Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

1. Preheat oven to 350F. Line an 8x8 inch baking pan with parchment paper.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Almond Squares

Yield: 6 servings

3 eggs

3 tbsp almond milk

1/3 cup butter

1/3 cup xylitol

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp almond extract

2 cups almond flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sliced almonds

1. Preheat the oven to 340F. Line a loaf pan with parchment paper.

2. Add the eggs, almond milk, butter, xylitol, lemon juice, vanilla extract, and almond extract to a food processor. Blend to combine.

3. Add the almond flour, cinnamon, baking soda, and salt, and blend until you have a smooth and creamy batter.

4. Pour the batter into the prepared pan and bake for 35 minutes.

5. Remove cake from the oven and scatter the sliced almonds over the surface.

6. Return to the oven for a further 5 to 10 minutes or until the cake is cooked through (a toothpick inserted in the center should come out clean). Leave the cake to cool completely in the pan.

7. Cut into squares to serve.

Carb Manager

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut

2/3 cup almonds

1 cup medjool dates, pits removed

1/4 cup almond butter

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.

2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.

3. Add the dates and pulse until only small bits remain.

4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.

5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.

6. Store in the refrigerator in a glass container.

https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Raspberry, Orange, and Almond Baked Oatmeal

Yield: 6-8 servings

2 1/2 cups rolled oats

1/3 cup coconut sugar

1 tsp cinnamon

1/4 tsp allspice

pinch of salt

1 tsp baking powder

1 1/2 cups almond milk (or sub any kind of milk)

1 egg

1 tsp vanilla extract

1 tsp almond extract

1 orange, peeled, segmented, and chopped into small chunks

1 cup raspberries

1/4 cup sliced almonds

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, sugar, spices, salt, and baking powder. Stir to combine.

3. In a separate bowl, combine milk, egg, vanilla, and almond extract, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined.

5. Add in the chunks of orange and raspberries and gently stir.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Top with the sliced almonds.

8. Bake for 25 to 30 minutes, until golden, the milk is absorbed, and it feels slightly firm to the touch.

9. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days.

https://www.anniesnoms.com/2016/01/12/orange-and-raspberry-baked-oatmeal/

Lemon Bars

Yield: 8x8 pan

Filling:

1 cup cashews

1 cup coconut cream

2 tbsp arrowroot or cornstarch

1/2 cup lemon juice

1 tbsp lemon zest

pinch salt

1/4 cup maple syrup

2 tbsp icing sugar

Crust:

1 cup oats

1 cup almonds

1/4 tsp salt

2 tbsp coconut sugar

1 tbsp maple syrup

4-5 tbsp coconut oil, melted

1. Add cashews to a small bowl and cover with boiling hot water. Let soak for 1 hour, then drain thoroughly.

2. In the meantime, preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

3. Add oats, almonds, salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

4. Transfer to a medium mixing bowl and add maple syrup and coconut oil, starting with lesser end of range. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

5. Transfer mixture to prepared dish and spread evenly. Press down firmly until evenly distributed and well packed.

6. Bake for 15 minutes, then increase heat to 375F and bake for 5 to 8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350F.

7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, salt, and maple syrup. Mix on high until very creamy and smooth.

8. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

9. Bake for 20 to 23 minutes or until the edges look very slightly dry and the center appears jiggly but not liquidy.

10. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) for at least 4 hours, preferably overnight.

11. To serve, slice and sift with icing sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

https://minimalistbaker.com/creamy-vegan-lemon-bars/

Pumpkin Spice Energy Balls

Yield: 16

1/4 cup almonds

2 dates

1 cup oats

1/4 cup shredded coconut

1/4 cup pumpkin puree

2 tbsp almond flour

1 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp salt

1. In a food processor, pulse almonds until only small pieces remain. Remove and set aside in a bowl.

2. Add dates to the food processor and pulse until small pieces remain.

3. Add oats, coconut, pumpkin, almond flour, maple syrup, cinnamon, allspice, ginger, and salt to the food processor. Pulse until just combined.

4. Add chopped almonds. Pulse again until mixed together.

5. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

Chocolate Almond Butter Bars (No-Bake)

Yield: 1 8x8 pan (24 bars)

Crust:

1 1/2 cups almonds or walnuts (can use almond flour as well)

1/4 cup cocoa powder

pinch salt

1 cup packed dates

Almond Layer:

1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)

2 tbsp maple syrup

pinch salt

Ganache:

1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped

7 tbsp light coconut milk

1 tbsp coconut oil

1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.

2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.

3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.

5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. 

6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.

7. Add finely chopped dark chocolate to a medium mixing bowl.

8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.  

9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain. 

10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.

11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/no-bake-almond-butter-cup-bars/

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Quinoa Pecan Brittle

Yield: 1 tray

1/2 cup uncooked white quinoa

1/3 cup pecans, chopped slightly
1/3 cup almonds, chopped slightly
1/4 cup pumpkin seeds

1/4 cup rolled oats

2 tbsp chia seeds

2 tbsp coconut sugar

pinch sea salt

2 tbsp coconut oil

1/2 cup maple syrup

1. Preheat oven to 325F. Line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.

2. In a large mixing bowl, combine quinoa, pecans, almonds, pumpkin seeds, oats, chia seeds, coconut sugar, and salt. Stir to combine.

3. In a small saucepan, warm coconut oil and maple syrup over medium-low heat for 2 to 3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly combine and coat.
5. Pour onto prepared baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.

6. Bake for 15 minutes, then rotate the pan and bake 5 to 10 minutes more. Watch carefully as to not burn. Brittle is done when it is uniformly deep golden brown and very fragrant. The edges may appear to be getting too brown, but do not be afraid of that.

7. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.

8. Store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/quinoa-brittle/

Almond Butter Chocolate Chunk Cookies

Yield: 15

1 cup almond butter 

1/3 cup honey or maple syrup

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/3 cup dark chocolate bar, coarsely chopped 

sea salt, for sprinkling

15 almonds for topping

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 

2. In a medium mixing bowl, beat together almond butter, honey or maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy.
3. Fold in chocolate chunks.

4. Drop tablespoon sized balls of dough onto prepared baking sheet. Top each cookie with sea salt and an almond.
5. Bake for 7 to 8 minutes or until cookies turn a slightly golden brown.
6. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.


https://www.ambitiouskitchen.com/2013/07/flourless-almond-butter-dark-chocolate-chunk-cookies-with-sea-salt-gluten-free-amazingly-good/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds

1/2 cup cashews

1 1/2 cups medjool dates, pitted

zest and juice from 3 limes

1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.

http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats

1/3 cup sliced almonds (or sunflower seeds or other nut)

1/4 cup flaxseed meal

2/3 cup shredded unsweetened coconut 

1/4 tsp salt

5 medjool dates, finely chopped

2 tbsp almond butter (or other nut or seed butter)

2 tbsp coconut oil

1/4 cup maple syrup (or brown rice syrup)

Topping (optional):

1/2 cup vegan dark chocolate

1 tbsp coconut oil

1 tsp sea salt or hemp seeds

1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.

2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.

3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.

4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.

5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.

6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 

7. Once cooled, lift out of the pan and slice into desired number of bars. 

8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.

9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.


https://minimalistbaker.com/crunchy-baked-granola-bars/

Cannelloni and Green Bean Salad

Yield: 4 servings

4 handfuls green beans

1 can white cannelloni beans, drained and rinsed

1 tbsp balsamic vinegar

1/4 cup olive oil

1 tbsp tamari

1 tsp smoked paprika

1 tbsp nutritional yeast

3 tbsp lemon juice

3 tbsp green onion, finely chopped

3 tbsp cilantro, finely chopped

salt and pepper

1 tsp lemon zest

1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannelloni beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

http://mikaelareuben.com/recipes/green-bean-salad-w-herbs/

Granola

Yield: 7 cups

3 cups rolled oats

1/4 cup almonds, chopped

1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

3/4 cup shredded coconut

1/4 cup coconut sugar

1/4 cup maple syrup
2 tbsp honey
1 tbsp almond butter

1/4 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 tsp almond extract

3/4 teaspoon salt

1/4 cup dried fruit
1/4 cup chocolate chips
1/4 cup coconut flakes

1. Preheat oven to 300F. Line two baking sheets with parchment paper.

2. In a large bowl, combine the oats, nuts, seeds, shredded coconut, and sugar.

3. In a separate bowl, combine maple syrup, honey, almond butter, coconut oil, vanilla, almond, and salt.
4. Pour wet ingredients into dry ingredients and stir to combine.
5. Divide mixture approximately in half and pour onto prepared sheet pans.
6. Bake for 30 to 45 minutes, stirring every 15 minutes to achieve an even golden colour.

7. Remove from oven and let cool.
8. Transfer into a large bowl. Add dried fruit, chocolate chips, and coconut flakes. Mix well. 

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe

Herb Quinoa

Yield: 4 servings

1 cup quinoa
2 cups water
2/3 cup cilantro
2/3 cup dill
2/3 cup basil
1/4 cup tamari
1 cup almonds
2 tbsp lemon juice
1/2 cup onion, diced
optional: 1 tsp red pepper flakes

1. Add quinoa and water to a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and water is absorbed. Remove from heat.
2. In a food processor or blender, combine the herbs, tamari, almonds, lemon, onion, and red pepper flakes if using. Pulse to combine.
3. Gently toss quinoa with sauce.

http://mikaelareuben.com/recipes/herb-pesto-asparagus-quinoa/

Kale, Beet, and Carrot Salad

Yield: 2 servings

Salad

1 bunch of black kale
1/2 tsp salt
1 tbsp olive oil

1 beet
1 carrot

1/4 cup almonds, chopped

Dressing

1/4 cup olive oil 

2 tbsp apple cider vinegar
2 tbsp tamari

2 tbsp nutritional yeast

1 clove garlic, finely minced

1. Cut the main vein out of the kale, wash well, and chop into small pieces. 

2. Add salt and olive oil to kale and massage through with your hands for five minutes. 

3. Peel beet and carrot and grate both.

4. Add grated vegetables to kale and top with almonds.
5. To prepare the dressing, mix all ingredients in a jar and shake well. 

6. Toss dressing with salad before serving.
(Optional - can serve with chicken breast or steak)

http://mikaelareuben.com/recipes/kale-arugula-pine-nut-salad/