Kale and Vegetable Salad

Usually when I have a kale salad I use vinaigrette dressings, sweet berries, and fruit. This weekend I switched it up and came out with a delicious Kale and Vegetable Salad. Even my husband couldn't believe it was an all-kale based salad that he really liked! Simple, delicious, and super healthy. What more could you want?

For the Salad
2 Bunches of Kale, wash and cut out the spines, then chop and slightly massage. *about 6 C.
Add:
1/4 C Red Bell Pepper, chopped small
1/4 C Carrots, chopped small
1/2 C Baby tomatoes, halved
1/4 C Diced, celery

1/2 Cucumber, Chopped. FIRST sliced in half, and seeded. (Slice length wise  then run your spoon down the middle to get the seeds out)
1/4 C Raisins
1/4 C Chopped Walnuts
1 T Hemp Seeds
1 Avocado, cubed

Add all the above and mix with 1/2 C thinned Veggie Dressing.
Sprinkle on 1 Tbsp. Nutritional Yeast and add extra Sea Salt as needed.

Mix together well.
As you stir in the dressings, the avocado and the dressing start to mix a create a creamier texture for the dressing.

You can eat it right away, or let it marinate in the fridge for 15 minutes or so. Even stays great through the night.
Enjoy!

Raw Chocolate Filled Strawberries

 It's almost Mother's Day and this is an awesome healthy gift for Mom. Since I am the Mom in this house, I will keep everything stocked and ready to go so the kids can throw this together :)
 This simple and delicious treat can be a great hit for any occasion. Breakfast in bed? Yes please!
Or impress guests with this as an appetizer or dessert.  The sweet tartness of a juicy red ripe strawberry, swirling in your mouth with the rich smooth coco-nutty chocolate..okay I am already salivating!

You need:
Strawberries (At least 1-2lbs)

Chocolate Filling 
1/2 C Agave
1/2 C Pure Maple Syrup or Honey
1 C Organic, non-refined Coconut Oil
1/2 C Org. Cocoa
Dash of Sea Salt (opt.)

Blend until smooth. Pour into a plastic container and store in the fridge until ready to use.
*I would make the filling a few hours or the day before to get it to set in the fridge so it doesn't fall out when you pick them up.

1. Wash and dry the strawberries.
2. Core the Strawberries. I use a paring knife and poke it into the strawberry near the stem/leaves. Then carefully make your way around the top making a hole with the knife about half way down into the strawberry, after making a circle, finally pull out the core. *Or I have seen these cool "strawberry corers" at Walmart for a few dollars...Mothers day? :)
3. Scoop  chocolate filling into a piping bag with a flower shaped coupler on the end.
4. Stick the end of the coupler down into the strawberry as far as it can go, then while squeezing in the chocolate swirl it around until you get to the top.

When you have filled as many strawberries as you desire, arrange on a plate and set in the fridge until ready to serve...OR eat right away!

Raw Stuffed Veggie Burrito with Spicy Red Pepper Sauce

This was a very filling, fresh, crunchy, and spicy lunch I had the other day and had to share.

First I made the sauce...which I liked a little grainy for more of a pate than a smooth sauce. It went:

In the blender:
1 1/2 C Cashews, soaked overnight and drained
1/4 Red Bell Pepper
1 tsp Fresh Lemon Juice
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 T Olive Oil
1 tsp Nutritional Yeast
Blend to your liking.

In a Collard Leaf, (with the thick middle part cut out)
Spread the Sauce generously and add:
Chunks of Cucumber
Red, Yellow, and Orange Bell Pepper slices
Diced Zuchinni
Shredded Carrot
Baby tomatoes
1/2 Avocado
Sunflower Sprouts

You can really add any of your favorite veggies in here. I liked this combo for the texture and fresh taste. If you can't stand the collard then I would recommend using butter leaf lettuce.

Roll up and Eat...with plenty of napkins.