by Katrina Schollenberger

Snacking healthy can be light work (or so I learned last week!)

On 7th February, I headed down to the KitchenAid shop and showroom to meet Instagram health and fitness star Clean Eating Alice, who was going to guide us through some simple, healthy (and most importantly: tasty!) snack recipes. On the menu for the class was kale chips and vanilla chickpea energy balls, both that I was super excited to try having spotted the ingredient prep on the kitchen counter when I walked in.

COMP1

After mingling with guests and Alice herself, our first instruction was to head to a prep station, fitted with a KitchenAid food processor, baking trays and bowls of ingredients. We were going to be making the kale chips first. Pouring a bowl of cashews and sunflower seeds in the mixer, we then grated a fresh clove of garlic. We whizzed all the ingredients around in the processor for a few minutes to create a paste. Unloading a fresh bag of kale onto a baking tray, we took the paste in our hands and massaged it into the leaves. Alice explained that this recipe was one of her favourites out of her new book, Eat Well Everyday.

COMP2

We placed the kale in the preheated oven and left it to crisp up and absorb all the great flavours. A quick wash up later, we were onto the vanilla chickpea energy balls. First into the processor was the bowl of almonds, blitzed down to a floury consistency. Next came the chickpeas, blended for a few seconds, adding texture. Then came the sweetness: vanilla extract, maple syrup and peanut butter. I may or may not have snuck a few spoon licks of the peanut butter, as it's my all-time weakness.

COMP3

About 15-20 minutes into our blending and blitzing, we removed the kale chips from the oven. Mine had simmered a touch too long, but I didn't mind, as the extra crispiness made for a lovely crunch. The chips were tantalizingly moreish, I couldn't stop picking at the tray, and nor could anyone else.

COMP4

Back to the energy balls, we tipped the mixture out of the processor and started to roll little balls. We placed them on a lined baking tray, snapping pictures of our finished products. We popped them in the fridge for 25 mins, but couldn't resist trying one before they went. The balls weren't too sweet and were easily filling, a good remedy for afternoon nibbles. I can't wait to read more of Alice's recipes in her book and try more out for myself at home.

KitchenAid's flagship store in central London are hosting classes with Clean Eating Alice in March and April. Click here to book for 9th March class.