Ingredients: 1 Korean radish, sliced thinly 2 Tbsp lemon juice 2 Tbsp natural sweetener 1½ - 2 Tbsp salt Directions: Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.
Korean Bibimbap (mixed rice)
Ingredients: 4 cups brown rice 1 large cucumber, seeds removed and sliced thin 2 carrots, shredded 2-3 small zucchini, sliced thin 8 oz mushroom, sliced 1 lb spinach 1 lb firm water-packed tofu, sliced into ¼ inch strips 4-6 cloves garlic Braggs Liquid Aminos or low sodium soy sauce Salt Sesame oil Directions: Make rice … Continue reading Korean Bibimbap (mixed rice)
Korean Mung Bean Patties
Ingredients: 1 Cup Mung Beans (soaked in water 5-6 hours or overnight) 3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight) 1 tsp sea salt 1 cup water 3 Tbsp green onions ¼ cup sliced bell peppers 1-2 Tbsp sesame oil Directions: Add soaked mung beans, rice, salt and 1 cup … Continue reading Korean Mung Bean Patties
Korean Japchae (sweet potato noodles)
Ingredients: 1 package sweet potato noodles 1 Tbs Sesame oil 1 Tbs Natural sweetener of choice 1 Tbs Braggs Liquid Aminos or low sodium soy sauce 4-6 cloves garlic ½ each red and green bell peppers, thinly sliced ½ onion, thinly sliced 2 carrots, shredded 1 lb fresh spinach 8 oz mushrooms, sliced (preferably shiitake) … Continue reading Korean Japchae (sweet potato noodles)
I can’t believe it’s kale ice cream
Ingredients: 1/4 cup firmly packed, chopped, pitted dates 1 cup water 1 cup diced green kale leaves 1/2 cup soaked, unsalted, raw cashews 2 medium-sized bananas 1 Tbs chia seeds 1 tsp minced ginger 1/2 tsp vanilla extract pinch of salt 2 cups ice cubes Directions: Pour the dates and water into the blender, add … Continue reading I can’t believe it’s kale ice cream
Kale Mango Salad
Contributed by Shashi Madan Ingredients: 1 bunch kale, stalks removed and discarded, leaves thinly sliced 1 lemon, juiced ¼ cup extra virgin olive oil kosher salt (to taste) 1 diced mango 2 Tbs toasted pumpkin seeds 2 tsp honey Directions: In a large serving bowl, add the kale, half of lemon juice, and a drizzle … Continue reading Kale Mango Salad
Enchiladas
Ingredients and Directions: Filling Ingredients: 1 lb gold or red potatoes 1/2 lb kale (washed, trimmed, chopped finely) 3 Tbs olive oil 4 cloves garlic, minced 1/2 tsp ground cumin 1/4 cup vegetable broth (can use water for lower sodium) 3 Tbs lime juice 1/4 cup toasted pumpkins seeds chopped coarsely 1 1/2 tsp salt … Continue reading Enchiladas
Brown Rice
Ingredients: 1 cup brown rice 1.5-2 cups water (depends on how “sticky” you want rice) Directions: Bring water and brown rice to a boil Cover pot and simmer 20 minutes Turn off heat, leave covered and allow to sit an additional 10-20 minutes Removing lid will allow steam to escape and slow cooking time significantly
Panang Curry
Ingredients: Step 1 1 1/2 Tbs Canola oil (or water if non-stick pan) 1/2 cup finely chopped shallots 1 Tbs grated fresh ginger 4 cloves garlic, minced Step 2 1/4 cup peanut butter 2 tsp tumeric 1 tsp ground cumin 1 tsp Thai red curry paste Step 3 1 1/2 cup water 1 14 oz … Continue reading Panang Curry
Pear Ice Cream
Ingredients: 1 cup cashews, raw and washed 1 cup pear juice (drained from canned pears used below) ¼ tsp salt 1 tsp vanilla 1/3 cup honey or maple syrup 1 quart canned pears ¼ cup soy milk or soy milk powder (optional) Directions: Place cashews and pear juice in blender and blend until creamy. Do … Continue reading Pear Ice Cream
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