- 3/4 C Dates soaked until very soft with pits removed
- 2 avocados
- 1 C. Almond Milk
- 1/2 C Almond Butter
- 3/4 C Cacao Powder
- 1/2 C Agave
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1 bunch kale
1 tsp sea salt 1/4 diced red onion 1/2 cup diced cherry tomatoes 1/3 cup sunflower seeds 1/4 cup olive oil 2 tablespoons unfiltered apple cider vinegar De-stem kale by pulling it away from stems. Rinse leaves, then stack them and slice into thin ribbons. Put in a large bowl and add salt. Massage salt into kale for about 2 minutes. (The kale will shrink down as if being sauteed). Add onions, tomatoes, and sunflowers to kale and stir together. Dress with oil and ACV and mix well. This will stay good for a few days and will still taste great! Ingredients:
* 1 medium beet * 1 large or 2 small carrots — about the same amount as beets * 1 tbs. sesame seeds For the dressing: * 2 tablespoons olive oil * 1-2 tablespoons raw apple cider vinegar, or lime or lemon juice * 1/4 to 1/2 tablespoons raw agave nectar or maple syrup * salt and pepper to taste Directions: Wash beets and carrots. Grate and set aside. In a salad bowl, combine dressing ingredients until well incorporated. Add carrots and beets and toss. Toast sesame seeds in small dry skillet over medium heat until they begin to give off a nutty aroma (about 2 minutes). Sesame seeds will burn quickly, so remove from heat as soon as they become aromatic. Add sesame seeds to the salad. Toss and enjoy! |
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