Dear Mango Salsa,
Thank you for being you. I love you and all of your bright, beautiful flavors. I’m sorry I waited til last month to give you a real chance. I hope you can forgive me. Never stop being you. You’re my best friend. See you tomorrow...
Your new number one fan,
Details: @sietefoods cassava tortilla, mango salsa, cilantro lime avocado aioli, grilled chicken, purple cabbage and more cilantro (cause I can never get enough).
#thedailykale Mango Salsa:
1/2 Jalapeño (chopped)
1/2 Lime (juiced)
Salt to taste
Pinch of Cumin
1/2 Roma Tomato (chopped)
3 tbsp Red onion (chopped)
2 tbsp Bell pepper (chopped)
Pinch of Cilantro
Place everything in a bowl and stir! Adjust depending on your personal preferences.
Cilantro Lime Avocado Aioli:
2 tbsp avo oil mayo (I used @primalkitchenfoods)
Juice of half lime
Handful of cilantro
1 green onion
Pinch of salt (to taste)
Pinch of Paprika
Pinch of Cumin (@spicelyorganics )
1 Garlic clove
For the aioli: place all ingredients together in a blender and blend until creamy and smooth. It’s soooooooo good. You’re probably gonna wanna put it on everything.
Orange Creamsicle Toast
When I was a kid, pretty much anything ‘orange + cream’ related was a good ole fashion favorite of mine. I loved the ice cream bars and especially the soda in the glass bottles we used to get when we’d go to an old general store (I’m originally from Georgia). So this toast basically brought my taste buds down memory lane, in the best way.
I hope y’all love it! Tag me @thedailykale if you make it
2 tbsp cream cheese (@kitehillfoods)
1 tbsp orange juice
1-2 tsp orang zest
1/2 tsp vanilla
1 1/2 tsp monkfruit
Bread of choice (I used @unbunfoods)
Stir everything together in a bowl until smooth. It sometimes helps to use a double boiler method to make the consistency even more creamy and smooth. Toast your favorite bread and spread it on there... Add extra orange slices and hemp seeds if you’d like ✨✌🏼 Enjoy! #thedailykale
Caprese Cauliflower Rice Salad
This hit all those refreshing, summer-y, feel good spots! And it was actually really simple. I like to make pesto to have in the fridge so I can use it all week in different meals... And this one didn’t disappoint, y’all gotta give it a try.
All ya need is:
Fresh Mozzarella (Vegan or Non)
Pesto (my recipe is below)
Spinach or Arugula
Optional extras: bell pepper and purple cabbage
* 1 cup basil
* 1 cup spinach
* 2 tbsp. hemp seeds (or cashews)
* 1/2 cup pumpkin seeds (or almonds)
* Pink salt, to taste
* 1 tbsp. lemon juice
* black pepper to taste
* 1/4 cup water (or more, see notes)
* 2 cloves of garlic
* 1-2 tbsp olive oil (optional)
Blend everything in a food processor or high speed blender (note: with only a little of the water, you may not need full amount) until completely smooth and combined. As always, Enjoy!
Rice Paper Chips
(Makes 16 chips )
Heat oil in a pan over medium heat. Cut your rice papers into triangles. One rice paper makes 8 chips. Drop in one triangle at a time. It’ll puff up very fast, about 1-2 seconds so take it out fast and tap off the excess oil. I didn’t season these because I am making nachos but by all means if you ever want to make chips or a vegan ‘pork rind’ have fun with your seasoning! I personally think they taste good as is.
Welcome to my boyfriend’s FAVORITE thing ever = Crispy Rice.
Every time we order sushi, this has always been his number one go to. He loves it oh so much. So I was like hmmmm, let me try and remake this. But I always gotta put my own spin on it ...that’s how this idea of mine came to life:
Spicy Smoked Salmon Philadelphia Roll Style Crispy Cauliflower Rice.
It’s a mouthful (no pun intended ). Anddddd being the non cauliflower believer that he is, he actually loved it! Yay I hope y’all love it too! Tag me @thedailykale if you try it
Spicy Mayo 1/4 cup mayo (@primalkitchenfoods) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5 tsp golden monk fruit (or any type of granulated sugar) 1 tsp sesame oil *Stir together.
Enjoy my friends ! #thedailykale