Holiday Kale Salad
1 cup quinoa
2 1/2 cups water, divided
8 cups kale, stems removed, cut into ribbons
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/4 cup almond butter
1/4 cup apple cider
1/2 fresh lemon, juice of
1/2 salt to taste
1 Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, and then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
2 Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
3 Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
4 Mix all dressing ingredients together in a bowl and add to pot.
5 Combine well. Serve warm immediately or chill and serve.
This Banana Roll is delicious and was a big hit with Thomas, my 2 year old nephew, this morning!
- 2 tbsp almond butter
- 1/2 tbsp maple syrup
- 1 tbsp wheat-free oats (I use Bob’s Red Mill)
- 1/2 tbsp ground flaxseed
- 1/2 tbsp chia seeds
- 1 tbsp hemp hearts
- 1/4 tsp cinnamon
- 1 peeled banana
In a small bowl, mix together almond butter and maple syrup until smooth.
On a plate or in a shallow bowl, mix together dry ingredients.
Completely coat the banana with the almond butter and maple syrup, then roll the coated banana in the oat mixture. Slice and enjoy!
Cashew Lemon & Garlic Dip/Salad Dressing
A friend has been bugging me for months to share this recipe, and after not making it for a while it has finally resurfaced. This recipe is super easy to make and delicious!
- 2 cups of raw cashews
- 1-2 garlic cloves
- Fresh lemon juice (1/2 to a full lemon)
- 3-5 pieces of green onion
- Sea salt
Add all ingredients to a blender and mix with water to desired consistency. Adjust ingredients to your taste preferences.
I like to make this a little thicker as a dip for veggies. It is also delicious as a creamy salad dressing with more water or Extra Virgin Olive Oil.
Avocado Pesto Dip
This year I tested out my Avocado Pesto Dip at Holiday Parties and it was a big hit! I was introduced to pesto after spending Thanksgiving 2007 with a dear friend in Cinque Terre, Italy. Pesto sauce originated close to this region in Genoa, Italy, so we knew we were getting the real deal. It was there that I fell in love with combination of fresh basil, olive oil and pine nuts.
All you need are the ingredients listed and a food processor.
- 1 clove of garlic
- Pinch of salt
- 1 cup of pine nuts
- 2 small handfuls of fresh Basil
- ½ lemon
- 1 tbsp extra virgin olive oil
- 1 ripe avocado
First the garlic and salt go into the processor to be finely chopped. Add pine nuts until they are processed into small pieces. Next add the basil until it is fully combined with the pine nuts. Squeeze the juice from ½ a lemon into the processor with 1 tablespoon of extra virgin olive oil and mix well. Add the avocado and process until all ingredients are smooth together, and serve!
This dip is great served with vegetables and crackers. Enjoy J