Saturday, November 29, 2014


Apple Kale Salad w/ Graham Crusted Pear
(Vegan Raw)


 


Ingredients:
  • 2 Honey Crisp Apples large
  • 5 Large Leaves Fresh Kale (chopped)
  • 1 Navel Orange (juice)
  • 3 Pears (chilled & ripe)
  • 1/3 Cup Cocoa Nibs
  • 1 Cup Cheerios
  • 2 Cup Golden Grahams cereal (or 1 pk Graham Crackers)
  • 1 cup Brown Sugar
  • 1 1/2 Tb Cinnamon
  • 1 tsp All Spice


Salad

Remove core and grate Apples with food processor (grating blade). Put grated apples in medium size bowl. Add juice from fresh orange immediately to prevent apples from browning. Finely chop fresh Kale and add to mixture and mix well. chill.

Graham Crust*

Chop the Raw Cocoa Nibs in a processor until very fine. This may take a minute or two. Combine Cheerios, Graham Crackers, Brown Sugar, and spices in a processor with the already chopped Cocoa Nibs and finely blend until well incorporated.
Can also use Honey in place of the Brown Sugar for a lumpy(er) crust mixture.

Dip chilled Pears in the crust mixture, plate the Pears. Add the Salad. Garnish with Sour Cherries. Enjoy.



*Cube the pear and add to the salad without the crust mixture to reduce the carbohydrates in this recipe.

Wednesday, November 26, 2014



Basic Collard Green Wrap (Low Carb)
make them as the main corse or as an appitizer

(Serves 4 - 6)
 
 

Ingredients:


  • Large Leaves Collards w/ stems
  • ½ Cup Red Onion
  • ¼ Cup Red Pepper
  • ¼ Cup Green Pepper
  • 3 Cloves Garlic
  • 1 Cup Forbidden Rice
  • 1 Lb Ground Turkey
  • ¼ Lb Ground Turkey Sausage
  • ½ Cup Sharp Cheddar
  • ½ Cup Mozzarella
  • Garlic Powder
  • Salt / Pepper optional

Preparation: (can be done in advance)

Cook 12 whole leaves Collards (stems removed) until soft – also cook stems for *Pot Liquor.  Cook 1 Cup Forbidden Rice (Purple Rice) – in 2 Cups Pot Liquor.  Brown Ground Turkey & Turkey Sausage with Garlic Powder in skillet.

 
Dice the following
...then *Steam fry until slightly softened and colors brighten
  • ½ Cup Red Onion
  • ¼ Cup Red Pepper
  • ¼ Cup Green Pepper
  • 6 Large Leaves Collards w/ stems (cut very small)
  • 3 Cloves Garlic
 
 
 
Wrap it all Together

Lay whole cooked Collard leaves on a piece of waxed paper like a fan length-wise
Layer the Rice, Turkey, and Cheese ingredients on top of the whole cooked Collard Leaves.
Wrap the ingredients gently in the collard leaves and tuck the ends. (collards leaves may be slightly fragile)
 

Garnish w/ Lemon or Lime & Mild Pepper.  Serve warm or room temperature.  Enjoy.

*Pot Liquor is the remaining liquid left-over from cooking the Collard Greens.
*Steam Fry is to cook in a frying pan with a little liquid until slightly softened and colors brighten.

This recipe can also be made without animal protein and additional vegetable ingredients to create a incredible vegetarian dish.