Baked Rainbow Chips with Coconut Ginger Lemon Dip

If you grew up in the 90s like me, the word "cabbage" used to conjure thoughts of useless, overpriced dolls called "Cabbage Patch Kids", rather than vegetables. These days, my evangelism of vegetables has thoroughly increased my appreciation for these densely leafy plants and I can't sing their praises enough. So why are cabbages so cool?

1. They go well with everything - you can toss them in salads, soak them in soups, saute them in stir-fries...the possibilities are endless!
2. They help boost the immune system - their abundance of vitamins protects the body against disease. Cabbage is especially high in Vitamins C and E, both important immune-boosting vitamins.
3. Red cabbages are loaded with antioxidants - that beautiful bright colour isn't just for aesthetics' sake! The polyphenols in red cabbages work wonders, namely in eliminating toxins and fighting free radicals that could otherwise cause cancer.
4. They reduce inflammation - cabbages are packed with nutrients that can help prevent swelling in the body and therefore reduce chronic inflammation.
5. They boost heart health - cabbage binds with bile acids in your stomach, which means they're not absorbed into your body. This also means the cholesterol they contain leave the body through the intestines instead of being absorbed!

Not that I'm intending to neglect the other ingredients in this tasty recipe...I just really love cabbage! But let's get back on track. You may find it hard to believe how easy these chips were to make. I promise you I'm giving you the exact easy peasy recipe I used. All it takes is less than 10 ingredients altogether!

Cabbage Chips
10 red cabbage leaves
Celtic sea salt
oregano leaves

1. Tear the cabbage leaves into two or three pieces.
2. Blanch cabbage leaves in boiling water then rinse under cold water.
3. Drain leaves and dry with paper towels.
4. Season with salt and oregano.
5. Bake at 100 C (fan-forced) for at least two hours - even more if you want them extra crispy.

Sweet Potato Chips
4 gold sweet potatoes, very finely sliced into rounds
1/3 cup melted coconut oil
Celtic sea salt
lemon myrtle

1. Combine oil, salt, and lemon myrtle in a bowl.
2. Toss sweet potato rounds in dressing until evenly coated.
3. Bake at 180 C (fan-forced) for at least half an hour, flipping regularly.

Kale Chips
10 kale leaves, washed, torn and dried thoroughly
2 tbsp coconut oil
Celtic sea salt

1. Combine oil and salt.
2. Toss kale thoroughly in oil until evenly coated.
3. Bake at 150 C (fan-forced) for 10 minutes until crisp.

Coconut Ginger Lemon Dip
1/2 cup coconut cream
1/2 tsp ground ginger
fresh juice from 1 lemon
2 tbsp brazil nut butter
handful of activated raw pistachios

1. Blend all ingredients in a blender.
2. Top with chopped pistachios and hemp seeds.

*These are best eaten fresh and the recipe is easy enough that you can make them fresh all the time!

Fennel and Sweet Potato Soup

It's hard to believe with the glorious sunny weather we've been having on the Gold Coast, but it's still officially winter here! The chilly mornings make me crave warm comfort food like this hearty soup. The secret ingredient to its tantalising aroma is a special essential oil blend that is fast becoming a favourite in savoury cooking for me. Fennel is also a favourite of mine - it's an excellent source of vitamin C, which is vital for the immune system and has strong antioxidant-promoting effects.

This recipe is vegan, gluten-free and soy-free!

Ingredients (makes 2-3 servings):

1 fennel bulb plus stems and fronds
1 eschallot, chopped
2 garlic cloves, finely chopped
1 small chunk of fresh turmeric, finely chopped
2 tbsp coconut oil
1 large sweet potato, peeled and chopped
6 cups filtered water
6 drops Young Living "Taste of Italy" essential oil blend
fresh rosemary, finely chopped
Celtic sea salt to taste

1. Saute eschallot, garlic and turmeric in coconut oil until fragrant, about 3 minutes.
2. Add all fennel bits and saute for another 7 minutes.
3. Add sweet potato, rosemary, water and essential oil blend and simmer until sweet potato is cooked, about 15 minutes. 
4. Cool slightly and blend in high-speed blender until smooth.
5. Garnish with parsley and coconut cream.

Note: you can replace the eschallot with red or brown onion.