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Teriyaki Almonds

1/27/2018

Yummmmm....

First off. Take a look at the before shots of the almonds! Before- dry, right out of the bag. The other one soaked for 8 hours. Craziness! They transform! They become these beautiful, big almonds. Apparently soaking nuts makes them way easier for us to digest. So that is why I do it for these.
I'm sure it's recommended anytime your using nuts in a recipe (*like my cashew cheeze)- but just so you know I don't always soak my nuts. I just find it particularly helpful with this recipe because they truly do change size. And since I'll be adding these to salads and for snacks- the bigger the better!

Teriyaki Almonds

Recipe by: The Daily Kale

1 cup Almonds (raw or dry roasted, unsalted)
4 tbsp. Coconut amigos (soy sauce would also work)
1/8 tsp.-1/4 tsp. Garlic powder
1/8 tsp.-1/4 tsp. Ginger powder
1 tbsp. + 1 tsp. Agave (or maple syrup or coconut sugar)

Soak almonds in water for 12 hours minimum. Drain the almonds. Let sit out for another 8-12 hours until they are completely dry. *If you have a gas oven, place them in the oven without it turned on- only the pilot on. This is what I do. But leaving them sit out for a longer period of time if you don't have a gas oven, will work also.

Preheat oven to 350.
Mix all of the other ingredients together & then pour on top of the almonds until completely coated.
Line a baking sheet with parchment paper. Place the almonds evenly on the baking sheet.
Bake for 15 minutes. Then flip and bake for another 15-20 minutes. Until completely cooked through.
Cool & enjoy!

*I store mine in a tight fitting mason jar. They last for at least one week. We eat them pretty fast though, so they might last longer if you have more self control then my boyfriend. HAHA. :)

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Iced Mocha Protein Latte

1/25/2018

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Chocolate-y.
Coffee.
Iced.
Mocha.
Protein.
Dairy free.

...Should I continue?
Nah.
I think it's best that you just try this as soon as you can.
I LOVE this.
Because if you're like me- and do not eat a lot of 'extra' protein, this is a perfect
way to add it in with little effort.
My favorite protein powder is the chocolate protein powder by Sun Warrior.
One day a friend had the powder at work and I smelled it- it smells like chocolate cake mix.
Seriously. Not joking.
And unlike some other vegan brands that have a super strong stevia, sweet, fake taste...
this one does not. I highly reccomend.

Iced Mocha Protein Latte

Recipe by: The Daily Kale

1 scoop chocolate protein powder (*I use Sun Warrior)
1 cup unsweetened almond/coconut milk (*any non dairy milk will work)
Ice
Cinnamon, to taste
1/4 cup Espresso shot or cold brew coffee or 1 packet of mushroom coffee (*I use Four Sigmatic brand)

In a blender- blend the milk, coffee, protein powder and cinnamon together.
Pour over ice & enjoy! It's that simple!

* If you'd like to use regular brewed coffee, go right ahead. Just make sure to refrigerate the coffee at least over night so that it's cold enough & won't melt the ice. You can do less milk & more cold coffee too. Whatever works best for you!

*Let me know if you try this Iced Mocha Protein Latte by tagging me @thedailykale and #thedailykale :)

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No Bake- Chocolate Chip Cookie Dough Balls

1/25/2018

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chocolateeeeeeeee......

No turning on the oven.

Get that food processor out.
It's time.
Snack time.
Dessert time.
Whatever time.
It's the time...

No Bake- Chocolate Chip Cookie Dough Balls

Recipe by: The Daily Kale

1/2 cup oats
3/4 cup cashews
Pinch of pink salt
1 tbsp chia seeds
2 tbsp dark chocolate chips
4-6 dates
1-3 tsp water

In a food processor combine oats & cashews and blend until it becomes a dust consistency.
Add in dates, chia seeds & water (slowly, little by little) & pulse until it becomes a solid combined clump.
In a bowl add the food processed mixture and mix in the chocolate chips.
Roll into balls & try not to eat all of them at once!

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Low Carb Vegan Kung Pao Sauce

1/25/2018

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Low carb, eh?

Yeah I said it. I am not gonna deny it. I am on a bit of a diet. No not the YOU SUCK GO ON A DIET, kind of diet. Nope. Just decided that- hey. I've gained some unwanted weight over the past few years. And now it's time to change focus for a bit. Focusing on VEGETABLES. And no I am not completely nixing carbs. Believe me I know their good & good for you. I have nothing against carbs. But personally, I wanted to pump the brakes a bit. Step back & really take a look at my diet as a whole. And what I noticed is I could eat a little bit less carbs in the evening & a lot more vegetables. So here we are.

Kung Pao Tofu or Shrimp. Vegan or Not. It's up to you. I sometimes do shrimp, and sometimes do tofu. Whatever I feel like. *I'm a pescatarian so sometimes I have shrimp.

THIS BY THE WAY- is a super simple & fast recipe. I made it in less than 20 minutes. Probably less than 15. But I wasn't counting. Just know that it takes a very small amount of time for a whole lot of flavor- and to be low carb? Sheesh.

By all means if you are not low carb - Add this over rice and BOOM.
But if you are low carb- try it over cauliflower rice. I didn't have any last night or I would've totally done that.

Let me know if you try this sauce! Tag me @thedailykale or #thedailykale so I can see your re-creations!

Vegan Kung Pao Sauce

Recipe by: The Daily Kale

4 tbsp. Coconut aminos (or if using soy sauce- reduce to 3 tbsp.)
1 tbsp. Water
1 tbsp. Coconut sugar (substitute natural sugar or agave)
1/2 tsp. Apple cider vinegar
1 tsp. Sesame oil
1/2 tsp. Cornstarch
1/4 tsp. Ginger powder
1/4 tsp. Chili flakes (optional)
1/8 tsp Garlic powder
Black pepper, to taste

In a mixing bowl, mix all of the above ingredients together until well combined.

For Kung Pao Tofu or Shrimp Meal

1/4 onion (chopped)
1/2 a block of Tofu (cut into cubes) or 10 shrimps
Broccoli (steamed)
Green onion (chopped)
1/4 cup peanuts (unsalted)

Sautee onion in a pan with a little coconut oil. Add in your shrimp or tofu and sautee.
Once the tofu or shrimp is almost finished cooking, add in peanuts.
Turn heat off and add in the sauce, stirring around coating everything.
Serve over steamed broccoli. And or rice or cauliflower rice.

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Oil Free Pumpkin Seed Pesto

1/25/2018

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PESTO! PESTO!

The amazing. flavorful. green stuff.

So fresh. So clean.

Is perfect in a grain bowl with cherry tomatoes, quinoa, balsamic glaze & cashew cheeze.
Or all mixed in with noodles. (=Zucchini noodles, zoodles is way more fun to say though.)
On top of baguette with again, cashew cheeze, tomatoes, balsamic glaze.
I think it's a bit obvious how I like to pair my pesto.
But do as you wish with your pesto!
Put it wherever you find fitting.

*Fun fact* the reason why I am so in to this *oil-free* version I make, is because when I used to work at Whole Foods in the kitchen. I'd make a shit ton of pesto. A WHOLE BUNCH. And the amount of olive oil I added into the pesto made me feel sick. For REAL.

Look- I get it, oil is good for some people. Some love it. Some hate it. I personally know, it doesn't work for me to eat a lot of it internally. So I limit it whenever I can. Cause HELLO I make up for it with the amount of cashew cheese I try to not eat. And to be honest, you realize- it just doesn't need all of that oil. It still has the same great flavor as pesto should.

Please let me know if you try it! Also if your on instagram #thedailykale or tag me @thedailykale !
*I love seeing your re-creations.

Oil Free Pumpkin Seed Pesto

Recipe by: The Daily Kale

1 cup basil
1 cup spinach
2 tbsp. hemp seeds (optional)
1/2 cup pumpkin seeds (unsalted)
Pink salt, to taste
1 tbsp. lemon juice
black pepper to taste
1/4-1/2 cup water
2 cloves of garlic

* 1 tbsp. olive oil (optional)

In a food processor, combine all ingredients except the water.
Blend for about 20 seconds. Add in water little by little, Until creamy & smooth. Scraping down sides, as needed.
Add extra lemon juice, salt, & pepper if needed. (To taste)

Enjoy!

Roasted cherry tomatoes, cauliflower rice, steamed kale with pesto & cashew cheeze drizzle

Zoodles with cherry tomatoes, arugula, pesto & cashew alfredo

The making of a grain bowl : arugula, cherry tomatoes, quinoa, pesto & cashew sauce

1 piece of toasted Ezekiel bread topped with pesto, cashew mozzarella, tomato & balsamic glaze on top of arugula

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Teriyaki Almonds

Yummmmm....

Teriyaki Almonds

Iced Mocha Protein Latte

Chocolate-y.
Coffee.
Iced.
Mocha.
Protein.
Dairy free.

Iced Mocha Protein Latte

No Bake- Chocolate Chip Cookie Dough Balls

chocolateeeeeeeee......

No Bake- Chocolate Chip Cookie Dough Balls

Low Carb Vegan Kung Pao Sauce

Low carb, eh?

Vegan Kung Pao Sauce

Oil Free Pumpkin Seed Pesto

Oil Free Pumpkin Seed Pesto

Recipe
Index:

oh, hi !

Archives

Teriyaki Almonds

Yummmmm....

Teriyaki Almonds

Iced Mocha Protein Latte

Chocolate-y.​Coffee.Iced.Mocha.Protein. Dairy free.

Iced Mocha Protein Latte

No Bake- Chocolate Chip Cookie Dough Balls

chocolateeeeeeeee......

No Bake- Chocolate Chip Cookie Dough Balls

Low Carb Vegan Kung Pao Sauce

Low carb, eh?

Vegan Kung Pao Sauce

Oil Free Pumpkin Seed Pesto

Oil Free Pumpkin Seed Pesto

Recipe​Index:

oh, hi !

Archives

Chocolate-y.
Coffee.
Iced.
Mocha.
Protein.
Dairy free.

Recipe
Index: