You might have made a New Years resolution to eat more raw greens in 2010 if you happen to be reading this. We all love our green smoothies, soups and salads of course, but but in the winter we tend to get lots of kale in our vegetable boxes. What a better way to eat bunches of this wonderful leaf vegetable than in these Kale Krackers. My children adore these - they are light and crispy and great to take out with you, or just for a snack on their own or with a dip. I have been making them for a long time and have finally got round to adding the Kale Krackers recipe to the recipes section of the Have Raw Cake And Eat It website.

I can pack the huge bag of kale I get in my Riverford vegetable box into a batch of krackers. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; it is also considered to be anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.