Kale Salad




The Buddha Bowl

This salad so healthy and  delicious. You can vary the recipe by adding avocado, ripe grape tomatoes, and cilantro.

2 cups brown rice, cooked in vegetable stock and cooled.

6 kale leaves, remove center stalk (gently steamed and diced)

raisins or cranberries, almonds, sunflower seeds

1 grilled sweet potato (parboil first and then grill) – diced

1 crunchy apple, diced

1/2 a diced red onion

4 basil leaves (cut in strips and sprinkled over the salad

Tamari and olive oil for the dressing

Assemble all the ingredients (except for the nuts), dress the salad with tamari and olive oil, toss, then sprinkle with the nuts and serve at room temperature.

Yellow Watermelon Salad

Watermelon Salad

A bowl of mixed greens, cubed yellow watermelon, black olives and goat’s cheese (optional). Dress with a lemon grape-seed oil and white balsamic vinegar, salt and pepper. So simple, so good.

Colourful New Potatoes

New Potatoes

Scrub, Boil, Drain –  then sauté in olive oil, garlic, salt, pepper and fresh lemon juice.

Strawberry, Rhubarb,Raspberry Puree Cake


More Batter

CakeUsing a basic white cake recipe, mix in diced local strawberries, diced rhubarb, pecans and then swirl fresh raspberry puree on top of the batter before baking. Bake, cool, sprinkle with a dusting of icing sugar. Enjoy!

© 2013 Ann Ivy Male

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