Monday, November 8, 2010

ORGANIC KALE SALAD




Total Time: 10 min. (plus 2 hrs. chill time)

Ingredients (makes 4 servings):

1 bunch of organic kale, washed and with the tough stalks removed
1 medium organic green apple (diced)
1/2 large organic pomegranate
1/2 C roasted pecans
1/2 C cooked organic pearl barley
2 Tbsp extra virgin olive oil

Salad Dressing:

4 Tbsp lemon juice
1 medium organic pear
4 Tbsp organic blue agave syrup
Salt and pepper to taste
Blend ingredients in a blender until smooth


Directions:

Combine the kale leaves and olive oil in a big bowl, mixing until the oil is spread evenly over the kale.
Add the apples, pomegranate, pearl barley, and roasted pecans. Mix evenly.
Add salad dressing. Mix evenly.
Marinate in the fridge for 2 hours.

SWEET POTATO WRAP




Ingredients (makes 3 wraps):

2 large sweet potatoes
2 medium potatoes
1/2 C chopped onion
1/2 C chopped celery
4 oz soy cream cheese
1 C beets (shredded & boiled)
1 C shredded cucumber
Salt & black pepper
Vinegar OR lemon juice
Sugar
3 Tortillas, 8" diameter
3 leaves of Romaine Lettuce


Directions:

Bake potatoes and sweet potatoes at 350° for 1½ hours
Stir fry chopped onions and celeries until fragrant. Set aside.
Mash the potatoes and sweet potatoes. Add pinch of salt and pepper, pan fried onions, chopped celery, and soy cream cheese. Combine all ingredients.
Marinate beets with ¼ tsp salt, ½ Tbsp vinegar and 1 tsp sugar.
Marinate cucumbers with ½ tsp salt for 10 min. Drain and marinate with ½ Tbsp vinegar and ½ Tbsp sugar.

For each Tortilla, wrap as follows:

a. Spread a thin layer of potato mix over the tortilla.
b. Add a piece of Romaine lettuce.
c. Spread another layer of potato mix.
d. Place marinated beets and cucumber in the middle.
e. Wrap the tortilla and cut to 4 pieces.

PUMPKIN CURRY




Preparation Time: 20 min.
Cook Time: 10 min.

Ingredients (makes 4-5 servings):

1/2 small pumpkin (peeled, unseeded, & cubed)
1 small yam (peeled & cubed)
1-2 medium carrots (cut into thick slices)
1 yellow bell pepper (cut into bite-size pieces)
1 C cherry tomatoes
1 C drained chickpeas
2 Tbsp grated orange rind
1/2 sliced purple onion
3-4 cloves garlic, chopped
1-2 fresh red chilies (unseeded & chopped)
3 Tbsp curry powder (OR 1 Tbsp ground coriander seeds, 1 Tbsp ground cumin, & 1 tsp ground fennel seed)
2 Tbsp salad oil
Salt

Curry Sauce:

1 can coconut milk
2 Tbsp soy sauce
1 Tbsp brown sugar
1/2 tsp turmeric
Juice of 1 medium orange
1/3 Tbsp rice or apple cider vinegar
1 tsp tamarind paste (OR 1 Tbsp lime juice)


Directions:

Sauté purple onion, garlic, red chilies, and curry powder with salad oil, stirring for 1 minute to mix together.
Add cubed pumpkin, yam, and carrots, cooking for 6-8 minutes or until tender.
Toss in the rest of the curry sauce ingredients. Bring to a boil.
Add in the yellow bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
Add salt and brown sugar to taste.
Garnish with fresh parsley and serve.

Activity Photo