This is such a simple, filling and uplifting meal. It has everything, including the rainbow and even the kids will enjoy it. Simply chop and massage your kale with olive oil and Himalayan sea salt. Add some red onion, carrot, yellow pepper, broccoli, raisins, purple garlic, cooked rice/quinoa, pumpkin seeds, flax seeds, sunflower seeds and mix it all up.
For this recipe we processed about a cup and a half of dry nuts, today we used Brazil and almonds then added 1/3 cup of peanut butter (we often make our own by blending peanuts in our Clean Blend Blender but today we used store bought, this is fine as long as the only ingredient is peanuts. Now top up the food processor with 1 cup of dates, dribble of agave (optional), coconut oil and Maca root powder (optional).
Kale Slaw: Massage kale with salt and olive oil. Add sliced carrots, shredded cabbage, celery, mushrooms, cucumber, avocado, broccoli, hummus, dijon mustard, safflower oil, flax seeds. Pumpkin seeds, and hemp seeds.
Fermented Carrots: Slice carrots and fill a Mason jar. Mix 1 tablespoon of sea salt for every cup of water, cover your carrots, apply lid and let sit for 2 weeks in your cupboard. When you like the taste put them in the fridge to store.
Purple Sauerkraut: Shred purple cabbage and fill a big bowl. Mix 1 tablespoon on salt for every cup of cabbage and work it in with your hands. Add to a Mason jar, weight the cabbage down so its covered with liquid brine and lid it. Let sit in cupboard for two weeks, when you like the taste move it in the fridge to store.
For this recipe we mixed 1 Cup of chickpea flour (garbanzo bean flour) with half a cup of tapioca flour (or arrowroot flour) a little bit of Himalayan sea salt and when cup + of water
on Fynn’s I added peanut butter and hemp seeds (he loves it this way)
on mine I added hummus, parsley salsa and spinach