Greetings friends of Moon Bear!
It was delightful to
see some of you out at the farm this weekend for our very first CSA harvest.
After seeing all of the beautiful greens I thought I might share one of my
favorite go-to recipes. I change this recipe every time I make it depending on
what I have on hand. Almost anything goes. I especially love adding dried
cranberries, quinoa, beans or apples. I hope you enjoy it as much as I do!
Yield: 4 servings
Ingredients:
·
1/2 large
head of kale (about 4-6 cups)
·
1 cup
finely chopped red onion
·
1/2 red
bell pepper
·
1/2-3/4
cup chopped carrot (2 small carrots)
·
1 English
cucumber (2 cups chopped halves)
·
1
avocado, chopped
·
1 &
1/4 cup chopped grape tomatoes (or other variety)
·
1/2 cup
mixed raisins and Goji berries
·
1/4 cup
hemp seed
·
1/3 cup
chopped walnuts
·
Dressing: 1 batch
of Lightened Up tahini-Lemon Dressing (recipe below)
·
Your
desired fresh or dried herbs
Directions:
1. Chop vegetables and mix in a
large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make
your Lightened Up tahini-Lemon Dressing in a food processor
and process until smooth.
3. Tear the leaves off of the
kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale
leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly
combined.
5. Place in fridge to ‘marinate’
for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.
Lightened Up Tahini-Lemon Dressing
Yield: Just under 1 cup of
dressing
Ingredients:
·
1/4 cup
Tahini
·
2 garlic
cloves
·
1/2 cup fresh lemon juice
(about 2 lemons)
·
1/4 cup Nutritional yeast or
a bit more, to taste
·
2-4 tbsp
Extra virgin olive oil, to taste
·
1 tsp
kosher salt + freshly ground black pepper, or to taste
·
3 tbsp
water, or as needed
Directions:
1. In a food processor, add all
ingredients and process until smooth. Makes just under 1 cup.
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