Kale Chips All Ways

Munchy Munchy Yum Time! Kale Chips are the best all year around. I feel so lucky that we have access and availability to such a nutrient rich and tasty leafy green! There are so many benefits to kale, and many varieties aswell! Invest in organic if possible. Here are a few standard kale chip recipes that I always come back to. Simply spread out on a baking sheet and put it in the oven at around 300 degrees for approx. 15 mins or until crispy. More satisfying than store bought chips for our palate and body. Easy to grow in various outdoor temperatures, this hearty vegetable is great in salads, stirfrys and smoothies. Enjoy and give thanks to the simplicity and complexity of nature's bounty!

Wash, chop and drizzle kale pieces with your oil of choice.

Some favourable spice combinations are as follows. Experiment with your spice rack. Add chilli powder to taste for a spicy kick!

+salt & pepper, paprika, cumin, nutritional yeast

+salt & pepper, cumin, curry powder, turmeric

+salt & pepper, garlic, onion

+salt & pepper

Sprouting!

There are a lot of spring queens out there but this lady has just gotten started. Thanks to a friend, I was given basic directions and some seeds to begin growing my own sprouts! This really is as easy you've heard it was! Rinse them a few times a day and very soon you will be enjoying the health benefits and fresh taste of sprouts. There are so many types of seeds and beans that you can sprout. Do your research and add some alkaline healing to your diet! Here is an incredible resource called "Seeds of Sustainability". What can't you do with a mason jar and nature's magic!?

supplies

organic alfalfa seeds (2 tsp)

organic mung beans (2 tbsp)

mason jar

cheese cloth/netting/steel mesh/cutting of pantyhose/anything that will allow drainage!

*or you can use a tray

method:

soak overnight or for 8 - 12 hours

drain and spread out in a tray or in the mason jar (on its side)

rinse with water 3x daily

Ready to eat in 4 - 6 days. Provide exposure to sunlight only a for a few hours during growth process. Keep in minimal exposure to sunlight most of the time. You will know when they are ready by how they look! Best eaten fresh or alternatively, keep in refrigerator after the seeds have sprouted.

Raw Vegan Brownies!

Iranian Dates

 

RAW VEGAN CHOCOLATE BROWNIES!

20 dates, pitted
4 tbsps. cocoa powder
5 tbsps. crushed mixed nuts
1 tsp vanilla extract

Shredded coconut topping

Blend in food processor. These ingredients need to be simply mixed together to enjoy! It should become a fluffy, malleable consistency. Spread mixture into a deep dish container and sprinkle with coconut flakes/shredded coconut. Let sit in the fridge for approx. 1/2 hour before digging in! What an authentic brownie flavour, so great for a chocolate craving! So ridiculously simple to make. Could easily be handmixed if food processor or big blender is not available. Enjoy chocolate monsters!

Bean Dip & Roasted Veggie Open-Faced Sandwiches

Bean Dip & Roasted Veggie Open-Faced Sandwiches

 

Italian Bean Dip
1 can fava/broad beans
1 tsp parsley
1 bay leaf
1 tsp thyme
1 tsp oregano
1/3 red onion
3 garlic cloves
juice of 1 lemon
salt & pepper to taste
2 tbsps. olive oil

Market Fresh Sourdough Bread
-slice thick and bake for 5 minutes with drizzled oil and balsamic vinegar

Roasted Veggies: roast on 350 degrees for approx. 25 minutes

-1 beet, sliced > sprinkled with thyme and salt
2 large carrots, quartered > covered in pepper, balsamic vinegar and chopped ginger
2 red peppers, sliced > with a chopped garlic cloves, oregano and basil
1 head of kale, chopped > sprinkled with smoked paprika, cumin, curry powder and nutritional yeast

Baba Ganoush

2 large eggplants, halved
8 cloves garlic, halved
1 cup tahini
1 lemon, juiced
1 tsp paprika
1 tsp onion powder
1 tsp zaatar (if available)
2 tsp cumin
salt to taste

Bake eggplants in the oven at 350 degrees. Insert halved garlic cloves directly into the open faced eggplant halves. Bake for approx. 15 to 20 minutes or until soft. Let them cool until they are able to be handled. Scrape the garlic eggplant away from the skin and place in a food processor. Add the rest of the ingredients to taste and blend until soft, smooth and fluffy. Adjust the garlic, salt, lemon juice and tahini amounts to your liking. Serve with pita or toasted bread and fresh veggies to dip!

Spicy Squash Soup

 

Spicy Squash Emulsification!

 

1 small acorn squash
1 cup lentils
2 tbsps. ginger
4 cups water
1 jalapeño
1/3 red onion
salt & pepper
spices

Quarter an acorn squash and roast in the oven at 350 degrees. Chop 1/3 red onion and begin to fry in saucepan. Add 2 tbsps. freshly grated ginger and 1 chopped and seeded green jalapeño to the pot. Sauté until soft and then add 4 cups of water and 2 tbsps. powdered vegetable broth. Bring to a boil and add 1 cup of pre-rinsed red lentils. Salt and pepper generously. When lentils are finished, the squash should be baked nicely. Add the soft squash pieces to the soup, excluding the skin. Stir the soup and if possible, use an emulsifier to puree into a smooth consistency. Add other spices of choice such as dried chillies, cumin, coriander seeds, etc.!

Vegan Chocolate Peanut Butter Banana Cookies

Vegan Chocolate Peanut Butter Banana Cookies

 

 

               perfect for an emergency chocolate fix!!!!!!!!!

 

Ingredients:                                                                                     Makes 9 to 12 cookies

1/2 tsp flax seed or flax seed powder

2 tsp coconut oil

2 tsp cinnamon

3 tsp brown or cane sugar

1 tbsp. cocoa powder

1 tbsp. maple syrup

1 very ripe or frozen banana

2 1/2 tbsps. crunchy natural peanut butter

2 tbsps. water or rice/almond/hemp/etc. milk

2 tbsps. quick oats or granola or muesli

1 tbsp. whole wheat flour

1 tbsp. chick pea flour

 

Method:

Mix ingredients together in a bowl. Use a spoon or fork to mash banana and to blend mixture into your vegan cookie batter. Keep adding whole wheat flour until consistency is gooey but not dry and sticky. Lightly grease a baking sheet with oil of your choice and bake on 350 degrees for 15 to 20 minutes, checking on consistency. You may choose to flatten the cookies slightly half way through baking so that ingredients get fully cooked. Serve immediately with tea, milk or coffee!

 

This is a yummy and quick recipe when you need a dose of chocolate or when you want to serve up some simple yet flavourful vegan cookies. Ingredients may be altered or adjusted to accommodate your kitchen! ENJOY!

 

 

 

 



Farmer's Market Rhubarb Scones

 

3 large stocks rhubarb, chopped into one inch chunks
3 cups whole wheat and/or spelt flour 
3 tbsp vegan butter
1/4 cup sugar
1 tsp vanilla extract
1/8 tsp nutmeg
1 1/2 tbsp baking powder
1 tbsp maple syrup
1 cup hemp milk
handful of waluts and sprinples of walnuts for topping! 

bake for 15 minutes at 400 degrees

ENJOY in late summer weather delight!