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!




Recipe Courtesy of Andrea Ramirez at True Nourishment
 
1 pound pasta of your choice
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)


1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
3. Enjoy!
 
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"

 
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!

 
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, misoBragg'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. 


 
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

 
1 cup brown basmati rice
1/2 bunch green onions, thinly sliced
3 cups sprouts (radish, broccoli, alfalfa...)
2/3 cup carrots, grated
1 cup roasted, unsalted cashews
2 tablespoons tamari
3 tablespoons olive oil
1/2 teaspoon minced garlic
3 teaspoons basil
water

Bring 1 1/2 c water to a boil, add rice, and simmer, covered, for 35 minutes. Place rice in a bowl when done. In a blender, mix together cashews, tamari, olive oil, garlic, basil and 2/3 cup water until smooth. Add this to the rice and mix together. Allow this to cool completely. Once cool, add the onions, sprouts and carrots.

 
 1-2 bunches of kale  
olive oil 

Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up.  Remove and serve. Variations:  Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.  

 

 
 
1 cup walnuts
1 cup pumpkin seeds
1 cup sunflower seeds
2 cups macadamia nuts, chopped
2 cups shredded coconut
4 cups chocolate chips
1/2 cup peanut butter
1/2 cup maple syrup
1 cup Earth Balance margarine

Preheat oven to 350. Mix the first 6 ingredients together. Melt the peanut butter, maple syrup and Earth Balance over low heat. Set aside and let cool 5 minutes, then add to the nut and seed mixture. Mix well and place in lightly oiled 12 x 8 baking dish and press down firmly. Bake 20 minutes (rotate after 10 minutes). Let set in fridge for 3- 4 hours before serving.