食素後的我仍然不改天性，對於炸物、薯片愛不釋手！我知道，這類經高溫油炸過的食物會對身體造成很大負擔，而且容易致肥！所以最近改了食經低溫處理的薯片 低溫即41度以下的煮食方式，可以更完整和有效地保留食材的營養。

After being a vegan, I still don’t change my nature, and I love fried food and potato chips! I know that this kind of food that has been deep-fried at a high temperature will cause a great burden on the body, and it is easy to get fat! So recently, I changed the way of eating chips treated with low temperature The cooking method at low temperature is below 41 degrees, which can more completely and effectively retain the nutrition of the ingredients.

這款「羽衣甘藍芝士脆脆」首先使用一整片完整的羽衣甘藍，再塗上自家特製的腰果芝士醬，去除了羽衣甘藍的苦澀味，風乾5 – 7天，過程中還需要取出脆脆重覆再塗上腰果芝士醬一至兩次！超級複雜的手工食品，但幾乎食過的人都讚不絕口，包括我 享受口福的同時，更不用擔心為身體帶來負擔 真的是超級零食！

This “Raw Kale Cheese Chips" first uses a whole slice of kale, and then coats it with their own special cashew cheese sauce to remove the bitterness of the kale. Then dehydrate for 5-7 days, repeat to coat the cashew cheese sauce once or twice during the process! Super complex artisanal food, but almost everyone who has eaten it is full of praise, including me. Enjoy the taste while not worrying about burdening the body It’s really a super snack!

綠色心活館 Green Living
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觀塘開源路60號駱駝漆大厦三座８樓Ｑ室
RMQ, 8/F, Camel Paint Building Block 3, 60 Hoi Yuen Rd, Kwun Tong
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