Fennel Orange Kale Salad
Yield: 2 servings
-1 bunch curly Kale
-2 tablespoons fresh Lemon Juice
-2 tablespoons Hemp Oil
-3/4 teaspoon fresh Orange Zest
-1/4 teaspoon Sea Salt
-pinch Nutmeg
-1 cup Fennel Bulb, thinly sliced
-1 cup Orange, peeled, seeded, and chopped
-8 Kalamata Olives, pitted and chopped
-1 tablespoon Fennel Leaves, chopped
De-stem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite size pieces. Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, sea salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
No-Bake Strawberry Pie
Crust:
-2 cups raw Almonds or Pecans
-3/4 cup pitted Dates, preferably Medjool
Filling:
-5 cups sliced ripe Strawberries
-5 pitted Dates, soaked 10 minutes in warm water and drained
-2 teaspoons fresh Lemon Juice
-Dark Chocolate Chunks, preferably from a good, organic, fair-trade bar (optional)
1. Place the nuts in a food processor and grind until they’re a coarse meal. Add the ¾ cup of dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick or very lightly oiled pie plate or spring form pan.
2. Arrange 4 cups of the sliced strawberries on top of the crust and set aside.
3. In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.
4. Arrange the chocolate chunks on the top of the sauce (optional), and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.
Copyright © 2009 Compassionate Cooks, LLC The Joy of Vegan Baking – All rights reserved
Marinara with Pasta
Yield approximately 3 cups/6 servings
The Sauce
-4 – 5 medium Tomatoes, cut in quarters (seed 3 of them)
-1 cup Sun-dried Tomatoes, soaked 1hour, drained and chopped
-1/3 cup Yellow or Red Onion, chopped
-1/4 cup fresh Basil
-2 tablespoons Apple Cider Vinegar
-2 tablespoons Tamari, wheat free
-2 tablespoons Extra Virgin Olive Oil
-2 tablespoons fresh Oregano, chopped (or 2 teaspoons dried)
-1 clove Garlic
-1 tablespoons Italian Seasoning
-5 Kalamata Olives, pitted and chopped
The Pasta
-5 zucchini spiralized
Place all of the sauce ingredients in a food processor (or blender) and pulse until pureed / chopped. Don’t process too long; the sauce is best when it’s chunky. Serve this on top of the zucchini pasta.
* If you don’t have a spiralizer, you can use a vegetable peeler for fettuccine style noodles
Antioxidant Superfood Smoothie
by Ani Phyo
-1 tablespoon Chia Seeds, soak overnight in 1/2 cup filtered water, to make chia gel
-1 teaspoon Maca Powder
-2 tablespoon Tropical Blend from Navitas Naturals (blueberry, acai, mangosteen)
-2 tablespoon Sprouted Flax Powder, from Navitas Naturals
-1 tablespoon Coconut Oil
-1/2 cup frozen Strawberries
-1 cup filtered water
Place all ingredients into your blender, and blend until smooth.
Spinach Thyme Soup
Yield 3-4 servings
-3 cups Spinach, packed
-1 cups Water
-3/4 cups fresh Orange Juice
-1 Zucchini, chopped (3/4-1 cup)
-1/3 – 1/2 cup Hemp Oil
-1 clove Garlic
-1 1/2 tablespoons Garlic Red Pepper Miso
-1 teaspoon Apple Cider Vinegar
-1 – 2 teaspoons raw Agave Nectar
-1 tablespoon dried Basil
-1 1/2 teaspoons dried Thyme
-1 teaspoon Onion Powder
-dash Cayenne Pepper
-dash Himalayan Crystal Salt
-pinch Nutmeg
Blend everything together until creamy.
