Avocado Kale Salad

Avocado Kale Salad

1 bunch kale

1 avocado

1 tomato

1/2 cup pecans or any nuts i.e. walnut, pine nuts, pumpkin seeds, sunflower seed. But they have to be raw. 

sea salt

1 lemon's juice. 

Wash and spin kale dry. Cut up avocado and massage it into the kale. It will brake up the hard kale leaves and also you are not chewing on chunks of avocado. Add diced tomato, pinch of salt, and a lemon's juice. 

I actually use this recipe to make my kale chips. I massage the avocado in the kale and the salt and spices this way they stick to the leaves and dehydrate it in the dehydrator. It can even be done in the over. 

Enjoy

Roasted Chickpeas

Roasted Chickpeas

I make these when I am really craving junk food like chips.

2 cups cooked chickpeas

1 tbsp mustard

1 tbsp extra-virgin olive oil

1 lemon's juice

1 tsp Montreal Steak seasoning

Chipotle pepper to taste. I have used crushed chili peppers because I can’t find chipotle pepper. 

Preheat over to 375F

Mix all ingredients together in a bowl add the chickpeas and spread it on a greased baking sheet. bake about 30 minutes. I like to stir it half way or when it is almost done. But I never managed to make it crunchy so when it is roasted I put it in my dehydrator and leave it there for another 6 hrs or until crunchy.

It is also perfect o add to soups or stews.

Each serving contains:

113 calories, 5g protein, 4g total fat, 16g carbohydrates, 4g fiber, 129 mg sodium.

The original recipe says nutritional yeast can be added to it as well for a cheesy flavor. 

I have not tried it that way yet. 

Store in a glass jar. 

Enjoy

Coconut Quinoa Salad

Coconut Quinoa Salad

Ingredients: 

2 cups cooked chickpeas

2 cups cooked quinoa, (follow direction on package)

3 stalks celery

5-6 green onion (1 bunch)

1 English cucumber (the long one)

1 medium, firm but ripe avocado

1 cup raw pumpkin seeds

1 cup raw unsweetened coconut flakes

1/2 cup unsweetened dried cranberries

I have tried with chopped walnut and dried apricots. Both were delicious.

Dressing:

3 tbsp Extra Virgin Olive Oil

3tbsp apple cider vinegar

1 tsp sea salt or celtic salt (salt should be either pink or grey)

2 tsp Honey (optional) I personally never used honey with it. 

Cook Quinoa according to package direction. Cook chickpeas as well. Drain chickpeas.

Chop into small chunks all the vegetables. I do small, tiny chunks as that is how we like it. 

Mix quinoa, chickpeas and vegetables together. 

Mix dressing in a bowl and pour over salad.