Kale Salad with avocado, garlic & ginger

INGREDIENTS

  • 1-2 bunches of kale or 1-2 bags of pre-washed kale
  • 2 teaspoons garlic, minced (or 2 cubes of Dorot’s frozen garlic–LOVE that stuff!)
  • 2 teaspoons fresh ginger, peeled and grated (or 2 cubes of Dorot’s frozen ginger)
  • 2 teaspoons tamari soy sauce or Bragg’s Amino Acids
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole ripe avocado
  • optional add-ins: chopped apple, cashew, marinated tempeh, etc.

PREPARATION

  • Wash, de-stem, tear up kale, and place in large bowl (or be lazy like me and just use bagged kale)
  • Whisk garlic, ginger, Braggs, lemon juice and olive oil in a bowl or mixing cup. Add avocado and mash with a fork or whisk til blended in and creamy.
  • Dress, toss & serve immediately.

Modified from Spark Recipes.

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Lebanese Cabbage Salad

INGREDIENTS

  • 1 small head of cabbage (purple or green) chopped, or 2 bags pre-shredded
  • generous handful of chopped mint
  • generous dash of sumac (I get it in the spice section at Whole Foods)
  • juice of  2 lemons
  • splash of olive oil
  • 2 cloves minced garlic
  • salt and pepper to taste

PREPARATION

  • Make your dressing by combining garlic, lemon juice, olive oil, sumac, salt and pepper. Toss with cabbage and mint. Serve.

Inspired by Elf Cafe in Los Angeles.

Slow Cooked Split Pea, Carrot & Apple Soup

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INGREDIENTS

  • 2 cups dried split peas
  • 4 large carrots, chopped
  • 2 apples, peeled & chopped
  • 2 cloves minced garlic
  • 6 cups filtered water
  • 2 cubes vegan (or chicken) bouillon
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 Tbs balsamic vinegar

PREPARATION

  • Rinse split peas; chop carrots; peel, seed & chop apple; mince garlic (or use 2 cubes Dorot’s crushed garlic–in frozen aisle at TJ’s and Whole Foods).
  • Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Remove bay leaf, add balsamic. Serve “rustic” or puree with an immersion blender.

Modified from The Vegan Slow Cooker book.

High Protein Whole Grain Banana Muffins (no sugar added!)

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INGREDIENTS

  • 1/3 cup applesauce (those single serve lunch box ones are perfect)
  • 1/3/-1/2 cup honey (depending upon how sweet you want it)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1. 5 cup mashed ripe bananas (about 3 large)
  • 1 cup whole wheat flour +  3/4 cups almond meal (or just do all flour if preferred)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup hot water
  • Optional: 1/2 cup chopped walnuts, chocolate chips and/or cacao nibs

PREPARATION

  • Preheat oven to 325 degrees F.
  • In a large bowl, whisk applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Separately mix baking soda and hot water, then add to batter. Fold in chopped nuts and/or chocolate chips (if using). Pour into greased muffin pan or greased 9×5 inch loaf pan if you prefer.
  • Bake for 55 to 60 minutes for loaf or about 20-25 min for muffins (check that it’s cooked through with toothpick). Cool on wire rack for 1/2 hour before slicing loaf.

Modified from All Recipes.

Slow Cooked Mango Coconut Rice Pudding

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INGREDIENTS

  • 2 mangoes, peeled and diced
  • 1.5 cups arborio rice
  • 1 can light coconut milk
  • 1.5 cups vanilla flavored almond or soy milk
  • 1/4 cup sugar, maple syrup or agave
  • 1 tsp vanilla extract
PREPARATION
  • Add all ingredients (you can get them all at TJ’s) to crock pot and cook on high for 1.5 hours.  Add a little more non-dairy milk if the pudding is not creamy enough.  Serves 8.

Modified from The Vegan Slow Cooker book.

Pasta with Anchovies, Kale, and Beans

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INGREDIENTS

  • 1 box Barrilla Plus spaghetti
  • 1 tin anchovy fillets (drain oil)
  • 1 bag chopped kale
  • 1 can white or red kidney beans (drained and rinsed)
  • about 1/4 cup extra virgin olive oil
  • red chili flakes to taste
  • 6 cloves garlic, finely chopped (or use Trader Joes’s frozen cubes)
  • salt and black pepper

PREPARATION

  • Cook pasta per box instructions. Drain, reserving 1 cup of the pasta cooking water (2 ladels full)
  • While the pasta is cooking, heat the olive oil, four turns of the pan, in a large skillet over medium heat. Add the drained anchovies and garlic, sautee until anchovies “melt,” add the chili pepper and kale, sautee until the kale wilts.  Add drained pasta, 1 cup pasta water, and beans to pan, toss.  Salt and pepper to taste.

Modified from Rachel Ray.

Farmstand Gazpacho

INGREDIENTS

  • 2 cups rough chopped cucumber
  • 2 cups rough chopped red bell pepper
  • 2 cups rough chopped ripe tomato
  • 2 cups rough chopped carrot
  • 2 cups tomato juice
  • 1 handful fresh cilantro
  • 1 handful fresh basil
  • 1 avocado (mix with soup or slice on top)
  • 2 cloves garlic
  • 1/2 cup red-wine vinegar
  • splash of olive oil
  • 2 dashes tabasco sauce
  • 2 dashes worcestershire
  • Process batches in a food processor or Vitamix.  I like to separate the carrots, cucumbers and peppers + tomato juice and blend/pulse low–it gives the soup a great chunky texture.  Throw it all in a big bowl, season with salt and pepper to taste.  Chill before serving.  Delicious alone, with sourdough croutons, or diced avocado on top.

Modified from Epicurious.

No-Bake Coco-Nutty Balls

These are amazing.  I want to marry them.

INGREDIENTS

  • 16 oz. jar of nut butter (I like TJ’s raw creamy unsalted almond butter best)
  • 3 cups oats (I use Quaker Old Fashioned)
  • 1/2 cup ground flax seeds
  • 1/2 cup goji berry powder
  • 1/2 cup cacao powder or 1/2 cup dark chocolate chips (or a little of both!)
  • healthy sweetener: I do a generous squirt of honey + 10 drops of liquid stevia
  • dash of sea salt
  • dash of cinnamon
  • dash of glycerin vanilla
  • unsweetened shredded coconut

PREPARATION

  • Mix all ingredients (except coconut) together–start with dry first, then fold in wet til the consistency will hold together in a little ball. You can get the small one of these cookie scoops and make it a whole lot faster.
  • Roll them in coconut (or wheat germ, cocoa powder…whatever you like). Chill and enjoy!
  • Tip: modify as you like, swap out chocolate chips for raisins, cranberries, etc.

Amazingly handy to have around as a quick snack between meals or to pack in lunch boxes.

Modified from recipe #2 on Super Healthy Kids.

Peanut Noodles

INGREDIENTS

  • 8 oz. Barrilla Plus thin spaghetti (or any whole grain pasta)
  • 1 cup carrots (I use the shredded ones from Trader Joe’s and chop them even smaller)
  • 2 cups frozen shelled edamame
  • 1/2 cup Thai peanut sauce
  • 2 Tbs. creamy peanut butter
  • 2 Tbs. soy sauce (or Bragg’s Aminos)
  • chopped fresh cilantro
  • coarsely chopped peanuts

PREPARATION

  • Bring lightly salted water to a boil. Add noodles, return to boiling and cook 5 minutes. Stir in edamame; cook, uncovered, for 3 to 5 minutes longer or until noodles and edamame are tender. Drain and return to saucepan.
  • In a mixing cup, mix together peanut sauce, peanut butter, and soy sauce until smooth. Pour peanut sauce into pan with noodles. Add raw carrots, sprinkle in cilantro and peanuts.

Modified from Parents Magazine.

Easiest Faux-Fancy Salad Ever

People go crazy for this, I get everything at Trader Joe’s, throw it in a bowl and it’s magically delicious!

INGREDIENTS

  • 1 or 2 bags favorite salad greens
  • 1 box steamed lentils
  • 1 box steamed beets
  • crumbled goat cheese to taste
  • any dressing you like (I like it with Whole Foods ginger soy vinaigrette)

PREPARATION

  • Chop the beets, toss everything in a bowl and serve.