Ingredients:
2 red bell peppers
1/2 cup raw pecans (in this case, I used raw cashews)
1/4 cup hemp or sesame seeds
1/4 cup chopped red or white onion
1 tablespoon lime juice
1/2 tablespoon chopped jalapeno pepper
1/4 teaspoon salt
1/2 teaspoon Mexican seasoning
1/2 cup sliced avocado
2 tablespoons cilantro
1. Cut the red bell peppers in half and remove the stems and seeds.
2. In a food processor, process the pecans (or cashews), hemp seeds, onion, lime juice, jalapeno, salt, and Mexican seasoning.
3. Fill each red bell pepper half full with the prepared mixture and garnish with avocado slices and cilantro.
Marinated Kale and Avocado Salad
Ingredients:
1 bunch dinosaur kale (approximately 3 cups kale)
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons nama shoyu
1 1/2 cup diced avocado
1 cup cherry tomatoes, chopped
1 tablespoon dulse (seaweed) flakes (totally forgot to add this!)
1. Peel the stems off the kale leaves. Roll the leaves and chop into small pieces.
2. Place the chopped kale into a large bowl and sprinkle with salt. Massage the salt into the kale by hand and let sit for 10 minutes so the kale will become soft and wilt.
3. Pour the lemon juice onto the kale and let it marinate for a few minutes. The acidic lemon juice will further wilt the kale.
4. Pour the olive oil and nama shoyu onto the kale and mix well.
5. Top the kale with avocado, chopped cherry tomatoes, and dulse flakes. Enjoy as a side salad with your entree of choice.
