Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.

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Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

Ingredients:

1 can white beans, rinsed and drained

1/2 cup red onions, diced and extra tablespoon for garnish

1/2 cup red bell peppers, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil, in a sauce pan, to sauté veggies

1 tablespoons garlic herb seasonings

1 teaspoon garlic powder

salt and pepper to taste

2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped

1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped

1/2 cup artichoke hearts, marinated

Directions:

Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside

Olive Tapenade Ingredients:

1 cup pitted black olives

6 small capers

1 garlic clove

3 tablespoons olive oil

Directions:

Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.

RAW Breakfast Burrito

I love making breakfast. It is truly my favorite meal of the day. So, I woke up this morning and I was craving a yummy burrito. Why? I do not know. I get weird cravings every now and again. But I wanted something clean and raw. I looked in the my fridge and was like, Eureka! I got it! A Raw Breakfast Burrito. This recipe is so versatile and easy to make. Add your own favorite veggies and spices to get a totally new experience. I hope you enjoy trying this Raw version of a Breakfast Burrito.

RAW Breakfast Burrito
RAW Breakfast Burrito

Ingredients: 

1 medium avocado, peeled and seeded

2 large chard leaves halves ( this will be your tortilla)

1/2 cup chopped organic baby bella ( mushrooms)

1/2 cup chopped red bell peppers

1/2 cup  sliced red cabbages

1/2 -3/4 cup grated cauliflower( this will be your cheese)

1 tsp of olive oil ( to massage into the chard leaves)

1 tsp of garlic powder

1 tsp or more of turmeric, (to color the avocados, this will make it look like a scrambled egg)

sea salt and pepper to taste

Directions: Mash the avocado with turmeric, sea salt and black pepper. Set a side. Take the chard leaves and drizzle a little olive oil on them. Massage the leaves,until they are covered with the oil. Add the avocado mixture. Next, Add all your veggies to the burrito, one on top of the other. I like to add my cauliflower aka cheese last. Spring a little sea salt, pepper and garlic powder if you like. You want to roll and tuck the chard until you have a nice burrito. Make sure to roll and tuck the chard toward your body. I like to cut it in half  to reveal all that yumminess. Enjoy!

Super Green Christmas Waffles

This is how I unwind from the hustle and bustle of the holidays ~ I love baking and cooking so made Super Green Christmas Waffles with my granddaughter. I colored the waffles with the greens I juiced this morning.  She loved them  and had no idea she was eating kale, chard, spinach and mizuna (  japanese mustard greens).

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Recipe

Super Green Christmas Waffles (eggless) 

Ingredients
  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar
  • 1 cups milk
  • 1/2 cup of green juice ( juices kale, spinach, chard and mizuna ( japanese mustard greens). It does matter as longs as the juice is very green to color the waffles.
  • 2 tbsp vegetable oil
  • 1 tbsp water
  • 1 tsp vanilla
  • 4 tbsp melted butter

Instructions

  1. Combine the flour, baking powder and sugar.
  2. In a separate bowl mix together the milk and green juice, oil, water, vanilla and butter.
  3. Add the wet ingredients to the dry ingredients, and mix together gently. As with all pancake batters, it should be slightly lumpy.
  4. Let the batter sit for a few minutes to give it time to puff up.
  5. Once your waffle maker is heated properly, add the batter.  I use a 1/4 cup for batter for my waffle maker.
  6. Once done, separate the waffles into triangles layer each one on top of the other tip to bottom. We added organic blueberries for ornaments. You can use raspberries or any fruit you would like. We cut out a star with a star cookie cutter and added powder sugar.

It was so much fun. I like to eat these waffles for breakfast with my green smoothie. You can also make these gluten-free using a gluten-free flour blend.