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KALE GINGER SALAD

3/22/2019

Adapted from
https://www.gimmesomeoven.com/seriously-delicious-detox-salad/

Salad Ingredients:

3 cups finely-chopped kale leaves
1 cup finely-chopped broccoli
2 cups broccoli slaw
1 cup finely-chopped red cabbage
1 cup shredded carrots
1/2 cup roughly-chopped fresh cilantro leaves
1/2 cup toasted slivered almonds
1/4 cup thinly-sliced green onions
1 avocado, peeled pitted and diced

Ginger Dressing Ingredients:

1/4 cup rice wine vinegar
2 tablespoons tamari (organic gluten-free soy sauce)
2 tablespoons avocado oil or olive oil (or any mild-flavored cooking oil)
1 tablespoon finely-chopped fresh ginger
1 tablespoon finely-chopped garlic
1 tablespoon honey (or a couple drops of Stevia)
1 tablespoon white (shiro) miso
1/2 teaspoon toasted sesame oil
Kosher salt and black pepper, to taste

*For those avoiding soy, you can replace tamari with coconut aminos and white miso with tahini.

Recipe:
Mix all together and enjoy! :)

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Microbiome-Friendly THAI NOODLES

3/22/2019

This recipe features konjac noodles, made from the konjac root. Konjac root is a natural source of glucomannan, a prebiotic fiber that nurtures a healthy gut microbiome.

Ingredients (Serves 1):

1/4 cup chopped carrots
1/4 cup chopped purple cabbage
1/4 cup chopped cucumber
1 handful of bean sprouts
1 egg or 1/4 cup chopped organic tofu. Or, if you prefer or you if are following the AIP eating plan (Autoimmune Paleo) you can use chopped grilled chicken or other meat or fish.
1 bag (about 1 cup) of konjac noodles or “Miracle Noodles”
1 tbsp of chopped cilantro
2 tbsp chopped green onions
For sauce: Combine 1 tbsp almond butter, 2 tbsp coconut cream, 1 tbsp water, 1 tbsp coconut aminos, 1 tbsp coconut vinegar (or apple cider vinegar), 1/4 tsp salt, 1 tsp ground red pepper (adjust depending on how spicy you like your meals), 1 tsp lime juice, and 1 drop of stevia or 1/4 tsp maple syrup for sweetness. (*For AIP: you can make a sauce with coconut aminos, coconut cream, dash of salt, apple cider vinegar, lime juice and stevia.)

Recipe:

1. For noodles: First rinse the konjac noodles with water to freshen them and decrease their unique smell. Bring a medium pot of salted water to a boil. Add the noodles to the boiling water and cook for 10 minutes.

2. While the noodles are boiling, cook the egg to your preference - fried over easy is lovely. Or, dice the tofu or meat into bite-sized pieces.

3. Strain the noodles and stir in the egg, tofu or meat, and veggies.

4. Make the sauce: Stir all of the sauce ingredients together in a small glass or ceramic bowl and microwave on high for 1 minute. Drizzle sauce over the noodles and veggies. Toss and enjoy!

*If not following the AIP diet, you can add crushed nuts for some extra texture!

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Chai CARDAMOM Chia SEED PUDDING

3/21/2019

This is a tasty, creamy option for anyone working on eating whole foods and wanting gluten-free/grain-free breakfasts and/or snacks.

Ingredients:

2 tbsp loose leaf chai tea (and a tea steeper) or 1 bag chai tea
1/2 cup almond milk (or coconut, cashew…whatever you prefer)
1/2 cup water
3 tbsp chia seeds (really, that's all you need)
1 tsp cardamom spice

Other toppings: carob powder, pecans, blueberries, ginger, etc.

Recipe:

Put the loose leaf tea (with steeper) or your bagged tea into a pot with the dairy-free milk, water and cardamom spice.
Simmer on low for about 10 minutes. Watch until it bubbles and becomes a lovely brown color.
Remove from heat and let it cool. Transfer to a container about 1 1/2 cups capacity (a lidded jar or large mug works well.)
Stir in the chia seeds. If you have a secure lid, consider shaking the mixture so it mixes well.
Put in the fridge to gel overnight.
Add your favorite toppings in the morning.

Note: This recipe is not recommended for an Autoimmune Paleo (AIP) diet as it includes chia seeds which are not part of that plan.

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Shine From Your Kitchen

KALE GINGER SALAD

Microbiome-Friendly THAI NOODLES

Chai CARDAMOM Chia SEED PUDDING

Food For Body & Soul

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