This winter pasta recipe looked so great. However, as usual, I didn’t have all the ingriendents needed to make it. I wanted to use my kale, and I had a taste for pasta, so here is what I used in my recipe:
2 small bunches of kale-deveined
thin spaghetti pasta
1 small onion
1/4 large garlic clove
6-8 green onions-chopped
1 small red pepper-chopped
1tsp soybean oil
1/2 cup Trader Joe’s marinaria sauce (leftover)
I got my food processor ready, and poached all the ingredients for about 2 minutes, until the kale looked bright green
Then I added them to the food processor, and blended until this consistency:
I added the oil and sauce and blended a little more
While at home in SC for the holidays, my family and I have been frequently visiting the local healthy foods grocery market called EarthFare. They have a great selection of all things healthy. I purchased so far: red quinoa in bulk, organic sea salt, incense sage, lemongrass essential oil, cocoa powder for hot chocolate, kelp powder, miso soup, sandwich mix sprouting seeds, jasmine and mint gunpowder loose teas, slivered almonds, and carob and spirulina snack bites. YUM! We just came from there to get a light dinner, since they also serve cooked/raw/vegan foods. I had apple almond quinoa salad and a szechwan snow peas with roasted garlic salad. SOOO GOOD! I ate it up so fast, I forgot to take a photo! I did snap a shot of EarthFare, so shot out to them for being a positive change to my small hometown.
I made sure I kept the little ingredients list so that I can make these 2 salads myself when I get back. Here it is:
Figs are high in Vitamin B6 and are a great source of soluble fiber! Dried figs have lots more nutrients, and are “easier” to come by and keep compared to fresh figs. Also high in potassium, beta-carotene and calcium.
1/4 cup walnuts
1 1/2 sprigs rosemary, stems discarded
1 tablespoon honey
2 tablespoons sherry wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons extra virgin olive oil
6 ounces arugula
6 white dried figs, stems removed
4 tablespoons goat cheese
Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
2 In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
3 Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.