Raw Kale Salad

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Loving this Spicy Salad!!

  • 1 bunch Tuscan Kale (aka black or lacinato)
  • 2 handfuls of toasted, unsweetened , shredded coconut
  • 1/2 garlic clove
  • 1/4 tsp. kosher salt, plus a pinch
  • 1/4 c. finely grated Asiago Cheese
  • 3 Tbsp. extra-virgin olive oil, plus additional for garnish
  • freshly squeezed juice of 1 lemon
  • 1/8 tsp. red pepper flakes
  • freshly ground black pepper to taste

Trim the bottom two inches off the kale stems and discard. (Note: I also remove the ribs from each kale leaf.) Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.

Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes (Note: Or up to an hour), then serve topped with the toasted coconut, additional cheese, and a drizzle of oil.

Toasting the Coconut:  On a cookie sheet, use parchment paper.  Sprinkle a single layer of shredded coconut.  Toast in oven at 350 degrees…for about 4-5 min (I would keep an eye on this, it tends to burn quickly)  You want it to be golden brown.

Recipe adapted from http://www.minnesotamonthly.com

Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured

Chocolate Chip Cookie Dough Balls

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Sometimes you just need a cookie!  Or in my case…it’s chocolate!

These are fantastic, and SO easy.  I make up a double batch and keep them handy in the freezer, you never know when that craving is going to hit …

What you will need:

  • 3/4 c. Almond Flour
  • 3 tbsp. Unsweetened Shredded coconut
  • 2 tbsp coconut oil (butter also works)
  • 1 tbsp coconut flour
  • 1 tbsp vanilla
  • 1-2  tbsp raw honey
  • 1 tbsp coconut milk
  • 1 c. dark chocolate chips (note: the smaller the morsels the better, BUT finding that size in an raw, organic option can be difficult)

How it’s done:

  • Mix all ingredients, and roll by hand into bite size balls.  I enjoy them a bit firm so I get them in the freezer or fridge … IF I can wait that long!

Recipe adapted from www.FriskyLemon.com

Cucumber Salsa

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Grilled Wild Caught Swordfish topped with Fresh Cucumber Salsa.

This is a favorite meal and really simple to create.

What you will need:

  • 2 c. peeled, seeded & chopped cucumber
  • 1 chopped red onion
  • 1 c. fresh, finely chopped parsley
  • 1.5 c. fresh, chopped cilantro
  • Fresh garlic, pressed or minced (I like a lot of garlic and use 2-3 cloves)
  • 1/2 c. Full Fat Greek Yogurt  (I like mine creamy, and usually add extra)
  • 1 Lime (juice)
  • 1 Lemon (juice)
  • 1/2 tsp Cumin
  • Kosher salt or Himalayan salt (to taste)
  • Red Cayenne  (Optional, we like it hot)

How it’s done:

  • Combine cucumber, onion, parsley, cilantro
  • Separately combine garlic, Greek Yogurt, lime & Lemon juice, cumin and salt.  Mix well then add to cucumber mixture.
  • Serve Immediately on top of grilled swordfish as pictured or as a dip for corn chips