I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein.
Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them.
What you’ll need:
One bunch of kale, coarsley chopped
1/2 head purple Cabbage, sliced thin
1 carrot, shredded
1/2 red pepper, sliced small and thin
1/2 yellow pepper, sixes small and thin
10 dried figs, sliced thin
1/4 cup sliced raw almonds
1/4 cup raw hemp hearts
4 cloves garlic, minced
Juice of one lemon
1/2 cup (or more depending how much you like) extra virgin olive oil
1/4 cup apple cider vinegar
S & P
What to do:
Prepare and mix all ingredients in a large bowl.
Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours.
This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose!
My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe.
The only thing missing from the pic is my husbands homemade crusty bread. Yum…
My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s.
Here’s what you’ll need:
2 1/2 cups dry black beans
2 cups dry kidney beans
1 1/2 cups dry great northern beans
1/2 cup dry green lentils
2 lbs ground turkey
2 tbls olive oil
2 1/2 sweet bell peppers, coarsley chopped
1 red onion, chopped, plus more for topping
1 carrot, chopped
8-10 garlic cloves, minced
24 oz Campari tomatoes, quartered
24 oz strained tomatoes
4 tbls nutritional yeast
4 tbls cumin
4 tbls coriander
5 tbls chili powder
4 dashes of franks hot sauce
1/2 cup fresh cilantro, reserve some for topping
S & P
Here’s what to do:
Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean.
Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin.
Set aside and add some more oil to the Dutch oven.
Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft.
Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine.
Add the strained toms plus a little water that I used to rinse out the jar.
Add all the spices, nutritional yeast, cilantro, S &P and stir to combine.
Let the pot reduce a bit and then add in the browned turkey and beans.
Summer on low for an hour stirring occasionally.
Top with fresh cilantro, red onion, and/or any of your favorite toppings.