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

Buckwheat Pancakes and more PESTO!!!

My boys love pancakes for breakfast.  I often make a batch and they eat them later for a snack too.  My pancakes are packed with nutrients and protein that give them lots of energy!!  I often add hemp, pea or brown rice protein, green powders, ground flaxseed, hemp or chia seeds and more. 

Buckwheat Pancakes

1 cup buckwheat flour

¼ cup ground flaxseed

¼ cup vanilla hemp protein

2 tsp baking powder

1 tsp cinnamon

1 tsp vanilla powder 

1 dropper vanilla stevia

½ tsp nutmeg

1 banana

2 cups water

½ cup sprouted or cooked quinoa (you can also use barley flakes or buckwheat, sprouted or cooked)

On another note- My PESTO addiction right now!!  I made another pesto today!!  

Basil Dulse Pesto

**i skipped the dulse and kelp today and kept it traditional!!  

 

3 cups basil

1 cup cilantro

3 leaves sage

1/3 cup hemp, flax or olive oil (i used flax today)

1/3 cup pine nuts (soaked 4 hours) (you can use any nut or seed)

2 cloves garlic- crushed

3 tbsps lemon juice

½ tsp sea salt

1 tbsp dulse

*if you want a traditional basil pesto do not add the dulse and add an additional ½ tsp sea salt.  The dulse gives the recipe a salty flavor.

I typically also add 1 tbsp kelp and nori. 

Enjoy!!!  

 

Modified Pad Thai with Ginger Citrus Dressing

I hope you experimented with the Cilantro Walnut Pesto.  It is the season for PESTO!!!  I have more walnuts soaking to make another batch tonight. You can use pesto for dipping, spreading on sandwiches, as dressing for salads or as flavoring in soups.   

Today I was going to make a big bowl of Pad Thai with my Ginger Citrus Dressing but once i made the dressing i was craving another nutrient-dense bowl of sprouts and greens.  So i made a big bowl of sunflower sprouts, alfalfa sprouts, arugula and mixed salad greens.  Next, i made zucchini noodles (approximately 1/2 a large zucchini) and added carrots, tomatoes, red peppers and radishes.  Next, i poured my dressing on top and tossed!!  Delish!!  Another flavorful meal!! 

 

 I love to load on the dressing!!!!

The below recipe is for the pad thai in which you use approximately 3 cups of zucchini pasta.  Or you can choose to do what i did today and add it to a big sprout green salad!!  

Pad thai with ginger citrus dressing

Dressing:

½ cup oj (fresh squeezed from organic oranges)

1/2 cup coconut meat (exotic superfoods)

½ cup cilantro

½ cup scallions

2 tbsps lemon juice

3 leaves sage

1 large clove garlic

1/2 inch ginger

1 ½ tbsp. tahini

sea salt and pepper to taste

cayenne to taste

Pad Thai Salad:

3 cups zucchini pasta

½ cup shredded carrots

1/3 red pepper sliced thin

 Add dressing to salad and toss.  Place on bed of arugula and garnish with sunflower sprouts.

Sprout Green Salad

1 handful sunflower sprouts

1 handful alfalfa sprouts or sprouts of choice

1 handful arugula

1 handful mixed salad greens

1/2 zucchini made into zucchini pasta 

1/4 cup carrots, chopped

2 radishes, diced

1/2 red pepper, diced

5 grape tomatoes

Add dressing to salad and toss!!

Enjoy!!!  

kelly

Cilantro Walnut Pesto Recipe!!

I'm back!!  We had an unplanned 4th of July vacation in Williamsburg at my in-laws due to the crazy storm.  It was loaded with amazing experiences that if it was not for the storm i would have never gotten to experience!!  

This week's menu is filled with loads of seasonal produce- gazpacho, zucchini pasta with pesto, zucchini pad thai, thai collard wraps and more... 

You must try this recipe.  It is my favorite pesto!! I poured it over a bed of pea sprouts, arugula and salad mix i got at the Bethesda Central Market today.  i also added zucchini pasta, radishes, carrots, sweet onions, and dash of sea salt and pepper too.    
 

Cilantro Walnut Pesto

2 cups fresh cilantro

1 cup fresh basil ( usually add more basil)

1 cup walnuts, soaked

¾ cup olive oil

2 tbsps lemon juice

2 tbsps fresh sage

1 clove garlic ( i like it with 2 cloves)

2 tsps celtic salt

½ tsp cayenne

Another great pesto recipe is my Almond Basil Pesto:

3 cups basil

1 cup almonds (soaked) or pine nuts

3/4 cups olive oil

2 tbsps lemon juice

2 cloves garlic

2 tsps celtic salt

1/2 tsp cayenne

 My zucchini pasta!!

The finished product!!!

Sooooo nourishing!!  I ate it while my boys made sand creations in bottles.  The sand was going everywhere but nothing was pulling me away from my Cilantro Walnut Pesto Salad!!! 

Enjoy the season's gifts!!!   Kelly

Raw Food Demo and My Fave Meal RIght NOW!!

I started today making loads of juices and nut milks for the today and tomorrow: almond milk, carrot/ginger, pure sprout green and apple green. 

Above is a pic of my favorite meal right now!!  I made a big salad each week that has chopped up veggies of all kinds such as sprouts, bok choy, kale, dandelion, spinach, cilantro, parsley, celery, cucumber, cabbage etc...  I chop up a little of everything i have in the frig.  I add a dressing of apple cider vinegar, garlic, dash of sea salt, kelp and dulse.  Next i add in cultured kim chi and sprouted pumpkin seeds.  I place this mixture on a nori sheet and add tahini and nutritional yeast and finally i enjoy every bite!!  It is sooo nourishing!!  Owen loves it too!!
 
I did a raw food demo for dehydration and some raw food desserts at my house today!!  The key to eating well for life is truly loving the foods you are nourishing your body with. 

Raw Vegan Coffee Ice Cream!!  Owen and I enjoyed way too much of this today!!!

My favorite Kale Chip!!

Carrot Cumin Wraps!!

Plus we made crackers and cacao pudding!!!

Time for the 7-day cleanse starting tomorrow!!!

be well, kelly