I've gotta have more Kale Salad

This kale salad is absolutely amazing. I had it this last weekend and had to share it with my dinner with the doctor friends. Even Eric (who doesn't care too much for greens) went back for seconds!


1 bag of kale, finely chopped
4 green onions
1 can sliced black olives
1/3 cup sunflower seeds

Marinate the above overnight in the following dressing.
Dressing:
(1/3 cup) fresh lemon juice
(1/3 cup) brags Aminos
(1/4 cup) olive oil
(1 tsp)  Onion pwd
(1/2 tsp)  Garlic pwd

Add 1 cup diced tomatoes just before serving.

Summer Salads (Aug 2018)

August is a hot, dry month. Nothing suits the palate more than a burst of fresh, cold salad served with gazpacho, breadsticks and some tangy, lemon pie. Enjoy!

Summer Fresh Gazpacho

Rustic Rye Breadsticks

4 cups water
2 Tbsps active dry yeast
5 Tbsps sorghum or molasses
2 Tbsps liquid lecithin
1 grated raw potato
2 tsp sea salt
2 Tbsps crushed caraway seeds
4 Tbsps Braggs Liquid Aminos
2 cups rye flour
4 ½ cups whole wheat flour
5 cups barley flour

Directions:
In a mixer bowl using a dough hook add the first 4 ingredients.
Let set for 10 minutes.  
Add all other ingredients and let mixer knead the bread for 10 minutes. Alternatively, you can do it by hand.
The dough is sticky, but add more flour until it is more soft than sticky.
Let rise in a warm place until double.
This can be shaped into five loaves of bread, or 42-45 breadsticks or rolls.
Let rise until doubled again. Bake at 350 for 50-60 minutes for bread.
Bake at 400 for 12-18 minutes for breadsticks.

Russian Salad

3 cups kidney beans, drained and rinsed
1 14 oz can sauerkraut (containing no additives), drained
2 large potatoes, boiled
1 ½ cups fresh beets, shredded
½ bunch green onions
3 Tbsps reduces fat vegan mayo
Pickle relish to taste

Directions:
Combine all ingredients in bowl and mix well. Serve chilled.

Tangy Lemon Pie

Crust:

1 cup almonds
¾ cup unsweetened coconut
2 Tbsps honey
1 tsp lemon zest (optional)
Pinch of salt (optional)

Process almonds and coconut together in a food processor until finely ground add honey until mixture sticks together a bit.
Press into a baking dish and set aside.

Pie filling:

½ cup cashews
3 Tbsps lemon juice
2 Tbsps honey
1 tsp vanilla extract
½ cup water
¼ tsp salt
⅓ cup cornstarch
2 ½ cups pineapple juice
¼ tsp lemon extract or lemon zest

Pour 2 cups of pineapple juice in a medium sauce pan and bring to a boil.
Place all other ingredients in a blender and blend until smooth.
Pour blended mixture into boiling juice and stir until thickened.
Pour mixture on top of prepared crust and refrigerate.
Garnish with non dairy whipped topping, fruit, or granola.

Summer Fresh Gazpacho

2 cup low sodium veggie cocktail or tomato juice
1 ½ pounds tomatoes
1 large red pepper
1 large cucumber
¼ cup onion
1 clove garlic
1 Tbsp lime juice
2 Tbsp fresh parsley (optional)
Salt to taste
½ tsp red pepper flakes (optional)
1-3 Tbsps lemon juice

Toppings (croutons, diced avocado, more tomatoes, green onions, use your imagination!)

Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
Add in the rest of the seasonings (salt, red pepper flakes, pepper, and lemon juice) to taste, and blend again.
Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.