Cara's Salad and Cookie Dough
2 cups kale 1 cup dinosaur kale 3/4 cup fresh dandelion greens 1/4 cup cilantro 1/4 cup pumpkin seeds 1 tablespoon fresh basil 1 teaspoon fresh rosemary 1 fresh green onion chopped 1/2 red onion 1 tablespoon nutritional yeast 1/2 cup broccoli tossed with a bit of olive oil and apple cider vinegar topped with 1 cup garbanzo beans, soaked overnight 1 cup lentils, soaked overnight 1 cup black wild rice, soaked overnight 1 avocado, chopped 8 cloves garlic, chopped 1/2 serrano pepper 1 teaspoon minced ginger Dressing 1.5 cups unsoaked cashews 1 cup water add nuts to blender with half the water. Slowly add the rest of water while blending. Most of this cream is stored in refrigerator until needed, and then seasoned when ready to use. For a serving of cream 1/2 to one cup… I add about 3 Tablespoons lemon juice 1 Tablespoon garlic powder 1 teaspoon Tamari pinch of sea salt Whisk and drizzle over salad 2nd meal: Raw “Cookie Dough” 1937 calories, 71 g protein, 150 g healthy fats 1/2 cup peanut butter or cashew butter or a mixture of both 1/4 cup maple syrup 1 apple, grated on the large tooth, peel on or off (juice included!) 1/2 teaspoon vanilla pinch of sea salt Approximately 1 cup almond or cashew flour (Depending on how thick you want dough) 1/2 cup coarsely chopped walnuts 1/2 cup cacao nibs
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