Kale Coleslaw Salad and Raw Vegan Coffee Ice Cream

I know many of you tried the Buckwheat Pancakes.  Yes- you can use that recipe as a base and add things like blueberries, spirulina and other fruits and superfoods.  Get creative and get the kids involved in making pancakes with ingredients they love!!  Take them as an on-the-go snack for the kids.  Adults love these too.  They are filled with protein and will keep you feeling satiated for a few hours.  

Check out my fresh sunflowers!!!  I love having fresh flowers in the kitchen!!

We are all busy and don't have time to be in the kitchen all day.  One tip to always have homemade food prepared in the frig is to make more than one serving of whatever you are making.  i always make batches of dressings, soups, salads etc.  I can then recreate them each day making them a little different. 
Today for lunch i enjoyed carrots dipped in my Ginger Citrus Dressing from the other day and then i poured the rest of it over my salad.

This morning i made a big batch of my raw vegan coffee ice cream!!  

Raw Vegan Coffee Ice Cream

2 cups raw organic nuts or seeds (soaked, rinsed)

4 cups teechino (use 5 tea bags)

5 tbsps dandy

3 tbsps mesquite

1 tbsp lucuma

1 dropper vanilla stevia

2 droppers toffee stevia

1 tbsp sunflower lecithin

2 tbsps soy non-gmo lecithin

Dash of salt

Make nut/seed milk using soaked nuts/seeds and teechino.  Place in blender and add other ingredients.  Blend till smooth.  Chill in refrigerator for 30 minutes.  Place in ice cream maker and follow directions on your ice cream maker. 

Most of this pint is now gone- it does not last long in my house!!!

 

Tonight i made a big batch of kale coleslaw.  i make many versions of kale coleslaw.  Basically, i take almost equal parts of kale (chopped small) and coleslaw (shredded), add veggies such as tomatoes, carrots, red peppers, onions etc and then add a fun dressing.  Here is the original recipe which is what i made tonight.  This will last a few days and i will use it in different ways- as a salad, wrapped in nori rolls, wrapped in collard wraps, blend as part of a soup or sauce etc.

 

Dressing:

1 tbsp freshly squeezed orange juice

1 tbsp light miso

2 tsp flaxseed oil

1 tsp freshly squeezed lemon juice

1 tsp onion powder (optional)

1 tsp ground flaxseeds

1 clove garlic, crushed

Pinch of powdered mustard (optional)

Salad:

2 cups kale leaves cut into thin ribbons

1 ¼ cups shredded cabbage

1 large ripe tomato, seeded and drained, diced

2 tbsp red onion, diced

Pinch of cayenne

Pinch of sea salt

For the dressing, combine all of the dressing ingredients in a large bowl and whisk until well blended.

Add the kale to the dressing and toss.  Massage the kale well for a few minutes to soften.  The kale should take on a cooked appearance and reduce dramatically in volume.

Add the cabbage, tomato, onion, cayenne and salt and toss again.

Kale coleslaw is best served immediately, but it can also be stored in a covered container in the refrigerator for 2-3 days. 

(original recipe from Raw Revolution) 

Enjoy!!! Kelly