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Cinnamon Toast Kale Chips

November 23, 2015

 

Hands up if you sometimes just need a chocolate moment. Yes, count me in! I would definitely put both of my hands up because I used to struggle with serious sugar addiction. It breaks my heart whenever I hear others people’s sugar-holic struggles. If you feel guilty after that chocolate bar, I’ve been there, too.

 

Do you know sugary sweet stimulate the brain to release the feel-good hormone called serotonin? Also it’s the first taste we became to enjoy as babies. You see? Sweet craving is hard-wired. Everyone has it. But the question is how to enjoy this innate craving in a healthy way. Like other cravings, it helps to understand how to interpret the signal our body is trying to send us. Sugar craving has been linked to low mineral status, especially:

 

Magnesium:

  • According to the Linus Pauling Institutes, this is a mineral that relaxes the body, releases muscle tension and dilates blood vessels. It’s also the nutrient found rich in good quality chocolate bars. Feeling stressed and find yourself reaching for that chocolate bar? Here’s what you can do

Iron:

  • A mineral crucial for blood production and carrying oxygen to cells. Low iron status can lead to fatigue and depression. Our body naturally seeks out sweet taste as a way to quickly restore our energy level.

Folate:

  • Found rich in dark leafy greens, beans, and beets, folate is a B vitamin involved in blood production and important in maintaining healthy nervous system.

 

Give in a little to your sweet cravings.

 

You know that satisfy your sweet tooth once in a while helps with long-term success? Enjoy your craving a little. One of my favourite tip to curb sugar craving is addressing the root cause of the craving by getting enough those above mentioned nutrients. Once your body is nourished by the nutrients it’s asking for, the sugar craving often subsides.

 

No one would probably give a hoot if I suggest: how about swap out that chocolate bar with a bowl of green salad? I wouldn’t give up my chocolate neither. It’s hard to get all of those nutrients in one place. And I’m an advocate for taking only the supplements you can’t get enough from foods. This is why I’m all about making tasty snacks that actually help to curb cravings.

 

One of my favourite thing about whipping up a batch of these cinnamon toast kale chips is the delicious smell of cinnamon and maple syrup baking in the oven. I enjoy the perfect crispy and chewy bite. Feel free to add more cinnamon when the chips starts to golden on the edges…Hmm…Always more cinnamon for me.

 

This recipe contains the nutrients that help ease your sugar craving, fiber and healthy fats that help to keep you from reaching for the next sugary snack, plus it comes with natural sweetness from the cinnamon to satisfy your sweet tooth.

 

I can enjoy this recipe anytime of the day, but these cinnamon toast chips are especially tempting on those days when I want something sweet. Hope your sweet tooth likes this treat. I’d like to know what kind of snack do you crave and what do you usually do when you in the mood for a sweet treat.

Cinnamon Toast Kale Chips

 

Yields 4

 

Scrumptious golden brown kale toast chips, perfect chewy and crispy balance.

 

Prep Time

15 min

Cook Time

40 min

Total Time

45 min

 

Ingredients

  • 1 large bunch of kale (150g)

  • 1 cup cashews, cover with water

  • 1/4 cup maple syrup

  • 1/8 cup coconut milk (you can substitute with any dairy-free milk of your choice)

  • 1 tsp cinnamon

  • 1/8 tsp raspberry salt (you can substitute with any salt of your choice, consider pink Himalayan salt)

Instructions

  1. Soak the cashew nuts for at least 4 hours (time saving tip: soak the nuts in an air-tight container overnight).

  2. Preheat oven to 300F. Line two baking sheets with parchment paper

  3. Rinse and dry the kale leaves. Tear kale leaves from the stem into bite-size pieces and place them into a large mixing bowl.

  4. In a food processor, add drained cashews, maple syrup, coconut milk, cinnamon and raspberry salt. Blend until your desired creamy consistency. I like mine a bit chunky.

  5. Pour the cashew mixture over kale and gently massage until evenly coated.

  6. Spread the kale evenly onto the lined baking sheets.

  7. Make sure to have only one layer of the kale so these chips can dry evenly.

  8. Bake for 10-12 min, flip the kale and bake for another 10 min until the kale pieces begin to crisp on the edges.

Notes

  • I can finish a big batch in a day. In case you have any leftovers, keep these kale chips are good in an air-tight container for 2-3 days.

 

 

 

 

 

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