Thank you all for your well wishes! You are so kind and thoughtful:) I adore this space, where I can come and write my thoughts and feelings, where I connect with the most wonderful people from all over, each day…. Thank you:) I am feeling a lot better today, the sun is shining and I can feel that Spring is approaching too, which is just wonderful!
I thought I would try and make some Chinese cabbage veggie oven chips, I was a little sceptical at first, BUT let me tell you, they are just SO tasty and crispy. I know this is true because Richard walked into the kitchen after I had just made the first batch, looked at what I was making and looked a little concerned. Green leaves on a baking tray coming out of the oven??? Then he tasted them and well…. let’s just say, I had to make a whole new batch:) He ate them all, loved them so… need I say more?? (They taste good)…
I used:
Chinese Cabbage
Olive oil
Have It Herbal Kitchen / Table Salt (seriously THE best herbal salt I have ever tasted!!)
These are so easy to make.
Tear up the cabbage into little pieces, pour some olive oil over them, grind some herbal salt over them and mix to ensure they are all lightly covered with oil and salt.
Space the pieces on a baking tray and pop into the oven on medium heat for about 10 minutes or so. You need to keep an eye on them as they can also burn easily too:) I am sure you could make these in your dehydrator too, it would just take a bit longer.
The finished delights! You must give it a try, you won’t be sorry:) I am going to give beetroot chips a try next, wish me luck:)
xo
Linda (from a not too freezing, slightly warmer winter than usual, South Africa:)
