Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.

Adapted from The Nato's, serves 4 to 6

Ingredients

1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese

Directions

In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.

♥  Amy

Pomegranate Kale Salad

Similar to the  kale salad with warm bacon vinaigrette, this salad has become a staple in our house. The original recipe calls for wild rice but I find it just as yummy without.

Adapted from Pinch of Yum, serves four

Ingredients

Seeds from half a pomegranate
3 cups kale, stems removed, chopped
1/2 cup walnuts, toasted, chopped
1/2 cup feta cheese

1/2 onion
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice

Directions

Combine the first four ingredients in a large bowl.

Combine the remaining ingredients in a blender. Blend until smooth.

Transfer the dressing to the bowl. Toss to combine.

♥  Amy

Thai Pumpkin Curry

I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.

This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.

Adapted from Pinch of Yum, serves 6

Ingredients

3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional

Directions

In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.

Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.

Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.

Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.

Remove from heat and allow to stand for 10 minutes.

Garnish with chopped cilantro or basil is desired.

♥  Amy

Kale Salad with Warm Bacon Vinaigrette

I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.

Adapted from Just A Taste, serves 4

Ingredients

2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
 1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional

Directions

Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.

Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.

Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.

Remove the vinaigrette from the heat and season with salt and pepper.

Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.

♥  Amy

Basic Marinara Sauce

Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!

This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!

Adapted from Style Me Pretty, serves 6 to 8

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar

Directions

In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.

Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.

♥  Amy

Southwestern Avocado Chili Lime Dressing

The other night I was trying to make a Southwestern Salad, when I realized our yogurt had gone bad. Unable to find a recipe for a southwestern style dressing without yogurt or sour cream or mayonnaise, I decided to throw what we did have, an avocado, into the blender and see what I could come up with.

The result was a light, tangy dressing that I will definitely be making again! As an added bonus, it is dairy-free and paleo-friendly!

Makes approximately 1 cup

Ingredients

1 avocado
Juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
4 tablespoons olive oil
Salt
Pepper
Water, optional

Directions

Combine all of the ingredients in a blender. Blend until smooth. Add water as necessary to reach the desired consistency.

♥  Amy

Roasted Tomatoes

Normally I try to can a large batch of tomatoes every fall. This fall we were just too busy to do an epic canning session but I still needed to store the boxful of tomatoes we harvested from the garden. I saw this recipe online and new it was the perfect lazy solution!

(I was even lazier about blogging... hence why this is only just getting posted in January...)

Once roasted, the tomatoes can be stored in the freezer and pulled out as required for soups and pasta sauces.

Adapted from David Lebovitz

Ingredients

2 tablespoons olive oil
1 clove garlic, chopped
8 to 10 branches fresh thyme
Spring fresh rosemary
Salt 
Pepper
1 pound tomatoes

Directions

Pour the olive oil into a shallow non-metallic baking dish. Add the garlic, thyme, rosemary, salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes in the oil and herbs. Lay the tomatoes cut side down in the dish.

Bake for two hours or until the tomatoes start to wrinkle.

Store in a ziploc bag in the freezer for up to six months.

♥  Amy

Korean Barbecue Ribs

We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.

This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.

The results was delicious!

 

This recipe could easily be used  as a marinate for chicken breast or thighs.

Serves 4

Ingredients

2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped

Directions

Stove Top or Grill Method

Fill a large pot with water and bring to a boil. Once boiling, add the ribs to the water. Reduce the heat and boil for 20 minutes or until the ribs are just cooked through.

Remove the ribs from the water and place onto a foil lined roast pan. Preheat the grill or broiler in the oven.

In a small bowl, combine the remaining ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

Grill or broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with additional sauce for dipping.

 

Slow Cooker Method

In a small bowl, combine the marinade ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

 

Arrange the ribs in the slow cooker and pour the sauce over top. Cover and cook on low for 6 to 8 hours.

 

Remove the ribs from the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

 

 

Serve warm with the remaining sauce.

♥  Amy

Homemade {Paleo} Mayonnaise

We are starting our second week of the Whole30 and the cravings have hit hard... grilled cheese sandwiches, mac and cheese... It doesn't help that David is sick, really sick.

We made up a batch of homemade mayonnaise and it certainly goes along way to perk up meals. A tiny dab, plain or flavoured with curry, makes vegetables a lot more appealing when you have been eating a lot of vegetables.

The batch seemed to be thickening nicely but then completely separated when I added the last little bit of oil. Not wanting to throw out good mayonnaise, I found instructions for saving homemade mayonnaise from Kelly the Kitchen Kop.

To thicken failed mayonnaise:

• Place two egg yolks a new bowl
• Place the bowl in warm water for a few minutes
• Once the eggs are warm, blend well
• Add a teaspoon of lemon juice and 1/2 teaspoon salt
• Slowly drip the failed mayonnaise into the yolks blending constantly
• Continue to slowly drip in the mayonnaise until it thickens and all of the mayonnaise has been added

You can find some good tips to prevent your mayonnaise from failing in the first place at Kelly the Kitchen Kop and The Clothes Make the Girl.

Adapted from Nom Nom Paleo, makes approximately 1 cup

Ingredients

1 egg yolk, at room temperature
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup olive oil, macadamia nut oil or avocado oil

Directions

Place the egg yolk, salt, mustard, vinegar and lemon in a large bowl. Whisk to combine, about 30 seconds. Whisking can be done by hand, using an immersion blender or using a food processor.

Add the oil slowly while whisking constantly. Continue whisking until the mayonnaise has emulsified and thickened.

♥  Amy

Paleo Osso Buco

We have made it to day 5 of our Whole30 challenge. My lifesavers so far: coffee with coconut milk, rooibos tea, coconut flakes and SeaSnax. Surprisingly, however, I have managed to significantly cut my caffeine consumption and am typically only having one cup of coffee a day as opposed to the two or three I would consume before Christmas.

My restaurant experience *almost* worked according to plan except the waitress forgot I had asked for no feta on the salad. Not wanting to make a fuss, I didn't send it back and simply picked off as much as I physically could. Now I understand why Whole30 is so adamant on absolutely no cheating... although it was not my slip up, the microscopic amount of cheese I consumed sent me into a mental tailspin and I was ready to throw in the towel. I managed to get my head back in the game and baked two dozen cupcakes for a co-workers going away party without so much as licking a spoon.

We are going to attempt the restaurant thing again tonight... this time it is both of us going out for tapas so I feel like we stand a good chance.

Serves 4

Ingredients

2 tablespoons olive oil or ghee
2 pounds veal shanks
Salt
Pepper
3 cloves garlic, minced
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 cup beef or veal stock
1 14 ounce can diced tomatoes
1 5.5 ounce can tomato paste

Directions

Preheat the oil in a large skillet over medium high heat. Season the veal with salt and pepper. Brown the veal on both sides.

Add the garlic, onion, carrot and celery to the pan. Saute until softened.

Add the stock, diced tomatoes and tomato paste. Stir to combine. Reduce heat and simmer until the veal is cooked through, 10 to 15 minutes depending on size.

Serve with oven roasted brussel sprouts or sweet potatoes.

♥  Amy

Paleo Fajitas

We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!

Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.

Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.

Serves 4

Ingredients

1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin
Salt
Pepper

1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil

1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional

2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste

Lime juice
Cilantro
Hot sauce

Directions

Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.

Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.

In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.

In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.

Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.

♥  Amy

Whole30 Challenge

As part of our New Years Resolutions, David and I have decided to do the Whole30 program. Based on the paleo diet and Whole9, the Whole30 is a 30 day eating program that challenges you to strip out all of the foods that may be negatively affecting your health in hopes that it will change the way you eat for the rest of your life. Sounds amazing right?

The concept of Whole30 is simple:

• Eat real food – meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds
• Do not consume added sugar of any kind, real or artificial
• Do not consume alcohol
• Do not eat grains
• Do not eat legumes
• Do not eat dairy
• Do not consume carrageenan, MSG or sulfites
• Do not eat white potatoes
• Do not paleo-ify dessert or junk food choices
• No cheating!

We gave ourselves a week of grace to ensure all of the leftover holiday goodies would be out of the house and are officially starting today. As we go along I will post updates, recipes and menus.

Wish us luck!

♥  Amy

African Sweet Potato Soup

Serves 8

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1 onion, chopped
3 stalks celery, chopped
2 pounds sweet potato
5 cups vegetable broth
1/2 cup tahini or peanut butter
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon crushed chillies
1 can coconut milk, optional

Directions

In a large saucepan over medium heat, saute the onion, garlic and ginger in the olive oil until softened. Add the celery, sweet potato, turmeric, cumin, paprika and chillies and saute for 3 to 5 minutes.

Add the broth, salt and nut butter. Stir to combine. Simmer over medium heat until the sweet potatoes are soft, about 15 to 20 minutes.

Puree the soup using a blender or hand blender.

For a creamier soup, return the pureed soup to the pot and add coconut milk. Stir to combine and simmer until heated through.

♥  Amy

Paleo Dairy-Free Eggnog

David loves eggnog. It took me several trips to the grocery store to make the eggnog ice cream because the eggnog kept disappearing before I could get it into the ice cream.

Unfortunately store bought eggnog contains a long list of undesirable ingredients including modified milk ingredients, processed sugars and preservatives - a long cry from the traditional recipe of milk, eggs, spices and rum!

Needless to say I was quite happy to find a paleo eggnog recipe on Pinterest. It is not quite as creamy as traditional milk-based eggnog but still delicious.

Adapted from Allergy Free Alaska, makes 1 litre 

Ingredients

4 cups almond milk
3 whole cloves
1 vanilla bean, or 1 teaspoon vanilla extract
2 cinnamon sticks
6 egg yolks
1 tablespoon honey or sweetener of your choice, optional
1/4 teaspoon nutmeg, or more to taste, freshly grated if possible
3/4 cup rum, optional

Directions

Slice the vanilla bean down the middle lengthwise. Scrap out the seeds. Add both the pod and seeds to a medium saucepan. Add the the almond milk, cloves and cinnamon. Over low heat, slowly bring to a boil. Remove from heat and allow to steep.

In a large bowl, combine the egg yolks and honey. Whisk until light and fluffy.

Slowly add the hot milk to the eggs, 1/2 cup at a time, whisking constantly. Return the egg and milk mixture to the saucepan. Add the nutmeg. Heat over low temperature, stirring constantly for two minutes until heated through.

Chill overnight before serving. Add rum immediately before serving if desired.

♥  Amy

Balsamic Vinaigrette

Adapted from Primal Palate, makes approximately 2 cups

Ingredients

1 cup olive oil
1 tablespoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup red onion
2 cloves garlic
3 tablespoons balsamic vinegar

 

Directions

Add the mustard, pepper, salt, onion and vinegar to a blender or food processor. Blend at high speed until smooth. Slowly add the olive oil until fully emulsified.

♥  Amy

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 

Ingredients

3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro

Directions

Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.

♥  Amy

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four

Ingredients

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro

Directions

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

♥  Amy

Paleo Jambalaya

Serves four

Ingredients

4 large spicy Italian sausages, chopped
2 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
2 ribs celery, chopped
1 1/2 cups okra, chopped
1/2 cup tomato paste
1/2 cup water or chicken stock
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon crushed chili flakes
Pepper
Salt

Directions

In a large skillet over medium-high heat, saute the sausage until cooked through. Add the garlic and onion and saute until translucent. Add the red pepper, celery and okra and saute until softened, about two minutes.

Add the tomato paste, stock and seasonings. Stir well to combine. Reduce the heat and simmer until the sauce has thickened slightly, about five minutes.

 

♥  Amy

Paleo Chocolate Ginger Cookies

These cookies are rich, moist and chewy... and paleo friendly!

Adapted from Multiply Delicious, makes one dozen cookies

Ingredients

10 dates, pitted and chopped
1 tablespoon maple syrup
1/3 cup coconut oil
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup dark chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.

Add the dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork until they form a thick paste. 

In the bowl of a stand mixer, add the date mixture, maple syrup, coconut oil, eggs, molasses and vanilla extract. Mix until combined. 

Add the almond flour, cocoa powder, baking soda, salt, ginger, cinnamon and cloves, mixing until combined, scraping the bowl as needed. Stir in the chocolate.

Spoon heaping tablespoons of dough onto the prepared cookie sheets, leaving at least an inch between cookies.  Bake 8 to 10 minutes.

♥  Amy

Crunchy Kale Salad

This salad is one of those power house salads that is a meal on its own. Especially if you added diced chicken. I also often add hemp hearts or flax seeds.

This salad, with the exception of the avocado, will last an amazingly long time in the refrigerator so don't be intimidated by the large batch size. It will provide several days worth of lunches - always important in our house.

Adapted from Use Real Butter, serves four to six

Ingredients

4 cups kale, shredded

2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 Granny Smith apple, julienned
1 avocado, diced
1 cup almond slivers
1 cup dried cranberries or raisins

1/2 cup orange juice
1 tablespoon maple syrup
3 tablespoons tahini

1/3 cup olive oil

2 tablespoons lemon juice
Pinch of salt, to taste

Directions

Place the orange juice, maple syrup, tahini, lemon juice and salt in a medium bowl and whisk together until blended. Slowly drizzle the olive oil into the bowl while whisking constantly. Set aside.

In a large bowl, combine the kale, cabbage, apple, avocado, almonds and cranberries. Pour the dressing over the salad and toss until well coated. 

♥  Amy