Chopped Kale Salad with Almond Ginger Dressing (serves 4)
6 cups kale, washed, de-ribbed and chopped into bite-sized pieces 2-3 small carrots, shredded on box grater or mandolin 1 cup shredded red cabbage 1 cup red bell peppers, diced 1 tbsp olive oil ¼ tsp salt ½ cup cilantro, washed and finely chopped 1 cup shelled edamame beans 1/2 cup almonds, roughly chopped 1.5 cups cooked quinoa 1 recipe almond ginger dressing (see recipe below) Directions:
Almond Ginger Dressing 1/2 cup smooth almond butter 2 tbsp tamari 2 tbsp rice vinegar 2 tbsp maple syrup 2 cloves minced garlic 2 tbsp minced ginger ¼-½ cup water Directions:
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Rainbow Chickpea Buddha Bowls (Serves 4)
1 small can chickpeas, drained and rinsed 1 tbsp olive oil Juice of ½ lemon ¼ tsp salt Pinch of black pepper 3 cup cooked quinoa 1 cup shredded beets 1 cup shredded carrots 1 cup diced cucumber (optional) 4 cups baby spinach 4-5 green onions, diced ½ cup pumpkin seeds 1 recipe Tahini Lemon Dressing (see recipe below) Directions:
Tahini Lemon Dressing ½ cup tahini ½ cup warm water Juice of 2 lemons 1 tbsp maple syrup 1 clove garlic, finely minced ½ teaspoon salt + a pinch ¼ teaspoon pepper Directions:
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