Tag Archives: kale

Pear Kale Quinoa Salad with Creamy Dill Dressing (oil free)


People often wonder how I get my kale salads to turn out so much differently than they do. So, I made a little video of what I do to the kale when I make a salad.

Creamy Dill Dressing

  • 1/2 cup cashews, soaked for at least 1 hour
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup almond milk (or more water)
  • 1/2 TBS apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 TBS stone ground mustard
  • 2 TBS nutritional yeast
  • 1/4 cup fresh dill (doesn’t need to be chopped)

Toss everything except the dill in the blender and blend on medium high until smooth, I ran my blender for 1 min 30 seconds. Then toss in the dill and blend on lowest setting for 20-30 seconds. It makes it so you can still see the dill specks in it. You can blend it all the way in and make the dressing all green, only difference is the look.


Salad Ingredients

  • 1 bunch green kale, torn
  • 1/2 cup cooked quinoa (1/4 uncooked quinoa cooked in 1/2 cup water)
  • 1 pear, seeded and chopped
  • 2 tomatoes, diced
  • 1 shallot, sliced thin
  • 1/2 cup cucumber, small dice
  • 2 TBS dried cranberries
  • coconut bacon, sprinkled over top
  • avocado, optional
  • Creamy Dill Dressing



This is how I make it, but really however you feel like putting it together is fabulous.

Tear up the kale in to small pieces in a large bowl. Toss kale in 3 TBS or so of dressing, then add quinoa and toss again. This makes it so that the quinoa sticks to the kale. Next put all the other ingredients over the top (except the coconut bacon), add another 2-3 TBS dressing and toss again. Plate and serve topped with coconut bacon.

Nut-free Cheezy Kale Chips


I love kale chips, so does my husband. He hadn’t had them store bought until sometime after eating my homemade ones. After having several different brands from the store and him not really liking them, he asked why I kept buying them instead of making them when what I made was way better. 

They sure don’t photograph well, but taste great.   

Makes 5-6 trays worth of chips.

1/2 C pepitas
1/2 red bell pepper
1/2 lemon, juiced
3 sundried tomatoes (I use the kind that are in olive oil, but let the oil drip off before adding them)
1/2 carrot
1 clove garlic
2 TBS tahini
1/2 tsp real salt
2 TBS coconut aminos
2 TBS water
1 green onion
1/8 tsp smoked paprika (optional)
3 TBS nutritional yeast (optional but certainly worth it!)

Rip the Kale into about 3 inch pieces, removing the spine. Place in a large bowl.

In a blender or food processor put the rest of the ingredients together & blend until nice and smooth.

Pour over kale pieces and work in with your hands, making sure that each piece has the cheeze covering it. Allow to sit for at least 20 minutes to “soak in”. After, just lay out on dehydrator trays and dehydrate for about 10 hours at 115 degrees.

p.s. if you taste the cheeze, who am I kidding, WHEN you taste the cheese out of the blender, it will taste a bit different than it tastes once it’s been dehydrated on the kale.

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Strawberry Kale Quinoa Salad with Strawberry Vinaigrette


One of my suggestions when making a kale salad is to tear the kale into small pieces but rub it together and through your hands while you are ripping it apart. It breaks the kale down and makes it much less rough & bitter, it will make the kale brighter green too.
I promise the coconut bacon on this just makes it THAT much better. You want to put it on there. Make some & have left overs!
I don’t put lots of dressing on the salad when it’s in the large bowl, I kind of wait until I’m about to eat it and put it over the top then add the coconut bacon.

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

plated salad with coconut bacon on top

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

strawberry kale & quinoa salad with homemade strawberry vinaigrette

strawberry kale & quinoa salad with homemade strawberry vinaigrette and coconut bacon

Salad in the big bowl, before being plated.

1/2 cup quinoa, cooked in 1 cup water
1 bunch kale, torn into small pieces
6-8 strawberries, chopped
1 tomato, chopped
1/2 cucumber, chopped
2 green onions including white part, sliced
1/2 avocado, diced
coconut bacon to taste (for topping)
1/2 red bell pepper, small dice (optional)


Strawberry Vinaigrette Dressing
1 1/2 cups strawberries (fresh)
1/4 cup coconut vinegar (not coconut flavored vinegar) can sub white wine vinegar or lemon juice
2 garlic cloves
1/2 tsp onion powder
1/4 tsp salt
1/4 cup extra virgin olive oil or grapeseed oil
1/4 cup water
1/3 cup coconut sugar

Salad: In a large bowl, put the torn kale. After the quinoa is cooked and has cooled for at least 5 minutes, add it over the top of the kale and toss with 1/2 cup of the strawberry vinaigrette. Now add the rest of the salad ingredients over the top, except the coconut bacon (save that for when it is plated). Drizzle with a bit of the dressing.

Dressing: Throw it all in the blender and blend for 1 minute.

Luau Kale Salad


I was looking through some old recipes that I hadn’t made in quite a while and decided that this Luau Salad could use some revamping and then it would be on the menu for dinner tonight. If you don’t know, kale holds up great for a salad that you want to have the next day (or a few days later) and not have a gross wilted sad mess of a salad. IF you are planning on having left overs, either don’t use romaine in it, or just mix in the romaine just before serving. Watercress would go great in place of it, or you could just do another leaf or two of kale.
Make sure that you “massage” the kale before all the ingredients get added in, it will make a world of difference for the taste. Rubbing it through your hands makes it much less hardy, and far more pleasant to eat.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Serves A LOT, maybe 10

Salad Ingredients:
1/2 C quinoa (cooked in 1 C water)
1 bunch of kale, torn
1 1/2 C romaine lettuce, rough chopped (if planning for left overs use spinach or watercress)
1 C red cabbage
1/4 C mint, chopped (OPTIONAL)
1/2 cucumber, diced
1 Red Bell Pepper, chopped
4 Stalks Celery, diced
3 Green Onions, thinly sliced
1 Tomato, chopped
1 Mango, cut into cubes
1/2 C Pineapple, chopped (same size as mango)

1/4 C Unsweetened Coconut, toasted (add right before eating)

OPTIONAL GARNISHMENTS (add right before eating)
Pepitas or Macadamia Nuts

1 Orange, peeled
1 TBS Orange Zest
1/3 C Coconut Sugar
3 TBS Water
3 TBS Olive Oil
1 Lemon, Juiced (about 1/3 cup)
2 Tbs Coconut Butter (can sub almond butter)
1/2 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
Pinch of Cayenne Pepper
dash of Ground Cardamom

For Dressing: put all ingredients into a blender and blend until smooth. Leave in blender bowl, because you will pour it directly onto the salad.

In a medium bowl, combine salad ingredients in italics. Put torn kale in a LARGE bowl, rub it between your hands for about 30 seconds to a minute to break down a lot of the toughness that kale has. After quinoa is done cooking, allow to sit for 5 min before removing the lid. After the 5 min, take off the lid, pour half of the salad dressing over the kale then dump the quinoa over the top of that & mix. It will make the quinoa stick to the kale rather than just all falling to the bottom of the bowl.

Next mix in the cabbage with the kale/quinoa. Dump out contents of the medium bowl on top of the cabbage/kale/quinoa, then pour the rest of the dressing over the top. Mix it and make sure that it’s fully coated.
Next toss in romaine (or spinach).

Dry toast the coconut by heating a frying pan to medium-low & putting the coconut on, but make sure it’s spread evenly. After a little less than 2 min, move around the coconut to make sure it doesn’t burn. Stir around for another minute or two and then remove from heat and top on salad with whatever other garnishments you desire.


Much Love!!

amber chakras black

Vegan Smokey BBQ Soul Bowl

Vegan Smokey BBQ Soul Bowl

This has a few different components to the meal. None of them are real complicated, and really none of them are a MUST for the meal. Its very flexible and I’ve made it a bunch of times, each slightly different. But I’ve had requests for the recipes, so, here we go!

BBQ Pulled jackfruit! I make it into a bowl, but like i said, the different components of this can be used to make whatever you like. Sandwich, taco, burrito, bowl, salad…
I am posting pictures from a few different times that I’ve made it, each different. I keep consistent on the jackfruit, butternut squash, coconut bacon & kale, but that’s about it. Sometimes I have a dressing on it, sometimes not. (See below pics)

Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn’t have much of a flavor, so it lends itself to being marinated very easily!

This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.

This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.

butternut squash

butternut squash mid way though

BBQ Jackfruit


individual parts of the meal


2014-01-09 20.43.40

One way I’ve had it, more a salad type and drizzle a lemon tahini dressing over the top with pickled onions & avocado.

Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn’t have much of a flavor, so it lends itself to being marinated very easily!

▶▶BBQ Jackfruit
2 cans jackfruit in water
1/2 bottle of favorite vegan BBQ sauce. (I used Annie’s)

Open the cans, drain & rinse the jackfruit. Pull the jackfruit apart and put into a medium discarding hard end pieces. Then pour in 1/2 the bottle of BBQ sauce and mix. I suggest letting it sit for at least an hour to marinate. However you can do it all crockpot style & just dump it in & leave it to slow cook for a while.
After marinating, put in pot & cook, covered, on medium stirring every few minutes. Cook for 20 minutes.

▶▶Roasted Butternut Squash
1 medium-large butternut squash, peeled then cubed.
3 TBS nutritional yeast
1 TBS coconut sugar (or sweetener of choice, I like coconut sugar for this because I don’t like the extra liquid from liquid sweeteners)
1 TBS oil (i use coconut or grapeseed generally)
1 tsp cinnamon
1/2 tsp salt
1-2 cloves garlic minced
1/2 onion chopped
Black pepper to taste
Few shakes of dried oregano
Few shakes of dried rosemary

Heat oven to 375° F. I peel the squash with a vegetable peeler, like peeling a potato. You have to make several passes on one section, its peel is thicker & harder than a potato’s skin is.  Cube the squash into 1 inch cubes, or smaller & put in an ungreased casserole dish (i line mine with foil) with garlic & onions, then sprinkle ingredients over the squash as evenly as you can, no need to be perfect. Drizzle oil over squash and cover with foil.
Bake for 15 min, pull out and mix it then put back in the oven for another 15 min uncovered.

Bring 2 cups water to boil and add 1 cup quinoa. Turn down heat to low & cover. Let cook covered for about 17 min, until all the liquid has been absorbed. For additional flavor, cook in vegetable broth.

I use either lacinato kale or regular curly green kale. Pull the cleaned kale from the stem and rip into medium pieces and put in a large bowl. If i am making the bowl immediately after the quinoa and vegetables are cooked, so they are really hot, i just put the kale down & the quinoa & vegetables over the top. It wilts the kale slightly making it softer, less bitter & easier to eat.

▶▶Coconut Bacon (put over the top)
If you haven’t had coconut bacon, you should invest in the time to make it. So good! Recipe here

▶▶Options to have it with:
●Roasted Brussels Sprouts (i roast them with garlic & onions)
●Steamed cauliflower & broccoli
●Roasted sweet potatoes (sometimes combined with the vegetables below)
●Sauteed vegetables (I’ve done shallot, onion, bell peppers & zucchini w/garlic

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