Kale Salad

Ingredients
1 Bunch Lacinato Kale (not the curly kale)
1 Cup of chopped peppers: red, orange, yellow
3 Carrots (grated)
4 Garlic cloves (minced) and please don’t use prepped garlic from a jar!

The dressing
⅓ cup of freshly squeezed lemon juice (only fresh!)
1 tablespoon of sea or himalayan salt dissolved in 2 tablespoons of water
⅓ cup of plain sesame oil (not toasted sesame oil!)
– Combine the first four ingredients
– Whisk salt water into lemon juice
– Whisk sesame oil into the mixture, then taste, it should be lemony, if oily then add a little more lemon juice or add a little more oil if too lemony.
Taste your dressing and make sure you like it before you add it to the salad!
This dish is a great source of vitamin A

Cauliflower Rice

Ingredients
1 Cup of organic cauliflower rice
2 tbsp sauteed chopped red onion
½ package of frozen chopped spinach
3 tbsp of Kite Hill’s everything flavor plant based cream cheese
1 tbsp of salt to taste
– When the spinach is cooked down, add 2-3 spoonfuls of the plant based cream cheese and mix together.
– Once it’s melted down I add the steamed cauliflower rice and stir it then heat it a bit. This cauliflower rice recipe is a great source of Zinc!

Butternut Squash

Ingredients
Butternut Squash
Salt & Pepper
Coconut Oil
This is probably the simplest one but takes a bit longer than the rest
– Cut the squash in half and scoop out the seeds
– Lather coconut oil on the bottom of the squash and all over the baking dish as well – Throw salt on the top and crack a lot of pepper on it
– Bake at 425 degrees for 45 minutes. Depending on the size of the squash it may take up to an hour.
(for the one in the picture it took an hour to cook)

Parsnips

Ingredients
Parsnips
Ginger
Water
Wash the parsnips really well.
On a cutting board, cut off the end and the top.
The top is thick like a carrot’s top so that one cut into fours and as you go down they become halves.
– Put on a copper frying pan and cover the bottom of the pan, then put enough water to barely come to the top of the parsnips laying in there.
– Put it on high heat, and put a lid on it.
– In about 3-5 minutes they’ll be soft, test them with a knife.
– When they’re soft, a couple tbsps of the melt plant based butter so they don’t stick to the bottom.
– Grate fresh ginger on them, stir it up and let it sit on the parsnips.

Red Cabbage Dish

Ingredients
Red cabbage
Chopped red onion
Salt
Water
Butter
Saute in one pan chopped red onion with the melt butter and when that cooks down, I take chopped red cabbage and stir it in there and let it cook down in medium heat until it softens. In the meantime, grab some carrots and clean them well, take the ends off and split them into pieces like in the photo.
Steam them for about 4-5 minutes, until they’re soft.
When the cabbage starts to cook down and soften, I’ll turn it up to high heat and add water, just to make it steam up a little, enough water to barely cover the bottom of the pan and put a lid on it and let it cook until it softens a bit more, and then when it softens, I stir in the carrots that I steamed and add salt to taste.