons are best eaten alone Starch do not combine well with anything other than green vegetables Proteins such as nuts and seeds may be eaten green leafy vegetables, but not starchy vegetables, like potatoes, grains or fruits. 10 mins Serves 6 Join the 10 Week Mind and Body Transformation online Program today! http://www.nickyarthur.com/#page=10week You have the poweer with in you today to make significant changes to your mind, body and life. Be part of my transformation family and journey today! SHARE THIS RECIPE Forward to a friend Follow us on Twitter Join us on Facebook PREPARATION INSTRUCTIONS Preheat the oven to 150, and line or grease a baking sheet. Process all ingredients in the food processor until a dough is formed. Roll out on baking paper by using an other sheet of baking paper on top of the mixture to roll out fine. This is a crisp bread, so try and roll 5cm thick. Bake on a low temp 20 mins or unitl crispy. Be careful not to over bake it. When ready cut with a pizza cutter to get nice neat squares. Serve with fresh humus or simply top with tomato, avocado or eat on its own. A very healthy snack, lunch or easy dinner.

Kale Crispbreads

Kale Crackers From our test kitchen to your home kitchen This week, we're sharing a recipe for delicious spiced Kale and Pumpkin crackers. Gluten and dairy free.  They're versatile enough to eat for breakfast, lunch, or dinner and of course they're great for snacking along with your favourite Raw Vegan dips. If you need a hand to get back on track of your health, or weight loss goals, try my 10 Week Mind and Body Transformation program to kick start the year and get you on your way to achieve any health goal this year. http://www.youtube.com/watch?v=3GV9djvdcHk Kelly has lost 11kgs to date, but focuses more on how she feels from the inside out and has maintained this weight for 7 months. We'll be back next week with another wholesome recipe. Happy cooking, The Healthy Appetite team Nicky Kale Crackers By Horatio Hornblower 15 mins Healthy INGREDIENTS Spiced Kale and Pumpkin Seed Crackers Serves 6 2 cups pumpkin seeds 1 cup shredded dark green kale (or spinach) 1 teaspoon lime or lemon juice 1 tablespoon ginger 1 teaspoon coriander ground 1 tspn garlic powder 1 tspn onion powder 1/8 tsp chillie flakes 2 tablespoons tamari (use soy sauce if you have not got tamari) ½ teaspoon sea salt ¼ cup flax meal or LSA, ¾  water PREPARATION INSTRUCTIONS Place all ingredients in a food processor except flax meal and water, process until coarsely Transfer to a whisking bowl add flax meal, combine well by hand, add water and mix well to combine Put onto baking paper sheet and spread evenly Bake in the oven for 20-30 mins 120 degree or until crispy. Once baked, cut into crisp bread size squares with a pizza cutter. Keep in a sealed container into a dry place Serve with salsa, guacamole,  one of your favourite raw vegan dips.  We like them with  bed of lettuce, spinach, diced tomato, chopped coriander and Spanish onion for a snack or easy dinner. SHARE THIS RECIPE Forward to a friend Follow on Twitter Join on Facebook