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Soft sweet potatoes are lightly spiced then tossed with peanuts & lime. With the nuts, there is enough protein to make this a main dish, but it compliments other dishes nicely as well.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
Lemon, juiced, with a sprinkle of powdered sugar- to accompany crepes, french toast, pancakes and more…
Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.
Grassy, earthy but temptingly sweet. Just a couple dates, a couple leaves of kale and a generous handful of frozen fruit. Any fruit will do, but fresh seasonal peaches would be lovely mid to late summer. To make this vegan simply substitute the dairy products for almond milk or juice.
