Massaged Kale Salad with Apples & Beets

Ingredients: 3 bunches of kale, stalks removed and discarded, leaves thinly sliced 6 medium beets, peeled and grated 5 apples, cored and grated 1/3 cup extra-virgin olive oil 3 tablespoons honey Juice of 3 lemons 3 tablespoons chopped red onion (optional) Salt to...

Jeon Veggie Pancake

The Korean word “jeon” is often translated as “pancakes,” but jeon are not just a breakfast food, they’re eaten at all meals as side dishes, or as snacks. Basically you coat your vegetables in flour and egg and then pan-fry with a bit of...

Kale and Peach Salad

Yield: 6 servings Ingredients: 1 bunch kale 2 tbsp cider vinegar 1/4 cup olive oil To taste salt, black pepper 2 tsp honey 2 ripe peaches 1 red onion (optional) Directions: 1. Remove stalks from kale and discard them. Wash leaves and slice them thinly. 2. Peel the...

Homemade Hummus

Ingredients: 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil Directions: In a blender, chop the garlic. Pour...

Mint Chocolate Pudding

Ingredients: 6 avocados, seeded 2/3 cup maple syrup 2/3 cup cacao powder 20 mint leaves Directions: Place all ingredients into a blender or food processor and process until smooth and creamy. Use as a dessert dip for fruit or serve as a pudding. Garnish with extra...