What’s better than chocolate-covered nuts, you ask?
Unsalted, toasted almonds enrobed in melted 70% dark chocolate made from
responsibly grown and sourced cocoa, then sprinkled with dried chilli flakes
and Maldon salt. That’s what.
Cut butternut, sweet potato and carrots into match-stick
fries, toss with a little olive oil and roast in batches (don’t crowd the pan!)
for 35 to 30 minutes in a hot oven – tossing them every ten minutes or so – until crisp. Mix 1 tablespoon sea
salt and 2 teaspoons of chopped fresh herbs like chives and parsley and scatter
over the fries. Serve with a dipping sauce made of 1 tablespoon of pesto
stirred through ½ cup plain yoghurt.
Made a double batch of brocomole? We’re not judging. Put it
to good use by serving it with kale chips – you know, the ones all the cool
kids are eating. Make your own by tossing washed, dry kale leaves with olive
oil, salt and whatever spices tickle your fancy, and spreading it out on a
non-stick baking tray. Bake at 180 degrees celcius for about 10 minutes (keep a
close eye, they burn easily!) until crisp. If all this sounds like too much
effort, you can also buy the readymade version.
Blend one cup plain or vanilla yoghurt, 6 ripe, frozen
bananas and 400 grams fresh or frozen summer berries until smooth. Pour into a
freeze-proof container and freeze until set.
Seed crackers and
Steam 250 grams broccoli florets until tender. Mash 2
avocados, the juice of 1 lime, ½ chopped red onion, 1 finely chopped green
chilli and 3 tablespoons of chopped fresh coriander together. Blend the
broccoli with 3 tablespoons of cream cheese and combine with the guacamole.
Scatter with crunchy bacon bits if you’re feeling decadent and serve with seed
Start the new year on the right foot – stock up on fresh
goodies at Woolies and earn Discovery Vitality points.