3 heads of Romaine lettuce, use inner hearts and save the softer
outer leaves for another salad. Wash and roll the leaves in paper
towel or kitchen towel and place in fridge to crisp and dry.
You can also put serving plates in the freezer as the cold
plates keep the lettuce chilled while eating.
2 crushed cloves of garlic
1 teaspoon crushed capers
1/2 cup olive oil or more if needed
1/2 lemon juiced (use a juicy lemon)
dash of Tamari
1/2 teaspoon Dijon mustard (or homemade)
Himalayan salt and pepper to taste
squeeze garlic into bowl then capers, add lemon juice, mustard, Tamari, salt and pepper
slowly add the oil while mixing with a wire whisk until well blended.
add a generous amount of parmesan cheese (recipe below) and blend in
dressing should be on the thick side, adjust oil or lemon if necessary
1 cup un-soaked cashews
1 clove garlic
Himalayan salt to taste.
balance of cheese will store well in fridge.
Place all ingredients in food processor and pulse until you have tiny pieces like Parmesan cheese. Taste for saltiness, and slowly add salt to taste. Slightly salty is best to make it taste like original Parmesan.
To assemble the salad:
Place whole crisp dry romaine lettuce in a wooden bowl
Slowly add ½ the dressing
Turn leaves gently with tongs to coat leaves
Add more dressing and turn again to cover all the leaves
Add a generous amount of the Parmesan cheese and turn again.
Remove salad plates from the freezer and divide the leaves among the 4 plates.
Sprinkle more Parmesan cheese o top.
Traditionally this salad is eaten by hand.
VERY DECADENT DARK CACAO MILKSHAKE
In blender place
1 cup almond milk (recipe below)
1 teaspoon vanilla extract, ½ vanilla bean, vanilla powder
½ scant cup agave, stevia (to taste), or sweetener of choice, including dates or raisins
½ cup raw cacao powder
Dash of salt
Dash of cinnamon
Blend, scraping sides with blender tamper. If you don’t have a tamper, shut off blender and scrap down sides with a spatula. Blend until smooth and thick. Add 1 cup of ice and blend again. Taste for sweetness and chill. Add more sweetener, or ice as desired. I like mine very thick, if you don’t, thin with a little more almond milk. Pour into a tall glass and sprinkle with chopped walnuts, pecans or nuts of choice. Pop in a straw and sip away.
Almond Milk recipe
Soak 1 generous cup of almonds in pure water overnight. Drain and rinse. Place in blender with 3 1/2 cups of pure water, 2 pitted medjool dates, and 1 teaspoon vanilla. Blend until very smooth. Strain through nut filter bag of paint strainer bag, (you can find both of these in my “shop” on the menu bar of my home page). Squeeze the almond milk into a bowl. Save the pulp for other dishes (check out my Favorite Cookie recipe).
YOU CAN WATCH MY YOUTUBE VIDEO FOR THE DECADENT DARK CACAO MILKSHAKE AND ALMOND MILK DEMONSTRATION.
Peel sweet potatoes. Amount depends on how many people you are feeding
Spiralize with spiral slicer (you can purchase in my shop) or use a potato peeler for wider strips, like fettuccini noodles
Add a few pinches of salt
Sweetener to taste
A little extra virgin olive oil
1 clove crushed garlic
A few turns of freshly milled pepper
Mix and serve, or warm slightly in a pan on the stove, stirring constantly so as not to over heat. Body temperature is best. The noodles will slightly soften.
Tip: this dish is delicious the way it is, but get creative if you like and add veggies, pesto, or a creamy Thai dressing.
You can watch my demonstration video on youtube for this recipe.
Easy Cheezy Kale Chips
1-2 bunches of curly or dino kale
For one bunch use the following measurements, for 2 bunched double the recipe.
5-6 tablespoons virgin olive oil
4-5 tablespoons gluten free tamari, depending how salty tasting you like them
Nutritional yeast, I just pour on top and mix with tongs until leaves are coated. It’s your choice how cheesy you like them. I like them cheesy.
Sprinkle in seasonings of choice, example; cumin, curry, pizza seasoning, or none if you prefer, it’s good just with the nutritional yeast.
Remove stem from kale and place in a bowl. Try to obtain large pieces as the kale shrinks in the dehydrator.
Pour the olive oil on top and mix with tongs until leaves are coated. Add the tamari and mix again. Lastly, add nutritional yeast and any seasonings you choose, and mix again. Nutritional yeast get thick when damp, so make sure to scrape sides of the bowl to incorporate.
Place on mesh screen of dehydrator tray and spread out somewhat. One bunch of kale will usually make 3 trays. Dehydrate 3 or more hours at 105–110 degrees until crispy like a potato chip.
You can see my demonstration on Youtube for EASY CHEEZY KALE CHIPS.
Chia seeds are another miracle food because of its non-marine whole food source of Omega-3 and dietary fiber. Omega-3 fatty acids, can normalize blood pressure, help lower bad cholesterol levels, helps to strengthen muscles and bones,, good for digestion and I could just go on about the miracles of this little seed.
Chia seeds? Chia Pet? Yes, the same chia seeds that were used to sprout green hair on animal-shaped terracotta figurines that were popular way back when. I remember soaking seeds until they were gelatinous, and then rubbing them into the grooves in the figurines. A hole in the center of the animal figure is where water was kept to keep the seeds moisten. At the time, I never knew these seeds were editable or that they had so many health benefits.
Basic recipe taste like tapioca pudding
2 cups almond milk
1/3 cup chia seeds if you like it thicker, add more
1 tablespoon Agave or sweetener of choice, date syrup, coconut nectar, stevia
1 teaspoon vanilla extract or 1/8 teaspoon extract, butterscotch, maple, etc.
Pour chia seeds in 2 cup of almond Mix well and let rest 10 minutes. Blend with a wire whisk to break up any lumps and let rest another 10 minutes. Wait another 10 minutes and whisk again. Add sweetener and extract and blend in. Mixture will firm up overnight in refrigerator.
Toss in berries
Use coconut water from young Thai coconut
Add cacao powder and sweetener to taste
Mimi's Favorite Raw Cookie EVER
Makes 24 cookies
Wet pulp from almond milk
2 tablespoon coconut oil
5 medjool dates, pitted
½ cup medium flake shredded coconut
½ generous cup raisins or dried cranberries or both
1 tablespoon agave or sweetener of choice (taste batter when finished to see if it’s sweet enough for your individual taste
½ cup walnuts, coarsely chopped
Dash of cinnamon
Place almond pulp, banana, coconut oil and dates in food processor. Pulse chop until everything is blended in.
Mix in until well incorporated coconut, raisins/cranberries, agave, walnuts, and cinnamon,
Use a cookie scooper and place a scoop on non-stick sheet of dehydrator tray. Dehydrate at 105-110 for 10 hours or more, depending on how dry you want them. I prefer a crust on the outside and a small part of the center softer. You do not have to remove the non-stick sheet.
You can also flatten out the cookie if desired….these are so good warm right from the dehydrator with a cold glass of almond milk.
Add Cacao chocolate, broken into small pieces.