It's...

Fresh
Healthy
Tasty
Mushy
Good - looking

Ingredients:

• 2 bunches kale
• 2 heaping tablespoon almond butter (or any savory nut butter)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (or substitute curry powder, we make them both ways)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
2. In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don’t want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
3. Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.

It's...

Fresh
Healthy
Tasty
Mushy
Good shape

Ingredients:

• 1 lime
• 1 red onion, divided
• 1 sweet potato
• 1 ounce baby spinach
• 1 cup black beans
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon sweet paprika
• 1⁄4 cup quinoa
• 3⁄4 cup shredded cabbage
• 3⁄4 cup shredded red cabbage
• 1⁄2 cup shredded carrots
• 2 tablespoons apple cider vinegar
• 2 1⁄2 tablespoons honey
• avocado
• brioche buns

You will need:

• tablespoons olive oil
• 1⁄2 cup water
• baking sheet
• potato masher (optional)
• 12″ large nonstick pan

Instructions:
Preheat oven to 425°F. Halve lime. Peel onion and halve. Cut 1⁄2 into small dice and thinly slice remainder. Rinse sweet potato and cut into 1⁄2-inch dice. Rinse spinach and thinly slice. Rinse black beans.

1. On a baking sheet, toss diced onion and sweet potato with cumin, paprika, 1 tablespoon olive oil, 1⁄2 teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until tender, 12-15 minutes.

2. While vegetables roast, place quinoa, 1⁄2 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat and set aside.

3. In a large bowl, stir together green cabbage, red cabbage, carrots, apple cider vinegar, honey, sliced onion, spinach, and 1 tablespoon olive oil. Season with 1⁄2 teaspoon kosher salt and pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and place in a medium bowl, discarding skin. Add juice of 1 lime. Using a fork, mash until mostly smooth. Season with 1⁄4 teaspoon kosher salt and pepper as desired.

4. In a large bowl, combine roasted sweet potato-onion mixture and black beans. Using a potato masher or fork, gently mash until mostly smooth. Add quinoa and using your hands, mix well (see Recipe Tip). Divide mixture evenly and form into 2 patties, about 1⁄2-inch thick. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add burgers and sear until lightly browned, about 3 minutes per side. Transfer to a plate.

5. Wipe pan from burgers clean. Halve buns and add to pan over medium heat. Toast until until lightly golden, 1-2 minutes per side. Top bun bottoms with burgers, dividing evenly. Slather avocado mash on top, then add 1-2 tablespoons slaw. Finish with bun tops and enjoy with remaining slaw alongside.

   
   
   
   
   
   

CAKE

Ingredients:
• 15 Medjool dates, soaked in warm water for 10 minutes1
• 1 and 1/2 cups raw unsalted cashews2
• 1 cup Greek yogurt (I use vanilla, but any flavor works)
• assorted sliced fresh fruit

Instructions:

1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don't mind the taste of nonstick spray on the crust, you don't have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
2. Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
3. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
4. Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
5. Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

Have a great time in the kitchen. Let me know Your opinion about this article. Good Luck!!!

Best wishes,
Ruelle