We love kale in our home! We use it in salads, juices, soups, and any entree I can add it into. Even our hens love kale!
1 bunch Lacinto "Dino" Kale (about 15 leaves)
1/4 cup Pomegranate seeds
1/4 cup Macadamia nuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons Olive oil
Juice from 1 Lemon
Sea salt, to taste
Freshly ground black pepper, to taste
Remove the bottom inch or so of the kale leaves where it is mostly stem and discard. Thinly slice the kale leaves and toss into a large salad bowl. Gently mix in the olive oil and lemon juice. Sprinkle with sea salt and pepper to taste. Add in the pomegranate seeds, macadamia nuts, and Parmesan.
Enjoy!
It's hard to find a good veggie burger, but this one is delicious. It is gluten-free and can easily be made vegan by removing the egg. Serve on a bun, or on top of a salad.
Makes about 12 patties
2 cups cooked millet
1 large sweet potato, baked, skin removed
1 medium zucchini, grated
1 medium carrot, grated
1/2 onion, diced
1 egg, beaten
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-2 tablespoons olive oil, for cooking
In a large bowl, combine all ingredients. Form into patties.
Heat a griddle over medium heat and add a tablespoon of olive oil. Cook the patties about 3 minutes per side, or until golden brown and heated through.
Serve with your favorite burger toppings and Taya's Thousand Island Dressing.
Enjoy!
This common condiment is easy to make at home, and you avoid all of the harmful ingredients in a store-bought brand. Besides, you probably already have all of the ingredients on hand!
1/2 cup mayo, vegan mayo, plain Greek yogurt , or sour cream
1/4 cup ketchup
Juice from 1/2 lemon
2 tablespoons dill pickles, diced
1 tablespoon diced shallot or onion
1 tablespoon Italian parsley, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Combine all ingredients by hand or in a high-speed blender. Taste and add more sea salt and pepper, as needed.
Enjoy!
