While getting all these recipes organized to launch this new website I’ve been rediscovering old favourites that I haven’t made in a long time.
Tonight for dinner we had Kale and Chick Pea Salad and it was lovely! I had forgotten how delicious and fresh this salad tastes.
1 bunch Kale
1 can (19 oz.) chick peas, drained and rinsed
2 green onions, chopped
¼ cup almond oil/ walnut oil/sunflower oil
3 Tbsp. lemon juice
¼ tsp. dried thyme
½ tsp. dry mustard
1 clove garlic, finely chopped
½ tsp. salt
¼ tsp. pepper
Place a large pot of water on to boil. Cut the stem from the kale. Wash and remove the seam or stalk. Cut the kale into bite-size pieces. Stir the kale into boiling water. Stir kale and drain immediately as kale turns bright green. Spread the kale on a cookie sheet to cool. In a large bowl, combine the kale, chickpeas and green onions. Whisk together the vegetable oil, lemon, thyme, mustard, garlic, salt and pepper. Pour the dressing over the salad and toss gently to mix. Serve at room temperature.
Another favourite that I rediscovered this week was Almond Muffins. These muffins are grain free, sweetened with honey and can be modified depending on the ingredients you have on hand. This batch I made by adding 3 grated apples, a couple handfuls of raisins and some cinnamon. So delicious!
3 cups ground almonds or combination of nuts
1 tsp. baking soda
½ tsp. salt
¼ cup melted butter
¼ – 1/2 cup honey
Mix wet ingredients in one bowl. Add to ground almonds, baking soda and salt. Mix to combine.
Pour into muffin cups to almost full.
Bake at 350º F for 20 to 25 minutes
The above recipe makes a basic muffin. For variations you can add raisins, blueberries, grated apple, grated carrots and/or chopped nuts or seeds. Depending on your choice of additions you may add appropriate spices such as cinnamon, nutmeg, cloves and ginger.