Rainbow Kale Slaw

Lacinato kale, also known as dinosaur kale, isn’t as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck

Ingredients:

1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
red cabbage (about 1 small head, quartered and cored)
2 navel oranges or Clementines, peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1 cup sunflower seeds
1/2 cup Dijon mustard (more or less to taste)
1cup freshly squeezed orange juice
(from about 1 small orange)
1 cup apple cider vinegar
1 teaspoon ground black pepper

In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, orange juice, vinegar and pepper.
Pour over the kale mixture and toss to coat.
Serve immediately or refrigerate for up to 2 days.

For a softer salad, massage dressing into kale and red cabbage until it is “al dente” then serve and eat right away.

Nacho Cheese Dip

Ingredients:

1 cup sunflower seeds soaked 1/2 hour
1 lemon juiced
1 small tomato (optional)
1-1/2 T chickpea miso
1/4 cup water (may add more if you want thinner dip)
I clove garlic
1/2 cup of red bell pepper
1-2 T nutritional yeast
Optional: jalapeno pepper (remove seeds and mince)

Add all ingredients in a blender or food processor;
add 1/4 c water at a time until desired consistency.

Use jicama, red pepper slices or cucumber strips instead of
chips for sweet crunch and to maximize nutrition.