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"We shared some of guest editor (and cover star!) Victoria Beckham&amp;#x27;s favorite energy-boosting recipes in the September issue--and we were lucky enough to get our hands on more of her beloved treats. Take a look--these are right from VB herself! Kale Crisps &amp;quot;Just like everybody else, I love to snack. Sometimes I need a little crunch. These are one of my favorites. (David and the children like cheeses and meats and that kind of thing). Kale is an amazing super food; one cup of it has only 36 calories and zero fat. It also contains 20 percent of your RDA of fiber as well as being full of antioxidants and vitamins. It&amp;amp;#8217;s not very appealing as a soggy leafy vegetable, but by simply roasting it, it completely changes and goes all crispy and crunchy and really quite morish! [That&amp;amp;#8217;s British slang for addictive!] You can also make vegetable crisps with any veggie you fancy! I have used parsnips, carrots, beets and eggplant, sprinkled with salt and pepper. Cut them very thin (watch your fingers) and bake. You&amp;amp;#8217;ll feel like you are eating crisps! (Cooking times will vary, depending on how thickly the vegetables are are sliced.)&amp;quot; Ingredients: 1 bunch of kale (or any veggies sliced very thin) Salt and pepper &amp;quot;Preheat oven to 350. Pull the leafy part of the kale away from the stalk, then fill a bowl with clean salted water and wash the kale thoroughly. Drain the kale, getting as much of the water off as you can. I use a salad spinner. The kids always love to do that part! Take a baking sheet and spread the leaves (or thinly sliced veggies, if you&amp;amp;#8217;re making veggie crisps) out so they are not touching each other. Grind a little salt and pepper in a pestle and mortar, then dust the leaves/veggies with it. [Add a pinch of cayenne pepper if you like a little kick.] Pop your tray in the oven and let it roast for up to 15 to 20 minutes until kale is a lovely rich green--not dark--and nice and crispy! [Serves 4.]&amp;quot; Frozen Grapes &amp;quot;These are always handy to keep in the freezer and so simple. Just pull your grapes off the stalk, wash them thoroughly, put in little snack bags and throw them in the freezer. The perfect grab-and-run sweet snack!&amp;quot; Pineapple with Lime &amp;quot;By adding a little lime zest and juice over a pineapple, it works a little trick and makes it taste even better. Just a really simple way to brighten up the fruit!&amp;quot; Yummy snacks, huh? Which is your favorite (I&amp;#x27;m partial to the kale chips, myself)? What are you snacking on this afternoon? More snack recipes: * Guac Cones * Raw Ice Cream Sandwich * Cauliflower Crisps Photo: Pamela Hansen"^^<http://www.w3.org/2001/XMLSchema#string>
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