A Pinch and a Dollop

A Journey To Health, One Bite at a Time
A Pinch and a Dollop
  • About
  • Breads & Pastries
  • Veggie Sides & Salads
  • Category: Raw Fruit Recipes

    • Cheesy Kale Salad

      Posted at 9:31 pm by pinchdollop, on November 14, 2013

      Cheesy Kale Salad

      So, I have to admit, I fell off the wagon for a minute there. While I stayed on the veg bandwagon, I started eating more carbs and sweets again, and veered away from the no sugar, no oils path I started out on. And, while I didn’t gain any weight, I didn’t lose any either. So, with renewed vigor, I decided to try again, and here’s what I made for breakfast this morning! I know, kale salad for breakfast? Honestly, it was so tasty, and hit all my perfect spots: cheesy, sweet, and crunchy. It’s a great way to get your maximum veg in, and you can experiment with different ones! I used the topping I normally use for my kale chips because it’s so tasty when liquid, and I wanted to enjoy the flavors without them having hardened into the chip.

      Salad

      5 or 6 curly kale leaves, ripped into small pieces, stems discarded (you can save these for juice too)

      1/2 stalk broccoli, no florets

      1 radish

      1 persimmon, chopped

      1 Tbs raisins

      Handful grapes, sliced in half

      1/4 c Spicy Kale Chip Dressing (see recipe below)

      Spicy Kale Chip Dressing

      1 c raw cashews, soaked or not

      1 bell pepper, cut into large chunks

      1- 2 Tbs Miso Paste

      1/2 c Nutritional Yeast

      1-2 Tbs Siracha

      1-2 Tbs groun flax seed (I grind my own)

      Juice of Half Lemon

      Vegetable Broth, 1-2 Tbs at a time until right texture is achieved

      Make dressing: Place all ingredients into high speed blender and run on high until all incorporated. You may have to scrape down a few times to blend it all evenly. The mixture should be somewhat thick and not too runny. If you add too much broth, you can always add in more cashews and a little miso to balance.

      For salad: place kale into a bowl, and add dressing. With your hands, as if you were making Kale Chips, gently massage the dressing into the leaves. This loosens up the toughness of the kale fibers, but also helps to evenly coat the leaves. Once all leaves are coated, add chopped fruit and using a mandolin, slice radish and broccoli over bowl. Mix all ingredients one last time, and eat!

      Posted in Main courses, Raw Fruit Recipes, Raw Veggie Recipes, Salads, Side Dishes | 0 Comments | Tagged Cashew, cheesy, kale, nutritional yeast, salad
    • Roasted Veggie Burger and Celery Root Salad

      Posted at 1:47 pm by pinchdollop, on October 25, 2013

      Roasted Veggie Burger and Celery Root Salad

      I’m always looking for ways to either sneak my veggies in, or get new ideas for raw salads. These burgers are amazing for throwing just about anything you have lying around you want to use up in the fridge, and they taste great! The salad inspiration came from my friend Felicia, who introduced me to the apple, celery root, mustard combo! So delicious! I made a few tweaks, and it was perfect with the bergers!

      Celery Root, Apple, and Pomegranate Salad

      1 celery root, julienned

      4 small macintosh apples, peeled, cored, and julienned

      1 pomegranate, seeded

      ~ 1-2 Tbs Dijon Mustard

      ~ 1/4 c apple cider vinegar

      Cut the celery root and apple and sprinkle with the pomegranate seeds. Make dressing by mixing the mustard and vinegar, and adjust amounts to your taste. Pour over fruit/veg, mix and eat! The combo of the sharp mustard and vinegar with the distinct celery flavor and sweetness of the fruit is amazing!

      Roasted Veggie Burgers

      1 green bell pepper

      1 leek

      1/2 carrot

      1 large beet

      1/2 fennel bulb

      1 head broccoli

      1 package white mushrooms, sliced

      12-15 garlic cloves

      1c vegetable broth

      1/2 c white beans

      1 1/4 c rolled oats

      2/3 c nutritional yeast

      splash liquid aminos

      Cut vegetables, all but mushrooms,  into large chunks, and spread evenly on baking sheet lined with parchment or silpat. Pour 1/4c of broth over veggies to flavor and protect from burning. Place into 400 degree oven, and roast for about 45 min to 1 hour, mixing veggies every so often so they don’t burn and evenly roast. You can add a little extra broth if they are starting to char.

      While veggies are cooking, line a fry pan with 1/4 c broth and add full package of mushrooms. Once wilted and browned, take mushrooms off heat and place in blender.  (You can do this in the food processor as well if you do not have a blender). Once veggies are finished roasting, add about half of the tray or 2 cups to the blender. Add all other ingredients, but save 2/3 c of the rolled oats to add into blended mixture. Once incorporated, the mixture should resemble a paste similar to ricotta cheese. Pour this into a bowl and mix together with remaining rolled oats. Form into patties, and then place on baking sheet lined with silpat (This is pretty important so the burgers crisp and don’t stick). Place in oven, and bake for about 15-20 minutes on each side, or until burger is crispy on outside. Inside it will remain soft and moist.

      Guacamole

      1 avocado

      several springs of cilantro, chopped

      splash of hot sauce

      Mash avocado and mix cilantro and hot sauce in!

      I usually do 2 burgers as a main course with a dollop of the guacamole, but eat until you are satisfied, not full! The burgers can have any veggies you want, and you can even add in a little brown rice in the blender or into the fold for a nutty, chewier texture. The nutritional yeast is key for flavor, adding a slight cheesiness, and it is super rich in vitamin B12, which is a great addition when you are eating a plant based diet!

      Posted in Cooked Veggie Recipes, Raw Fruit Recipes, Raw Veggie Recipes | 0 Comments | Tagged apple cider vinegar, celery root, guacamole, mustard, nutritional yeast, pomegranate, roasted veggies, veggie burger
    • Green Smoothie

      Posted at 1:12 pm by pinchdollop, on October 24, 2013

      Green Smoothie

      So, in the struggle to get that pound of raw veggies in, I find it helps to hide them a little! Even if you can’t taste them, you’re still getting the nutrients! So, I make this almost every morning, and despite giving up my coffee addiction, this seems to give me more than enough energy that I need to get my day going. It’s incredibly filling with all of that fiber, and tastes super fresh from the lime and ginger! Make sure to leave your lime rind on, as that’s the best part! (The glass in this photo was made for me by a dear friend, Justin Teodoro. Message me if you like these and want info on how to get them)!

      1 green apple, cut into 4

      1/2 c ice

      1/2 c water

      1 lime wedge, skin on

      1/4″ slice coin of ginger

      1/2 c seedless grapes

      1 banana, cut into pieces

      1/2 cucumber, cut into pieces

      2-3 leaves kale, stems removed

      1/4 tsp or more turmeric

      Put ice, water, lime, ginger, grapes and banana in high powered blender, and blend until incorporated. Add cucumber, apple, blend again. Follow with kale, cut into pieces, and add desired amount of turmeric (you can’t taste this, but it may turn the smoothie a little yellow or brown. Doesn’t matter. It’s fantastic for building a strong immune system (as is the ginger), so it’s great to get into your food during the winter months!  Blend for a few minutes so kale gets cut into small enough pieces. If you have a vitamix blender, this shouldn’t take too long. My Ninja blender is amazing, and I use it every day, but it’s not as strong, so the kale doesn’t break down as well. I don’t mind, as I like having something to chew, but if you like a smoother blend, just leave it on longer!

       

      Posted in Raw Fruit Recipes, Raw Veggie Recipes, Smoothies | 1 Comment | Tagged Beverages, breakfast, green smoothie, Health shake, juice, kale, turmeric
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