CRUNCHY KALE SALAD + CITRUS DRESSING

This salad featuring the king of leafy greens has been a perfect match for my lighter fare cravings. It's sweet with the cranberries and bell pepper, a bit citrusy from the dressing and crunchy from the carrots, kale and sunflower seeds. Everything adds up to nice flavor and texture. My favorite way to enjoy a kale salad is to let the kale marinate with the dressing for about an hour. This will help relax the kale and take some of the bitterness away. Making your salad this way makes for a great pack-n-go lunch option. Your salad will be softened and ready by the time lunch comes. When your looking to add some freshness into your diet, I think you'll find this to be a great inspiration!

If you don't already know, KALE is a power house of nutrients. It's loaded with anti-oxidants and anti-inflammatory support as well as being rich in calcium, iron and vitamin K, A & C. It aids in the body's detoxifying process and offers cardiovascular support. But even with all this goodness, you may have heard that too much kale is not so good. That is true for some. Kale is a green that may be best consumed moderately, especially for those with kidney and gallbladder issues because of the high amounts of oxalates. If you're in good health, kale can be consumed on a fairly regular basis without much concern. Look for organic kale whenever possible. The 'dirty dozen' list has been revised to be the 'dirty dozen plus' with kale/collards greens coming in at #16 of produce with highest amounts of pesticide residue.

CRUNCHY KALE SALAD + CITRUS DRESSING

Ingredients

• 1 bunch kale, julienned
• 1/2 cup shredded carrots
• 1 red bell pepper, julienned
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds (toasted or raw)
• 1/4 cup hemp hearts

Dressing

• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 2 tablespoons apple cider vinegar
• 1 -2 teaspoons pure maple syrup
• 1 teaspoon dijon mustard, optional

Prepare your vegetables and gather your cranberries and seeds. 

Mix kale, carrots, bell peppers and dressing together. Let set for about an hour at room temp or in the refrigerator (this will soften the kale nicely and reduce the bitterness). Serve in individual bowls topped with cranberries and seeds. If you don't have time to let the kale marinate with the dressing, the salad will still be great! 

Serves 2

Notes:

Use orange, lemon, lime and/or grapefruit as your citrus juice. Mix and match your citrus flavors using whatever you have on hand or is available.

Make this a creamy dressing by adding 1 - 2 tablespoon tahini when mixing the dressing.

The dijon is optional, I found that I preferred it with a small amount. Try it both ways and see what you think.

Cranberry Walnut Chickpea Salad Sandwich

Chickpeas are just about the most versatile bean I've ever come across. They pair well with so many flavors making them the ultimate bean in my book. No wonder they are loved by so many! They may not have as much protein or fiber as black beans and cannellini beans, but chickpeas come in close enough with 15 grams of protein and 12 grams of fiber per 1 cup. They are a nutrient dense food with good carbohydrates the body needs and are low in fat with only 4 grams of fat per 1 cup. And the other beans are not nearly as versatile as the chickpea. You can make savory chickpea pancakes with the flour, add them to ratatouille, stews, salads, make hummus, falafels, roast them as a snack and the list goes on and on. They are the greatest bean ever and I can't wait to put them into new recipes here in the future. I have lots of ideas for these little guys!

And we'll start by adding this super awesome Cranberry Walnut Chickpea Salad Sandwich to the collection. If you didn't already know, chickpeas make for great sandwich fillers too!

You may already be familiar with my 'Chickpea of the Sea' Salad and my other classic Mashed Chickpea Salad. This one is just as delicious but with a sweet flair that I just know you'll fall in love with! I assure you that this will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor this has become my new favorite. It's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)

Slice your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing use both the green and white parts. Roughly chop your walnuts. When buying cranberries, use organic whenever possible (I like the ones from Trader Joe's, they're so brightly colored too!). You can also use fresh chopped cranberries!

Roughly mash your chickpeas. I decided to double this batch using 3 cups of chickpeas instead of 1 1/2 so you'll have plenty of leftovers. And you'll be glad you have them! Add in the remaining ingredients and mix. About as simple as it gets, which is why I love chickpea salads!

There you have it...serve on your favorite bread. I have it paired here with a fruit, nut and seed loaf.

Cranberry Walnut Chickpea Salad Sandwich

Ingredients

• 3 cups cooked or 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup celery, diced 
• 1/2 cup organic dried cranberries (chopped fresh would be great too)
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions (green onions), thinly sliced, white & green parts
• mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)

Dressing

• 6 tablespoons (1/3 cup) tahini or vegan mayo
• 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
• 2 tablespoons water (only needed if using tahini)
• 2 teaspoons pure maple syrup

To serve

• leafy lettuce of choice
• bread of choice

Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you're a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.

In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.

Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.

Serves 6 - 8.

Notes:

Add extra of anything you like, and vice versa, if you're not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I'm not much of a vinegar fan but I loved the orange muscat champagne vinegar and found I used quite a bit and loved it!

Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.

For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this recipe with tahini...it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!

Enjoy!

Stuffed Winter Squash + Quinoa, Cranberry & Pistachio

This is the time for winter squashes and all their wonderful flavors. These stuffed squashes would make for a pretty presentation on any holiday table, or simply enjoy anytime during the season for a flavorful and filling meal. This recipe can be dressed up fancy or kept simple, depending on your mood or occasion. Keep it to a few ingredients while adding more to add complexity to the dish. I've made this with just six ingredients (squash, quinoa, cranberries, pistachios, oil and salt) and it was great, adding a few other components give it more depth and flavor. This recipe is more of a template for you to create a quinoa stuffing to your liking. I encourage you to play around with the ingredients adjusting to your personal tastes. 

I decided to do both the acorn and delicata squash with this because they both work so well here. You can use one or the other, or both for variation at the table. I love the delicata squash because the skin is edible. The acorn squash on the other hand may have a tougher, and possibly bitter, skin making it less likely that you'll be able to eat it but it does make for a great bowl. So either way, they both are great and can cook together if doing both. 

Quinoa is my favorite grain, well technically it's a seed but can be prepared like a grain. It's a complete protein, full of fiber and a good source of calcium, magnesium and iron making it a great alternative to grains. And it's gluten free. It's perfect for those on a plant based diet and those seeking nutritionally dense foods. Served warm or cool, quinoa tastes great and is such a versatile grain. Here I used a blend of pearl and tri-colored quinoa. I like blending the two so there is just a few specks of the darker quinoa.

Add in some festive colors from the pistachios and cranberries and this dish is as appealing looking as it is good, and good for you!

Stuffed Winter Squash + Quinoa, Cranberry & Pistachio

Ingredients

• 2 large or 3 small acorn or delicata squash
• maple syrup
• olive oil
• 1 cup quinoa, rinsed well 
• 1 3/4  cup water
• 1/2 cup dried cranberries
• 1/2 cup pistachios
• 2 tablespoons finely minced shallot, optional
• mineral salt & freshly ground pepper to taste
• juice of 1 lemon

add complexity to the quinoa by adding one or more of the following to suit your taste:

• pinch red pepper flakes
• 1/2 cup chopped parsley (if your a mint fan, try 1/4 cup fresh mint)
• 1 - 2 teaspoons fresh thyme 
• drizzle of olive oil

Preheat oven to 375 degrees F.

Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. sprinkle with a bit of mineral salt. Place on baking sheet cut side up. Bake in oven for 35 - 40 minutes, or until squash is tender and pierces easily with a fork.

While squash is cooking add 1 3/4 cup water and 1 cup quinoa to a medium size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon, and any other optional ingredients. Toss to combine.

Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.

Notes: 

For the quinoa I used a blend of 1/2 cup white and 1/2 cup tri-color quinoa. Feel free to use all of one type or mix and match to your preference.

Seek out organic cranberries if possible. Unsweetened is best but can be hard to find. The ones I have here are from Trader Joe's which are organic but sweetened.

Enjoy!

Cranberry Pistachio Energy Bars

A homemade granola bar with a bit of a chew and a crunch at the same time. Lot's of flavor and full of goodness you can taste in every bite. So colorful too! Be warned, these are delicious and won't last long. But no worries, they're easy to make so you can whip some up in cinch. :)

I originally started these as a no bake granola bar like the recipe at Gimme Some Oven, but felt they were a bit to sticky to handle, even after chilling in the fridge a while. I decided to bake them in order to harden the maple syrup and stiffen them a bit. They came out really good and still have a bit of chewiness but without the stickiness. If you want them a bit crunchy bake for a little longer. They really are a vibrant and delicious treat! This recipe will give you the option to decide if you want to bake or not...a lot may depend on the date paste and how much moisture there is...but you may find that you prefer it unbaked. 

Cranberry Pistachio Energy Bars

Ingredients

• 1 cup packed medjool dates, pitted and chopped (about 15 dates)
• 1/4 cup pure maple syrup
• 1 tablespoon chia seeds, optional
• 1 tablespoon hemp hearts, optional
• 1 tablespoon ground flax seeds 
• 1/2 teaspoon cinnamon, optional
• pinch of sea salt
• 1 1/2 cups rolled oat (I used GF)
• 1 cup unsalted pistachios
• 1 cup dried cranberries or fresh chopped
• 1/4 cup semi-sweet chocolate or a dark chocolate bar chopped into small pieces, optional

Place dates, maple syrup, chia seeds, hemp hearts, flax seed meal, optional cinnamon and salt in food processor/high speed blender and process until it becomes a paste like consistency. Move date paste to a medium size bowl and add the remainder of the ingredients, mix well.

In a loaf pan or 8x8 pan, lined with parchment paper or greased with coconut oil, spread the mixture evenly to all edges and corners, press down gently but firmly to ensure a compact mixture. Place in fridge for 30 minutes before removing from pan and cutting into bars.

Once chilled, gently remove loaf and place on hard surface. Cut into any size bar you like. If you feel that they are just right for you without baking than your done and can enjoy one right now, if not continue....also, you may decide to try a few bars just to see how it works for you.

Preheat oven to 350 degrees. Place bars on a prepared cookie sheet with either the same parchment paper used to chill or greased, bake for 15 minutes. Remove from oven and let cool completely. I put mine in the fridge to cool as I was being a bit impatient with this extra step but well worth it! It may take an hour or two to completely cool, especially if you used chocolate.

Store in an air tight container or keep in the fridge if you like. Eat within two weeks. If using fresh cranberries it's best to eat within a week. (I highly recommend trying some fresh cranberries, they add a nice tartness with the sweetness of the other ingredients)

Enjoy!

A little picture tutorial and more...

Date paste...depending on the freshness of your dates will determine how thin or thick your paste is. The paste shown here was with very fresh dates, they were moist and soft creating this very moist paste...this was almost too moist but I also used 1/3 cup syrup instead of 1/4 cup, probably didn't need to use that much with such soft dates. I've also used older dates with less moisture and added a tablespoon or so extra maple syrup to the paste for added moisture. Use your judgement...if you need any extra moisture at all it should only be a tablespoon or two at most. If you feel your paste is too wet, add extra oats in the next step.

I used fresh chopped cranberries in this batch...the fresh cranberries added a little tartness and paired well with the sweetness of some of the other ingredients without adding refined sugars that are usually in dried cranberries. You can find organic dried cranberries that use pure cane sugar or apple sauce to sweeten the berries. Fresh is always best so give it a try sometime, you may be surprised how good they are in this recipe.

Gently pack the mixture into a lined loaf pan, chill, cut and bake if desired. I spy my little Piper girl, always underfoot waiting for something to drop, or a hand to reach down and give her some love. We've had her since Halloween of 2010, she was a rescue dog and needed a home, and we needed her little spirit...it worked out perfectly. :)

Hope this inspires something wonderful in your future. Happy Holidays. :)

Cinnamon Cranberry Truffles

The holiday is here and these little truffles are a welcome treat. Simple to make, gluten free, refined sugar free, soy free, dairy free, no unwanted additives and no baking time. They are so full of amazing flavor and so perfect for the holiday season...be warned that you will be eating many of these so make extra and store in the fridge, they will last for up to a couple weeks. These are great for parties, given as gifts or just to have around the house for a guilt free sweet. They will do wonders for your palate and hit that sweet spot!

Just simple wholesome ingredients to keep your mind, body and spirit strong!

They're even more wonderful rolled in shredded coconut, cacao/cocoa powder or cinnamon!

Cinnamon Cranberry Truffles

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

Replace the oats with 1/3 cup nuts of choice if you wish.

Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don't have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can't go wrong.

Enjoy!