cheesy kale chips (vegan, oil free, gluten free, soy free, paleo)

 

Aren’t snack foods made from good-for-you ingredients the best? Like kale chips!

The first time I tried kale chips, it was love at first bite. Savory, salty, crunchy…yum! But the thing I wasn’t in love with was the price tag, especially for frequent snacking (keep in mind we have four hungry children to feed, three of which are boys).

So I turned to my own kitchen to try and re-create the ideal snacking experience.

 

 

Here are few things I’ve learned along the way:

  • The key to a good kale chip is the seasoning. Since kale is strongly flavored itself, if you’re too light with the seasonings, you have a chip that tastes just like dried kale. Not to exciting.
  • It’s also essential to get the moisture balance right. Too little and it’s hard to coat the kale, too much and they’re on the soggy side and take forever to dry out.
  • Ideally, kale chips are best made with a food dehydrator. But if you lack one of those, as I do, setting your oven at it’s lowest setting – usually about 200 degrees F – is an excellent runner up.
  • Unless you plan on eating your kale chips on the spot, you’ll want to be sure all the kale is completely dried out before storing them in an airtight container. Just a little bit of moisture and the chips loose their crispiness and become chewy. If this happens to you – and it has to me many times – trying popping them back in a 200 degree F oven for 10-15 minutes to dry them out again.

 

Pack these in ziplock bags if you’re traveling. Not only do they add zero weight to your luggage, but it can help you get your superfood fix if you’re not sure what snacking options you’ll have access to on the road. I brought these on a road trip with me this summer and will probably plan to do the same when I head to the Dominican Republic in February on a mission trip.

 

Last thing…if you’re new to vegan “cheese,” be prepared that it will not taste like the cheese you’ve been used to…if you go in expecting that, you’ll be disappointed every time. Or you’ll need to buy manufactured vegan cheeses. I’ve learned that the idea is try an approximate the flavors and textures of familiar foods and appreciate the plant-based version for what it is…healthier, lighter and fuel your body can use.

 

Print
cheesy kale chips
Prep Time
15 mins
Total Time
1 hrs
 

Savory, salty, crunchy, snack-y, yummy! That about sums up these cheesy kale chips that can be made in your oven or with a food dehydrator.

Course: Snack
Author: Andrea Anderson
Ingredients
  • 1/2 large bunch kale
  • 1/2 cup raw cashews
  • 1 lemon, juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tsp nutritional yeast
  • 1/4 tsp salt
  • dashes freshly ground pepper
  • water
Instructions
  1. Preheat oven to 200 degrees F

  2. Prepare kale by rinsing, patting completely dry then removing the stems. Chop into large pieces that are approximately 2" square. Add to a large mixing bowl.

  3. In a food processor or blender, add remaining ingredients except the water and blend until the cashews are very finely chopped - almost powdery. Add just enough water to create a thick paste (too much water = soggy chips). Massage the mixture into the kale until all the leaves are completely covered.

  4. Spread the kale in a single layer on a large baking sheet. For best results, make sure each kale leaf is spread out. Sprinkle on additional seasonings to taste.

  5. Put into the oven for 20 minutes, then rotate the pan. Bake for another 15 minutes and remove any completely dried chips. Place remaining chips back in the over for another 10 minutes or until all the chips are completely dried.

Recipe Notes

While the chips are best enjoyed immediately for ultimate crispiness, they can be stored in an airtight jar after cooling completely. If they're too soft and you have to have them crispy, pop them in a 200 degree F oven for 10-15 minutes.

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • I found Trader Joe’s has the best price for cashews.
  • Nutritional yeast can be found in most health food stores or here. I get mine from the bulk section at Whole Foods.

 

 

 

apple cabbage slaw with apple cinnamon dressing (vegan, raw, paleo, gluten free, no added sugar)

In the apple vs. pumpkin debate, I fall in with the apple crowd.

What about you?

It’s been a great year for apples here in Northeast Ohio…especially the organic red apples we’ve been enjoying from my parent’s neighbors. Which got me brainstorming ideas for a fresh fall apple-based salad…

Voila! Apple cabbage slaw with apple cinnamon dressing.

I can eat it like candy.

My favorite thing? I can’t decide. It’s a toss up its crunchy sweetness (but without any added sugar!) or being the perfect balance to the heavier comfort food dishes because the apple cinnamon dressing is free of heavier oils found in traditional coleslaw.

 

The apple cabbage slaw recipe is one of the three bonus recipes included in the the Perk Up Your Pantry – Fall edition recipe ebook and also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

And in case you fall on the pumpkin-side of things, I’ll have a pumpkin-inspired recipe for you later this week.

game, set, matcha coconut lime energy bites (vegan, no added sugar, gluten free, paleo)

As we’re learning, life in high school is busy…especially when you throw in sports. It usually makes for a long day and a late arrival home.

To brighten up my daughter’s long day and making snacking on the run easier, I whipped up these matcha coconut lime energy bites – a nod to her chosen sport this season and because matcha naturally boosts energy. It also helps with mental alertness, has antioxidant powers (hello bright green powder!), boosts the immune system and cardiovascular health and can fight infections – which gives it an A+ in my books.

 

 

This was my first time trying matcha after hearing of it several years ago on Kathy Patalsky’s blog, Healthy Happy Life. Yep, even thought I’m a tea drinker, it took me this long to try it since it’s more expensive than the tea I normally buy, but happily, I found that a little goes a looong way. And I’m excited to experiment and see what this does for my own energy.

If you’ve never tried matcha, it tastes like green tea because it is, um, green tea, but carries greater health benefits. If you want to learn more about its history, how it’s grown and it’s properties, click here.

Making these game, set, matcha energy bites is as easy as 1-2-3. Just thoroughly mix the ingredients in a food processor, form into bite-sized balls and coat in unsweetened shredded coconut since the batter is very sticky. You could coat them in matcha powder as I did here, but that amount of undiluted matcha powder carries a bitter overtone. So unless you don’t mind a little bitter with you no-added-sugar sweet, I’d stick with the unsweetened coconut.

Speaking of sweet…as with most of my recipes, these energy bites do not have any energy-sapping, immune suppressing added sugar! They also work for gluten-free and paleo diets since they are free from grains.

 

Print
Game, Set, Matcha Coconut Lime Energy Bites
Prep Time
15 mins
 

These coconut lime energy bites carry the subtle flavor of green tea and are perfect for hectic days when you're on the go and need a natural boost of energy.

Course: Snack
Servings: 9 energy bites
Author: Andrea Anderson
Ingredients
  • 1 cup raw cashews
  • 6 medjool dates
  • 3 T fresh lime juice
  • 1.5 tsp matcha powder
  • 1 scoop 100% pure stevia powder
  • 1/4 cup unsweetened shredded coconut (plus more for coating)
  • 2 pinches salt
Instructions
  1. Pit the dates, then put all ingredients in a food processor or high speed blender and mix until thoroughly combined and the cashews have mostly been chopped into very fine pieces. Since the mixture is very sticky, keep your hands slightly wet with water to form the bite-size balls. Place additional coconut in a plastic bag, drop in each energy bite one at a time and shake to coat. For best results, refrigerate for at least one hour before eating.

    Can be stored in an air-tight container in the fridge for several days.

Recipe Notes

RECIPE NOTES

It's best to buy Medjool dates with the pits still in them as they tend to stay juicer than when the pits are removed. Make sure you are using 100% PURE stevia - read the ingredients closely! - as most stevia powders have added sweeteners and/or artificial ingredients.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Since this was my first time trying matcha, I purchased a small amount from Whole Foods. But you can find it cheaper here and in a larger quantity
  • Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

5-ingredient walnut pesto over zucchini noodles (vegan, gluten free, paleo)

pesto

I am newer to the whole veggie noodle trend, mostly because I didn’t want to invest in a spiralizer unless I knew I would get frequent use out of it. For awhile, I made due by putting my dusty cheese grater to use to make zucchini noodle strips. And then I found this:

Only $5 at Whole Foods and I was sold. I was a little skeptical at first if it would really work, but it does! And not only does it turn out lovely long zucchini noodles, I get a few bonus rotini shapes too. The only downside is it’s hard to spiralize the entire veggie because you run the risk of nicking your fingers in to the bargain. A brief search on Amazon, however, located this one* that solves that problem and is still small enough to be tucked into a drawer.

While my traditional pasta sauce works well with these noodles, I think they were meant for this pesto recipe. You can serve it over slightly warmed noodles, or since the weather is heating up, eat it cold. This pesto is a snap to put together and it can even be frozen.

Five-ingredient walnut pestoIMG_4176
1.5 cups of basil
1/2 cups of walnuts
2 garlic cloves
1/8 tsp salt
dashes of freshly ground pepper
3/4 tsp nutritional yeast (optional)

Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.

*makes enough for two adult servings

*contains an affiliate link

raw rutabaga pizzas (vegan, gluten free, anticandida diet, paleo, raw)

raw rutabaga pizzas The hardest thing about modifying your diet can be figuring out just what the heck your now going to eat. This month, I’ve been following the anti-candida diet which cuts out all sugars and drastically cuts carbs among other things to address the problems that come with a systemic yeast overgrowth.

Since I’m a big fan of hummus which is not ACD-friendly, I needed an alternative for a hearty and satisfying snack. And thankfully I found it in baba ganoush. I also had to switch out raw carrots for the first couple of weeks and replace those with rutabaga – a veggie with strong anti-fungal properties.

I came up with this snack to satisfy my usual carrots + 100_4865hummus cravings. Usually, I’ll just slice it in rounds and pile on the tomatoes, but it can also be down-sized by cutting the rutabaga into smaller circles or fun shapes with cookie cutters. If you do this, just be sure to eat the scraps instead of pitching them because #zerofoodwaste.

 

The baba ganoush recipe is inspired by Minimalist Baker and I’ve lost track of how many times I’ve typed “baby” instead of “baba” while writing this post. LOL

CLICK HERE TO PRINT A PDF of th raw rutabaga pizzas recipe

raw rutabaga pizzas

Prep Time: 20-25 minutes

Cook Time: 20-25 minutes

Cool Time: 15 minutes

 

Ingredients

    For the Baba Ganoush

    • 2 medium eggplants
    • 3-4 garlic cloves, crushed
    • 2 lemons, juiced
    • 4 T tahini
    • ½ tsp. salt
    • water

    For the rutabaga pizzas

    • 1 fresh rutabega
    • cherry or roma tomatoes
    • fresh basil (optional)

    Instructions

    For the Baba Ganoush:

    Peel and slice the eggplant into disks about ¼’ thick. Place on a baking sheet lined with parchment paper, and if desired, drizzle with avocado oil. Bake eggplant in a 350 degree oven for 20-25 minutes or until lightly browned and tender. Cool slightly.

    Place eggplant and remaining baba ganoush ingredients (except the water), in a food processor and blend until smooth, scraping down the sides a couple of times. Add water to thin if needed.

    Taste and adjust seasonings if necessary.

    Baba ganoush can be kept in the fridge for several days if stored properly in an airtight jar.

    For the Pizzas:

    Peel rutabaga and slice thinly (about 1/8” ). If desired, use a cookie cutter to cut out shapes for smaller, bite-sized appetizers.*

    Spread baba ganoush on the rutabaga slices and add a piece of basil if desired, plus a slice of tomato.

    Recipe Notes

    *Baba ganoush recipe is inspired by Minimalist Baker

    *If making these into bite-sized appetizers, use cherry tomatoes.

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    6-ingredient Cauliflower soup (vegan,anti candida, gluten free, paleo) 

    cauliflower soupToday is Day 4 of the full Sugar Detox Challenge. I’m also adding the twist of following the anti-candida diet which you can learn more about here.

    One of the keys to succeeding with any diet change, is preparation. Mental and physical.

    So much of what and how we eat is tied up in our emotions, our memories and our culture that breaking from your traditional diet can be tough. I’ve found the best way to mentally prepare for a diet changhttps://shebloomflourish.wordpress.com/wp-admin/post.php?post=1024&action=edite is praying about it and leaning on God to get me through. But I also put that faith in action by researching recipes and articles…you could say it’s “thought for food.

    To prepare physically, there are several practical steps to take to increase success:

    • Remove the foods that are a source of temptation: This is key if you really struggle with giving into cravings. If it’s not in your cupboards or fridge, it’s not very likely that you’ll run to the store to feed the temptation.
    • Meal planning: Although I always recommend planning meals -including snacks – because it saves time, mental stress and money, this step is especially important when you are following a new diet and dealing with foods that may be unfamiliar to you.
    • Meal prep:This is meal planning’s often overlooked partner and an area I still need to grow in. Meal prepping, especially for snacks that require more than grabbing a handful of something, helps avoid the pitfall of reaching for whatever is most convenient, but not diet-friendly.

    Four days into the anti-candida diet and I’m grateful for taking these steps. The hardest part so far is not reaching for my usual standbys of raisins or carrots and hummus. All healthy, but the higher sugar and carb count counts them out for the strictest part of the anti-candida diet.

    Now on to the cauliflower soup…

    As part of my meal prepping, I made a HUGE pot of this over the weekend, which takes care of my lunches for this week and most of next.

    It’s simple to make but packed with flavor and other goodness that eating cauliflower, onions, garlic and curry bring.

    CLICK HERE TO PRINT A PDF of the cauliflower soup recipe

    cauliflower soup

    Prep Time: 10-15 minutes

    Cook Time: 45-50 minutes

    Serves: 6-8

     

    Ingredients

    • 2 heads of cauliflower, chopped
    • 2 onions, diced
    • 2 garlic cloves, minced
    • ½ tsp curry powder
    • 1 ½ tsp salt
    • dashes of freshly ground pepper

    Instructions

    Saute onions and garlic in a little water in a large stockpot until the onion is translucent, about 5 minutes.

    Add cauliflower and seasonings and add more water until it’s not quite covering the cauliflower.

    Bring to a boil, then simmer until the cauliflower is very tender, about 35-40 minutes.

    Cool slightly and add to a blender or food processor and blend until very smooth. You will probably have to do this several times, so make sure you have an extra pot on hand to transfer the blended soup into.

    Recipe Notes

    *Eliminate pepper if following the anti-candida diet

    *Freezes well.

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    chocolate mousse cake (vegan, sugar free, gluten free, paleo)

    mousse cake

    I’m not really sure if “cake” is the right work to describe this dessert. Pie doesn’t really fit either, although this does have a crust. But after doing some research to see if there was a more fitting name for this confection and turning up nada, I’m running with cake. Food people, if I’ve missed named this dessert, please let me know. I’m all ears.

    Ever since radically reducing my sugar intake a couple of years (and more on this to come next week), I’ve tried to stick to desserts that use mostly fruit to sweeten them. After seeing similar concoction around the Web, I knew I had to try my hand at my own version.

    mousse cake steps

    This recipe combines the recipe for my dark chocolate pudding mousse with an almond-coconut-chocolate crust sweetened only with date paste. If you want more “cake,” then double the recipe for the pudding.

    The best part? You won’t regret eating a second, or third, piece. It’s a cake that will make your taste buds and your body sing – even if it’s not made for a birthday. 😉

    CLICK HERE TO PRINT A PDF of the Chocolate Mousse Cake recipe

    chocolate mousse cake

    Prep Time: 20-25 minutes

    Serves: 8-10

    Ingredients

    For the Crust

    • 1 c. whole almonds
    • ½ c. date paste
    • ½ c. unsweetened shredded coconut
    • ¼ c. unsweetened cocoa powder

    For the Mousse

    • 1 ripe avocado
    • ¾ c. unsweetened cocoa powder
    • ¾ c. date paste
    • 1- 14.5 oz can full fat coconut milk
    • 2 tsp vanilla
    • 2 scoops 100% pure stevia
    • ½ tsp cinnamon
    • 1-2 T almond butter

    Instructions

    Combine all crust ingredients in a food processor and blend until the mixture begins to hold together.

    Press the crust mixture in a springform pan, packing down tightly,

    Combine mousse ingredients in a food processor, scraping down the sides a couple of times, and blend until smooth. You may need to do this in two separate batches if doubling the mousse.

    Spread mousse over crust and refrigerate for at least 2 hours before serving.

    Recipe Notes

    Double the ingredients for the mousse layer if a higher cake is desired.

    Make sure you buy 100% PURE stevia – it should come with its own very tiny scoop. I get mine at Trader Joe’s.

    Buy fair trade cocoa powder, if possible

    For a raw food dessert, be sure to use raw almonds and almond butter.

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    naturally salty sweet peanut butter banana jumblelaya (vegan, nut-free/raw option)

    100_1879Sometimes, I think the best recipes are those that are cobbled together…a little of this, a little of that, nothing measured. Just a few favorite ingredients in a bowl, in a cup, on a plate. Snacking especially lends itself to improv eating.

    Although my go to snack often is enough to satisfy, sometimes, I’m looking for something a little bit more…

    100_1883This snack is by no means intended to approximate the traditional Cajun jambalaya in the rice-veggies-meat sense, but it does mimic the dish’s mish mash approach to pulling ingredients together.

    Peanut butter + banana have long been a favorite of mine. (In my white-bread eating days, it was especially satisfying eat the pb+b on a toasted plain bagel.)

    Add in naturally sweet dried coconut and raisins and the hint of cinnamon and you have an unconventional, yet satisfying snack. I usually toss all these ingredients in a bowl, but for the pictures, I used a small canning jar, because it just looks prettier.

    If you have a nut allergy, substitute in sunflower seed butter. And if you prefer eating raw, use a raw nut butter. I recommend using a salted nut/seed butter as it complements the delicate sweetness of the fruit.

    CLICK HERE TO PRINT A PDF of the salty sweet peanut butter banana jumblelaya

     Salty Sweet Peanut Butter Banana Jumblelaya

    100_1878

     

     

     

    1 banana per person
    Raisins
    Unsweetened, shredded dried coconut
    Cinnamon
    Salted peanut butter or nut or seed butter of choice

    1. Slice bananas into a bowl, jar or mug
    2. Sprinkle on cinnamon
    3. Add remaining ingredients in desired quantity
    4. Enjoy!

    oven-baked sweet potato chips + guacamole (vegan, oil-free)

    2009-01-18 19.13.25I grew up in a home where we ate quite a variety of foods, especially fruits and vegetables. But somehow the avocado eluded us. And guacamole? The first time I tried it I was in my late twenties.

    It was love-at-first-bite.

    guacamole collage But chips, guac’s side kick, are rather low on the healthy eating spectrum, sprouted, organic, GMO-free or not. And despite their salty, crunchy tastiness, I’ve been looking beyond the vegan label to examine what I’m actually putting into my body.  Because eating a plant-based diet doesn’t necessarily = a healthy diet.

    So when I want a healthier compadre for my guacamole, I round up some sweet potatoes and put them to work. According to WebMD, sweet potatoes are full of calcium, potassium and vitamins A & C.sweet potato rounds collageBoth recipes are simple to prepare and contain a small handful of ingredients.

    But before we get to the recipes, I wondered…are there any foods or dishes that somehow eluded you in childhood that you discovered as an adult?

    CLICK TO PRINT A PDF of the guacamole recipe
    CLICK HERE TO PRINT A PDF of the oven baked sweet potato chips recipe

    oven baked sweet potato chips & guacamole (oil free, vegan)

    Prep Time: 10-15 minutes

    Cook Time: 45-60 minutes

    Keywords: bake raw appetizer snack side gluten-free nut-free oil free paleo soy-free sugar-free vegan vegetarian garlic avocado cilantro sweet potato Cinco de Mayo Mexican

    Ingredients

      For the Sweet Potato Chips

      • Sweet potatoes
      • Salt
      • Chili powder
      • Cumin

      For the Guacamole

      • 1 avocado
      • 1- 1½ tsp. fresh lime juice
      • 1-2 T cilantro
      • 1 small garlic clove, minced
      • 1 tsp. cumin
      • 1/8 tsp. salt
      • Freshly ground pepper

      Instructions

      For the Sweet Potato Chips

      Preheat oven to 375 degrees F.

      Meanwhile, peel sweet potatoes, then slice into rounds about ¼” thick.

      Place rounds on a baking sheet lined with parchment paper and sprinkle with seasonings to your taste.

      Bake for 45 minutes to 1 hours, turning at least once until potatoes are cooked through.

      For the Guacamole

      Peel the avocado, remove pit and mash.

      Add remaining ingredients to the avocado and stir thoroughly.

      Best if served immediately.

      Recipe Notes

      Plan to prepare approximately 1-2 sweet potatoes per person depending on the size of the potato.

      Sweet potato chips are best when freshly cooked, but can be stored in the fridge and then reheated

      Avocados are ripe when their skins are black and they yield gently to the touch.

      A fork or potato masher work well to mash the avocado.

      Sometimes I add in diced onion and/or finely diced tomatoes to mix things up a bit.

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      oh-lay early spring salad

      2009-01-08 14.07.00It’s funny how much we talk about the weather, at least around these parts. Perhaps it’s because we’re all in it together, this waiting for spring to be spring.

      I check weather updates repeatedly as if somehow my multiple visits per day to our local weather station’s website will translate to warmer temperatures in the forecast. Even now my fingers are itching to check it once again. The calendar says it’s spring, but the temperatures seem reluctant to leave winter behind. I need to remind myself as I remind my children that it is the Lord who controls the weather and, thankfully, He is not bound by a calendar.

      spring inside
      lavender for our door :: wheatgrass courtesy of my youngest who bought it for my oldest :: a nod to another favorite past time

      At least I can bring spring inside our home and to our table. For our home, I’m switching out winter photographs, prints and decorations. (And if you’re looking for spring printables, here are a few free ones I found around the web: (Hello Spring by On Sutton Place; Hello Spring by Sandy Toes and Popsicles; Bicycles by Oh So Lovely blog)

      And for our table, I looking to grace it with recipes that incorporate springtime vegetables and my favorite minneola oranges which are only available for a short time in the stores where we live .

      early spring saladSo I was excited a few weeks back to have this recipe arrive in my inbox from Minimalist Baker.  I tried it out, but didn’t like the combination of the beans and quinoa with the lettuce, though I might have liked it better with kale (it’s a texture thing). So I made a few modifications to come up with the Oh-lay! Early Spring Salad featuring a pumpkin seed parmesan.

      CLICK HERE TO PRINT A PDF of the Oh-lay Early Spring Salad recipe

      oh-lay early spring salad

      Prep Time: 20-30 minutes

      Cook Time: 1-2 minutes

      Serves: 4 people

      Ingredients

        For the Salad

        • Spring greens mix
        • Asparagus, roughly chopped
        • ½ – 1 cup minced cilantro
        • Oranges, diced
        • Avocado, diced
        • Pumpkin seed parmesan
        • Optional toppings:
        • Cucumber, diced
        • Roasted red pepper, sliced (organic is best)
        • Corn (organic is best)
        • Plantain chips, crumbled

        For the Pumpkin Seed Parmesan

        • ½ c. pumpkin seeds, raw or toasted
        • 3 tsp. nutritional yeast
        • 1 ½ tsp. olive oil
        • 1/8 tsp. salt
        • ¼ tsp. (heaping) cumin

        For the Orange-Lime Dressing

        • ¼ c. lime juice
        • 1 T orange juice concentrate + 1 T water
        • 3 T olive or avocado oil
        • ½ scoop 100% pure stevia
        • ½ tsp. cumin
        • ¼ tsp. chili powder
        • 1/8 tsp. salt
        • Dash pepper
        • 1 T cilantro, minced

        Instructions

        1. If toasting pumpkin seeds, place in a pot over high heat and toast until you hear the seeds begin to “pop”, about 1-2 minutes.

        2. Combine all pumpkin seed parmesan ingredients in a small food processor and pulse until roughly crumbled.

        3. Combine all dressing ingredients in a jar and shake well until emulsified.

        4. Prepare all salad ingredients, combine with dressing and parmesan and serve.

        Recipe Notes

        Use about one large handful of salad greens per person.

        If serving to a crowd, combine the greens, asparagus and cilantro in a large salad bowl, but serve the remaining toppings and dressing on the side for guests to add as desired. That way if you have leftovers, the greens will remain fresh.

        Pumpkin seed parmesan will keep for at least one week if refrigerated in a jar.

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