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Receta TERRACE DINING

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TERRACE DINING
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Raciónes: 6

Ingredientes

  • KALE CAESAR SALAD WITH HEMPSEEDS AND GARLIC MILLET CROUTONS
  • CAESAR DRESSING
  • Makes 12-16 ounces
  • Cook time: 20 minutes without soak time
  • 1/2 cup soaked cashews
  • 1/4 cup pine nuts
  • 1t mild yellow miso
  • 1 tsp sea salt
  • 1 1/2T apple cider vinegar
  • 2 garlic cloves
  • 3t lemon juice
  • 1/2t fresh ground pepper
  • 1T chopped nori (or kelp granules)
  • 1t nutritional yeast
  • 1T coconut cream
  • 1/2 - 1 cup water (depending on desired consistency)
  • SALAD
  • Serves 4-6
  • Cook time: 20 minutes
  • 2 heads of kale, de-stemmed and shredded
  • 1/2 cup hempseeds
  • 1 avocado, chopped
  • 1T lemon juice
  • 1/2t himalayan sea salt
  • Fresh ground pepper
  • 1. Wash and de-stem kale and shred into small pieces.
  • 2. Massage kale with olive oil, lemon juice and salt until softened.
  • 3. Add hempseeds, avocado and sea salt
  • 4. Dress with caesar and garnish with fresh ground pepper.
  • CROUTONS
  • 2 slices of millet bread, cubed and toasted (foods for life brand)
  • 1/2 t sea salt
  • 1/4 t garlic powder
  • Fresh ground pepper
  • 1. Cube millet toast.
  • 1. Add to small pan with garlic powder, olive oil, salt and pepper
  • 2. Bake in toaster oven (or conventional oven - 350 degrees) until golden brown and crisp. About 15-20 minutes.
  • 3. Cool and leave on wire rack to eliminate any moisture.
  • ROASTED ASPARAGUS WITH ARTICHOKES AND THYME-INFUSED OLIVE OIL
  • Cook time: 30 minutes
  • Serves 2-4
  • 2 bunches of asparagus, de-stemmed
  • 1 jar of artichoke hearts, drained, rinsed and roughly chopped
  • 1 bunch thyme, de-stemmed 1/4 cup olive oil
  • Sprinkle of sea salt
  • Fresh ground pepper
  • 1. Add thyme and olive oil to small bowl. Use wooden spoon to crush thyme into oil.
  • 2. Set oil aside or refrigerate overnight to let infuse.
  • 3. Snap stems off asparagus, rinse and add to baking pan.
  • 4. Sprinkle artichokes on top and drizzle thyme oil with salt and pepper.
  • 5. Bake for 12-15 minutes at 375 degrees (or until asparagus are tender).
  • PISTACHIO PESTO PASTA WITH GREEN PEAS AND WALNUT PARMESAN
  • PISTACHIO PESTO:
  • 1/2 cup pistachios
  • 1 1/2 cup fresh basil
  • 1/3 cup nutritional yeast
  • 1 t sea salt
  • 1/2 cup (approx) olive oil
  • 1t fresh ground pepper
  • 2 garlic cloves
  • 2t lemon juice
  • 1. Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
  • 2. Let them cool for 10-20 minutes before adding to blender or food processor.
  • 3. Combine all ingredients, except oil, and puree.
  • 4. Slowly pour in olive oil while blending until desired consistency.
  • WALNUT PARMESAN
  • 1/2 cup walnuts
  • 1/2 cup nutritonal yeast
  • 1t sea salt
  • 1t garlic powder
  • Fresh ground pepper
  • 1. Add all ingredients to blender or food processor and mix well.
  • PASTA
  • 1 box or bag of pasta ( tinkyada brand)
  • 1t olive oil
  • 1/2t sea salt
  • 1 cup petite peas
  • 1/4 cup pistachios, roughly chopped
  • 1/2 cup cannellinni beans

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Nutrition Facts

Amount Per Serving %DV
Serving Size 150g
Recipe makes 6 servings
Calories 292  
Calories from Fat 197 67%
Total Fat 23.0g 29%
Saturated Fat 4.14g 17%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 1842mg 77%
Potassium 501mg 14%
Total Carbs 19.09g 5%
Dietary Fiber 7.7g 26%
Sugars 3.19g 2%
Protein 8.43g 13%
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