Cabbage Kale Slaw in Simple Greek Dressing
Kale is some potent stuff! You can read more about it here.
Makes 4 servings
Salad
1/2 head kale, any type, destemmed
1/4 head red cabbage
Simple Greek Dressing
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon thyme
Thinly slice the kale and cabbage with a knife or mandoline. Place kale and cabbage in large mixing bowl. Place the vinegar, oil, salt, thyme, kale, and cabbage in the salad bowl and toss well. To serve, enjoy immediately or set aside for ten minutes to allow slaw to soften and marinate. Tossed salad will keep for one day in the fridge. Salad mix will keep for two days and dressing will keep for five days when stored separately.
From Ani’s Raw Kitchen, Ani Phyo Veggie stir fry with a toasted sesame oil and tamari
Heather also added arame to this stir fry. Arame is a sea vegetable! Bet you had no idea…most sea vegetables are great sources of iodine among many other vitamins and minerals. Find out more here.
1 stalk broccoli, florets separate, stems but into bite sized pieces
2 carrots, cut into matchsticks
3-4 shitake mushroom caps, cleaned and sliced
1/2 each red & yellow pepper, sliced
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
splash of toasted sesame oil
splash of tamari
pinch of red pepper flakes
Heat olive oil in a large saute’ pan, saute’ onions until golden.
Add carrots, stir.
Add all broccoli and stems, stir.
Add mushrooms and peppers, stir.
Splash in tamari, cover and cook on high heat for one minute.
Turn off heat, drizzle with toasted sesame oil.
Add red pepper flakes to taste, stir and serve.
Basic Brown Rice (yields 3 cups)
1 cup brown rice
2 cups of water or broth
Seasonings to taste
Directions:
Rinse rice in a bowl of cool water and strain
Place all ingredients in a pot with a tight fitting lid
Bring to a boil, reduce heat
Cover and let simmer for 50 minutes, if you are not experience with cooking rice, you’ll want to check the rice 10 minutes before the anticipated finish time so you don’t burn the rice (if you do, it’s okay, just try it again)
Remove from heat and let stand 10 minutes
Fluff with a fork and serve.
Basic Quinoa:
1 cup quinoa
2 cups water
Seasonings to taste
Directions:
Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.
Combine quinoa and water in a saucepan. Cover and bring to a boil.
Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed
Remove from heat and let stand for 5 minutes covered; fluff with a fork
Season as you like.
Brown Rice Crispy Treats
1 cup natural peanut butter
1 cup brown rice syrup
4 cups Erewon brown rice crispy cereal
Mix together peanut butter and rice syrup on a low flame until easily pour able. Pour over brown rice crispy cereal and mix until well coated. Press all ingredients into a baking pan. Refrigerate for 1 hr.
*For an added treat sprinkle in chocolate chips or melt chocolate and layer over the top.
*These are great to freeze. Put in snack bags and grab the out of the freezer when you want a quick snack.
DROOOOOOOOL…Sorry! Were you reading? 
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No-Bake Almond-Oat Energy Bites
Craving chocolate? Try cacao nibs!
Makes 24 1-inch balls — Egg- and Dairy-free
30 minutes or fewer
2 1/2 cups rolled oats (regular or quick-cooking)
1/2 cup raw pumpkin seeds (pepitas)
2 TBSP OF COCOA POWDER
1/2 cup raisins (I have also used dried cranberries)
2 Tbs. raw sunflower seeds
1 tsp. cinnamon
1/2 cup almond butter
1/3 cup plus 1 Tbs. honey
2 Tablespoons Brown Rice Syrup
1 tsp. vanilla extract
3/4 CUP CACAO NIBS
Directions:
1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds (AND 2 TBSP COCOA POWDER) in food processor until powdery. Transfer to medium bowl; set aside.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds, CACAO NIBS and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.
