Cranberry Butter Kale Salad

cranberry salad 1

Merry Christmas Eve, dear readers!  It’s an unnaturally warm Christmas here and across the east coast, but we know you’re in a festive spirit.

Tina will be heading to a Christmas brunch, and we thought we’d share her contribution.  As always, you can trust that this dish is healthy, so have a heaping helping!  Besides being beautiful (we’re loving the red and green), you’ll get a flavorful boost from these veggies and kale, as it’s full of antioxidant nutrients, vitamins and minerals.  Not only will you get a helpful boost to your immune system, but the fiber will reduce temptation to consume too many of those sweets later.  This combination of veggies is particularly delicious, the kale gives a full-bodied base and the roasted pears topped with kelp granules are a sweet surprise on top.

cranberry salad 2

This one’s sure to be a hit, so bring it along with you and enjoy the extra after the holiday craziness calms down!

Ingredients:
6-8 cups of curly red and green kale torn into bite size pieces
2 tablespoons olive oil
1 orange
1/2 butternut squash cubed
1 cup fresh cranberries
1/4 cup pumpkin seeds roasted
jicama (small one sliced thin)
red onion – small sliced thin
fennel – about 1/4 cup sliced thin
pear – sliced thin
Kelp Granules (I use Main Coast Sea Seasonings)
Romano cheese – grated to taste
Coarse ground black pepper

Directions:
Take the cranberries and cubed butternut squash and place on parchment paper on a baking sheet. Drizzle with grape seed oil (about 1-2 tsp) plus 1 tsp. honey. Bake until butternut squash is roasted and soft.

Remove from oven and allow to cool

Place sliced pear in baking pan and place in oven and roast at 350 degrees until pear is roasted through about 15-20 minutes.

Remove from pan and allow to cool.

Place kale in a bowl.  Add onion, jicama, fennel, pumpkin seeds, butternut squash and cranberries.  Squeeze the orange over the salad and add olive oil. Mix thoroughly. Add grated cheese. Add pepper to taste. Top with pears and sprinkle with Kelp granules.

Enjoy!

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Pumpkin Coconut Soup with Toasted Pears

Pumpkin Coconut Soup 1

Good morning, good and faithful readers!  And happy Thanksgiving!

We know cooking is underway at your house.  If hoards of loved ones haven’t arrived yet, they’re on their way.  Or maybe you’re getting ready to pack up your contributions to today’s feast and are looking forward to a day with friends or family.  Either way, Thanksgiving is a time to focus on what we’re grateful for, to enjoy the conversation and company of those around us.  Amidst the craziness and joy today, find time to pause and take in the moment.  In a way life is short, and times like these are worth cherishing.

Whether you’re cooking today or mom’s doing it again this year, we would like to offer a suggestion: Tina’s Pumpkin Coconut Soup with Toasted Pears.  It’s an unconventional choice, but undeniably festive with its myriad fall flavors.  The pumpkin is sweet, the coconut adds a light and surprising flavor, and the holiday season is represented by its hint of cinnamon, nutmeg and cloves.  You know us, though; it’s healthy to boot.  We wouldn’t recommend anything that wasn’t packed with nutrients, fiber and antioxidants, and this soup is no exception.

Try this sweet and rich soup throughout this holiday season.  It’s sure to keep you in a cozy mood and please your taste buds all the while.

Pumpkin Coconut Soup 2


Ingredients
:
1 medium pumpkin baked for 45 minutes or until soft (about 4 cups of pumpkin)
1 1/2 cups unsweetened coconut milk (I used so delicious)
1 tablespoon cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 cup coconut sugar
2 tablespoons maple syrup
1/2 cup toasted pumpkin seeds (I toasted the seeds in some coconut oil)
2 bosc pears sliced thin

Directions:
Put cooked pumpkin into a food processor or a blender.  Add the coconut milk and blend until smooth and creamy.  Add the maple syrup, coconut sugar, and spices and continue to blend.

Spread sliced pears on parchment paper and drizzle with 1 tablespoon of melted coconut oil.  Sprinkle pears with coconut sugar.  Bake at 350 degrees until soft and toasted.

Add soup to a bowl and top with pumpkin seeds and toasted sliced pears.

Enjoy!