Healthy with Jodi

Instructions Preheat oven

Asian Chick Pea Kale Salad Recipe

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    Asian Chick Pea Kale Salad

    Vegan, Gluten Free

    Happily Serves 4

    VEGETABLES

    1 large bundle finely chopped kale  (steamed and drained)

    1 cup finely grated carrots (steamed)

    2 cups finely shredded red cabbage (Steamed)

    DRESSING

    1/4 cup cashew butter (or sub sunflower butter)

    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

    1/4 cup sesame oil

    3 Tbsp maple syrup

    Sea salt or 1 Tbsp tamari or coco amigos

    CHICKPEAS

    1 Cup soaked and dried chickpeas (or sub Mung beans)

    2 Tbsp sesame oil or avocado oil

    2 tsp maple syrup

    1 garlic clove

    optional: red pepper flakes or chili powder

    Preheat oven to 425

    When preparing chickpeas, make sure they are dry – this will help them crisp up.

    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

    Mango Energy Bites

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      Mango Energy Bites
      Vegan, GF, Refined Sugar Free
      Happily serves 15

      ALL ORGANIC INGREDIENTS

      1 1/4 Cup walnuts or cashews
      1 Cup firmly packed dried unsweetened mango
      10 soaked medjool dates, pitted
      2 TBSP hemp seeds
      1/3 Cup unsweetened finely shredded coconut
      1 lime and zest
      Dash Sea salt
      Preheat oven to 350.
      Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
      Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
      Drain and lay on a towel and pat off excess moisture. Set aside.
      Add nuts to a food processor and mix into a fine meal. Set aside.
      Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
      Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.