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Simple Kale Salad with Lemon Vinaigrette

Ingredients 2 bunches kale, fibrous stems (in the middle of the leaf) removed ½ cup grated Parmesan cheese ½ cup slivered almonds For the dressing: 2 tablespoons fresh squeezed lemon juice ¼ cup extra virgin olive oil ½ teaspoon garlic, grated 1 teaspoon Dijon mustard ½ teaspoon salt ⅛ teaspoon pepper For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!! Slice the massaged kale into bite size pieces To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)

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Tahini Dressing

For drizzling over roasted vegetables (carrots, radishes), lentils, etc.

1/4 cup tahini paste

3 tablespoons freshly squeezed lemon juice

1/2 teaspoon kosher sea salt

1/4 teaspoon freshly ground black pepper

3 - 4 tablespoons warm water (depending on thickness of tahini paste)

In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.

Via A Beautiful Plate

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Oven Risotto with Kale Pesto

1/2 c walnuts, divided

4 T olive oil, divided

1 onion, finely chopped

1 c arborio rice or Farro

salt & pepper

1/2 c dry white wine

2 cloves garlic

2 c torn leaves of Tuscan kale, divided

3 oz parmesan

Preheat oven to 350.

Place walnuts on a small baking sheet and toast in the oven for 8-10 minutes until golden and fragrant (or brown on stovetop). Set aside. In a braising pan or large saucepan, heat 2 T olive oil until it shimmers. Add chopped onion and turn heat down to medium low, and cook until onions are translucent. Be careful not to let inions brown. Add rice to pan, and season with salt and pepper to taste. Stir rice grains until some of them turn translucent. Add wine to the pan and continue stirring and cooking until wine is almost evaporated. Add 2 cups of water and bring to a simmer. Cover and place in the oven and bake for 12-15 minutes. Meanwhile, place 1 c kale leaves in a small food processor with 2 cloves of garlic and 1/4 c walnuts. Pulse until finely chopped. Add 2 T olive oil and 1/4 c cold water and puree to a smooth paste (a little texture is ok). When risotto is tender, remove from the oven and stir in the pesto and parmesan. In a separate small skillet, saute remaining kale briefly and season with a pinch of salt. Serve risotto garnished with sauteed kale and remaining toasted walnuts.

Via Camille Styles

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Pumpkin Pie Overnight Oats

INGREDIENTS

1/4 cup plain nonfat greek yogurt (or use vanilla!)

1/2 cup unsweetened vanilla almond milk

1/4 cup pumpkin puree

1 tablespoon pure maple syrup

1/2 teaspoon vanilla extract

1/2 cup BetterOats Old-Fashioned Oats

2 teaspoons chia seeds

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

NOTE: Can up the chia amount and just sprinkle in the oats for more of a chia pudding! Multiply the recipe x4 and eat all week.

INSTRUCTIONS

In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.

Via Ambitious Kitchen

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Italian Cooked Peppers

6 big red, yellow and green sweet peppers

2 onions or shallots

garlic, about 2-3 garlic cloves, chopped

tomato puree (one 14-15 oz. can)

salt, pepper

extra virgin olive oil, 2-4 tablespoons

10-15 basil leaves, sliced

Lightly fry two or three little onions and the garlic in olive oil. Add the colored sweet peppers cut in long and thin pieces. Add tomato paste and cover it adding black pepper and salt. Simmer over low heat until cooked, 30 mins. Five minutes before the end of cooking, add the basil. Serve them hot or warm.

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Super Chunky Granola

1 1/2 cups (135 g) rolled oats

1/2 cup (40 g) unsweetened coconut flake (large flakes are best)

1/2 cup (54 g) slivered raw almonds (or raw almonds, chopped)

1/2 cup (50 g) raw pecan halves

1 Tbsp (12 g) coconut sugar

1/4 tsp sea salt

3 Tbsp (45 ml) coconut oil

1/3 cup (80 ml) maple syrup

1 tsp pure vanilla extract

optional: 1/4 cup dried fruit (my favorite is blueberry)

Preheat oven to 325 degrees F.

Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl - stir to combine.

To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.

Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.

Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).

To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!

Bake 5-7 minutes more, watching carefully as to not let it burn. You'll know it's done when the granola is golden brown and very fragrant.

Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.

Store in a sealed bag or container at room temperature for 2 weeks, or in the freezer for up to 1 month.

This is delicious as is, or with almond or coconut milk, flax seed meal, hemp seeds, and banana!

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Chia Pudding

2 cups almond milk or coconut milk ½ cup Chia Seeds ½ teaspoon vanilla extract ¼ cup (or less) maple syrup (or sub any sweetener) Optional: ¼ teaspoon cinnamon powder

For Whole Chia Seed Version: Blend all ingredients except chia seeds using a whisk or in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.

For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth. Pour mixture into a jar or glass container and place in the refrigerator. Let sit for 5 minutes. Whisk once more to avoid clumps and ensure even texture. *This is when you would transfer to individual jars if you’re doing so.* Let sit in refrigerator for at least 4 hours or overnight to gel. 

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Simple Roasted Autumnal Butternut Squash

1 butternut squash, cut into 1″ cubes (or store-bought pre-cut package) 3 large cloves garlic, diced into pinenut-size pieces 1/2 red onion, diced handful of chopped walnuts handful of raisins or cranberries sprinkle of dried thyme and oregano, or other herbs olive oil 1TB balsamic

Preheat oven to 500. 

Combine squash, garlic, onion, sprinkle of herbs in a large roasting dish and coat with 2-3 TB of olive oil. Season with salt and pepper. 

Roast for 15 minutes, or until squash is softened and just beginning to brown. Add walnuts, cranberries and balsamic and roast for another 5-10 minutes. Broiler for 2 minutes as needed.

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Mushroom, Lemon, Garlic, Thyme Pasta

8oz/4C cremini or mixed wild mushrooms (preferably the latter) zest and juice of 1 lemon teaspoon of dried or fresh thyme leaves 1 clove garlic, minced 1/3C olive oil 2-3TB fresh parmesan grated 1 pound capellini, linguine or spaghetti  optional: 1/2C chopped parsley

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

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Banana Egg Pancakes

2 eggs 1 ripe banana

Makes 1 serving

Optional add-ins: 

1/8 teaspoon baking powder, for fluffier pancakes scant amount rolled oats or flour (for texture) 1/8 teaspoon salt 1/4 teaspoon vanilla 1 tablespoon cocoa powder 1 tablespoon honey 1/2 cup chopped nuts, chocolate chips, or a mix 1/2 cup granola 1 cup fresh fruit

1. Thoroughly mash banana

2. Add any extras

3. Stir in whisked eggs

Note: Pancakes are best made small and flipped more slowly than traditional pancakes. Save chunky add-ins, like chocolate chips and nuts, until pancakes are on the griddle and cooked through on the first side, then sprinkle in before flipping.

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Simple Gourmet Granola

Via My New Roots http://www.mynewroots.org/site/2011/12/simple-gourmet-granola-mnr-healthy-holiday-gift-guide-2/

Ingredients:

4 cups rolled oats (not instant)

1 cup raw almonds, chopped

1.5 cups flaked coconut

1/4 tsp. finely ground sea salt (1/2 tsp. coarse, pummeled)

1/3 cup liquid honey (or maple syrup, agave)

4 Tbsp. coconut (or sunflower oil, ghee, or butter)

Directions:

1. Preheat over to 350°F.

2. In a small saucepan over low-medium heat, whisk oil and honey together.

3. In a large bowl combine oats, almonds, coconut, and sea salt.

4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).

Optional Additions Flavours:
 vanilla bean
, cinnamon,
 cardamom,
 orange zest, 
lemon zest
, cocoa powder Nuts & Seeds:
 pecans,
 cashews, 
brazil nuts, 
walnuts, 
hazelnuts
, macadamia nuts, 
pistachios, 
pumpkin seeds, 
sesame seeds
, sunflower seeds, 
poppy seeds Dried Fruit (add after baking):
 dates, 
figs, 
cranberries, 
raisins, 
cherries
, goji berries, 
mulberries
, apricots (unsulphured) Superfoods (add after baking):
 bee pollen, 
cacao nibs, 
hemp seeds, 
flax seeds
, chia seeds

Sarah B’s Favorite Combinations Pecan + Date
Cardamom + Pistachio + Mulberry
Walnut + Fig
Vanilla + Cashew + Cacao Nibs
Pumpkin seed + Cranberry
Hazelnut + Apricot
Goji + Hemp

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Chocolate Peanut Butter Avocado Pudding

Via Minimalist Baker  http://minimalistbaker.com/chocolate-peanut-butter-avocado-pudding/

1 1/2 ripe avocados

1 large ripe banana

1/2 cup unsweetened cocoa or cacao powder

1/2 cup salted creamy or crunchy peanut butter + more for topping

~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)

~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)

Coconut whipped cream for topping (optional but recommended)

Instructions

Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

Leftovers will keep in the fridge up to a few days, though best when fresh.