Serves: 4
Kale
1.9 pounds lacinato (NOT curly) kale, torn into bite-size pieces, large stalks removed (14.25 oz chopped)
2 tbsp lemon juice
2 tbsp sesame oil
Add kale to a large mixing bowl, drizzle with lemon juice and sesame oil, use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Yields: 15.71 after massaging
Green Beans
14 ounces (0.89 pounds) green beans, stems removed
Add washed and stems removed beans to steamer basket.
2 cups water
Allow the water to boil.
Insert the steamer basket to the pan with boiling water, close the pan, DO NOT reduce the heat and steam the beans for 7 minutes.
1 tsp sesame seeds
2 tsp tamari
1 tsp sesame oil
2 tsp maple syrup
Transfer beans to a small mixing bowl and top with tamari sesame oil, maple syrup and sesame seeds. Toss to combine, then transfer to refrigerator to chill.
Dressing
2/3 cup salted cashew butter / peanut butter
2 tbsp tamari
4 tsp ginger, grated
1/4 cup lime juice
2 tbsp maple syrup
2 tbsp sesame oil
1/2 tsp red pepper flakes
1/4 cup hot water
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Yields: 1 and 1/4 cup
Shallots
1 tbsp sesame oil
1 cup shallot, thinly sliced (4 shallots)
Heat oil in a pan, add shallot, saute for 5 minutes, stirring frequently, until softened and slightly brown. Remove from heat and set aside.
Salad
14.5 ounces FAT carrots, ribbon carrots with vegetable peeler (3 fat carrots, 10 oz peeled carrots )
1 red bell pepper, thinly sliced (6.15 ounces) (1/4 bell pepper per serving)
1/4 cup freshly thai basil or cilantro, tightly chopped (1 tbsp per serving)
1 cup roasted, unsalted cashews (1/4 cup per serving), if preparing dressing with peanut butter, use roasted and unsalted peanuts
Add green beans, sautéed shallots, ribboned carrots, sliced red bell peppers, chopped basil, salted cashews to massaged kale and toss with dressing. Enjoy immediately.
Taste Note: Tastes AWESOME and very very filly.
Source: minimalistbaker
Kale
1.9 pounds lacinato (NOT curly) kale, torn into bite-size pieces, large stalks removed (14.25 oz chopped)
2 tbsp lemon juice
2 tbsp sesame oil
Add kale to a large mixing bowl, drizzle with lemon juice and sesame oil, use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Yields: 15.71 after massaging
Green Beans
14 ounces (0.89 pounds) green beans, stems removed
2 cups water
Allow the water to boil.
1 tsp sesame seeds
2 tsp tamari
1 tsp sesame oil
2 tsp maple syrup
Transfer beans to a small mixing bowl and top with tamari sesame oil, maple syrup and sesame seeds. Toss to combine, then transfer to refrigerator to chill.
Dressing
2/3 cup salted cashew butter / peanut butter
2 tbsp tamari
4 tsp ginger, grated
1/4 cup lime juice
2 tbsp maple syrup
2 tbsp sesame oil
1/2 tsp red pepper flakes
1/4 cup hot water
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Yields: 1 and 1/4 cup
Shallots
1 tbsp sesame oil
1 cup shallot, thinly sliced (4 shallots)
Heat oil in a pan, add shallot, saute for 5 minutes, stirring frequently, until softened and slightly brown. Remove from heat and set aside.
14.5 ounces FAT carrots, ribbon carrots with vegetable peeler (3 fat carrots, 10 oz peeled carrots )
1 red bell pepper, thinly sliced (6.15 ounces) (1/4 bell pepper per serving)
1/4 cup freshly thai basil or cilantro, tightly chopped (1 tbsp per serving)
1 cup roasted, unsalted cashews (1/4 cup per serving), if preparing dressing with peanut butter, use roasted and unsalted peanuts
Add green beans, sautéed shallots, ribboned carrots, sliced red bell peppers, chopped basil, salted cashews to massaged kale and toss with dressing. Enjoy immediately.
Taste Note: Tastes AWESOME and very very filly.
Source: minimalistbaker
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