- 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 taste
- In large serving bowl, add the kale, half the lemon juice, a drizzle of oil, and a little salt. Massage well until kale starts to soften and wilt, about 2–3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with oil and honey.
- Pour dressing over kale, add grated apples and beets, and toss until nicely coated in the vinaigrette.
- Season with salt and pepper.
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 oil.
- 11/2 Cups Potato
- 1/2 Cup Onion
- 1 Cup Zucchini
- 1 Cup Carrot
- 1⁄2 Cup Green Onion
- 1 tsp Salt
- Some Cooking Oil (For Frying)
- 1.5 Cups Flour
- 1 Cup Ice Water
- 2 Eggs
- 1⁄2 tsp Salt
- 1 Tbsp Soy Sauce
- 1⁄2 tsp Vinegar
- 1⁄2 tsp Water
- Peel and wash vegetables before slicing them into small strips.
- Gently mix all the vegetables with 1 tsp of salt in a mixing bowl. Set it aside for about 3 minutes while making the pancake batter.
- Add all the ingredients for the batter to a separate bowl and mix. Add the salted vegetables into the batter.
- Mix the vegetables with the batter gently.
- Preheat a nonstick pan with a generous amount of oil on medium. Pour some of the batter into the oiled pan.
- Spread the batter out evenly and thinly with a fork. Using a generous amount of oil, and making the pancakes thin, are two more secrets for crispy pancakes.
- When one side of the pancake becomes golden brown, flip the pancake. Push the pancake with your spatula to give it a better texture.
- Cut your pancake into your desired shape and enjoy!
Yield: 6 servings
- 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)
1. Remove stalks from kale and discard them. Wash leaves and slice them thinly.
2. Peel the peach, and cut into a small cubes.
3. In a large bowl, mix cider vinegar with the honey and ground black pepper. Drizzle in the 1/4 cup of olive oil while whisking. Pour dressing into another bowl or container.
4. Add the kale and a small sprinkle of salt to the large bowl, and massage with the dressing that was coating the bowl. 5. Pour the dressing over the kale, and add the peach (and onion). Adjust seasoning, toss, and serve.
Ensalada de Durazno y Hoja Verde (Kale)
Rinde: 6 porciones
- 1 manojo hoja verde
- 2 cucharadas de vinagre
- 1⁄4 taza aceite de olivo
- sal y pimiento al gusto
- 2 cucharas miel
- 2 duraznos maduros
- Cebolla roja (opcional)
Paso a Paso:
1. Quita los tallos de la hoja. Lava las hojas y cortarlas en pedazas finas. 2. Quita la cascara de los duraznos, y cortarlos en pedazos pequenos.
3. En una taza grande, mezcla el vinagre con el miel, aceite y pimiento. 4. Ponga la hoja verde y sal en la taza junto con el aderezo y mezcla bien. 5. Agrega el Durazno, cebolla y servir.
- 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
- In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
- 6 avocados, seeded
- 2/3 cup maple syrup
- 2/3 cup cacao powder
- 20 mint leaves
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 mint leaves and enjoy! Makes 8 regular-sized servings.
- 8 very ripe bananas (the riper they are the sweeter they will be)
- About 1 cup of 100% cocoa powder (baking cocoa with no sugar added).
- Peel the bananas and break them into pieces in a small bowl.
- Mash the bananas with a fork.
- Add in your cocoa powder.
- Keep mashing and mixing the bananas till all the cocoa powder is incorporated.
- Take tastes as you go along and see if you would like to add more cocoa.
- Garnish with sliced almonds, banana slices or dried coconut.
Enjoy! And try this pudding as a spread on toast or bread, too! Makes 8 regular-sized servings.