Banana Almond Kefir Shake
Serves 2 people.
- 3 medium-size bananas, peeled, broken into large chunks, and frozen
- 1 cup unsweetened almond milk
- 1 cup unsweetened grass-fed organic kefir
- 1⁄8 tsp pure almond extract (optional)
In the jar of a blender, combine the bananas, almond milk, kefir, and extract (if using), and puree until smooth. Serve immediately.
Beans and Greens Soup
Serves 8 people.
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1⁄4 tsp cayenne pepper
- 6 cups organic reduced-sodium chicken or vegetable stock
- 3 1⁄2 cups cooked, drained small white beans, plus 1 1⁄2 cups cooking liquid (or water)
- 4 oz collard, kale, chard, chicory, dandelion, or mustard greens, or a combination
- 1 medium-size carrot, cut into 1⁄4-inch dice
- 1⁄4 cup packed arame (dried seaweed - optional)
- 2 tsp Shire City Herbals raw, organic Apple Cider Vinegar, or more to taste
- Fine sea salt to taste
In a large saucepan or small stockpot over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic, turmeric, and cayenne and cook, stirring occasionally, until the garlic is tender but not browned, about 2 minutes. Stir in the stock and bean cooking liquid, scraping up any browned bits in the pot, increase the heat to high, and bring to a boil. Add the beans and return to a boil. Lower the heat to a simmer and cook for 15 minutes.
Meanwhile, cut any tough ribs from the greens, then cut the ribs crosswise into 1⁄2- inch pieces. Slice the remaining leaves crosswise into thin strips - you should have about 4 cups).
Add the greens’ ribs and carrots and simmer until almost tender, about 6 minutes. Add the greens’ leaves and arame and cook until the ribs, carrots, and leaves are tender, about 5 minutes. Stir in the vinegar. Add more vinegar and salt to taste. Serve hot.
Roasted Pecans with Rosemary and Sea Salt
Serves 6 people.
- 3 cups raw pecan halves
- 2 tbsp organic extra-virgin olive oil
- 1 tbsp chopped fresh rosemary
- Fine sea salt to taste
Preheat the oven to 375°F.
Arrange the pecans on a large, rimmed baking sheet and bake until browned and fragrant, about 12 minutes.
While the nuts are still warm, return them to the bowl and add the oil, rosemary, and salt to taste, tossing to evenly coat. Return the mixture to the baking sheet, set the sheet on a wire rack, and let cool to room temperature.
Black Rice with Tempeh, Broccoli and Kale
Serves 4 people.
- 1 1/2 cups black rice
- 1/4 cup tahini
- 1 tbsp toasted sesame oil
- 3 tbsp freshly squeezed lemon juice, divided (from about 2 lemons)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 4 cups broccoli florets
- 8 oz kale, ribs removed, leaves cut into 1/2-inch shreds
- 8 oz sliced tempeh, cut into 3/4-inch dice
- 1/4 medium sized red cabbage, cored and cut into 1/4-inch shreds
- 1/4 cup pine nuts, toasted
In a medium saucepan over medium-high heat, combine the rice and 2 2/3 cups of water and bring to a boil. Lower the heat to a simmer and cover, and cook until the rice is tender and the liquid is absorbed, about 30 minutes.
Meanwhile, in a small bowl, combine the tahini, oil, 2 tablespoons of the lemon juice, 2 tablespoons of water, and salt to taste. Set aside.
When the rice is about 15 minutes from being done, in a large saucepan fitted with a steamer insert, bring the remaining 1 tablespoon of lemon juice and about 1 inch of water to a boil over high heat. Arrange the broccoli, kale, tempeh, and cabbage in the insert, cover and steam until the vegetables are tender and the tempeh is heated through, about 5 minutes.
Arrange the rice on plates or a platter and top with a vegetable mixture, tahini sauce, and pine nuts. Pass any remaining tahini at the table.