Jeri Ryan's Recipes For Roasted Chickpeas, Lemon-Buttermilk Popsicles

Jeri Ryan cooks up some healthy treats on Access Hollywood Live on February 19, 2013 Jeri Ryan cooks up some healthy treats on Access Hollywood Live on February 19, 2013

Here are “Body of Proof” star Jeri Ryan’s recipes, which were demonstrated on Access Hollywood Live on February 19.

ROASTED CHICKPEAS

1 can chickpeas, rinsed & drained
2 tsp olive oil
1/2 tsp maple syrup
1 1/2 tsp brown sugar
1/4 tsp salt

Preheat oven to 450.

Place chickpeas on a Silpat (or parchment paper)-lined baking sheet.

Bake for about 30 min. (Watch them closely after about 20 minutes — you want golden brown & crispy, not black.)

In a bowl, drizzle hot chickpeas with olive oil & maple syrup and toss to coat them well. Combine cinnamon, brown sugar and salt and sprinkle over chickpeas. Toss again to coat evenly.

LEMON-BUTTERMILK POPSICLES

5 Tbsp fresh lemon juice
1/2 c. agave
1/2 tsp sugar
Pinch of salt
1 2/3 c. buttermilk

Whisk lemon juice, agave, and sugar in a 4-cup measuring cup (or bowl with a pour spout) until sugar dissolves. Whisk in buttermilk.

Pour into popsicle molds and freeze.

KALE CHIPS

1 bunch kale, stems removed & leaves torn into 1/2” pieces
3 Tbsp olive oil
1 Tbsp apple cider vinegar
Salt

Preheat oven to 400.

Whisk oil & vinegar in a large bowl. Toss kale in oil-vinegar mixture, rubbing with your fingers to thoroughly coat leaves.

On a parchment paper-lined baking sheet, arrange kale in a single layer and sprinkle with salt.

Bake approx. 15 minutes, or until crisp.