Kale Cake

Adapted from Spinach cake recipe from the book A Platter of Figs and Other Recipes by David Tanis

Kale – probably the best thing you can consume in winter to boost your vitamin levels. A real super food in humble cabbage family. To be honest, I’m struggling a bit with this healthy veg: I would love to get all the vitamins and other goodies from kale leaves, yet I am not thrilled with its taste and tough texture. Some brave and very healthy looking people put raw kale in their smoothies... Well, I am not that brave yet, so I decided to put it into a savory cake. The effect was surprisingly tasty. Even my meat-loving boyfriend approved it (bacon did the trick I guess!)

Beet Root Chips

Adapted from Tofu for Two

As a mom of 2,5 years old I really care about proper nutrition of my child. My toddler, however, constantly refuses to eat vegetables. No luck in smuggling greens into his diet so far. Oh, well, he is untroubled to eat my carrot cake or chocolate-beetroot cake (he is even begging for second portions of these), but let’s face it: this is not exactly the nutrition I am willing to give him on daily basis. After many unsuccessful approaches of veg-smuggling, finally a big success came unexpected - in the form of a beet root chip!

Yes, these chips make a lovely, alternative snack, easy to make and surprisingly tasty. Baking the beets in the oven instead of deep-frying makes them much healthier; they tend to shrink a lot, that’s why it’s a good idea to choose the biggest beets you have. To save energy and preserve nutrients I bake them long in low temperature, but you can try to do it faster in higher temperatures.