Kale Salad and Plant Based Nuggets

Kale Salad and Plant Based Nuggets

Have you tried air frying yet? I’m a bit late to the whole air frying party, but air fryers work by circulating hot air to make your food nicely crispy. In short, they give you deep-fried food, with none of the deep frying. Win-win, right? For most things, you only need a minimal amount of oil to get the same results as deep fat frying. Better still, some dishes can be made in an air fryer with no oil at all – like this vegan Kale Salad and "Chicken" Nuggets made from soy-free tempeh.

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Fresh Salmon Spring Rolls

Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls

I love a good lunch! And, this recipe is all that and then some. These Fresh Salmon Spring Rolls are all of my favorite things all wrapped up into little tasty morsels: greens, carrots, purple cabbage, cucumber, avocado and sushi grade salmon with a miso dipping sauce. I love sashimi, fresh veggies... what's not to love?

It might seem slightly intimidating to make these or even use raw salmon. But, trust me... Buying sushi grade fish is simple. I purchased mine at my local Whole Foods, but you'll be able to do this at any market that sells fresh fish. There are a few things to consider. Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing:

  • Go to the right place. Go to a reputable fishmonger or market.
  • Choose sustainable.
  • Ask the right questions, like: Which days fish is delivered? Is it fresh or frozen?
  • And get them to pick you out some nice sushi grade fish.
  • Use your senses. Never use fish with a fishy odor.
  • Let your fishmonger know you need 'sushi grade fish.'

Now, let's talk about the Rice Paper Wrappers. These can also be intimidating to tackle if you've never used them before. They come out of the package hard and inedible, and they must be soaked in water before using. Simply, follow the instructions on the package and you'll be good to go.

Not sure how to cut sushi grade salmon? Here's a great video: How To Cut Sushi Grade Salmon.

Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls
Fresh Salmon Spring Rolls

What You'll Need

4 rice paper wrappers
4 butter or romaine lettuce leaves
1 carrot, shredded
1 cucumber, shredded
1 cup cabbage, shredded
Haas avocado, sliced
4-5 oz sushi grade salmon, thinly sliced (1/4")
 

What You'll Need To Know

Soak rice paper wrappers.

Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along the edge.

Top with some of the carrots, cabbage, cucumber, avocado, and salmon. Don't overfill. Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.

Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway.

Fold the left and right sides inward and complete rolling the remaining half. If rice paper is too dry to seal, moisten unsealed edges with a little more hot water.

Transfer summer roll to a plate, seam-side down, slice and cover with dampened paper towels.

Make additional roll in the same manner.

3 Ingredient Banana Pancakes

banana pancakes1

These pancakes are bananas!!!

Literally, bananas.

They are made up of three ingredients:

Bananas.

Eggs.

A dash of baking powder.

All 3 whisked together to create this magical breakfast treat. This is hands down one of my favorite breakfast treats when I'm having a major sweet tooth. It has few ingredients, and naturally gluten-free.

banana pancakes1
banana pancakes1

What You'll Need
1 medium ripe banana
2 large eggs
1/8 teaspoon baking powder, for fluffier pancakes
Grass-fed Butter

What You'll Need To Know

Add the bananas to a high-speed blender, blending it until it has a pudding-like consistency and no large lumps remain. You should have 1/3 to 1/2 cup of mashed bananas. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes.

Transfer your mixture to a bowl and stir in the eggs. Whisk the eggs together until the yolks and whites are completely combined.The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.

Heat a griddle over medium heat. Melt a little butter (or warm a little vegetable oil) in the pan to prevent sticking.

Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately. If not, turn up the heat slightly.

Cook for about 1 minute, until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.

Flip the pancakes and cook for another minute or so

Transfer the cooked pancakes to a serving plate.

Serve with maple syrup, honey, jam, fresh berries, or any extra toppings you'd like.

Recipe makes 8 small pancakes.