Einkorn Crunchy Snack
Enjoy as a crunchy snack. Great substitute for popcorn or chips! Or, sprinkle on salads or cooked vegetables to add a nice salty crunch.
Enjoy as a crunchy snack. Great substitute for popcorn or chips! Or, sprinkle on salads or cooked vegetables to add a nice salty crunch.
This colorful pasta dish, bursting with flavor, makes a great addition to your summer table!
Tomato, Basil, and Feta Salad
Servings: 8 (1 cup) servings
Preparation Time: 15 minutes
Ingredients:
Directions:
Roll the basil leaves and cut into strips. In a large mixing bowl, combine basil, tomatoes, cucumber, bell pepper, and feta.
In a small bowl whisk together the olive oil and coconut water vinegar.
Drizzle the dressing, add salt and pepper, and toss the salad.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
The sweet, chewy dates contrast nicely with the crunchy peanuts and tangy cabbage to make a light and refreshing salad.
Juicy mangos, tart kiwis, sweet pomegranate and more—this fruit salad is refreshing served as a snack or with a meal.
Kale and Pomegranate Salad
Servings: 4
Preparation Time: 15 minutes
Ingredients:
Directions:
First, to make the dressing, add coconut oil, coconut milk, garlic, and spices into a small bowl and whisk together.
Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze 1/2 lemon, pour juice over kale, and sprinkle with sea salt.
Pour the prepared dressing over the kale and toss until thoroughly covered. Add pomegranate seeds and sprinkle freshly-grated Parmesan cheese on top.
Chill for a few hours or enjoy immediately.
Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Amy from Milford, NE, won $50 for this recipe and photo! Submit your recipes and photos here!
Transform zucchini into a zesty salad using dried fruit, nuts, cheese, and a tangy dressing.
Serve this lovely salad alongside grilled steaks, baked fish, or just with your favorite sandwiches.
Directions:
In a small saucepan, combine cranberries, water, and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.
In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla, and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.
In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.
Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.
Try this tropical twist on classic carrot salad made with creamy Coconut Cream Concentrate and dried coconut!