Ingredients:
- 8 tbsp oil
- 8 tbsp fresh lemon juice
- 4-5 tsp Bragg
- 1-2 cloves of garlic
Directions:
- Mix all ingredients in a jar. Shake well.
- Serve on Kale salad.
Recipe Source: Jen’s Recipes
Ingredients:
Directions:
Recipe Source: Jen’s Recipes
Yield: Makes 4 servings
Time: 1 hour
Ingredients:
Directions:
Recipe Source: http://www.foodily.com/r/SesaTyXljt-tortilla-crusted-cod-cakes-by-real-simple
Have you heard? You are supposed to have at least four servings of dark leafy greens each week – that includes spinach, kale, and Swiss chard.
This leafy green used here is high in calcium (more so when it’s been cooked), iron, folic acid, and vitamins C and A. This recipe’s great because it’s satisfying and flavourful, and it’s so darn quick and simple to make! It’s also a dish that will incorporate nutritious sea vegetables (i.e. seaweeds) into your diet. Can be eaten hot or cold (makes a great out-of-the-house meal).
Yield: Makes about 3 servings
Ingredients:
Directions:
*You can mix it up a little by using 1 tsp grated fresh ginger in lieu of garlic or replace a touch of wasabi paste for black pepper. *
Tip: Add grated lemon to the dressing and grated carrots. Do not add kale to cooking noodles just chop and add to mixture.
Recipe Source: Get It Ripe by Jae Steele
Intense flavors in this dynamic sauce give new life to a simple bowl of steamed rice and vegetables. Toss with chilled noodles and crisp vegetables and you have an instant lunch, or use as a dipping sauce for salad rolls. Either way, use this sauce sparingly and fell free to tamper with the proportions in the recipe. More heat, less ginger and no cilantro may be more up your alley. This recipe multiples nicely.
Yield: 3/4 cup (180ml)
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Directions:
Helpful Hint:
This sauce will stiffen up considerably in the fridge. Adjust the consistency by stirring in a little warm water, stock, or coconut milk. Or heat the sauce gently on the stove (or in the microwave) until it loosens up.
Tip: Replace honey with brown sugar for a vegan sauce
Recipe Source: Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz
Yield: 30 Dolmades
Time: Ready in 1 hour 10 minutes (20 minutes prep – 50 minutes cook)
Ingredients:
Directions:
Recipe Source: http://allrecipes.co.uk/recipe/7453/my-own-famous-dolmades.aspx