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Look, let me be real with y'all.... I'm not always down to try 'trends' ahem, for instance: PASTA CHIPS... why you ask? Oh because it didn't work for me. Like not one bit. My jaw hurt after eating a few of the so called 'chips' I made... I wasted a box of gluten free pasta, and that makes me sad all day. Butttttttt what doesn't make me sad is the beauty of ricotta toast. It's not a trend to me.... since it's been something I've been enjoying for quite some time... But if it means folks are now into it that weren't before, well good for them! Happy to know other people out there are giving it a try and realizing how amazing it is! Whether it's whipped, with fruit or honey, or in a savory way... it is delicious! Like very very good. Soooo that being said, here are some ways I have ricotta-d my toast over the years. By all means use vegan ricotta if your dairy free/vegan too! Whatever works for ya! Just enjoy ;) Strawberries, Ricotta, Basil, Hemp Seeds + Balsamic Glaze 
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 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: Cauliflower rice Tomatoes Fresh Mozzarella (Vegan or Non) Pesto (my recipe is below) Spinach or Arugula Cucumber Balsamic Glaze Optional extras: bell pepper and purple cabbage #thedailykale Pesto: * 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!  I have to say, appetizers are one of my favorite things to make. I love making cute, bite sized food! Strange for someone who hardly hosts parties. One day! For now, I'll keep sharing my creations with you so you can make them for yourself, family and friends. :) NOTES: The amount for what you will need will vary, depending on how many you are serving. So you might need a little more than what is in the ingredient list. For the Vegan option: Replace the fresh mozzarella balls for a vegan cheese. I highly recommend Miyoko's cashew fresh mozz. You could also try my cashew cheese but it would be more like a sauce. Just something to consider! :)
Caprese Cucumber Bites with Pesto
Recipe by: Krysten Jorgensen, The Daily Kale Makes 15-20 bites Ingredients:
Directions
 Is my title...a little on the corny side? Haha. I don't care, you!!
What I mean by my title is this pesto is suuuuuuuper fast & easy to make. And of course, as always, healthy. So fast actually- that I didn't even get to take a good picture. Haha. Oh well. Look how pretty & green it is. SO I've always made pesto the same way. And at first, after all my research earlier I told you about in a previous post on all the greens I need to avoid from now on. I thought :( How is this going to be good if no spinach & kale are allowed in on the pesto party? Oh well. It turned out great. Super creamy & delicious. Pumpkin Seed Pesto: Combine all ingredients in a food processor and blend babayyyy, blend! (Adjust all amounts to your own liking) - 1 Cup Basil - 1/2 Cup Pumpkin Seeds - 3 Cloves Garlic (I can go 4- I don't care how my breath smells ;) - 1-2 Tbsp Lemon Juice - 1/4 cup water ( add in slowly and check consistency before continuing to add it all in.) |
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