Salad1 very large bunch of kale1 medium Honeycrisp apple1 medium bulb of fennel3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)⅓ cup dried cranberries¼ cup pepitas (pumpkin seeds) or chopped pecansDressing¼ cup olive oil1 teaspoon...
2 tablespoons olive oil1 small yellow onion chopped4 cloves garlic minced1 head broccoli chopped1 bunch kale chopped1 medium zucchini chopped1/2 pint cherry tomatoes halvedSalt and Pepper to tasteIn a large skillet, heat the olive oil on medium heat.Add the onions...
2 teaspoons olive oil1 bulb fennel, sliced very thinly1 cup cooked brown or green lentils4 heaping cups finely chopped kale, chard, or collard greensWater or vegetable broth¾ cup orange segments, cut into small piecesSea salt and pepper to tasteHeat the...
For the Vinaigrette:Juice of 3 lemons (about 1/2 cup)2 teaspoons olive oil2 cloves garlic, mincedsalt and black pepper, to tasteFor the salad:2 bunches kale (about 6-8 cups), desteemed and finely chopped1 red capsicum, diced1 orange capsicum, diced1 yellow capsicum, diced1...
1 Tbsp olive oil1 Tbsp Dijon mustard1 tsp apple-cider vinegarCoarse salt and pepper3 cups mixed shredded kale and red cabbage1 peeled and julienned carrot1/4 cup fresh parsley leaves2 Tbsp diced red onion2 Tbsp sunflower seeds2 Tbsp pumpkin seeds2 Tbsp hemp...
Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.VEGETABLES2 Tbsp olive, melted coconut, or avocado oil1/2 medium red onion (sliced in wedges)2 large sweet potatoes (halved)1...
