Chocolate Nib Milkshake

Chocolate Nib Milkshake:

• 1 Banana – can be frozen
• 1 tablespoon of cacao powder
• 5 dates – or to taste
• 1 cup of cold water
• 2 tablespoons hemp
• 2 tablespoons of cacao nibs
• 1 tablespoon maca 

Blend everything but the nibs in a high speed blender. Add the cacao nibs, blend for a few seconds, and pour into a glass and enjoy!

You can see my reflection in the glass! :)

Collard and Kale Creamy Salad

Collard and Kale Creamy Salad:

• half a bunch of kale
• half a bunch of collard greens
• 1 tbsp ACV
• 1/2 tsp salt
• 2 garlic
• .5 avocado
• ¼ cup cherry tomatoes
• 2 tbsp pine nuts
• 4-5 green olives

Dressing: (use half of this for the salad, save half for later)

• 1 cup of soaked cashews
• 1 oz ACV or lemon juice or both
• ¼ red bell pepper
• 1 garlic
• 1/2 tsp salt
• ¼ cup water

Cut the kale and collard greens to bite size pieces or chiffonade them. You don't need to remove the stems but you can if you want; I usually don't remove the stems but if I do I juice them later. Add the ACV, salt, and chopped garlic and massage until wilted and juicy. Chop the avocado to pieces, chop the tomatoes in half, and add to salad along with pine nuts and chopped green olives. 

Separately, add the dressing ingredients into the blender and mix until smooth. Add half to the salad and use the other half as a dip or for kale chips; it is a little sour so it goes well on a salad as opposed to by itself. 

Mix the salad with the added ingredients and you are done!

Hemp Chia Cacao Pudding

Great dessert on the fly and not too sweet.

Hemp Chia Cacao Pudding:

• 0.5 cup hemp hearts
• 1.5 cup water
• 1 tsp vanilla bean
• 8 dates
• ¼ cup of chia seeds
• 1/3 cup of cacao nibs
• sweetener drizzled on top to taste

Blend the first four ingredients until smooth. Add the chia and cacao nibs, mix well, and place in the fridge for a few hours. Drizzle sweetener on top and share!

Mushroom Soup with Marinated Mushrooms and Dinosaur Kale Salad

For Lunch today I made a mushroom soup from The Rawtarian’s Cream of Mushroom Soup Recipe and topped it with marinated mushrooms (you can scale this recipe anyway you want):

Marinated Mushrooms:

• 8 ounces of mushrooms
• 1-1.5 tablespoons of nama shoyu/tamari (enough to coat all the mushrooms)
• 2 tablespoons of olive oil (enough to coat all the mushrooms)               

Slice the mushrooms then place them in a bowl. Top with nama shoyu/tamari and olive oil and mix until all the mushrooms are coated. Leave them to marinate for 5 minutes and put them in the dehydrator for about 5 hours on 115 F.

I also made a dinosaur kale salad:

Dinosaur Kale Salad:

• 1 bunch of dinosaur kale (or another type of kale will require less massaging time)
• 2 garlic cloves (you can use less)
• 1 tsp salt
• 1 ounce of lemon juice
• 4 tbsp olive oil
• 1 avocado
• 2 tbsp pine nuts
• nutritional yeast to taste

Chop the kale in a chiffonade or in bite size pieces; you can de-stem the kale but I usually don’t. Chop the garlic and add to the kale. Add the salt, lemon juice and olive oil. Massage until kale decreased in size and is considerably softer; I like to massage for a long time (a few minutes) so that it gets nice and soft because dinosaur kale is one of the tougher kales. Wash hands with cold water so that the oil stays on the hands and they remain nice and soft for the rest of the day :) Chop the avocado and add to the salad along with the pine nuts. Mix everything together and sprinkle with nutritional yeast on plates to taste.