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Kale and Farro Salad

Kale and Farro Salad

This Kale and Farro Salad is my kids’ very favorite way of eating kale.  They like kale chips with just some olive oil and sea salt pretty well, but they eat it most happily when I prepare it like this.  This salad is such an interesting combination of slightly crunchy kale, chewy farro, and toasted almonds.  I think it makes a great light lunch or it can be a side dish in a more substantial dinner.  If there are leftovers, it tastes great at room temperature or you can rewarm it in the oven for a few minutes to add some crunch to the kale again.

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Kale and Farro Salad
Serves: 4 side dish portions
 
Ingredients
  • 5 cups lightly packed chopped lacinato kale, from 1 large bunch
  • 1 cup farro, uncooked
  • ½ cup sliced almonds
  • 3 tablespoons olive oil
  • 1 tablespoon tamari or soy sauce
  • ¾ teaspoon sesame oil
Instructions
  1. Preheat oven to 350.
  2. In a small saucepan, toast the farro over medium heat for 2-3 minutes. Turn the heat off and add 2 cups of salted boiling water to the farro. Turn the heat back on and return to a boil. Lower the heat and simmer for 20-30 minutes. Farro should have a slightly chewy texture when done. Drain the excess water. Set farro aside in saucepan and cover to keep warm.
  3. Whisk together the tamari, olive oil, and sesame oil.
  4. Spread the kale on a large baking pan and pour ¾ of the tamari dressing over the kale. Use hands to massage the dressing into the kale.
  5. Bake kale at 350 for 5 minutes. Sprinkle almonds over the kale, give a quick stir, and bake for another 5-7 minutes, until almonds are toasted and kale is crispy.
  6. In a large bowl, combine the farro with the kale and almonds. Mix in the remaining dressing and serve warm.
Notes
adapted from Heidi Swanson's Super Natural Every Day

 

 

 

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Coconut Maple Granola

Coconut Maple Granola

I realize the abundance of granola recipes out there and it seems like I myself am always trying a new variety of homemade granola.  This particular recipe is one that I frequently revisit and it remains a favorite.  I love that homemade granola is so flexible and adaptable.  I’ve written the recipe according to how I made this batch, but I often use honey instead of maple syrup, cinnamon instead of vanilla, quinoa instead of sesame seeds, raisins instead of currants… the possibilities are endless.  This granola incorporates an egg white, which helps the granola to maintain its crunchiness after it has been baked.

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Coconut Maple Granola
 
Ingredients
  • 3¼ cups rolled oats
  • ¾ cup chopped almonds
  • ¾ cup chopped walnuts
  • 1½ cups flaked coconut, unsweetened
  • ¼ cup sesame seeds
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 egg white
  • ½ cup dried currants
Instructions
  1. Preheat oven to 300.
  2. On a large 10 x 17 baking pan, mix together the oats, nuts, coconut, and sesame seeds.
  3. In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the maple syrup, salt, and vanilla. Whisk in the egg white.
  4. Pour the syrup mixture over the oat mixture and carefully stir together until the oat mixture is evenly coated.
  5. Bake at 300 for 40-50 minutes, stirring every 10 minutes or so.
  6. Allow the granola to cool completely on the tray, stirring occasionally to prevent clumps. Stir in the dried currants. Store in an airtight container.
Notes
slightly adapted from Bon Appetit

 

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Chocolate Milkshake {with raw cacao}

Chocolate Milkshake {with raw cacao}

For some time now, our family has been enjoying these Healthy Chocolate Milkshakes from A Couple Cooks.  Everyone I’ve made these for  is surprised when they find out these milkshakes are dairy-free and refined sugar-free.  They are so creamy, chocolate-y, and delicious.  I recently tried making these milkshakes with raw cacao powder instead of cocoa powder and it has the same delicious taste with an added boost of nutrients.  Raw cacao powder has transformed our dessert life.  Because cacao powder is cold-pressed and kept at low temperatures, it is extremely high in antioxidants and has a variety of health benefits.  Although cocoa powder is derived from the same cacao nibs as cacao powder, many of the antioxidants are destroyed during the production process when the cocoa is roasted at high heat.  I do not claim to be any type of nutritional expert, but I have also read that dairy interferes with the absorption of nutrients from cacao.  The coconut milk in these milkshakes allows for the full health benefits of the cacao powder.  Besides being healthy though, these chocolate milkshakes just taste so so good.  We love them and I hope you do too!

Chocolate Milkshake {with raw cacao}

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Chocolate Milkshake {with raw cacao}
Serves: 2
 
Ingredients
  • 1 can light coconut milk (not boxed coconut milk)
  • 2 tablespoons raw cacao powder
  • 5-7 medjool dates, pitted
  • ½ teaspoon vanilla
  • toasted coconut and dark chocolate chunks, for garnish
Instructions
  1. Shake the can of coconut milk well before opening it. Reserve half a cup of coconut milk in a separate glass and refrigerate. Pour the remaining coconut milk into an ice cube tray and freeze.
  2. Using a high-speed blender, blend together the frozen coconut milk cubes, cacao powder, medjool dates, vanilla, and reserved coconut milk until creamy and smooth.
  3. Garnish with toasted coconut and chocolate chunks and serve immediately.
Notes
slightly adapted from A Couple Cooks via Edible Perspective
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