Did you know that purple is one of the colors of representing royalty? What better way to start your day than to treat yourself like the queen or king you are! This beautiful bowl, with toppings like coconut and cacao, will leave you feeling full and energized. Ready to eat? Here’s the recipe:
Prep time: 5 minutes
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We’ve tested it thrice so far with the crowds at Thanksgiving, a holiday party, and recent Friendsgiving with rave reviews. Here we share the zingy, tongue-tingling Lemony Kale & Almond Salad! May it serve you and yours well during holiday celebrations, potlucks, a light dinner, and even just for a mid-day snack. The dressing’s simple ingredients become something greater when combined, like when the Mighty Morphin Power Rangers connected their rings. Also, *voice lowers* it’s gluten-free and vegan…not like anyone will hold it against you :).
Yields: about 12-15 servings
Prep time: about 25-30 minutes
1 lb kale (we’ve used a clamshell of baby kale)
2 cups almonds, chopped
1 cup olive oil
1/2 cup fresh lemon juice
6 cloves garlic, crushed or finely chopped
1 tsp sea salt
Optional: pepper to taste
Let garlic steep in olive oil. Toast almonds in pan until golden brown, then set aside to cool. During garlic-steeping and toasting of almonds, cut small batches of kale into thin strips and place into a very large bowl (with lid, for transport to holiday gathering). In a separate bowl, put dressing together by adding lemon juice, salt, and garlic-steeped olive oil. If you don’t want garlic in the end-product, remove crushed garlic from oil and discard. If you are a garlic-lover, use the finely chopped garlic, without sieving, in the dressing. Combine almonds and dressing into larger bowl with kale and toss with tongs. For best results, serve within about 1 hour. Note: the more oil used, the heavier the kale leaves will be and it will reduce volume of salad within the bowl.
Move over, porridge! We have a higher-protein option that also provides minerals such as iron, manganese and phosphorus. This delicious seed, not a grain, is called amaranth and there’s a rather sordid history which explains why we haven’t heard much about it until recent times. Marry it with chocolate and your taste buds will have a party!
1 cup water
1/2 cup amaranth
1/2 cup chopped strawberries
1/4 cup almonds (or choice of nuts; macadamia pairs well here too)
2 squares dark chocolate (we like 85% and 90% cacao versions)
2 tbsp shredded coconut
2 tbsp cacao nibs
1 tbsp cacao powder (optional)
Bring water and amaranth to boil, cover, and then simmer for about 15 minutes. Amaranth is done when liquid has been absorbed. Carefully transfer into your breakfast bowl and add nuts, dark chocolate, coconut, cacao nibs and cacao powder. We often add maca or ashwagandha powder and a drizzle of honey in the case of the latter (as it is aptly called in Sanskrit “the smell of a horse”). Enjoy this power-packed breakfast!
We find having an idea and two (or more) minds coming together can create such delicious synergy. Our shared goal was to create a summer salad to enjoy on the back patio; what turned out was even better than expected. A friend brought over some strawberries, avocado oil and vinegars; we paired them with salad mix, nuts & seeds, and spices to create a masterpiece. Enjoy this strawberry summer salad along with some good conversation!
Serves 2 Ingredients
4 cups salad mix
1/4 almonds (sprouted)
1 cup strawberries (sliced)
1 cup carrots (chopped)
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/2 tsp avocado oil
Salt & pepper
Optional: add chicken and/or pumpkin seeds for additional protein sources
Wash salad mix and rinse all vegetables. Soak almonds in water for a couple of hours if you want them sprouted, otherwise use them dry. Chop carrots, slice strawberries. Mix white wine, balsamic vinegars with avocado oil and drizzle over salad. Use a pinch of salt and pepper to taste.
Kids (and adults) love these brownies; many times they are surprised to find that black beans could be used to make a dessert. Next time you have a bit of a sweet tooth, give these chocolate-y brownies a go!
Keeping with the theme of these recent blog posts, see how many of these ingredients you can make organic (and/or free-range, in the case of the eggs).
1-15oz. can of black beans, drained and rinsed
1/2 cup honey
2 tbsp. melted coconut oil
1 tsp vanilla extract
1/2 cup cocoa/cacao powder
1/4 cup ground almonds
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup chocolate chips or 3 oz dark chocolate bar, in pieces
Preheat oven to 350F and use liners to fill in muffin tin or spray with cooking oil. Add all ingredients to a large food processor or mixing bowl (except the chocolate chips/ pieces of dark chocolate). Process for 2 minutes or until batter is smooth, then stir in chocolate chips/pieces. Pour batter into muffin cups and bake 18-20 minutes or until toothpick comes out clean. Cool for 10 minutes before transferring brownies to wire rack.