Creamy kale chips, another fabulous recipe from Jiva healing. Visit them at www.jivahealing.com . This recipe is adapted from a recipe from Julie Daniluk, a Canadian nutritionist who specializes in recipes that heal inflammation. They are creamy, cheesy and delicious and packed with nutrients. Ingredients 1 cup cashews, (soaked 2 hours) 1 cup raw sweet potato, chopped or grated 1 medium lemon, juiced 3 Tablespoons nutritional yeast 1/2 tsp grey sea salt or pink rock salt 2 Tablespoons filtered water 10 cups green curly kale, washed, large stems removed, torn into bite size pieces Cooking instructions Blend the first 6 ingredients thoroughly until smooth in a good food processor or Vitamix. Pour over kale and coat the kale. Place kale onto parchment paper and dehydrate for about 6 hours. If you don't own a dehydrator then place them in the oven at 65 C (150F) and dry them for about 1.5 to 2 hours.

I was invited to watch a cookery demonstration at the Miele showroom in London by the lovely TV chef, Silvana Franco . Silvana was using the steam oven and prepared a number of dishes that were suitable for children (and weaning babies). The beauty of the steam oven is that more of the food’s nutrients are retained during cooking. In addition to this – and rather surprisingly – is the fact that there seems to be no transference of tastes in the foods cooked together in the steamer. This means that you can cook your main meal and dessert at the same time, thus reducing time spent in the kitchen; something that is always a winner for me! One of the dishes that Silvana prepared was vanilla poached pears; a dish that is incredibly easy to prepare and delicious served warm or chilled. Below, I have included a recipe. Vanilla poached pears Ingredients (serves 4 young children): 2 ripe pears, cored and cut into quarters or smaller pieces 5 tablespoons of pressed apple juice Half a vanilla