Made with zucchini spiral “pasta”, sautéed asparagus and creamy avocado this this healthy dose of green vegetables is balanced by rich coconut milk, fragrant toasted walnuts and cooked lentils creating a vibrant and satisfying meal.
Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp. The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely. This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.
With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like. I refrain from referring the the lentil-walnut filling as ‘meat’. These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right! Skip the cheese to keep them vegan and lactose free.
Kale is good for you! A superfood! If you eat it you’ll never get sick, or old, or… er… Nevermind, it’s good for you! Eat it! You’ll want to because this recipe tastes amazing. In fact, it’s my favorite way to eat kale.