At DirectionFive we feel that vegetables are the key to health and therefore we’re veggie-centric. That doesn’t mean we teach the kids just vegan or vegetarian recipes and meals, it just means that vegetables are not relegated to a ‘side dish.’ Kids love our recipes and we take great pride knowing that the kids go home and make the recipes we taught them to make for their families. Perfect!
Here are a couple recipes that you might be surprised to know are the kid’s favorites!
The Best Kale Salad Ever
Serves 6
2 bunches kale, washed, dried and chopped
1/2 medium red onion, chopped
1 medium apple, seeded and chopped
2 teaspoons garlic, minced
2 teaspoons fresh ginger, peeled and grated
1 whole, ripe avocado, peeled and chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Tamari soy sauce or Bragg’s Amino Acids
1/2 cup cashews, raw, chopped
Wash, dry and remove the stems of the kale leaves. Either chiffonade the leaves or chop kale; place in large bowl. Add lemon juice and avocado, and with your hands mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately.
Wonder vegetable
Leafy green vegetables are wonder foods. We would all be so much healthier if we ate dark green leafy greens every day. Kale is high in Vitamins K, A and C as well as an excellent source of manganese and dietary fiber. Kale is thought to be protective against certain types of cancer such as lung, colon, bladder, breast and ovarian.
Serving suggestions
In the summer I slice some beautiful tomatoes and serves this salad on top. I also stuff pita bread with this salad. Delicious!
Vegan Patties
Serve them with grated carrots, sprouts, lettuce and sliced tomatoes on a whole-grain bun.
Serves 6
1 14-oz can garbanzo beans,
1/2 cup quinoa, cooked
1 red onion, chopped
1/2 cup fresh parsley
2 tablespoons nutritional yeast
1 teaspoon cumin, toasted and ground
1 teaspoon coriander
1 teaspoon sea salt
Dash cayenne
Place garbanzo beans in the food processor and process until smooth. Place red onion in food processor and pulse until chopped fine. Add cooked quinoa and the rest of the ingredients. Mix well. Form into patties and sauté in 1-2 tablespoons olive oil for 3 minutes on each side or bake in a 375 degree oven for about 20 minutes.
Alterations
Change the herbs if you like…use cilantro instead of the parsley and skip the coriander powder. We like to add 1 teaspoon of curry powder.
To cook quinoa:
Wash quinoa very well in a fine mesh strainer, at least twice, or it will be bitter.
Bring 1 cup water to boil in a 2 quart saucepan. Add 1/2 cups quinoa and 1/4 teaspoon sea salt, stir. Return to a boil and simmer, covered, for 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with a fork.