Category: Recipes

Creamy Vegetable Stack

Chef KimLeave a Comment on Creamy Vegetable Stack

This is my dinner tonight. It is easy to throw together once you slice and chop your vegetables of choice. I hope you like it as much as I do.

For 2 servings:

  • 1 zucchini, thinly sliced lengthwise using mandolin
  • 14 cup red pepper, diced
  • 1/2 cup spinach, leaves stacked and sliced thinly into ribbons
  • 1/2 portabella mushroom, diced
  • 1/2 avocado, sliced
  • 1 small carrot, shredded
  • 1 Tbs diced onion, diced

Cream: 1/2 cup soaked cashews, 1/4 avocado, 1/4 cup fresh cilantro, 1 Tbs Braggs aminos, 3/4 cup water

Prepare vegetables as indicated. Combine cream ingredients in a blender and blend until smooth.

To assemble: Slightly overlap 3-4 zucchini slices lengthwise. Place half of the avocado on top of the zucchini, followed by half of the spinach, mushroom, pepper, carrot and onion. Spoon 3-4 Tbs of the cream on top of the vegetables and cover with another layer of overlapping zucchini. Repeat vegetable layers and cream. Top with zucchini slices and cover with cream. Allow to set for 30 minutes to combine flavors, or if you have a dehydrator, place inside and warm using a setting of 125 degrees for 20-30 minutes.  YUM!

 

 

Green Coconut Mint Bars

Chef KimLeave a Comment on Green Coconut Mint Bars

These are still frosty from the freezer, but oh so cooling and delicious!

  • 2 cups shredded coconut
  •  ¼ cup cashews
  •  2 Tbs chlorella or other super green powder
  •  2 dates
  •  2 Tbs maple syrup
  •  2 drops mint essential oil

Combine the coconut and cashews in a food processor and blend until it begins to break down into a creamy texture. This will take a couple minutes as it takes time for the fat to separate from the coconut fiber and become soft. Once it is spreadable, add remaining ingredients and continue to process to combine well. Line a dish with plastic wrap and pour mixture onto plastic. Cover with another sheet of plastic and press firmly together and form into a rectangle approximately a half inch thick. Remove plastic and score into bars, and place in the freezer to set. After 30 minutes they can be transferred to the refrigerator or kept in freezer. At room temperature they will soften, so it is less messy to eat them straight from the fridge. Enjoy the goodness.

 

Asian Collard Salad

Chef KimLeave a Comment on Asian Collard Salad

I had a great salad yesterday, that was so easy to make. I wanted to share it with you because collard greens are probably one of the least used raw greens. I love them especially as wraps for slaws, quinoa salad and avocados (that was my lunch today).

For a single serving:

4 collard leaves or more, cut off stem and into bite size pieces

1 apple, chopped

1 tangerine or orange, sectioned

Place all of these in a single salad bowel. Toss with Carrot-Ginger Dressing.

No Oil Dressing:

1 carrot cleaned and chopped

1 inch slice of ginger, peeled, and minced

2 Tbs rice or cider vinegar

4 Tbs pure water

1 Tbs Braggs aminos

Place all dressing ingredients into a blender and blend well. The carrot will not get completely smooth. Toss with salad and enjoy the wonderful flavors of sweet and spicy!