Tag Archives: lemon

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

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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

 

Instructions

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.

Strawberry Fennel Green Juice 

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Strawberry Fennel Green Juice 

  
Strawberries have come back in season here in sunny Southern California, so I decided to incorporate them into my juice Monday today. The juice doesn’t LOOK so gorgeous, but sure tastes lovely!! 

    

 When I make my juices Sunday afternoons I try and remember to write down what all I put in them. So, below is what the juice looks like without being mixed as well as my post it note scribble down.  

    

     

This makes two 16oz juices. 

  • 3/4 container of strawberries, about 2 cups worth (probably more)
  • 1 green apple
  • 1 small fennel bulb, including its prongs
  • 2 large long ribs of celery (if small and thin, do 4)
  • 4 medium kale leaves (include the stem)
  • 1 medium lemon, peeled

Carrot Turmeric Pineapple Juice

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This juice is a great immunity booster! Turmeric, ginger, lemons, all major liver detoxers. Turmeric gets absorbed by the body better with bromelain, which is potent in pineapple. Lemon and orange are high in vitamin C, carrots are high in vitamin A. You will get way beyond your daily recommended dose. That’s a great thing!


Makes 2, 16 oz juices

4 inch piece of turmeric
1-3 inch piece ginger root
14 carrots
½ pineapple (I juice the core as well)
1 persian cucumber OR 1/3 cucumber
2 small oranges
½ small lemon

Send them all through the juicer in whatever order you please. Usually I mix in the carrots with the other items.

Enjoy!!

-Amber

Raw Strawberry Cheesecake Tart

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Raw Strawberry Cheesecake Tart

After I posted some pictures of the fun I had in the kitchen last night, I got a good amount of requests for the recipe. So, generally when that happens, I try to make it so I post the recipe online. So, here we go.

I wanted this to be somewhere between a tart and a cheesecake. The base of the filling is young coconut meat, but it doesn’t taste like coconut. It’s all raw except for the brown rice syrup that I used. I would usually use maple syrup in something like this, but I was aiming for more of a cheesecake taste. My favorite no bake cheesecake that my mom used to make every Thanksgiving, and was my favorite thing ever (I literally licked my plate off every time) used cream cheese and sweetened condensed milk. Brown rice syrup gives it some of that taste and feel. So, now you know my reasoning behind it, do with it what you please (maybe you want to use maple syrup, or coconut sugar or dates in it’s place)

raw cheesecake tart with fresh fruit

all decorated

 

raw vegan pie crust

here is just the crust pressed in

 

and now the filling

 

crust, filling and topped

plated raw fresh strawberry cheesecake tart

what can I say? i like more fruit! This is the next day and the filling is a little pink from the strawberries

 

fresh fruit cheesecake tart

I ended up adding some mango over the top

 

Crust
½ cup raw almonds
½ cup raw pecans
½ cup raw buckwheat groats
½ cup raw white (dried) mulberries
3 medjool dates
UP TO 2 TBS coconut water (depending how moist your mulberries and dates are)

Filling
Meat from 2 young coconuts (equaling at least 2 ½ cups)
3 TBS brown rice syrup
Juice from 1 ½ lemons
1/8 tsp lemon extract
1 tsp vanilla extract
2 medjool dates (pitted)
1/3 cup coconut water (from the coconuts you just popped open)
1 tsp stevia powder (optional, but it just brings up the sweetness a little bit, it doesn’t make it taste like stevia)

Topping
Sliced peaches (I only used 1)
Sliced strawberries (I used 7 large, but wished I would have done more)
(optional additional) sliced mango, pineapple, or blueberries

DIRECTIONS
For the crust: put all the ingredients, minus the coconut water, into a food processor or high power blender. For this I used my food processor and let it run for about 2 min until it was all mixed and crumbly. Test the mixture to see if it needs to additional moisture by grabbing a bit of it and pressing it between your fingers. If it holds together well, you don’t need the coconut water. If it seems dry, add in a little coconut water and mix again.

Put crust contents into a pie container and press evenly throughout the pan, getting some up along the sides of the pan. Make sure it’s pressed pretty firm so that it will hold together when you go to plate it. Now put the pan with the crust in it, in the fridge to chill. Mulberries get harder when they are cold, that helps it stay together more as well.

For the Filling: Pop open two young coconuts, separate the water from the meat. If your meat is really thin and almost gel like you are going to need an additional coconut. If your meat is really stiff and hard (and you didn’t have much water come out) you are going to need more water than the recipe calls for. Both of my coconuts were average to slightly thick, just so you are aware of what I was working with.

SIDENOTE: If you get a coconut that has only a little meat and it’s very runny, just use that with 2 other coconut’s meat. If you don’t have an additional coconut, you will want to soak some shredded coconut in hot water for 15 min. Probably ½- ¾ cup. Then drain the water and blend that in with the other ingredients. You will also have to blend longer.

Blend all ingredients together in a high power blender on high for 2 minutes. You may have to pause 1 min through and scrape down the sides then blend again.

Pour blended coconut filling into chilled crust, smooth out and put back in the fridge while you clean out (and maybe lick clean) your blender. It will set up more while it’s in the fridge, so let it.

Now chop your fruit. I used a peach in this one because they were local, organic, ripe and in season. I was so stoked, so had to incorporate it! Strawberries are also in season here and taste amazing right now. But I’m sure this could be topped with whatever fresh fruit combo you wanted to do. Admittedly, this one in the picture needed more fruit, so after I ended up chopping up a champagne mango and adding that in. Blueberries would be great with it too, or even pineapple. Decorate it how you see fit. If you are wanting to serve it quickly after you add the fruit, I suggest you pop it in the freezer for like 10 min to make sure that the fruit it chilled, and the coconut-filling is completely set up.

ENJOY!!

 

amber chakras black