When you live with a chronic illness and/or have food allergies and intolerances you have no option but to become an expert at learning how to adapt. So finding ways to recreate some of your favourite foods, in a way that doesn’t aggravate your symptoms but still leaves you feeling satisfied, is something I truly love to do. Chinese food is amazing if you’re vegan or vegetarian but when you throw low fodmap into the mix, getting your fave takeaway because significantly more tricky. However, all is not lost as being able to make your own at home is cheap, easy and equally delicious. Add this sweet, salty and beautifully crunchy ‘seaweed’ as a side to your favourite Chinese inspired meals and enjoy.

Do feel free to message me with any recipe suggestions. If there’s something you used to adore, but can no longer eat, I’ll always do my best to find a way to make it work for you. 

Ingredients

2 -3 large handfuls of kale

1 teaspoon of garlic infused olive oil  

1 teaspoon of coconut sugar  

pinch of salt  

Method  

Preheat your oven to 180°C

Remove the kale leaves from the stalks, then finely chop the leaves. Drizzle over the oil the massage it through the kale until it is evenly coated. Season with a pinch of salt and add a small pinch of the coconut sugar.

Arrange in a single layer on an baking tray then pop into the oven. Bake for about 5 mins, give it a good stir as the kale around the edges will cook faster. Pop it back into the oven then check on it again after a couple of minutes when it should be deep green and crispy. 

Spinkle over the remaining sugar and serve along side your favourite Chinese meals.