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Spicy chipotle mixed with sugary roasted sweet potatoes is a simple side for Mexican dishes instead of Spanish rice. Use chipotle peppers in adobe sauce, chopped up, or chipotle powder. Add more or less spice to your personal taste.
Red Velvet Cake contained beets during the rationed World War II times to give the pink hue, rather than the red food dye. These cookies indulge on that concept. If using vegan cocoa & chocolate these can be entirely vegan delights. If serving more like a dessert, plan to leave in that brown sugar or substitute your favorite sweetener. If you like low-sugar treats as I do, they are tasty without the brown sugar too. If making gluten-free be sure to purchase oats that specify they are actually gluten-free.
A handful of chocolate chips and cocoa powder makes this granola one of my favorites. And really who would turn down chocolate for breakfast! It is antioxidant fun in a bowl. Placing the chocolate chips in at the end means they will melt and clump the oats, but not overcook and burn.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.
