 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, Krysten 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 Mango 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: 1/2 avocado 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.
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 Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale Teriyaki Brussels Sprouts Recipe by: The Daily Kale Ingredients: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp Lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of chili flakes or cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch Bag of Brussels Sprouts Directions:
Spicy mayo Ingredients: 1/4 cup mayo (vegan or reg) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5-2 tsp golden monkfruit (or any type of granulated sugar) 1 tsp sesame oil Directions: Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them! Follow me on: www.instagram.com/TheDailyKale  Homemade Almond Flour Ravioli with creamy pesto alfredo sauce. . First off! Must admit. This recipe was supposed to be tortellini...but ya girl didn’t look up how to make the shape for tortellini before attempting it.... realized halfway through that I, in fact, do not know how to make that shape. But I do know how to make your standard ravioli. . Soooooo here we are. If you try making this, and want it to be tortellini instead of ravioli shape, look up how to make the shape for it, I found an awesome video on YouTube of an OG Italian man making it- that I will refer to next time. . But for now: RAVIOLI it is :) Almond Flour Ravioli Recipe by: The Daily Kale Ingredients: 1 cup almond flour (@anthonysgoods ) 1 tbsp xanthan gum 1 tbsp psyllium husk powder Pinch of salt and black pepper Pinch of garlic powder 1 egg 1 tbsp olive oil 1 tbsp water Directions: In a bowl, stir all of the dry ingredients together. Then make a small space in the middle and pour in the olive oil, water and then the egg and stir it together until combined. With wet hands, knead the dough together until it’s combined. And then make a ball. . Take two big pieces of parchment paper and place the ball in between. Using a rolling pen roll out the dough as thin as you can get it, and into a rectangle shape. With a pizza cutter, cut all of it evenly into squares. Place a small amount of the filling in the middle of 1 square. Top with the another square for ravioli and seal the edges carefully, or again look up how to shape it for tortellini. . Place the pasta individually and carefully into a pot of boiling water for about 3-5 minutes. Use a spaghetti fork to get the pasta out of the water so that it strains excess water. Top with the sauce of your choosing!. . For the filling: I mixed together Parmesan and ricotta with basil, garlic powder, oregano, black pepper and paprika. *For the sauce, I made my homemade pesto( recipe is here) and made homemade Alfredo (equal parts: Heavy cream + Parmesan + garlic simmered on a low heat) and mixed the two together for the most delicious creamy pesto alfredo sauce! . Alrighty y’all enjoy :) #thedailykale
 Avocado Toast yes, BUT.... add mint chutney + kitchari spices for all the flavorzzzz.
This was a good lil toast. I used half of an @unbunfoods bun. Added avocado, tomato, red onion, cilantro, mint chutney (recipe below) and sprinkled some kitchari spices from @lunafixa on top. I know this isn’t a kitchari dish- but I’m in love with those flavors so I went with it! Mint chutney is surprisingly so easy to make. I love it. If you try it out let me know! Cilantro Mint Chutney Recipe by: The Daily Kale Ingredients: 1/2 cup fresh mint 1/2 cup fresh cilantro 1/4 cup cashews 1/2 cup coconut cream 1/2 jalapeño 1 garlic clove 2 tbsp. lemon juice Pinch of cumin Salt to taste 3-4 tbsp. water (* see notes) Directions:
 Sushi wrap : for when you attempt sushi and realize your knife is just not gonna cut it. (get it ?!) .
Well for real though, this wasn’t my original idea. But so what. ya gotta rolllllll with it sometimes (Who am I right now?). Man, my knives are strong too- but obviously not sushi strong. But again- oh well. This: Was still good. It’s the effort that counts. And I suppose flavors! Directions:
Sriracha Mayo Ingredients: 1/4 cup mayo 1 tbsp. tamari 1 tbsp. sriracha 1- 2 tsp golden monk fruit (or any type of granulated sugar) Directions: Mix all ingredients in a bowl until smooth. I use @lakanto for my golden monk fruit + @chosenfoods for my mayo, but you can use what you have and also easily sub for a vegan mayo option! Those are just my favorites. |
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