Sweet or Salty- what's your treat of choice? – Koja - Real Food. Feel Better
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Sweet or Salty- what's your treat of choice?

Posted by Kate Johansson on

A couple of weeks ago I was stopped in the street and mildly abused for posting pics on facebook of delicious food without sharing the recipes! (And no I’m not famous, it was my friend’s Mum.)

The truth is I‘m not very good at following recipes. I’m not a chef or a cook, I don’t even consider myself a good cook. (OK I'm not bad!) I do like to experiment though. Google is my friend. Any dish you can think of making, there are so many recipes available to us. Some are good but some aren't- just follow your instinct and cook with ingredients you love.

That said, I've got 2 recipes below which you should definitely try! They are my guilt-free sweet and salty treats, not for everyday eating but delicious on occasion. Our tastebuds love sweet or salty foods. There is so much processed food available to us which completely abuses our taste buds  in my opinion. Processed foods aim to over stimulate our tastebuds with a hit of super-sweet, super-salty, super-hard-to-stop-eating foods. A much healthier way to enjoy sweet and salty flavours is by making treats at home. You control what goes in, you know they're packed full of nutrients so they're not just empty calories and you can adjust the sweet or salty flavours to suit your tastes.

Here you go:

Caramelised Activated Buckwheat treats:

Choc Bukinis Cacao

What you need:

-        1.5 cups raw buckwheat
-        2 TBS raw honey
-        2 TBS cacao powder
-        1 Tsp cinnamon
-        1 TBS almond meal

Do this:

  1. Soak 1 ½ cups of raw buckwheat in water over night
  2. The next day, pre-heat oven to 50°C. Rinse the buckwheat with water and drain via a sieve. Pour onto a clean tea towel and pat dry.
  3. In a small bowl, mix the honey, cacao, cinnamon and almond meal.
  4. Spread out the buckwheat in a baking tray and pour over the honey mix. Roughly mix around until the buckwheat is coated.
  5. Set in the oven for one hour until the buckwheat is mostly dry and only a little bit sticky. (If you have a dehydrator you can use this instead of the oven)
  6. Store in an airtight container.

 These are great as an afternoon snack, sprinkled over yoghurt when you feel like something sweet. They can also be served for breakfast with fresh fruit, berries, nuts and seeds for a nutrient packed start to the day.

Kale Chips

How to make Kale Chips

What you need:

-        Organic Kale
-        Olive Oil
-        Himalayan Sea Salt
-        Spices of your choice, My favourite is chilli

I recommend using Organic Kale if you can. Organic farming methods result in higher nutrient density in the produce as many of these nutrients come from the soil in which the crop is grown. Our bodies love nutrient dense foods and you’ll feel better if you’re Nourished, pardon the pun.

How to make Kale Chips:

  1. Preheat oven to 200degrees
  2. Chop the roots off and pop them in the compost bin. (More on composting soon!)
  3. De-vein the Kale leaves, by running your knife along each side of the stem.
  4. Chop the leaves into bite-size pieces
  5. Drizzle with olive oil, Himalayan Sea salt, and also spices of your choice (I love chilli flakes)
  6. Bake in the oven for 10-15 minutes until the kale is crunchy. If it’s soggy it’d not ready yet.

They never last longer than 15 minutes in my household!


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1 comment

  • Lucy Cavanagh on

    YUM! I am seriously addicted to Kale Chips. I’m eating them right now. I think I need an intervention.

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