1 cup quinoa
2 tablespoons extra virgin olive oil
juice of one lime
1 tablespoon fresh mint
2-3 tablespoons fresh parsley and/or cilantro
1 garlic clove, minced
2 scallions, finely chopped
sea salt to taste
Cook the quinoa as directed. Remove from heat and the rest of the ingredients. Cover and chill to let flavors meld. Serve chilled.
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!
4 cloves garlic, minced
3 tblspn refined coconut oil
3 tblspn Earth Balance vegan butter
sea salt to taste
1/2 tspn pepper
1/4 cup pine nuts
8 oz of whole wheat, quinoa or brown rice pasta (any shape you choose)
6 cups of chopped greens of your choice (I like to use kale, broccoli and zucchini)
Saute the garlic in the oil about 3 minutes, and then remove from heat. Stir in the butter and allow it to melt. Set aside.
Cook pasta as directed, and add the vegetables in for the last minute of cooking. Drain, but reserve 1/2 cup of the cooking water. Return 1/2 cup water, pasta and veggies to pot, and add in the garlic butter. Mix in the pepper, pine nuts and salt to taste.
Adapted from "Skinny Bitch in the Kitch"
1 cup vegetable broth or water
3 cups drained cooked or canned beans (your choice of any kind)
1/2 teaspoon crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 teaspoon olive oil
salt, to taste
black pepper, to taste
Tabasco sauce, to taste
Combine beans, broth or water, and garlic in a large saucepan. Place chopped kale on top of beans and bring to a boil. Cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes. Remove from heat and stir in oil, salt, black pepper, and Tabasco sauce to taste.