Asparagus with Cashews and Ginger
Kale Chips (You gotta try these!)
Nature's Candy Parfaits
Quinoa and Black Beans
Raw Kale Salad with Pine Nuts
Quinoa and Black Beans
Servings: 4
1 teaspoon olive oil
1 onion, diced
3 cloves garlic, peeled
1 cup uncooked quinoa
2 cups vegetable broth
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
Sea salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 avocado, peeled and diced
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and using a microplace, grate the garlic into the pan. Cook for 3 minutes or until lightly browned.
2. Meanwhile, rinse the quinoa under cold water until water runs clear.
3. Add quinoa to the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, sea salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until the liquid is almost absorbed.
4. Stir frozen corn into the saucepan and continue simmering for 5 minutes or until heated through. Mix in the black beans and top with cilantro.
5. Serve with diced avocado as garnish.
Asparagus and Cashews with Ginger
Servings: 2
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews, roasted and salted
1. Heat olive oil and sesame oil in a wok or large pan over low to medium heat.
2. Add ginger, and stir-fry until slightly brown.
3. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews.
4. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
Raw Kale Salad with Pine Nuts
Servings: 4
1 bunch of fresh kale (about 1 pound)
3 tablespoons of olive oil
1 lemon
2 teaspoons sea salt
½ cup of dried cranberries
1 red pepper, diced
½ cup of raw pine nuts
1. Wash the kale and pat dry. Remove the stems and cut the kale into thin strips. Place in
a large bowl.
2. Add the olive oil to the kale.
3. Slice the lemon in half and add the fresh juice to the kale. Add the salt.
4. Massage the kale with your hands for 5 minutes, or until the kale leaves are bright
green and shiny. Add more oil, lemon juice or salt as needed.
5. Add the cranberries and red pepper. Mix to combine.
6. Let the salad sit for one hour before eating. This salad gets better with time, so feel free
to enjoy it for a couple of days.
7. Add the pine nuts before serving.
This easy recipe is a hit with everyone, even those who think they hate kale! It tastes just
like potato chips. OK, almost like potato chips
1 bunch of kale
1-2 tablespoons olive oil
Dash of sea salt
1. Preheat oven to 400.
2. Hold base of kale stem in one hand and push leaves off the stem.
3. Break or cut leaves into small pieces and place in baking dish (Important: make sure
leaves are dry.)
4. Drizzle with olive oil and toss to combine. Place leaves in a single layer.
5. Bake in oven to 5 - 10 minutes until leaves start to turn crispy and brown. Make sure to
stir so that underside gets crispy, too.
6. Remove from oven, sprinkle with salt and serve.
Nature's Candy Parfaits
Servings: A bunch!
1 cup walnuts or pecans
1 cup pitted dates
¼ cup dried cherries (optional)
1 tsp cinnamon (or more to taste)
1 tbsp agave nectar
1 tub of Total Greek Yogurt
Strawberries, blueberries, raspberries or your favorite berry (using frozen fruit is a great way to
save money!)
1. In a food processor, combine all ingredients except yogurt and berries. If using a small food
processor, do it in two batches.
2. Serve the mixture over yogurt, agave nectar and berries.
