WHAT’S ON THE MENU?
3 bunches of Kale
Splash of olive oil
1 cup almonds
1 tablespoon ginger, minced
2 cloves garlic, minced
1 -2 teaspoons hot chili pepper sauce (again, if you don't like spice, skip this!)
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon Braggs soy sauce
½ cup water
pinch sea salt
pinch pepper
1 tablespoon ginger, minced
2 cloves garlic, minced
1 -2 teaspoons hot chili pepper sauce (again, if you don't like spice, skip this!)
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon Braggs soy sauce
½ cup water
pinch sea salt
pinch pepper
Clean and rinse kale and
tear into large chunks. Douse with olive oil and sprinkle lightly with salt.
Massage into kale. In a food processor, blend the
almond into a mill. Add the minced ginger, garlic, hot pepper sauce, lemon
juice, honey, nama shoyu, water, salt and pepper, and blend until smooth. Pour over Kale and massage in. Lay Kale leaves on dehydrator
sheets and dehydrate at 115 until crisp.
If you don’t have a dehydrator, put your oven on the lowest setting and
bake until crisp.
BENEFITS OF KALE: The
“queen of greens”! Kale is high in
vitamins A, C, & K, iron, and is filled with powerful antioxidants. Kale also possesses wonderful
anti-inflammatory properties.
2 large collard leaves
Stuffing Veggies:
**ADD ANY OF YOUR FAVORITE
VEGETABLES AND/OR NUTS
1 red or yellow pepper
½ small head of cabbage,
shredded
1 carrot, peeled and cut
into match stick pieces
1 bunch asparagus
1 bunch Bean sprouts
¼ c chopped cashews
For the Marinade:
2 tablespoons freshly squeezed lemon juice
3 ½ tablespoons honey
1 ½ soy sauce
1 ½ tablespoons minced ginger
1 tablespoon olive oil
¼ teaspoon sea salt
Blend all ingredients in a high-speed blender and set aside.
2 tablespoons freshly squeezed lemon juice
3 ½ tablespoons honey
1 ½ soy sauce
1 ½ tablespoons minced ginger
1 tablespoon olive oil
¼ teaspoon sea salt
Blend all ingredients in a high-speed blender and set aside.
In large bowl, place all
stuffing veggies and cover with marinade.
Let sit for at least 30 minutes
Wash a de-stem collard
leaves. Rub each leaf with 1/2t lemon juice, 1/2t EEVO, and a dash of
salt. Place shiny side down. Load leaf
with assortment of veggies and nuts. Fold short end over the filling and begin
rolling tightly until you reach the end.
Place on a plate with the stem side down.
BENEFITS OF GINGER: Ginger has long been used as a medicinal root
to help with inflammation, pain, stomach discomfort and more.
1 yellow zucchini, peeled
and spiral sliced
1 red or yellow pepper,
cut into thin strips
1 pkg kelp noodles, soaked
in water
2 chopped green onions
5 basil leaves, chiffonade
1/2C cilantro leaves,
coarsely chopped
Press all water out of
zucchini and kelp noodles. Toss with
other ingredients in large bowl.
Dressing:
1/2C cashews, soaked for
2-4 hours
1C coconut water
1/4C basil leaves
1/4C agave
1T garlic
1T apple cider vinegar
1T sesame seeds
1t Nama Shoyu
1/2t grated fresh ginger
Pinch of dried red pepper
flakes
Sea Salt and pepper to
taste
Blend all ingredients
until smooth. Season to taste. If mixture is too thick, add water to obtain
desired consistency. Toss with noodles. Plate and serve.
***Kelp noodles may be
purchased at health food stores or online
BENEFITS OF KELP: Kelp is rich in more than 70 different minerals
and more than 21 amino acids. Kelp also is rich in vitamins, enzymes, and trace
elements. Because of its high iodine
content kelp is wonderful for glandular health, specifically thyroid
functioning.
1C flaked coconut
1C large coconut pieces
3/4C raw almond flour
¼ t sea salt
½ C agave
2T coconut butter, melted
in sun or slowly over a double boiler
1/2t vanilla
1t almond extract
In a food processor, pulse
together coconut, almond flour, and salt. Add remaining ingredients and pulse
until combined. Pinch a tablespoon of
dough and roll into a ball, flatten.
Dehydrate at 115 degrees for 8 hours. Store in fridge
You can dress up macaroon
by sprinkling with cinnamon/coconut flakes or dipping in raw chocolate.
