KALE SALAD WITH PEPITAS AND CURRANTS

Ingredients

1/2 cup dry quinoa

1 bunch of kale

1 tbsp extra virgin olive oil

sprinkle of sea salt

1 carrot

1/2 cup dried currants (or any other dried fruit of your choice)

1/2 cup toasted pumpkin seeds/pepitas

3 tbsp extra virgin olive oil

1 lemon

1 tbsp Dijon mustard

1 tsp honey (optional)

Directions
1. Make quinoa: rinse quinoa in a wire mesh strainer for 10 seconds, add to a pot with 1
cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. Take off heat,
leave covered for at least another 5 minutes.
2. Rinse kale and pat dry with a paper or dish towel.
3. Tear the kale off the stems and tear into bite-sized pieces. (If you want the salad to look
fancier, you can roll the leaves up like cigars and thinly slice them to make little kale
ribbons!)
4. Add kale to a large bowl with a sprinkle of sea salt and 1 tbsp of olive oil.
Massage the oil into the kale for 2-3 min until it softens and becomes more tender (will
also reduce in size).
6. Peel carrot & grate it into the bowl with kale.
7. Add 1/2 cup currants.
8. Add 1/2 cup toasted pumpkin seeds.
9. Add the cooked, cooled quinoa.
10.Toss with a Lemon-Dijon vinaigrette (directions below).
Enjoy!
Serves 2-3
Lemon-dijon vinaigrette
Whisk together 3 tbsp olive oil, juice of 1 lemon, 1 tsp agave (optional), and 1 tbsp Dijon
mustard until creamy. (For an extra-lemony flavor, grate in 1 tbsp of lemon zest).
Variations
• Optional: add 1/4 cup grated parmesan cheese to the salad.
• Swap currants for raisins, chopped dried figs, dried cherries, dried cranberries, etc.
• Swap pumpkin seeds for sunflower seeds, slivered toasted almonds, toasted hazelnuts,
walnuts, etc.
• Top with chickpeas, or any other bean for extra protein.
• Double up on the recipe to have a healthy salad to enjoy all week!

Cacao Creme

2 Tbsp raw cacao powder 1-2 tsp cacao nibs (optional) 1 cup water 1/3 - 1/2 cup raw cashews (soaking is optional) 3 Tbsp raw walnuts 2 tsp maple or agave syrup (or to taste) pinch of salt optional: dash of cayenne Put all ingredients in food processor or blender and...GO!

Fall Smoothie

1 cup of pecan milk (click here for Summer’s nut milk process)

1/2 cup of carrot or yam juice (juice yam just like you would carrot)

2 frozen bananas

nutmeg, cinnamon, cloves and ginger powder to taste

1/2 teaspoon of vanilla extract

1 date, pitted

1/8 to 1/2 teaspoon sea salt

First, make your nut milk. Then, juice your carrot, yam or both! Add remaining ingredients and blend! Serves 2. Enjoy!

Yummy Lentil Soup

The monkeys have been homeschooling. We found this recipe at Figgy and Sprout. I think it's going to become one of our go-to- recipes this fall!  

Ingredients:

• 1 Tbsp. coconut oil
• 1 medium yellow onion, diced
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cinnamon
• 2 garlic cloves, minced
• 2 Tbsp. fresh ginger, minced
• 4 carrots, diced
• 4 cups vegetable broth
• 1 cup red lentils (I used red split lentils)
• dash of cayenne pepper
• salt and pepper to taste

Directions:

1. Add the coconut oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent.
2. Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
3. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
4. Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.

- See more at: http://figgyandsprout.com/winter-lentil-soup/#sthash.91FiuU5W.dpuf

Spinach Dip

2 cups tightly packed spinach leaves
1 1/2 cups cooked or canned white beans
1/2 cup filtered water
2 Tablespoons Olive Oil
1/2 medium garlic clove
1/2 teaspoon sea salt (or to taste)

1. Combine all ingredients in a food processor. Start by adding just 2 Tablespoons of water. Give mixture a whirl until the desired constistency is reached, adding more water as necessary. Adjust seasonings to taste.

2. Chill for at least 30 minutes. Bring to room temperature before serving.

Black Bean Oatmeal Burgers

Black Bean Oatmeal Burgers

1 15 oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
1 4.5 can diced tomatoes, drained
1 cup fresh cilantro or parsley leaves
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp salt
2 green onions, chopped
2/3 cup chopped carrots
1 3/4 cups rolled oats

1. Preheat oven to 400 F. Line a baking sheet with cooking parchment and brush parchment with oil.

2. Process the first 8 ingredients until blended. Transfer to a bowl and mix in the oats.

3. Form into 8 patties and place on the baking sheet. Bake for 10-15 minutes or until firm to the touch. Carefully turn patties over with a wide spatula and place under broiler for 1-2 minutes until browned