Massaged Kale Salad

7/14/2010

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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!
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Carrot Cake Soft Serve

6/8/2010

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Ingredients:

  • 1 frozen ripe banana
  • 1 small carrot, peeled and coarsely chopped
  • 1/2 teaspoon cinnamon
  • splash or two of almond milk (hemp or rice milk would do the job too)
  • pinch nutmeg (optional)
  • 1/2 tablespoon nut butter (almond, peanut or cashew butter work well)
Directions: In a food processor process the carrots until fine. Add milk and frozen banana and process, scraping the bowl frequently until mixture is smooth. Now add in the spices and nut butter and process more. Add more milk if necessary. Serve and enjoy!

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Sunny Carrot Soup

5/30/2010

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3 c. fresh carrot juice ( I just use whole carrots)
1 Tbl light miso paste (or to taste)
1/2 tsp. Bragg's Liquid Aminos (or to taste)
1 small clove garlic, crushed (or 1/4 tsp garlic powder)
2 tsp fresh basil or 1/2 tsp. dried crushed basil
1 avocado, peeled, seeded and diced
3 plum tomatoes, peeled, seeded and diced
2 ears sweet corn, husked and kernels removed from cob
1 Tbl minced red onion
1 Tbl fresh cilantro, chopped

1. Put carrot juice, miso, Bragg's, garlic powder and basil in a blender. Add half of the avocado, tomatoes and corn kernels and puree. 

2. Combine remaining vegetables, except cilantro and toss.

3. To serve, pour pureed mixture into individual bowls and stir in tossed vegetables. Serve chilled, at room temperature, or warmed to 115 degrees. Garnish with cilantro. 

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Simple Seaweed Salad

4/23/2010

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1 clove garlic, grated
1/2 teaspoon ginger, grated
1/2 avocado
tamari (if gluten free) or soy sauce, to taste
apple cider vinegar, to taste
2 cups mixed greens
1 package kelp noodles or mixed sea vegetables 


In a bowl, mash the avocado and mix with ginger, garlic and tamari. Toss with greens and sea vegetables. 


If you can't find them locally, buy sea vegetables here: 
http://www.kelpnoodles.com/purchase_noodles.html

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