Kale Slaw Wraps

ngredients:
1 small bunch of kale, stemmed and shredded
2 large carrots, grated
1 pint cherry tomatoes, halved or quartered
2 green onions, sliced thin
1 small cucumber, diced
1 small bunch cilantro, roughly chopped
juice of 2 limes
1/4 cup olive oil
1 can white cannellini beans
1-2 chile peppers, seeds and membranes removed
sprinkle of salt and pepper
1 avocado, peeled and sliced

4 corn tortillas for wrapping (or use lettuce wraps, or just eat as a salad)

Instructions:
In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, beans, and avocado. Add the lime juice, olive oil, chiles, a sprinkle of salt and pepper and toss everything together to mix.

Roasted Veggie Wraps with Garbanzo Bean Spread

Ingredients:

2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice

Olive oil for the pan
Sea salt

For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water

Directions:

Preheat oven to 400

Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.

Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.

Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.

While the vegetables are roasting, make the bean spread:

In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.

Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.

Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!

Fried Rice with Cashews and Kale

Ingredients:

2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced

Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari

Directions:

When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.

In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!

100% Whole Wheat Bread

100% Whole Wheat Bread—This fluffy bread is fast and easy to make

Grind 8 cups wheat into flour

In Bosh Mixer:
6 c wheat flour
1/3 c vital wheat gluten
2 T salt
3 T yeast

Add:
6 c warm water (can use applesauce for some of the liquid)
2/3 c oil
2/3 c honey

Mix 2 minutes on low (#1) to dissolve yeast. Then add 1 c wheat flour at a time until the sides of the Bosh mixer come clean (about 6-8 more cups). Knead on medium low (#2) for 8-10 min. Let sit for 15 minutes (optional). Turn out onto an oiled surface. Divide into 5 loaves and place in greased pans (4 x 8”). Let the dough raise until it is just over the top of the pan (30 min?). This bread only has to raise once!

Bake at 350° F. for 30 minutes.

Stuffed Baked Sweet Potatoes with Kale Salad

For the baked sweet potatoes:

4 medium to large potatoes (yams)

1. Wash and cut out any blemishes on the skin
2. Position rack in center of oven; preheat to 350. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until very tender when pierced with fork, about 1-1 1/2 hours. Remove from oven and cool slightly.
3. Use knife to crack the sweet potatoes open lengthwise in preparation for adding the toppings. No scooping, or mashing.

For the topping:
2 cups kale, rinsed well
1 shallot, peeled and finely chopped
4 TBS almonds, sliced into slivers
1 tomato, diced
2 avocados, thinly sliced or diced
.33 lb shiitake mushrooms
Olive oil for sauteing

Directions:
1. Wash kale well. Remove kale leaves from thick stems and chop into small pieces.
2. Warm a large skillet and add a dollop of olive oil. Add the chopped shallots and saute for about a minute, until shallots are beginning to look translucent, and then add in the chopped kale. Saute until kale leaves are just wilting, and bright green.
3. Transfer steamed kale mixture to large bowl. Salt to taste.
4. Fold in slivered almonds, tomatoes, and avocado.
5. Clean, slice and saute shiitake mushrooms in the warmed skillet. Add a little more oil to prevent sticking. When mushrooms are browned, remove from heat and set aside.

Pile the toppings onto the potatoes. Garnish with green onions.