The first thing that I'll say about this cookbook is that, overall, I've loved almost every recipe that I've tried. And they are incredibly healthy! Below, I'm going to share a couple of my favorites with you.
Shredded Kale & Carrots
with Almond Butter Dressing
This recipe is listed in the cookbook as a "Side Dish", but I eat a bigger helping and eat it as my main dish. The dressing has a sweet flavor and the salad has a tangy flavor. Together they are sooo delicious!
Almond Butter Dressing:
1/4 c almond butter
1/2 tsp lemon juice
1/4 c dates, pitted
1/2 c purified water
1 clove fresh garlic
1/2 tsp sea salt
1 tsp cardamom powder
1/4 tsp black pepper
Place all ingredients in a high-speed blender such as a Vitamix, and process on high until the dates have fully broken down into a thick, smooth, and creamy dressing.
Kale & Carrot Salad:
1 bunch lacinato kale (a.k.a. dinosaur kale)
1.5 carrots
1/2 c sliced celery
3/4 c hemp seeds
1/4 c thinly sliced scallions
1/2 c tightly packed fresh parsley, minced
1/4 c tightly packed fresh cilantro, minced
1/4 c tightly packed fresh mint, minced
1/4 c raisins
In a food processor fitted with the slicing disc, run whole leaves of washed and dry-spun kale through the machine, stem and all.
Switch out slicing disc for shredder disc and process carrots.
To serve: Place all ingredients in a bowl along with 3/4 c dressing, and massage and toss gently until the dressing is evenly distributed. (I added a tablespoon or two of more dressing to my bowl, right before eating it).
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Walnut Falafel
with Garlic Tahini Dressing
"Crazy Sexy Kitchen's falafel will fill you up, although it's much lighter and healthier than the traditional fried version. These are great wrapped in a collard leaf, stuffed in a pita, or on top of a salad." ~Crazy Sexy Kitchen
Note: I don't own a dehydrator (yet) so I tried the oven recipe. Mine didn't cook at the 250-degrees, so after cooking them at that temperature for the full 35 minutes, I upped the heat to about 300-degrees and kept checking them every 5-10 minutes.
Walnut Falafels:
1 cup raw almonds, soaked for a few hours or overnight in water, to soften
1 cup raw walnuts, soaked for a few hours or overnight in water, to soften
2 dates, pitted
3/4 cup sesame seeds, finely ground
1/2 cup minced parsley
1/4 cup minced cilantro
3 cloves garlic, minced
3T minced fresh oregano
2T olive oil
2T lemon juice
1/2 T cumin powder
1/2 tsp black pepper
1 tsp sea salt
5-6 leaves of butter lettuce
If using oven, preheat to 250-degrees-F. In a Champion Juicer or other juicer with a solid plate, homogenize the almonds, walnuts, and dates to a thick puree. Alternatively you could use food processor to puree until fine as possible. In mixing bowl, add remaining ingredients (except butter lettuce) to the nut puree and mix by hand. When thoroughly mixed, form a ball and pressing with your thumb in center. Dehydrate for 3-4 hours in dehydrator at 115-degrees-F or in the oven at 250-degrees-F for 30-35 minutes. Once the walnut falafel is crisp and/or golden if using oven, serve 4-5 on a bed of butter lettuce or your favorite delicate greens with Garlic Tahini Dressing.
I served mine by filling a coconut wrap with 2 falafels, mixed greens and drizzled with Garlic Tahini Dressing.
Garlic Tahini Dressing:
3/4 c tahini, raw or roasted
1.25 c water
3 cloves garlic
3T lemon juice
1T toasted sesame oil
2.5T tamari*
1.5T nutritional yeast (optional)
*I used coconut aminos, for a soy-free option.
In a high-speed blender, blend all ingredients until smooth.
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Now, go check out this cookbook!
