Whether you're going on a plane, a car ride or to the beach for the day, having something healthy to eat, can keep your children happy. These healthy travel-snacks don't require an esky. Children are provided delicious snacks for the whole family to enjoy.

.Sweet Vegetable Crisp

Peel vegetables and thinly slice, then coat evenly with sunflower oil on both sides. Arrange the vegetables on a baking sheet and sprinkle with sea salt. Bake at 200°C for approximately 30 minutes, until they are dry and crispy – but keep an eye on them so that they don’t burn.

Try any combination of root vegetables, such as:

·      Potatoes

·      Sweet potatoes

·      Yam

·      Golden beet

·      Beetroot

·      Taro

·      Banana

·      Yucca

·      Kale

·     

 Chickpea Super Snack

Rinse and thoroughly dry 2 cups of cooked chickpeas. Coat the chickpeas with 2½ tbsp of sunflower oil and sprinkle with ½ tsp of sea salt. Bake at 215 °C for approximately 20-30 minutes, stirring a few times as they cook. Once cooked, toss with a teaspoons of pepper or spices.

Try any combination of spices, such as:

·      Onion powder

·      Garlic powder

·      Curry powder

·      Chili powder

·      Cumin

·      Black pepper

·      Fresh herbs

·      Garam masala

If adding an additional liquid flavour such as balsamic vinegar or freshly squeezed lemon, combine these with the sunflower oil and add before cooking.

Healthy Kale chips

·      1 bunch of curly leaf kale

·      1 cup-soaked crushed almond

·      1 small red bell pepper

·      1/3 cup nutritional yeast

·      4 tbsp coconut oil

·      3 tbsp fresh lime juice or apple cider vinegar

·      1/2 tsp sea salt

·      a little water, if needed for mixing

Soak crushed almond in a bowl with water, for a minimum of an hour or overnight. Wash and dry the kale and remove the thick stems. Break kale into bite-sized pieces and place it in a large mixing bowl. Coat hands with coconut oil and massage kale to soften the texture and distribute the coconut oil. Drain water from the almonds and put them in a blender with all other ingredients, except kale, then blend until smooth. A couple tablespoons of water can be added if consistency  is needed. Pour the sauce over the kale and mix well. Bake in the oven on the lowest setting for 20-30 minutes, flipping halfway. Or dehydrate at 115 degrees until thoroughly dry.

Sweet Popcorn 

·      2/3 cup popcorn kernels (organic highly recommended)

·      1/4 cup olive oil, or ghee

Optional toppings:

·      Melted grass-fed butter

·      Unrefined sea salt

·      Nutritional yeast for a sweet cheesy flavour

·      Or raw honey for a sweet cheesy flavour (best warmed in a saucepan with butter before drizzling)

Put the olive oil into a large saucepan, place the lid on and turn the heat to high. With oven mitts on, swirl the pot around until the oil covers the bottom evenly. Once the oil is hot, add the kernels in and replace the lid. Swirl the pot again to coat the kernels in the hot oil, then keep the saucepan still on the burner and wait for the kernels to begin popping. Once they begin to pop, shake the saucepan occasionally to continue redistributing the oil while allowing the extra kernels to fall to the bottom of the saucepan. When popping slows to a few seconds between each pop, turn the heat off, but keep the pot on the burner. Carefully remove the lid to release the steam so the popcorn stays crisp. Wait a few more seconds for the final kernels to pop, then season as desired. 

Healthy mix

·      Pumpkin seeds

·      Sunflower seeds

·      Almond slices

·      Unsweetened coconut ribbons

·      Thompson raisins

·      Golden raisins

·      Goji berries

·      Sprinkle of unrefined sea salt

Combine equal parts of all ingredients with a sprinkle of unrefined sea salt. Optional: roast nuts & seeds on a large baking sheet at 175° C for 15 minutes, then let seeds cool before mixing.

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