Tag Archives: nut-free

RECIPE: AIP Banana Bread Pancakes

Posted in Main Dishes, Recipes by

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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 AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

❤

February 2017 Favorites

Posted in Favorites by

Happy March, my friends! We’re getting that much closer to SPRING and I’m ready for it. I feel like this has been the hardest winter I’ve had in a long time and I know there are quite a few of you feeling the same way. BUT on a major positive note…our snow has melted!!!! Do you know how amazing it feels to actually be able to see the ground again???

Highlights from the month:

– If you read my post from last month (or follow me on Instagram) you know that I held a weekend long promotion to raise money for ACLU (50% of my sales)….I was able to donate $100 thanks to YOU! And a HUGE thanks for all of the wonderful feedback – it warms my heart to hear that you’re enjoying everything!

February 2017 Favorites

– Going on a little Valentine’s Day tea date with Josh and pulling over like a tourist to stop and take in the gorgeous view. Those snow covered mountains never get old.

– Turning 38! I’m feeling really good about this year and I’m excited to see what’s in store.

– Chopping off a foot of my hair to donate to Children with Hair Loss (CWHL)! I’ve done hair donation quite a bit, but this is my first time to this organization. I learned the truth about Locks of Love and will never donate to them again. CWHL is a non-profit organization that provides wigs to children (with medically related hair loss) at NO COST. I highly recommend checking them out if you’re planning on cutting your long hair!

– Finishing two big puzzles with Willow (1,000 piece puzzles). This kid is addicted and REALLY good!


– Doing another big round of decluttering! I even asked Willow if she would be up for donating some of her things…she surprised me by overflowing TWO boxes! So now we’re looking into where to donate some gently used stuffed animals, clothes, books, and games. Willow is excited for another boy or girl to enjoy her things…proud mama over here!

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F E B R U A R Y  FAVORITES >>

P R O D U C T S:

TURMERIC CHAI>> Mountain Rose Herbs® >> I adore Mountain Rose Herbs for so many reasons and I even use quite a few of their products to make the items in my Etsy shop. I love that they offer high quality & organic ingredients…and it feels good to support another Oregon company. OK, but moving on to this tea! It’s no secret that I love chai and I LOVE turmeric, so it was a given that I’d eventually give this tea a try! It’s been so perfect for these chilly, windy, winter days. I love to heat up a bit of coconut milk to add to this, along with a small drizzle of maple syrup – it makes a creamy, slightly spicy drink that warms you to the core. Next time I’ll be sure to order a bigger box!

February 2017 Favorites

CASSAVA & CHIA AMAZING GRAIN-FREE TORTILLAS >> SIETE >> I’ve walked by these tortillas every Monday for the last few months, but never bothered to buy them because I was avoiding seeds. BUT I’m SO happy to report that I’ve been able to add in small amounts of nuts and seeds…small amounts, but I’ll take it! So a couple weeks ago I finally splurged and bought a pack to celebrate (they’re $8.99 for a pack of 8). THEY. ARE. AMAZING!!! Not only do they hold up really well, but I love the flavor and texture. I used them to make roasted veggie wraps and salad wraps. They won’t be a weekly buy as they are really pricey, but as an every now and again treat, I think they’re perfect. I love the “clean” ingredient list and they contain ZERO gums or citric acid. They offer an almond flour pack, but they do contain xanthan gum and steer clear of the coconut wraps as they contain pork lard. I buy them from Natural Grocers, but most Whole Foods carries them as well.

February 2017 Favorites
Oh! And their Sea Salt Grain Free Tortilla Chips are THE BEST! So light, airy, crispy and perfect for salsa or nachos. I’m the only grain-free person in my household, but we’ve really cut back on grains as a family, too – so these are a wonderful substitute (but pricier than your average bag of tortilla chips). We get them from Whole Foods for about $5.99/bag.

February 2017 Favorites

GREEN CHILE GUACAMOLE >> HOPE FOODS >> We have had THE worst luck with avocados these last few weeks…no matter where we purchased them from. I haven’t given up yet, but with the increasing price of avocados…some places charging $2.49 for ONE, I’ve made them a limited buy…or I make Josh pick them up from work because if do get a bunch of bad ones, we can return them. But I digress. I found this guacamole on sale at Natural Grocers one day and picked it up to go with our veggie wraps. Huge hit! When we used to buy store-bought hummus, we loved to get anything from Hope Foods, so I knew that their guacamole would be delicious. For being pre-made, it had a really nice fresh flavor with a bit of a kick to it. I’d definitely buy it again!

 

GARLIC DILL PICKLE GUT SHOTS >> FARMHOUSE CULTURE >> Who loves dill pickles?? If you don’t, then keep scrolling. But if you do, then definitely give this a try! We are a garlic obsessed house and we love pickles, so Josh and I decided to pick this up one day. Not going to lie, it really does taste like you’re drinking pickle juice, BUT it’s super smooth and really flavorful. We’ve been on a pretty heavy sauerkraut kick – something about that tangy zip – so this has been a wonderful addition. We’ve been doing two shots a day. We found this at Natural Grocers for $4.99/bottle.

February 2017 Favorites
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R E C I P E S:

I know that last month I said that I was hoping to share more recipes for this post, but I only have two to share! We’ve really simplified our eating and tend to stick to raw or roasted veggies of some sort, salads, and soups…and LOTS of potatoes. Eating this way has helped stick to our grocery budget and we work more with things we have on hand, as opposed to buying a bunch of things for just one recipe. Hopefully in the future I’ll have more favorites to share here, but for now, with my restricted diet, we stick to our simple, go-to meals.

RAW VEGAN CHOCOLATE CHEESECAKE >> EATING VIBRANTLY >> I made this for my birthday and not only did I love it, but my entire family raved about it! Super easy to throw together, short ingredient list, and free from things I’m avoiding…so no fussing over substitutes.  We described it as more of a mousse cake as opposed to an actual cheesecake, but it was amazing nonetheless. The directions said to let it sit in the fridge, but I found that allowing it to set in the freezer worked better as it firmed up a bit more. It was super rich, decadent, and not overly sweet, which was nice. It used raw cacao butter and coconut milk instead of the usual cashews, so it was easier on my tummy.

February 2017 Favorites

CHOCOLATE CHIP COOKIE DOUGH BITS >> FEASTING ON FRUIT >>  When I got the email for this recipe and saw that it takes just a few minutes to make, I jumped into the kitchen and whipped it up! Natalie’s recipe calls for oat flour, but I used tigernut flour instead to keep it grain-free. Willow and I have been enjoying it straight out of the container and sprinkled on top of a smoothie bowl or banana ice cream. Little chewy, sweet bits of deliciousness and without the guilt! I’m planning on making the oatmeal that Natalie posted (HERE) for Willow once I get or make some cashew butter.

February 2017 Favorites
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B O O K S:

The Inner Voice of Love by Henri J.M. Nouwen

The Dark Side of the Light Chasers by Debbie Ford

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So tell me…what were some of your favorite things from February?! Did you try any new products? Make any new recipes? Read any share-worthy books?? I’d love to hear! Or have you been (binge)watching any shows on Netflix?? I finally finished The Office a couple of weeks ago and cried. Such a great show and a wonderful distraction from all the depressing news in the world.

Thanks for stopping by!

❤

 

What I Eat in a Day {AIP}

Posted in Health, Recipes by

Since starting the AIP diet, everyone keeps asking me, “what the heck do you actually eat???” I’ve had to eliminate SO many of my staples – everything from black pepper, baking powder, and curry to bell peppers and tomatoes…and the obvious nuts and grains. My diet over these last two weeks have consisted of A LOT of fresh fruits and veggies. It can definitely get repetitive and old, which forces you to buy produce you don’t always eat and to get creative with meals. It’s also hard because you get conflicting info on the Internet as to what foods you can and can’t eat.

Here’s what I ate in a day:

Breakfast:

Sautéed kale (oil-free) topped with half of an avocado, nutritional yeast, and a sprinkle of Himalayan salt.

What I Ate in a Day {AIP}
Snack:

12 oz smoothie >> 1.5 frozen bananas, 1/2 cup frozen blueberries, 1 teaspoon maca, 1 teaspoon carob, 1 teaspoon mesquite powder, water and a splash of coconut milk to blend.

What I Ate in a Day {AIP}

Lunch:

1 Persian cucumber and half of an avocado topped with garlic, Himalayan salt, nutritional yeast, and fresh basil.

What I Ate in a Day {AIP}
Snack: 

Sliced apple, blueberries, and Ceylon cinnamon in a coconut paleo wrap. Also munched on a donut…working on trials for a grain-free recipe that’s also oil-free…holy tricky!! Haha! 

What I Ate in a Day {AIP}
What I Ate in a Day {AIP}
Dinner:

Sautéed kale + onions (oil-free; used mushroom broth), crispy sweet potato fries, and roasted brussels + broccoli with an AIP friendly cheese sauce…needs another trial, but I’ll share when I get it figured out!

What I Ate in a Day {AIP}

Before bed:

A cup of herbal tea.

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A couple of my other favorite meals from the week:

Banana-yam cakes with blueberries and pears (recipe courtesy of my cousin). Uses banana flour and a lot of cinnamon. You can either fry them in coconut oil for a yummy crispy exterior or bake them oil-free…both ways are delicious. 

What I Ate in a Day {AIP}
Butternut squash soup topped with steamed broccoli + fresh basil. Failed to write down how I made it, but that just means I’ll have to make it again 😉

What I Ate in a Day {AIP}

Hope all of you have a wonderful weekend!

Thanks for stopping by!

❤️


RECIPE: Organic Hemp & Green Juice

Posted in Recipes, Smoothies & Drinks by

We’ve been doing really well about drinking at least one green beverage a day – whether in smoothie form or juice. Today, I’m sharing one of my latest favorite juice combos! Lately, Willow requests green juice, but since she likes hers on the sweeter side, I added some Granny Smith apples to cut back on the earthy, green flavor. This recipe, in particular, was inspired by Julie Morris’ Spinach Hemp juice recipe from her Superfood Juices book. A definite favorite of ours from that book and the addition of hemp seeds to juice is genius. It provides a creamy texture while adding a generous amount of protein!

On a side note….

Over the last few months, Willow has been getting really good at taking photos – she insists on taking photos of some of her creations (drawings, Lego masterpieces and food). We have a little digital camera that she’s claimed as her own and can be found snapping photos all over the place. Below I’m sharing a few of my recent favorites:

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DSCN2292

DSCN2298

And she insisted on taking a photo of her green juice…

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Now, back to the recipe!

CREAMY HEMP & GREEN JUICE {raw, organic, vegan, nut-free}

Makes 4 cups of juice

What You Need:

  • 3 large organic collard leaves
  • 3 organic celery stalks
  • 2 large organic Granny Smith apples
  • 1 organic lemon, peeled
  • 1/4 cup raw, organic hemp seeds

RECIPE: Organic Hemp & Green Juice

 

How To:

  1. Wash and chop your fruit and veggies into pieces that will fit into your juicer.
  2. Juice the fruit and veggies – then transfer to your high-speed blender.
  3. Add the hemp seeds and blend on high until creamy and smooth*
  4. Pour into glasses and enjoy!

*For an even bigger nutrient boost, blend in 1/4-1/2 teaspoon raw spirulina powder.

This is best consumed right away, but any leftovers can be stored in the refrigerator for the day. If you don’t have a juicer, you can put all of the produce (chopped into small pieces, lemon seeds removed) into your blender, blend until smooth (adding a little filtered water if needed) and strain through either a nut milk bag or cheese cloth. Then add the hemp seeds and blend again.

Another variation of this juice that we’ve enjoyed is to use only one celery stalk and add one large cucumber (taste it first and peel if the skin tastes bitter).

RECIPE: Organic Hemp & Green Juice

What’s your favorite juice combo?!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Posted in Desserts, Recipes by

Who’s ready for another donut recipe?! This may or may not be the last one I share for a while…we’ll see. I’ve been eating WAY TOO many sweets lately – one of the downfalls to running trials for dessert recipes. So, I’m thinking I’ll focus on savory after this 😉 If you follow me on Instagram, you got a sneak peek for this recipe…I think the chocolate-y goodness on top lured you in. I wrote this recipe almost six years ago and have drastically changed it and also added one of my favorite teas! The first few trials I ran, I steeped a couple of tea bags in almond milk and then added it to the batter, but the flavor just wasn’t there. It was also being covered up by the strong garbanzo bean flavor (from the all purpose flour) and a couple other ingredients, so after several trials, I finally got the flavor down – it also helped that I took a chance and ground the contents of the tea bags and added it to the batter. Once again, I intended to create an oil-free recipe, but all of the ingredients I tried substituting, took away from the chocolate-earl grey flavor. BUT this recipe is (as always) gluten-free, soy-free, dairy-free, refined sugar-free AND can easily be made nut-free!

If you know me, you know I LOVE Numi teas – they’re one of the few companies I trust when it comes to tea. They’re organic, fair-trade, nothing artificial (no “natural” flavors), just pure ingredients AND use safe, non-toxic packaging materials (no genetically modified corn, pesticides or carcinogens). I buy a wide variety of their teas from Natural Grocers and occasionally from Whole Foods. Here’s the ingredient list for their Organic Chocolate Earl Grey:

Fair Trade Certified organic cacao powder, Fair Trade Certified organic Assam black tea, organic orange peel, organic vanilla beans, organic bergamot oil.

numi

Numi Organic Tea - Chocolate Earl Grey

Before and After

Enjoy Life’s All-Purpose Flour & King Arthur’s Gluten-free Multi-Purpose Flour (they do not contain garbanzo bean flour). Both are pricier than your standard flour. I have found that Vitacost carries the Enjoy Life flour for the best price and Natural Grocers currently has the King Arthur Flour on sale…so go grab a box!

BAKED CHOCOLATE EARL GREY MINI DONUTS {gluten-free, soy-free, refined sugar-free, nut-free option}

Makes 24 mini donuts

What you need:

{DRY}

  • 1 cup gluten-free all-purpose flour that doesn’t contain garbanzo bean flour (I use King Arthur or Enjoy Life)
  • 1/2 cup coconut sugar (or your choice of granulated sugar)
  • 3 bags of Numi’s Chocolate Earl Grey tea*
  • 1.5 tsp baking powder
  • 1/4 tsp Himalayan salt

*You can use chai tea or espresso powder instead. For those who only use loose leaf tea, use a tablespoon of finely ground tea.

{WET}

  • 1 flax “egg” (1 Tablespoon ground flax + 3 Tablespoons water)
  • 1/2 cup unsweetened plant milk (I use almond)
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 3 Tablespoons avocado oil
  • 1 Tablespoon pure maple syrup(optional)**

**If you like a really sweet donut and have no plans to glaze them, I recommend adding the maple syrup.

How to:

  1. Preheat oven to 350 degrees Fahrenheit and grease your donut pan(s).
  2. In a small bowl, prepare your flax “egg” and set aside for at least five minutes.
  3. In a large mixing bowl, combine all of the wet ingredients (milk, ACV, vanilla, flax “egg” and avocado oil). Whisk until thoroughly combined. I used my stand-up mixer.
  4. Next, cut open the tea bags and empty out the contents into a spice grinder (or coffee grinder). Grind until it resembles a fine powder (see photo above). Should amount to approximately a tablespoon’s worth. Add this and your other dry ingredients to the bowl and mix until just combined. I recommend sifting your flour & sugar to get the clumps out. The batter will look a bit like pancake batter or creamy almond butter (not as thick and sticky as my previous donut recipe).
  5. Spoon a tablespoon’s worth of batter into each donut “cup” – somewhere between 1/2-2/3 full.
  6. Bake for 15-18 minutes or until a toothpick (tester) comes out clean. My oven is awful and always requires a longer cooking time. The donut should spring back to the touch.
  7. Remove the pan(s) from the oven and allow to set for five minutes. Then transfer the donuts to a cooling rack.
  8. Enjoy plain or with a simple chocolate glaze (see recipe below). I store my leftovers uncovered on a cooling rack in the oven, but you can also leave them on the counter (on the cooling rack) with a piece of parchment paper loosely draped over them. Plastic airtight containers will change their texture significantly.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Simple Chocolate Glaze:

  • 1/2 cup Enjoy Life mini chocolate chips
  • 2 Tablespoons unsweetened plant milk (I used almond)

Over low-med heat, melt the mini chips and milk in a double boiler – stirring frequently. Once melted, remove from heat and dunk the tops of the cooled donuts in the chocolate. Eat right away or allow them to set longer for a firmer glaze. Make sure the chocolate glaze has firmed up before storing them away.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

This is how the chocolate glaze looks once it has been set.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

My little helper (and photo assistant) took some photos of her own – she was so proud of them, I had to share them with you!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Thanks for stopping by!

❤

RECIPE: Golden Latte

Posted in Recipes, Smoothies & Drinks by

Numi Organic Tea - Amber Sun

Last year, I discovered this amazing line of turmeric teas by Numi Organic Tea. They’re one of the few tea companies out there who don’t use bleached tea bags or “natural” flavors – They’re always organic, non-GMO, fair trade and they use REAL fruits, flowers and spices. We’ve been buying this brand from Natural Grocers, but I know you can purchase it at most natural food stores and online, too. My favorite turmeric tea is their Amber Sun – here’s the description from the box (I couldn’t have written it any better myself):

AMBER SUN

A smooth richness radiates through Amber Sun like a warm, healthy glow. This blend of turmeric, rooibos, vanilla beans and a hint of cinnamon offers mellow apple notes with a sweet peppery zest.

Over the winter, I enjoyed a hot mug of this tea at night with a splash of “milk” and a sprinkle of coconut sugar. It was the perfect way for me to relax and unwind after a long day. Now that it’s summertime, I’ve been making cold tea lattes with the Amber Sun tea. Here is my favorite way to enjoy it AND since it’s caffeine-free, Willow can have some, too…she loves it!

RECIPE: Golden Latte // Be Sol-Ful

GOLDEN LATTE: {caffeine-free, soy-free, gluten-free, refined sugar-free, vegan, oil-free, nut-free}

Serves 2

What you need:

  • 4-5 soft pitted Medjool dates (or sweeten to taste with pure maple syrup, coconut sugar or coconut nectar)
  • 2 TBSP of raw tahini
  • 1/2 tsp of vanilla extract or ground vanilla
  • 1/4 tsp ground turmeric
  • 1 1/4 – 1 1/2 cups cold filtered water
  • 9 turmeric tea ice cubes *

* I boiled two cups of water and steeped four bags of Numi’s Amber Sun turmeric tea. Steep for 10-12 minutes, let cool and then pour into ice cube trays.

How to:

  1. Blend the dates, tahini, vanilla, turmeric and start with 1 1/4 cups of cold filtered water.
  2. Once smooth, add in the ice cubes and blend again. If the mixture is too thick for you, add in an additional 1/4 cup of cold water (or more). Blend again.
  3. Pour into glasses and top with a sprinkle of coconut sugar (optional).
  4. Enjoy!

RECIPE: Golden Latte // Be Sol-Ful

I was honestly amazed at how creamy this turned out with only two tablespoons of tahini. I played around with this recipe a few times before I got the texture and flavors down – I knew I finally “perfected” it when Willow asked for more! It has the warm spices reminiscent of a chai latte, but with a bit of zingy kick from the turmeric. Josh said this drink reminded him of almost an eggnog.

RECIPE: Golden Latte // Be Sol-Ful

Thanks for stopping by!

❤

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing

Posted in Main Dishes, Sides & Snacks by

My love for tahini began several years ago and one of the very first recipes I posted on this blog (over four years ago), was for a Creamy Orange Tahini Dressing. Since then, and I think it’s safe to say, I’ve become addicted to tahini. Not only is it creamy and delicious, but it’s also packed with protein, calcium and iron…so win, win! I love tahini so much that we go through at least one 16oz jar a week. So, get ready for plenty more tahini recipes in the near future!

With warmer weather approaching, I’m getting excited for farmers markets to start back up again and stocking our fridge with fresh, local produce. Lots of raw meals, such as kale salad, replace the hot soups we’ve been enjoying these last few months.

RAW KALE SALAD with GARLIC CHIPOTLE TAHINI DRESSING: {raw, vegan, gluten-free, nut-free, soy-free, oil-free}

For the kale salad, you can throw together any mix of raw veggies, but here is what I used in this specific batch:

  • Two bunches of organic kale (purple and lacinato), washed and torn into smaller pieces
  • A little more than 1/4 of a large head of organic red cabbage; shredded using the food processor
  • 1 organic yellow bell pepper, diced
  • 3 organic radishes, thinly sliced using the food processor
  • 1/4 cup of diced organic green onion
  • other veggies we love in our kale salad: sliced carrots, tomatoes, avocado, broccoli

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing // Be Sol-Ful

GARLIC CHIPOTLE TAHINI DRESSING:

What you need:

  • 1/3 cup raw tahini
  • 4 Medjool dates, pitted
  • 1-2 garlic cloves, peeled (depending on how much you love garlic)
  • 1 Tablespoon raw, unfiltered apple cider vinegar
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon onion powder
  • 1 cup cold filtered water
  • Himalayan pink sea salt, to taste

How to:

  1. Add all of the ingredients for the dressing into a high-speed blender and process until smooth. Salt to taste and if you’re looking for a thinner consistency, add more water as needed. It will thicken a bit in the fridge, or even as it sits, so keep that in mind.
  2. Combine all of your raw veggies in a large mixing bowl and then slowly add the dressing – massage it all together either by using your hands or a spatula. Depending on how large your salad is, or how heavily coated you like your veggies, you may or may not have dressing leftover.
  3. Enjoy right away, or store the mixed salad in the fridge to chill until you’re ready to eat! Leftover dressing will keep in the fridge for 3-4 days.
  4. Additional toppings are always a great idea – such as sliced raw almonds, pumpkin seeds, sunflower seeds, hemp seeds or even extra dressing!

*** If you’re not a fan of spicy dressings, my Cheezy Garlic Tahini Sauce works great on salads and even kale chips.

RECIPE: Raw Kale Salad with Garlic Chipotle Tahini Dressing // Be Sol-Ful

Thanks for stopping by!

❤