This is what happens when you decide to use every herb, spice, and green in your fridge.
Serves one hungry person.
1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste
Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.
Yesterday I intended to post in “What I Ate Wednesday” style…and then I realized my commute was catching up to me and that I left my camera cord in Seattle by mistake! So I dug into my “Emergency Backup Recipe Stash” and pulled out this deliciousness to share:
1 bunch fresh kale
3 oz raw pecorino romano (sheep cheese!)
1 clove garlic
1/4 tsp olive oil
1 tsp oregano
salt and pepper to taste
Remove kale leaves from stems and discard stems (or save them for your juicer). Shred cheese. Place all ingredients in food processor and blend to your desired pesto consistency.
I ate mine on lettuce wraps with red bell pepper slices!
One bunch of kale for me, one for everyone else 😉
Dorian loving his new Christmas sweater.
Carrot Ginger Martinis.
I’m very excited to announce that I’ll be doing a yummy giveaway tomorrow, so check back for that! In the meantime, go have some vegan eggnog, or as I called it today: “lunch” 😉 Merry Christmas!
Juice : The Elixir of Life from Mind Body Green
When Snobbery is a Good Thing + Juice Feasting Day 5 from Casey Lorraine
Eat More Kale : A Manifesto with Recipes
How to Make Mulled Wine from Yummly
Here are some great things from this week, I know I’m definitely excited for the weekend, I’m home sick today with nobody to love on me but my cat! Don’t forget to enter the stevia giveaway and if anyone has any great natural remedies for nausea, I’d love to hear them!
Have a relaxing weekend!
This could also be known as “leftover salad” 😉 I’m always grateful when what’s left in my fridge also makes a tasty meal! For this salad I used two small avocado’s, massaged one of them into the leaves to soften and left the other in chunks. This was topped with chopped tomatoes, tomatillos, fresh garlic, and dressed with lots of lemon juice, stevia, and chili powder. The sweet treat you see below is Chocolate Covered Katie’s Carrot Cake Milkshake. Tomorrow I’ll be starting a little something I like to call “The Chocolate Covered Katie Challenge”. More details to come…
Sweet Citrus Kale Salad and Baked Taro Chips
I could live on salads. In fact, often enough, I do. There was a point in my life during high school when this thought would have horrified me. I spent two years as a vegan and when eating out I often encountered well meaning people who almost always tried to feed me “just” a salad, usually of the iceberg-lettuce-and-wedge-of-tomato variety. This experience, understandably I think, led me to believe I hated salads! In the past few years, I’ve fallen in love with a very veggie focused way of eating that has left me feeling much better than my tofu-and-soy-cheese-laden days. It has also led to a lot more creativity in the salad making department. Combinations of raw and cooked veggies, fresh herbs, citrus, and other fun additions are truly endless. Below is the first in a series of salads that I’m excited to share with anyone who thinks that wilted lettuce and Ranch dressing is as interesting as it gets, or anyone who’s looking for new ideas in their salad-making adventures.
The Sweet Citrus Kale Salad was accompanied by Taro Chips (recipe in a future post) and Yogi Tea’s Tahitian Vanilla herbal tea for dessert.
Sweet Citrus Kale Salad
1 large bunch curly kale, removed from stems and chopped
1-2 avocado’s, depending on size and how creamy you want it, removed from skins
zest of one orange
juice of 1-2 meyer lemons
1 clove garlic, minced
1/4 red onion, chopped
NuNaturals liquid stevia
With your hands (this is messy! Its one of my favorite things about avocado-kale salads!), massage the avocado and some sea salt into the kale till it softens a bit and there are just a few chunky bits of avocado left.
Toss in the remaining ingredients adding the stevia to taste. I like quite a bit but if you’re not used to using stevia, taste before adding too much. If you’ve been put off by stevia in the past, NuNaturals brand really is the best!
Tahitian Vanilla Hazelnut Tea
Filed under Recipes, Salad