Put the rice in a small bowl, add the chickpeas, cucumber, carrots and snap peas on top. Drizzle with sauce. Sprinkle top with avocado pieces and cilantro. YUM!
What did I end my meal with, you ask? Oh, just some chocolate chip cookies with sea salt from Mama Pea’s new book. DEE-LISH! I have tried many ‘recipeas’ from her book and blog and they have all made it in my ‘keeper’ binder. Trust me, it’s tough to get a spot in there.
I’m also snacking on some of Averie’sCheezy Kale Chips. The sauce is incredible! Keeps me happy while I work on my dissertation (sigh).
Cheezy kale chips before mixing in the sauce. Then into the oven they went.
Ever wonder what to do with all that pulp when you juice fruits and vegetables? I hate throwing it away! I have made crackers with them at one time and decided to make some more today. I found a recipe from Mama Pea and decided to try it out.
My juice pulp mix was a bit different from Mama Pea’s. I used a mixture of beet, beet top, celery, kale, apple, and carrot pulp (the juice was fantastic by the way!).
You need patience for this recipe, as the crackers will be baking at low heat for 3hrs. I needed to bake mine an hour longer.
I can’t get enough of kale. I love the taste of it raw or cooked and could eat it every day. Yum! I also have a soft spot for chips. I’m not crazy about sweet stuff, but give me anything salty and I’m all over it. So here’s to combining both my love of kale and chips into a healthy snack with a spicy kick:
1 bunch dinosaur kale
1 tbsp olive oil
1 heaping tbsp nutritional yeast flakes
1 tbsp Bragg All Purpose Seasoning
1/8 tsp cayenne pepper
Remove kale stems and tear kale leaves into small pieces. Combine all ingredients until kale is well coated with seasonings. Lay kale flat on a cookie sheet.
Bake at 300F for about 30min or until kale is dry and crispy. So yum!