Recipe

Plantains (are magic)

Plantains (are magic)

Plantains are amazing. This is something I have known for a LONG TIME, but even knowing this true fact - I NEVER PURCHASED A PLANTAIN MYSELF.

I finally did and I cannot believe it took me so long. They are delicious and easy to prepare. Which is why friends I encourage you - no - I challenge you - to buy your very own plantain this week and cook it... see what happens.
 

Toasted Coconut Flakes (omgee so tasty) [Recipe]

Want a tasty treat? Roast them flakes!

I love this recipe because it is stupid simple and SUPER satisfying.

Step 1: Find yourself some Coconut Flakes. I like Edward & Sons, Organic Coconut Flakes, Unsweetened.

Step 2: Put about a TBS of Coconut Oil into a pan, I prefer a cast iron skillet. Warm pan on a lower heat to melt and spread the oil.

Step 3: Add a fair amount of the flakes (don't overfill). You want them to be laid pretty flat and even. 

Step 4: Keep the stove on a low to medium heat and keep your eye on the flakes. You will see them begin to brown, it doesn't take long. Eye their progress and don't let them burn. Stir them around. 

Step 5: Once they are sufficiently toasty take them off the heat.

Step 6: Optional. Add a bit of sea salt and/or add cinnamon. The taste is magic.

AND THAT IS IT! YOU DID IT! YOU MADE THEM!

Enjoy!

 

Rainbow Kale Salad | Recipe

Rainbow Kale Salad... with a peppery kick.

It's one of my favorite dishes and I make it a VARIETY of ways - a little more this, a little less of that... it all works.

What you need:

  • 1 Bunch Lacinato Kale
  • Handful of Arugula 
  • 1 Bunch fresh parsley
  • 1 Cup Red Cabbage
  • 3 Shredded Carrots
  • 1 Medium sized Beet
  • 1/4 Cup Sunflower Seeds
  • Pitted Kalamata Olives
  • Olive Oil & Vinegar
  • Salt & Black Pepper

 

What you do:

Rough chop the kale and throw it in a large bowl. If you feel fancy shake on a bit of salt and give it a light massage. Throw in the arugula. Doing good.

Now, finely chop the red cabbage and parsley. Throw those guys in the bowl too.

Shred in the carrots and the beets (messy). I usually do this holding my hand shredder in the bowl. Add your olives to the bowl, I like olives so I add quite a few and I also like them pitted, but you can choose your own adventure. 

Drizzle on the olive oil (be liberal) and your vinegar of choice. Usually I use balsamic, but these last few times I have used red wine vinegar and it has been great. Get your pepper grinder and get ready to grind a generous amount of pepper... tasty. Sprinkle on some good sea salt and add your sunflower seeds.  Mix, mix, mix and you have a DELICIOUS and pretty salad ready to go!