Glorious Kale Chips

Green, delicious, really good for you! Kale is a super food and ranks 1000 on the ANDI (Aggregated Nutrient Density Index), which is the highest a food can be rated!!! SO eat it, and lots of it! Here’s a way to make it taste delightful for those of you that think of kale as a garnish of old…

 

INGREDIENTS

• 2 heads of dino or lacinto kale, stripped of stems, washed and torn into large pieces
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 tblespoons almond butter, creamy
• 1 tablespoon agave nectar or maple syrup
• 1 tbs nutritional yeast
• 1/2 tsp sea salt

Preheat oven to 250 degrees.

Blend or whisk ingredients together until smooth and pour over kale. Toss with hands to coat each leaf.

Place kale onto greased cookies sheets in a single layer. Bake for about 20 minutes, until edges are crispy. Be careful not to burn. Also, keep in mind that the kale will only get crispy around the edges not crispy all the way through!

Let cool and enjoy! Great to take on the road if you are taking a road trip!

Coconut & Cardamom Mashed Sweet Potatoes

INGREDIENTS

• 3 lb. Garnet Yams, skins left on
• 1/2 tsp sea salt
• 1/2 tsp cardamom
• 1-2 TBL Maple Syrup
• 1/4 c. Coconut Milk or So Delicious Coconut Cremer (plain)
• 2 TBL pecans, toasted & chopped

Preheat oven to 400 degrees. Wash sweet potatoes well and poke holes in them using a fork. Place on a baking sheet lined with parchment paper and spray with olive oil to coat. Cook until tender, about 45 minutes. Potatoes are done when you can easily poke through to the center with a knife. Remove from oven and split lengthwise to cool.

While potatoes are still warm, scoop out flesh using a spoon into a bowl. Add the rest of the ingredients and mash well using a hand masher. If potatoes are too thick, add more coconut milk. Season to taste with more salt & pepper if necessary and top with toasted pecans.

Coconut Yam Soup

White Bean & Zucchini Salad

INGREDIENTS

• 2 zucchini, cut in half lengthwise and sliced into 1/4″ pieces
• 2 shallots, diced
• 1/2 yellow onion, diced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 c. chopped baby spinach
• 1/4 cup sundried tomatoes, marinated in oil, cut up
• 2 cans white beans, drained & rinsed
• 1 TBS Olive oil
• Sea salt & pepper to taste

In a large skillet over medium heat, saute the onion and shallot in olive oil until translucent and caramelized. Add thyme & sage and stir to combine to release the flavor of the herbs. Add the zucchini and saute until lightly browned. Add spinach and cover pan with lid until spinach wilts. Do not overcook.

Pour into a large bowl with remaining ingredients and stir well to combine. Season with salt and pepper. Serve warm or chilled.

Makes 6-8 servings

Vegan & Gluten Free Mac & Cheese w/ Broccoli

Mac and Cheese is a touchy subject in most homes and this one will even fool the youngest mouths in your life! And it’s more nutritious with the addition of some fun green trees (broccoli)!

1/2 pound gluten free brown rice elbows (Tinkyada brand is best)

 

INGREDIENTS

• 1-1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk
• 1/2 cup nutritional yeast
• 1/2 teaspoon sea salt (or more to taste)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1/4 teaspoon smoked paprika
• pinch cayenne pepper
• 1 tablespoons tahini
• black pepper to taste
• 1 TBL Brown rice flour
• 1-2 TBL olive oil or Earth Balance (soy free)
• 1 – 2 c. broccoli florets (depending on how much you like)
• 2 cloves garlic, minced
• 2-3 tsp. olive oil

Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender.  In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.

Over medium heat, add olive oil or Earth Balance to a sauce pan and heat. Add brown rice flour and stir to make a roux. Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens. If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!

Curried Kale with Caramelized Shallots

Kale, is one of nature’s super foods. Enjoy it raw, sauteed, juiced or made into Kale chips. I like to use the heartier Dino Kale for this tangy yet subtlety sweet recipe that will give you a new found love for this healthy & nutritious super food!

 

INGREDIENTS

• 3 Shallots, thinly sliced
• 1 TBL Coconut Oil
• 1 TBL Curry Powder
• 1 TBL Agave Nectar
• 1 tsp. fresh lemon juice
• 1 bunch Kale (about 4 oz) stems removed and chopped into large pieces
• 2 TBL Tamari, Braggs or Nama Shoyu
• 2 TBL Water

Heat oil over medium heat, add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, agave and lemon juice.  Add kale, soy sauce and water. Cover and steam for 5 minutes, stirring occasionally until kale is still chewy but tender. Do not overcook. Serve over Quinoa or Brown Rice!

Spicy Edamame Dip

INGREDIENTS

• 1 pkg. frozen shelled Organic Edamame garlic cloves
• 1-1/4 tsp sea salt
• 1/2 tsp ground corainder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 4-6 TBL EV Olive Oil
• 1/4 c fresh lime juice
• 1/4 c fresh chopped cilantro

Cook edamame according to package directions. Drain but reserve 1/3 cup of the water and set aside.

In a food processor add all ingredients but the olive oil, reserve water and lime juice. Puree until combined. Add olive oil & lime juice and puree more, scraping the sides of the bowl frequently.  Keep motor running and add reserve water slowly until you get a smooth consistency. You may not need to use all the water.

Serve with Pita Crisps or Mary’s Gone Crackers!

Apricot Tea Muffins – Gluten Free

WHISK TOGETHER THE DRY INGREDIENTS:

• 1-1/2 cups Bob’s Red Mill Gluten Free all purpose baking flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

 

MAKE A WELL IN THE CENTER AND ADD IN:

• 1/3 cup melted coconut oil
• 1/2 cup only fruit apricot fruit spread
• 1/3 cup Agave Nectar
• 2 teaspoons vanilla extract
• 1/2 cup almond milk
• Ener-G Egg Replacer for 2 eggs (whisked with warm water)
• 1/2 c. dried apricots, chopped

 

Preheat the oven to 350 degrees F. Line a 12-muffin tin.

Beat with a wooden spoon to incorporate (or use a mixer). When the batter is smooth and slightly sticky add in the chopped apricots and stir to combine. Place the batter into the muffin cups. Smooth tops.

Bake in the center of a preheated oven till firm- about 18 to 20 minutes (test with a wooden pick). Place the muffin pan on a rack to cool slightly. Remove the muffins and continue cooling on a wire rack to avoid sogginess.

Arugula & Watermelon Salad w/ Feta Cheese

This light and tasty salad will be a refreshing hit at any BBQ or Picnic!

 

INGREDIENTS

• 2 c. Watermelon cut in small chunks
• 1 bunch/pkg. Arugula
• 2 TBL. Goat Milk Feta, crumbled
• 1/2 red onion, sliced thin
• 1 small fennel bulb, sliced thin
• 2 TBL Toasted Pumpkin Seeds

 

DRESSING

• Juice from one Lemon
• 1 part Olive Oil
• 2 parts Rice Wine Vinegar
• 1 tsp. Agave Nectar
• 1 TBL Dijon Mustard

Put Arugula in a salad bowl and top with remaining ingredients.

Combine dressing ingredients together in a shaker bottle. Shake to combine and drizzle over salad. Toss lightly.

Wild Rice & Wheat Berry Salad w/ Red Grapes & Ruby Grapefruit Dressing

INGREDIENTS

• ½ c. wild rice, rinsed½ c. Spelt berries or wheat berries
• Sea Salt
• ½ c. chopped red onion
• ¼ c. fresh chives or scallions
• 1 c. Organic Red Grapes, halved or dried unsweetened, Cranberries
• ¼ c. chopped walnuts or pecans

 

DRESSING

• 1 tsp. cumin
• 1 garlic clove, crushed
• ½ tsp. sea salt
• Juice from 1 Ruby Red Grapefruit
• 3 TBL lime juice
• 2 tsp. Agave Nectar
• 1/3 c. Extra Virgin Olive Oil
• ¼ tsp. fresh ground pepper

Place rice and spelt or wheat berries in a saucepan and add water to cover by 2 inches. Cover, bring to boil, add pinch of sea salt. Lower heat and simmer rapidly, partially covered until grains are tender, about 30-40 minutes. Drain grains and place in a medium sized bowl.

Stir in onions, chives, walnuts or pecans & grapes

To make the dressing, combine all ingredients together in a small bowl or shaker bottle and whisk or shake to combine. Stir the dressing into the grains and let the salad sit for a few minutes to marry flavors. Serve warm or at room temperature.