Kale season is in full swing, I am putting it into smoothies, juices, stews and salad, but I will admit, kale chips are still my family’s firm favourite. I have turned many people onto kale chips, even some of my kids’ friends (talk about success!!).

I have to stand up and admit that I am a peanut butter addict, I have it on oat cakes or toast, in a quesadilla (with mashed banana), I add it into stews (and soups) and I can eat satay sauce by spoonfuls. Satay sauce with stir fries, as a dip for veggies, as a dressing for noodle salad… In my world anything tastes better with peanut butter. Why not satay sauce on kale chips right?

There is a good reason to serve kale and peanut butter together. I have found a study that shows the increase of beta carotene (from kale) conversion to vitamin A in the presence of peanut butter (yes it is the fat in the peanut butter that it the magic ingredient). Isn’t this the best excuse to make more kale/peanut butter recipes??? Not that I need an excuse to make this crunchy pea nutty treat…

Check out the study here:

the chips

1 bunch of kale
1/2 cup smooth peanut butter (organic, no sugar added)
cayenne pepper to taste (1/4 tsp)
2 Tbs lime juice
1 Tbs soya sauce
warm water

  • Strip the kale leaves off the stalks, wash and dry thoroughly. I used a salad spinner to do this job.
  • In a bowl mix the peanut butter, cayenne pepper, lime juice, soya sauce and enough warm water to achieve a smooth, runny sauce that will easily coat the leaves.
  • Coat the kale leaves in the peanut sauce.
  • Spread the kale on dehydrator sheets and dehydrate for 14 hrs at 115F (46C).

the sauce




Falafel, together with hummous, may just be the most famous Middle Eastern food. It originates from Egypt but is equally home in Israel, Palestine or any vegan household around the world. Traditionally, falafel is made from chickpeas, broad (fava) beans or mixture of both. These are soaked, ground, spiced and deep-fried.

Falafel, apart from the deep-frying, is extremely healthy. These spiced morsels are high in protein and fibre while also rich in many minerals and vitamins such as calcium, magnesium, iron, folate and others. Usually served in a pitta pocket or flat bread together with salad and tahini dressing it makes a perfect plant based meal.

As much as I respect traditions I decided to try and up the stakes, beef up that nutrition content and lower that oil content. My beetroot falafel looks outrageous with its deep dark red colour, and lusciously moist. Baked in the oven it is also free of oil. I used tinned chickpeas rather than soaked uncooked ones, mainly because I didn’t use the deep frying method of cooking, but convenience was definitely a factor too.

You can serve these in the traditional way in a pitta bread, or on top of a salad. They will also make fab canapes. There is no better accompaniment to falafels than tahini sauce. Just to be different I made 2 different tahini sauces. The other day I acquired some raw black sesame tahini and I thought using next to the traditional creamy coloured tahini would create a great contrast on top of the red falafel morsels. No pressure here, making just one tahini sauce is perfectly fine, just double the quantity. Any leftovers are great as salad dressing.


Makes 18

1 can chickpeas, drained
2 garlic cloves, minced
1 cup of fresh coriander (cilantro), about 2 handfuls
2 medium carrots
3 small beetroot (mine were 160g /5.6 oz together)
1 tsp ground cumin
1 Tbs black sesame seeds
1 Tbs white sesame seeds
1 Tbs tahini
40g (1/3 cup) gram flour

tahini sauces

3 Tbs regular tahini
2 Tbs lemon juice
2-4 tbs water

3 Tbs black tahini
2 Tbs lemon juice
2 Tbs water



  1. In a food processor combine the chickpeas, garlic, fresh coriander and salt.
  2. Process together, this will need a lot of stopping and scrapping down the sides. The texture should be a mixture of creamy smooth with some coarser pieces. See the above picture.
  3. Place the chickpea mixture into a mixing bowl.
  4. Finely grate the carrots and beetroot. I used my box grater for this job as my food processor doesn’t grate finely enough.
  5. Add to the chickpea mixture.
  6. Next add the cumin, tahini, sesame seeds and gram flour.
  7. Using your hands mix thoroughly.
  8. Form the mixture into walnut size balls and slightly flatten them.
  9. Place into the refrigerator for half an hour.
  10. Preheat oven to 180C.
  11. Line a baking tray with greaseproof (parchment) paper and place the falafels on top.
  12. Bake for about 15min, turning halfway through the baking time.
  13. While the falafels are baking make the sauces. Just simply mix the tahini and lemon together adding water until the desired consistency is acheived.
  14. Enjoy.