Рецепт TERRACE DINING
Ингредиенты
- KALE CAESAR SALAD WITH HEMPSEEDS AND GARLIC MILLET CROUTONS
- CAESAR DRESSING
- Makes 12-16 ounces
- Cook time: 20 minutes without soak time
- 1/2 cup soaked cashews
- 1/4 cup pine nuts
- 1t mild yellow miso
- 1 tsp sea salt
- 1 1/2T apple cider vinegar
- 2 garlic cloves
- 3t lemon juice
- 1/2t fresh ground pepper
- 1T chopped nori (or kelp granules)
- 1t nutritional yeast
- 1T coconut cream
- 1/2 - 1 cup water (depending on desired consistency)
- SALAD
- Serves 4-6
- Cook time: 20 minutes
- 2 heads of kale, de-stemmed and shredded
- 1/2 cup hempseeds
- 1 avocado, chopped
- 1T lemon juice
- 1/2t himalayan sea salt
- Fresh ground pepper
- 1. Wash and de-stem kale and shred into small pieces.
- 2. Massage kale with olive oil, lemon juice and salt until softened.
- 3. Add hempseeds, avocado and sea salt
- 4. Dress with caesar and garnish with fresh ground pepper.
- CROUTONS
- 2 slices of millet bread, cubed and toasted (foods for life brand)
- 1/2 t sea salt
- 1/4 t garlic powder
- Fresh ground pepper
- 1. Cube millet toast.
- 1. Add to small pan with garlic powder, olive oil, salt and pepper
- 2. Bake in toaster oven (or conventional oven - 350 degrees) until golden brown and crisp. About 15-20 minutes.
- 3. Cool and leave on wire rack to eliminate any moisture.
- ROASTED ASPARAGUS WITH ARTICHOKES AND THYME-INFUSED OLIVE OIL
- Cook time: 30 minutes
- Serves 2-4
- 2 bunches of asparagus, de-stemmed
- 1 jar of artichoke hearts, drained, rinsed and roughly chopped
- 1 bunch thyme, de-stemmed 1/4 cup olive oil
- Sprinkle of sea salt
- Fresh ground pepper
- 1. Add thyme and olive oil to small bowl. Use wooden spoon to crush thyme into oil.
- 2. Set oil aside or refrigerate overnight to let infuse.
- 3. Snap stems off asparagus, rinse and add to baking pan.
- 4. Sprinkle artichokes on top and drizzle thyme oil with salt and pepper.
- 5. Bake for 12-15 minutes at 375 degrees (or until asparagus are tender).
- PISTACHIO PESTO PASTA WITH GREEN PEAS AND WALNUT PARMESAN
- PISTACHIO PESTO:
- 1/2 cup pistachios
- 1 1/2 cup fresh basil
- 1/3 cup nutritional yeast
- 1 t sea salt
- 1/2 cup (approx) olive oil
- 1t fresh ground pepper
- 2 garlic cloves
- 2t lemon juice
- 1. Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
- 2. Let them cool for 10-20 minutes before adding to blender or food processor.
- 3. Combine all ingredients, except oil, and puree.
- 4. Slowly pour in olive oil while blending until desired consistency.
- WALNUT PARMESAN
- 1/2 cup walnuts
- 1/2 cup nutritonal yeast
- 1t sea salt
- 1t garlic powder
- Fresh ground pepper
- 1. Add all ingredients to blender or food processor and mix well.
- PASTA
- 1 box or bag of pasta ( tinkyada brand)
- 1t olive oil
- 1/2t sea salt
- 1 cup petite peas
- 1/4 cup pistachios, roughly chopped
- 1/2 cup cannellinni beans
View Full Recipe at Sassy Kitchen
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 150g | |
Recipe makes 6 servings | |
Calories 292 | |
Calories from Fat 197 | 67% |
Total Fat 23.0g | 29% |
Saturated Fat 4.14g | 17% |
Trans Fat 0.0g | |
Cholesterol 6mg | 2% |
Sodium 1842mg | 77% |
Potassium 501mg | 14% |
Total Carbs 19.09g | 5% |
Dietary Fiber 7.7g | 26% |
Sugars 3.19g | 2% |
Protein 8.43g | 13% |