Low Carb Kale Chips


In Holland it isn’t easy to find Kale as a bunch. It is sold just about everywhere, but then the kale is shredded because most of the time it’s eaten in ‘stamppot’, which means together with potato mash and sausage.

But in one store in Rotterdam I found some organic kale, so I bought this to try making kale chips again. Last time they didn’t turn out great. This time they did!

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The recipe:

Some kale (I just used 50 grams)

Olive oil


Preheat the oven on 250F/120C.

Wash and dry the kale. Sprinkle oil over the kale and make sure all the leaves are covered. Use your hands.

Lay the kale in a single layer on an oven plate covered with parchment paper. Sprinkle with salt (not too much, I did this I am sad to say) and put into the preheated oven.

After 20 minutes check how they are doing. If they are crispy, they are ready! If not, leave them for another 5 minutes.




Salmon Ceviche – Recipe


A few years ago I watch a Dutch program, where a musician made lunch for the talkshow host. What he made was something I had never seen before and it looked delkcious. I couldn’t wait to give it a try!!

And my expactations were met – the dish was to die for!! And very healthy too, with the good fats of the salmon as well as the avocado! Omega3 rules!

By the way, studies have shown lately that omega3 works as an antidepressant, so that is a good thing, especially with the upcoming winter…

How to make the ceviche:

Take 2 fillets of salmon, and slice them into thin slices. Lay the slices in a shallow dish and sprinkle with fresh lice. Lemon juice will also work. Make sure that the salmon is just about covered by the juice.

Leave this outside the fridge for about an hour or inside the fridge for two hours. The salmon will go lighter,a whitish pink. This is when the salmon is done. The acids of the limen/lemon in a way ‘cook’ the salmon.

After this, drain the salmon of the juice and start plating up the dish. Arrange the slices of salmon on two dishes and use avocado, cilantro, red onion (or spring onion), a little bit of finely chopped red pepper, and some olive oil.

To finish it of; some salt and pepper.





Ok. This was only my first try using tempeh. But I sincerely doubt if I will ever be using tempeh again. I marinated the stuff in soy, oil, sambal and some other things, and I stir fried it with Japanese herbs.

Result: I couldn’t keep the tempeh in my mouth. What horrible taste! Tasted like vomit. Really. I swear.

So no Tempeh for me again I’m afraid!

The dish did look good though…