rainbow kale slaw

Memorial Day is almost here, the beginning of BBQ season! Here is a crowd pleasing, colorful and healthy salad to serve…Rainbow Kale Slaw!

Rainbow Kale Slaw ~vegan, gluten free~

Adapted from the famous Whole Foods recipe, which is often served at their salad bar, but making it on your own is a lot cheaper! There are too many nutritional components of this salad to list, but just based on the array of colors there is no questioning how healthy it is for you! Kale salads are a great dish that you can make ahead of time, they will hold up in the refrigerator for a while prior to serving. In fact, they even get better with time!

Rainbow Kale Slaw ~vegan, gluten free~

rainbow kale slaw
 
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Rainbow Kale Salad, perfect to serve at summer BBQ's! makes 6 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 bunch lacinato kale, destemmed and chopped thin
  • 2 cups purple cabbage, shredded
  • 1 orange, peeled and cut into segments
  • ¼ cup red onion, thinly chopped
  • 1 red bell pepper, chopped
  • ⅓ cup pumpkin seeds
  • ¼ fresh cilantro, chopped
  • ¼ cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Add kale, cabbage, orang segments, red onion, red bell pepper, pumpkin seeds and cilantro to a big bowl.
  2. Whisk together orange juice, balsamic vinegar, dijon mustard and evoo. Drizzle on top of slaw and mix well to coat.
  3. Refrigerate for 1 hour to enhance flavors and soften kale. Enjoy!

Rainbow Kale Slaw ~vegan, gluten free~

 I recommend using a flatter leafed kale, something like lacinato kale.  It makes for an easier time cutting into thin strips.  The dressing is a citrus dijon balsamic vinaigrette, but a peanut sauce would also taste wonderful!  Next time!

Rainbow Kale Slaw ~vegan, gluten free~

I’ve been into pumpkin seeds (A Super Seed!) lately and here’s why:

~Rich in the minerals iron, zinc, magnesium and phosphorus

~Good source of B vitamins

~High in monounsaturated fat and protein

~Improved prostate health for all the men out there!

~Taste great and adds a healthy crunch to salads and cereal 

Check out this article from Science Daily on the Nine Superfruits and Super Seeds to add to your diet!

avocado and edamame zucchini noodles

Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe.  The original recipe included spiraled zucchini and garlic lightly cooked in olive oil.  However, we served it over cooked pasta.  It tasted great, but was heavy on carbs.  Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different!  I’m also in a stage of pregnancy where I can’t get enough raw vegetables!  A meal that serves up a whole bowl of fresh veggies is ok with me!  Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

avocado and edamame zucchini noodles
 
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Makes 2 portions
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, spiral cut
  • 2-3 tablespoons lemon juice
  • 1 cup edamame, steamed
  • ½ avocado, cubed
  • 5-6 fresh basil leaves, chopped
  • 1 tablespoon hemp seeds
  • sea salt and pepper to taste
Instructions
  1. In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
  2. In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

Perfect for a Meatless Monday meal!

chocolate strawberry kiwi dessert pizza ~vegan, gluten free~

Keep those ovens turned off for a little while longer!  Here’s another no-bake recipe perfect for a hot summer day!

A simple, wholesome and healthy dessert that is a fun fruit filled twist on pizza!

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

A creamed coconut filling, chocolate crust, fresh fruit and a drizzle of cacao sauce for good measure!

I was inspired from this beautiful dessert pizza and used creamed coconut by Let’s Do…Organic.  Can’t find creamed coconut where you live?  Use canned coconut milk and make coconut whipped cream instead!  Or try out the cashew cream filling in the original recipe!  For a raw/grain free crust, substitute raw nuts in place of the oats.  You can mix up the fruit topping too…blueberries and bananas would be a splendid combination!

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

chocolate strawberry kiwi dessert pizza ~vegan, gluten free~
 
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note: nutrition info does not include cacao drizzle
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
  • 1 cup pitted dates, soaked and drained
  • ½ cup pecans
  • ½ cup old fashioned oats
  • ¼ cup raw cacao powder or cocoa powder
  • ½ tablespoon coconut oil, melted
  • ½ teaspoon pure vanilla extract
  • 1 7oz package creamed coconut, softened
  • 1 tablespoon agave or maple syrup
  • ½ teaspoon pure vanilla extract
  • 3 kiwis, peeled and sliced
  • 1 cup strawberries, sliced
  • ¼ cup mini-chocolate chips
  • cacao drizzle
Instructions
  1. Soak dates in warm water for 10 minutes and drain. Add dates, pecans, oats, cacao powder, coconut oil and vanilla extract to a food processor and pulse until well combined and a "dough" is formed. Transfer dough to an 8 inch tart pan or pie plate and evenly press down creating a crust. Set aside.
  2. Meanwhile, in a medium bowl combine soften creamed coconut, agave and vanilla extract. Using a handheld blender, blend until well combined and smooth. Pour on top of crust. Top with fresh fruit and chocolate chips. Place in refrigerator for 30 minutes to set. Add a drizzle of cacao sauce before serving and enjoy!
Nutrition Information
Serving size: 1 Calories: 190 Fat: 11 Carbohydrates: 23 Sugar: 14 Fiber: 4 Protein: 3

To Make Cacao Sauce:  Whisk together 4 tablespoons of melted coconut oil, 3 tablespoons of raw cacao powder, 2 tablespoons pure maple syrup and a pinch of sea salt.

Chocolate Strawberry Kiwi Dessert Pizza ~vegan, gluten free~ A fun fruit filled twist on pizza!

I’m finishing off the last piece as i’m sitting here writing this post…it makes a wonderful breakfast too :)