A simple super side dish that can be cooked up in 15 minutes. Use up your leftover rice, and create a whole new meal. Gluten Free, Vegan, and tasty
Ingredients: (Serves 2 really hungry people or 4 small servings)
-2 Cups Cooked Organic Jasmine Rice
-1 Cup Organic Green Kale, Chopped Finely
-1 Small Shallot, Minced
-2 Cloves Garlic, Minced
-2.5 TBSP Coconut Cream (**Not Coconut Milk, although I'm sure that would be delicious. See note)
1 TBSP "Coconut Secret" Coconut Aminos
1/2 TSP Pink Sea Salt
1 TBSP Olive Oil or Coconut Oil
In a skillet, heat oil over medium heat. Add the garlic and shallot and sauté for 1-2 minutes, watching closely so it doesn't burn. Add in chopped kale and coconut aminos, continue to sauté for another 1-2 minutes until kale is cooked. Lower the heat, add in coconut cream and stir until all ingredients are combined and the coconut cream has melted.
In a large bowl, heat 2 cups of cooked rice (I used leftover jasmine rice, but you could use any type of rice you have on hand) Add the kale mixture to the rice and mix gently until combined. Serve hot. Enjoy!
**Coconut Cream differs from Coconut Milk as there is less water content in the cream giving it a thick creamy texture. You can use coconut cream in curries and stews, as well as desserts. Read about it here on The Kitchn
I am a smoothie and juice girl. Working at a large smoothie chain for four years, maybe I got a little hooked. Fast forward ten years and I am still making smoothies, but just a little bit healthier. I am always adding healthy extras to my smoothies to make it as nutritious as possible to get my day started. So when I met Linwood Health Foods at the GFAF Expo in Dallas Texas, I was excited to get home to try their products. Linwood has tons of healthy products that are packed with nutrition. So many ways to help you get your nutrition going for 2014.
Thanks to Linwoods Health Foods, I was able to try Shelled Hemp Seed for the first time. Hemp Seed is loaded with nutritional benefits and now a permanent fixture on my grocery list. I have been adding them into everything! You can try hemp seeds on top of yogurt, in salads, smoothies, soups, and even sauces. They are a bit chewier than you would think but have a great light nutty flavor. Hemp Seed is a great addition as it's one of the most nutritious plants out there. You can check out some of the benefits of hemp seed and all of the other Linwood Health Food products here.
I love flax seed and have been a believer for years. Flax is perfect for adding to smoothies, on top of yogurts or granola, and even in baked goods. What I really like about Linwoods products is that they switch it up a bit! They have these, what I have been calling, "Super flax mixes" Pictured above is the Ground Flaxseed, Sunflower, Pumpkin, Sesame Seeds, and Goji Berry blend. Super tasty, loaded with benefits, I definitely recommend trying it. You can find a blend to suit your health food and nutrition needs. Check out Linwoods Superfoods Facebook too!
Soft and chewy, packed with nutty goodness and peanut butter chips these cookies are sure to fix any sweet tooth craving. This cookie can be made in so many ways. Feel free to use almond meal and almond butter instead. Maybe some chocolate chips?
Trader Joe's comes out with Peanut Butter chips during the holidays. These are seasonal and it makes me so sad. We should start a petition to get these year round, just sayin'
I love working with cashew meal as it gives your baked goods a light nutty flavor while keeping them soft and moist. I can't eat almonds, so I like to use cashew meal. I used to make my own but it got way too expensive and my food processor broke in the move to Portland. Fear not! Trader Joe's came out with "just cashew meal" and for $4.99 a bag, I'm in!
Ingredients: (Makes 12-14 small cookies)
-1 Egg
-3/4 Cup Coconut Palm Sugar
-1/4 TSP Cinnamon
-1 TSP Vanilla Extract
-3/4 Cup Salted Peanut Butter
-1/2 Cup Cashew Meal
-1/4 Cup Peanut Butter Chips
Directions:
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Measure your ingredients.
-Use hand mixer and combine the sugar and egg, until creamy.
-Add peanut butter, vanilla extract, and cinnamon. Mix well.
-Slowly add in the cashew meal, about 1/8 cup at a time (Until you added 1/2 Cup). Mix well each time before adding the next but of cashew meal.
-Add the peanut butter chips and combine.
-Put the dough in the fridge for at least 30 minutes.
-Once dough has chilled, roll about 2 TSP of dough into a little ball.
-Use your fork to create a crosshatch pattern on the cookies.
-Bake for about 10-11 minutes. *Nut flours can burn easily so keep an eye on your cookies since ovens can vary.
Enjoy! XO
