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August 14, 2014

Kale Salad with Toasted Buckwheat and Parmesan

This kale salad with toasted buckwheat and parmesan has a really lovely combination of flavors and textures, thanks to the crunchy buckwheat, salty parmesan, sweet raisins, nutty pine nuts, and bright lemon dressing. I have always loved the crunch that croutons add to salads, but I often skip them since they add little nutritional value. Toasted buckwheat is the perfect nutritious alternative to croutons and adds a refreshing crunchiness throughout the salad. And it’s gluten-free for all of my gluten-free friends out there!

Unlike other kale salads, this one is best eaten soon after it is prepared. After several hours, the buckwheat absorbs some of the moisture from the dressing and loses its crunch. If you would like to prepare it ahead of time, simply leave out the buckwheat and add it right before serving. I hope you love this salad as much as I do.

Kale Salad with Toasted Buckwheat and Parmesan

Ingredients

½ cup raw buckwheat groats*
2 teaspoons + 1 tablespoon olive oil
1 clove garlic, minced
1 bunch of lacinato kale (8-9 ounces)
1 ounce grated parmesan or pecorino, about ⅓ cup
¼ cup golden raisins
¼ cup pine nuts
1 tablespoon fresh lemon juice
sea salt and pepper to taste

Instructions

In a frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the garlic and sauté until garlic becomes fragrant, about 30 seconds. Add the buckwheat groats and stir often until buckwheat becomes golden and toasty, about 4-5 minutes. Allow buckwheat to cool completely.
Remove kale leaves from the tough stalks and chop the kale into shreds. Toss with the parmesan, raisins, pine nuts, and ¼ cup of the toasted buckwheat.
Whisk together the lemon juice and 1 tablespoon olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated. This is best served the same day it is prepared.

Notes

inspired by Smitten Kitchen and Bon Appetit

*This recipes makes double the amount of buckwheat needed for the salad. I usually make a double batch and save half of it for another day. If you would prefer not to do this, simply use half the amount of buckwheat, olive oil, and garlic when toasting the buckwheat.

August 11, 2014

Banana Sushi with Strawberry Chia Jam and Almond Butter

Last week the kids’ back to school packets came in the mail. Is summer really almost over?! As much as I love food and cooking, one thing I have come to dread with the school year is packing lunches. I have no creativity when it comes to making fun lunches for the kids. I know there are tons of ideas floating around on pinterest, but it’s overwhelming to look at all of that cute stuff and feel like there’s no time and/or energy to make any of it. “Banana sushi” is one fun lunch that I can handle though. Here’s one of our favorite spins on banana sushi and it’s totally easy and do-able even on rushed weekday mornings.

Ever since trying this raspberry chia jam from A House in the Hills, I’ve been trying all sorts of variations of chia jams. They are gorgeous and tasty. I used strawberry chia jam this time, but almost any fruit chia jam (or store-bought jam) will work wonderfully. Be sure to make the jam ahead of time and then everything can be assembled quickly in the morning. Here’s to easy and fun kids lunches!

Banana Sushi with Strawberry Chia Jam and Almond Butter

Ingredients

For the strawberry chia jam:

1 cup fresh or frozen strawberries, halved
1 tablespoon honey
1 teaspoon lemon juice
2 tablespoons white chia seeds

For the banana sushi:

1 whole wheat or whole grain tortilla
1 banana
1 tablespoon almond butter (or sunbutter to make nut-free)
1 tablespoon strawberry chia jam

Instructions

For the strawberry chia jam:

In a small saucepan, combine the strawberries, honey, and lemon juice. Soften the strawberries on medium-low heat, mashing the berries with a wooden spoon or whisk.
Stir in the chia seeds and transfer to a small jar. Refrigerate for at least 1 hour to allow the jam to set.

For the banana sushi:

Spread a thin layer of almond butter on the tortilla and then spread a layer of strawberry chia-jam on top.
Lay the banana across the bottom third of the tortilla and roll up tightly. Cut into one-inch pieces and serve.

Notes

strawberry chia jam adapted from A House in the Hills

August 7, 2014

Toasted Coconut Mocha Hazelnut Raw Brownies

These toasted coconut mocha hazelnut raw brownies are vegan, gluten-free, naturally sweetened, and completely DELICIOUS.

Really, if you’ve never had a raw brownie you must give them a try. In my chocolate milkshake post, I mentioned how cacao powder has transformed our dessert life. These brownies are the perfect example. Ever since discovering raw brownies over at My New Roots, I have never gone back to making brownies the white-flour-refined-sugar way. I do not miss them at all! I almost always have a batch of these stored away in the freezer and often serve them for dessert if we have some last minute guests for dinner. Everyone I have served these to raves about them. They are incredibly rich and just one small piece is very satisfying.

These brownies are naturally sweetened with Medjool dates and the cake-y consistency comes from walnuts, which are ground in the food processor or blender until they become light and fluffy. Studded throughout these chocolatey confections are chopped hazelnuts and toasted coconut flakes. If you want to keep them completely no-bake and raw, simply leave out the toasting coconut step and just use the dehydrated coconut as is.

There are so many possible variations for add-ins here. Instead of coconut, hazelnuts, and espresso, you could add any combination of:

almonds

pumpkin seeds

sunflower seeds

pecans

chili powder

or cayenne (for a little kick!)

However you decide to make these though, I promise that they will be soooo good.

Toasted Coconut Mocha Hazelnut Raw Brownies

Ingredients

¾ cup unsweetened coconut flakes
2 cups whole walnuts
2 cups Medjool dates, pitted
1 cup raw cacao
1 teaspoon instant espresso powder
¼ tsp sea salt
½ cup hazelnuts, chopped

Instructions

Toast coconut flakes in a 350 oven for 5 minutes. Set aside and allow to cool completely.
Line an 8x8 baking pan with parchment paper.
In a food processor or high speed blender, blend the walnuts until they are finely ground and fluffy. (Do not over process and make nut butter!)
Add cacao, espresso powder, and salt. Pulse to combine.
With the food processor or blender running, at the dates one at a time through the feed tube. Process until mixture resembles cake crumbs and sticks together when pressed.
Transfer mixture to a large mixing bowl. Add hazelnuts and ½ cup toasted coconut flakes and use a rubber spatula to combine.
Transfer to prepared pan and press to distribute evenly around the pan. Top with the remaining ¼ cup coconut flakes and lightly press to adhere. Place in the freezer for at least one hour before cutting into squares. These are best served chilled from the freezer or refrigerator.

Notes

adapted from My New Roots