CHOCOLATE CHERRY CHIA SMOOTHIE

If cherries were not so expensive,  I would have a serious addiction. Buying frozen cherries lower their cost, so it is a good fix for my cravings! This smoothie is so yummy and filled with superfoods: Cherries, almonds, chia, coconut water, and cacao nibs. It is perfect for breakfast, or on a hot summer day.

CHOCOLATE CHERRY CHIA SMOOTHIE

Ingredients:

1 1/2 cups frozen cherries
1/2 cup almonds
2 teaspoons chia seeds
1 date, pitted
2 tablespoons cacao nibs
2 cups coconut water
1 teaspoon vanilla essence

Preparation:

Put all the ingredients in a high speed blender and blend until smooth.
Enjoy!

This will make 2 smoothies.

LENTIL TACOS

I just had a little Cinco de Mayo get together and made this lentil "meat" to use as a filling in the tacos. Because it is versatile and so yummy, the next day, with the leftovers,  I used it to make a Mexican rice bowl. I even ate some of it on it's own for a meal.  It was delicious both ways. Feel free to explore with this recipe. It is really great for entertaining.

LENTIL TACOS

Ingredients for the lentil "meat":

2 cup dry lentils
1 tablespoon olive oil
1/2 cup onions, chopped
1 red pepper, chopped
1 celery stick, chopped
1/4 cup corn
4 garlic cloves, chopped
1/2 cup veggie broth
2 tablespoons sundried tomatoes
1/2 of a chipotle pepper (about 1 teaspoon)
2 tablespoons coconut nectar (or agave)
1 tablespoon cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
Salt and pepper to taste

Preparation for the lentil "meat":

In a medium saucepan, cook the lentils in 8 cups of water for about 30 minutes until they are very tender (they will be easier to mash if slightly over cooked).
Drain the water and reserve the lentils.

Heat oil in a skillet over medium heat. Add the onions and cook for 3-4 minutes until translucent.
Add the red pepper, celery, corn, and garlic and cook for another 4-5 minutes to soften.

In the meantime in a blender, put together the 1/2 cup of veggie broth, sundried tomatoes, chipotle pepper, coconut nectar, cumin, oregano, and the chili pepper. Mix until the sauce is thick and well blended.

Pour the lentils and the sauce over the onion mixture and cook a few minutes, mixing thoroughly. Mash the mixture slightly to give it more of a ground "meat" feel.
Season with salt and pepper.


To assemble:

12 taco shells
Lentil meat recipe
Toppings of your choice (vegan cheese, salsa, guacamole, lettuce, tomatoes, avocados, rice, vegan sour cream...)

Serve about 1/4 cup of lentil "meat' in each shells, top with your favorite Mexican topping and enjoy!

Makes 6 servings

CHIPOTLE KALE CHIPS

Kale chips is my ultimate snack food. Because it is dehydrated, it is lower in fat, and it keeps all the nutrients intact. Kale has an ANDI (aggregated nutrient density index) score of 1000 which is the highest score possible. So go ahead and eat your greens!

CHIPOTLE KALE CHIPS

Ingredients:

3 large bunches of dinosaur kale
1 cup sunflower seeds
1/2 red pepper
2 tablespoons chopped sundried tomato
1 dry chipotle pepper (soaked for 1 hour to soften)
1 tablespoon raw apple cider vinegar
1 tablespoon fresh lime juice
2 tablespoons Bragg liquid aminos
1 tablespoon nutritional yeast
3 garlic cloves
1 teaspoon oregano
Salt and pepper to taste


Preparation:

Remove and discard the center ribs and stalks of the kale. Tear the leaves into roughly 3-inch pieces. Wash the leaves and let them dry. While the leaves are drying,  mix together the remaining ingredients until smooth in a high speed blender,.
Place half of the leaves in a large bowl, pour 1/2 of the chipotle cheese, and toss with your hands until the leaves are thoroughly coated.
Place the leaves in a single, even layer on the dehydrator screens.
Repeat with the other half of kale and chipotle cheese.
Dehydrate at 105F for 12 hours, turning once 1/2 way through.

This will make 3-4 trays (8-12 servings depending on the size of your kale)