Tuesday, July 12, 2011

Fun in the Kitchen Today!!

Today is my day in the kitchen.  I had a lot of produce piling up from my CSA.
Above are the ingredients for my green juice today and a jar of sunflower seeds soaking to make some not tuna pate.

Green Juice 
swiss chard
kale stems
lemon juice
liquid stevia 

Don't forget your Greens!!!

I also made a batch of raw almond milk.  We use it in our smoothies everyday!

Here is my fixings from this morning.
Top left and clockwise.
Beet Salad
Cheezy Kale Salad
Spicy Cheese
chopped tomatoes
kohlrabi sprinkled with dulse
center~not tuna pate
stuffed mini peppers with the not tuna pate
cabbage salad
shredded cabbage to use later on roll ups or in salads

it was sooo good!!

Cheezy Kale Salad

1 large bunch of kale cleaned, de-stemmed and shredded
in blender:
1/4 c. apple cider vinegar
1/4 c. Bragg's liquid Amino's
1/2 c. filtered water
1/3 c. tahini
1/4 to 1/3 c. of  raw sesame seeds
2 garlic cloves
Himalayna  salt to taste
1/4 c. nutritional yeast
blend until smooth and pour over kale massage and let sit in fridge or eat right away if you cannot wait!

Spicy Cheese

2 c. soaked and drained sunflower seeds
1 red bell pepper
1 dried chili pepper
1/4- 1/3 c. lemon juice
2 garlic cloves
cayene pepper to taste
salt to taste
water to blend
place in Vita-Mix and blend until smooth

Cabbage Salad

1/2 head of shredded cabbage
sit aside
Citrus Dressing
 juice of one orange
 1/4 c. lemon juice
2 T. apple cider vinegar
2-3 T. raw agave
1/4 c. extra virgin olive oil
heaping T. of ground dried chives
  2 garlic cloves
salt to taste
blend until smooth and pour over cabbage
let marinate in fridge

I used some of the dressing to marinate my kohlrabi, and also poured it on top of my shredded beets.

Not Tuna Pate
(Inspired by Penni Shelton and Dara Dubinet recipe~Save the Tuna Heirloom Stuffed Tomatoes and modified)
2 c. soaked and drained raw sunflower seeds
3 c. diced celery
4 diced mini sweet peppers~chopped
1 T. dried powdered chives
handful of dulse chopped up in Magic Bullet
1/4 c. coconut oil
1 t. garlic powder
1/4 c. dried parsley
salt to taste

I placed my ingredients in the Vita-Mix and set it on 4 and plunged it until desired consistency. Place in bowl and add more chopped celery.
Stuff mini sweet peppers


  1. Hey Kathy, GREAT blog, found you from RFR. Can you tell me if you soak the nuts for your cheezy kale salad? I have a ton of kale on hand and I think I have everything I need at home to make this one. THANKS!!

  2. I soak all of my nuts and seeds prior to using them. Soaked nuts/seeds are more nutritional and are easier to blend and have a smoother consistency. Enjoy! thanks for reading my blog!!



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