Wednesday, March 18, 2015

Kale Salad with toasted pecans

**I'm always looking for new kale salad recipes.  I was in Vegas last week and had a delicious kale salad at SW Steakhouse at the Wynn.  They have a great vegan menu there! Anyways, the waiter gave me the ingredient list but not the amounts so i just came home and winged it! It was delicious!! The whole family liked it! I used all organic ingredients.

1 bunch kale
1 cup toasted pecans (chopped) (I toasted them in a tsp of coconut oil for 10 min at 350 degrees)
half apple

olive oil
Nutiva hemp oil
Braggs apple cider vinegar
salt & pepper

Wash the kale and cut out the core.  Then, roll the kale up tight and finely dice.  Finely dice the apple.  You want thin slices...not cubes.  The apple tastes better in the salad when it is fine.  Chop the pecans after they've been toasted.

Take equal parts olive oil, hemp oil, and apple cider vinegar and put in a salad dressing container.  Shake well.  Add salt and pepper to taste.  Taste the dressing before you add it to the salad to make sure it is to your liking.  If you don't have hemp oil, use double the olive oil.  If you have never tried hemp oil, I strongly recommend it for salad dressings.  Buy only organic and I recommend the Nutiva line.

Toss the dressing with the kale and apples and let sit for 30 minutes.  Top with toasted pecans when serving.  Enjoy!

Tuesday, March 17, 2015

Carrot Cake Energy Balls

Serves 9
Prep time 25 minutes plus 30 minutes chill time
Cook time: NONE!

**I get up very early to workout every day and just like a little something to give me energy.  I eat 2 of these and they are great! I don't get fatigued and I'm not having to eat a processed energy bar.  I use a one inch ball scoop so that they are all the same size and it makes it easy! They store great in the refrigerator.  I love to eat raw food whenever I can...they are the perfect healthy snack to give you energy! Enjoy!


2 medium carrots
12 dates (or 1/2 cup), pitted, chopped
1 cup pecans, toasted (I didn't toast mine due to time and they were fine)
1/4 cup macadamia nuts or walnuts
1 teaspoon real vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger, freshly grated
pinch sea salt
1/3 cup unsweetened coconut flakes

Blend the carrots and the dates together in a food processor for about 2 to 3 minutes, or until evenly combined.

Add the pecans and macadamia nuts and process for another 2 to 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl, as needed.

Add the vanilla and all the spices and blend until combined.

Form the balls by rolling the carrot mixture into 18 balls, about 1-inch in diameter each.

Spread the coconut flakes on a plate, and roll the balls in the flakes to coat evenly.

Refrigerate for about 30 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 balls): calories 154, fat 12 g, saturated fat 2 g, cholesterol 0 mg, fiber 3 g, protein 2 g, carbohydrate 13 g, sodium 38 mg