Summer Salad Bowls
I bet you’ve seen these massive salad bowls going viral on social media lately. I have to admit, I wasn’t too sure what was the purpose of making SO, MUCH, SALAD at once. It took me one try to fall in love with the idea. It is easy, quick and healthy. You can change it up depending on the veggies you have on hand. It is great on it’s own or when used as a “vessel” for your barbecued chicken or steamed fish AND you have leftovers. I don’t know about you but I love me some leftovers. It’s always tastier on day two and you didn’t have to cook that day. Winning all around! This recipe is delicious, creamy and vegan!
THE SALAD
It’s simple. Here are some suggestions of what to put in it.
As the base of your salad, you can use :
4 cups of cooked quinoa (1 cup on uncooked quinoa will grow into 4 cooked cups)
or 2 cups of cooked quinoa + 2 cups of chopped kale. Kale is perfect for these big salads since the leaves are thicker and won’t become wet and soggy.
or 4 cups of chopped kale (Superfood that contains more vit C than oranges! Don’t forget to “massage” your kale as it is harder to digest raw)
Pick 4-5 ingredients and add them to your salad base!
1 cup of chopped raw broccoli
1 cup of roasted sweet potato cubes (Superfood!)
1 cup of legume of choice. I personally love to rehydrate dry legumes. It’s extra work, but that way, you know that your food has less preservatives and less salt.
1 cup of diced cucumber
1 cup of diced celery
1 cup of cherry tomatoes cut in half
1 cup of corn
1 cup of grated carrots
1 cup of fresh, cubed mango
1 cubed avocado
1 cup of roasted mushrooms
1 cup of purple cabbage
1/2 cup of minced raw red onion. Soaking the minced onion in cold water with a little bit of vinegar will take the “bite” out of the onion.
1/2 cup of feta cheese (dairy, would make the recipe vegetarian and not vegan)
1/2 cup of sliced almonds
1/2 cup of dried cranberries
whatever you have in the fridge that needs to be eaten!
THE DRESSING
Now this is the best part! This is what makes this salad so darn delicious!
1/2 cup of raw, unsalted cashews. This is what makes your dressing '“creamy” and gives it some plant-based proteins.
1 full cup of fresh dill (the star of this dish!)
1/4 cup of lemon juice
the zest of that lemon
1 tsp of dijon mustard
2-3 cloves of garlic
1/4 cup of avocado oil or olive oil
3 tbsp of water
salt to taste
Put all of the vinaigrette ingredients in a blender and mix until smooth.
* You can switch things up and use cilantro and lime instead of dill and lemon. You’ll have yourself a completely different salad that is just as amazing!
In the biggest bowl you can find in your kitchen, mix the salad with the dressing and enjoy!
Kim
xoxo
Holiday Cocktails
I adore the holiday season! There’s nothing like spending quality time with your loved ones, celebrating each other, laugh your face off and fill your belly up! And if your family is anything like mine, we also enjoy a good little cocktail, or two! So I though I’d share with you some of our go-to drinks of the season!
“This actually is my mom’s and my favorite holiday happy hour cocktail!”
Quebecois 75
A French Canadian twist to the classic FRENCH 75, a super simple cocktail that requires few ingredients and is perfect for the celebratory toast of Christmas and New Year’s Eve. Or for any other occasion, really. This actually is my mom’s and my favorite holiday happy hour cocktail!
INGREDIENTS :
2 oz of gin. My family enjoys Bombay Sapphire or the Quebecois gin, Ungava. There are so many amazing gins these days!
1/2 oz of lemon juice.
1/2 oz of maple syrup.
2 oz of sparkling wine. Cavas are perfect for this! I love Champagne but find it too pricey for mixed drinks.
Pomegranate seeds. Optional but delicious! Pomegranates are in season right now, plus, they bring antioxidants to the party!
* If you would like to make this a “mocktail”, simply use non-alcoholic sparkling wine. As for the gin, you can substitute it with The Spirit of Gin, a non-alcoholic alternative created by The Free Spirits Company!
DIRECTIONS :
Place 2-3 ice cubes in a cocktail shaker and add the gin, lemon and maple syrup to it.
Shake shake shake it!
Pour it in your favorite cocktail glass. I love the old fashion champagne coupes. They are so chic!
Top with the sparkling wine.
Garnish with a spoonful of pomegranate seeds.
Cheers, Sip and Enjoy!
“This latte is totally in season, delicious, not too sweet, and can obviously be enjoyed whiskey free.”
Whiskey Pumpkin Spice Latte
Yes that’s right, and it is delectable! Perfectly enjoyable on Christmas morning while opening presents or the morning of January 1st to celebrate the new year with a boom! This latte is totally in season, delicious, not too sweet, and can obviously be enjoyed whiskey free.
INGREDIENTS FOR THE LATTE :
1/2 cup of strong espresso.
1 1/2 tbsp of pumpkin spice puree. Can be adjusted to taste.
1/2 cup of frothed milk. I enjoy using oat milk for a creamy, dairy free option.
Maple syrup to taste.
1 oz of Whiskey.
A dash of cinnamon.
*If you are not a coffee drinker, you can switch out the coffee for black tea. I love Pique Tea! Their Fermented Pu’er Black Tea is a great option for this drink. It is also full of probiotics and perfect for your gut health! Enjoy 5% off when using the code “KIMKLEAN”.
DIRECTIONS FOR THE LATTE :
In a large mug, mix the espresso, pumpkin puree, maple syrup and whiskey together.
Froth your warmed milk and incorporate it to the coffee/pumpkin mixture.
Add a dash of cinnamon on top.
INGREDIENTS FOR THE HOMEMADE PUMPKIN SPICE PUREE :
2 cups of pureed squash. I love using Buttercup Squash for this. It’s flesh is sweet and gets very soft. Butternut Squash is also a great option.
A pinch of salt.
1/4 tsp of black pepper.
1/4 tsp of clove.
1/2 tsp of cinnamon.
1/2 tsp of nutmeg.
1/2 tsp of turmeric.
1/2 tsp of ginger.
1/2 tsp of vanilla extract.
1 tbsp of maple syrup.
*All of these spices are anti-inflammatory and help support a healthy immune system.
DIRECTIONS FOR HOMEMADE PUMPKIN SPICE PUREE :
Preheat the oven at 400ºF.
Cut the squash in half. Watch out for your fingers! Squashes are tough to cut through. Do NOT try to cut the stem, simply cut around it with a knife and pull the squash open with your hands.
Remove the seeds and stringy flesh with a spoon.
Season the inside of the squash with a pinch of salt.
Put a piece of parchemin paper on a baking sheet and place the both halves, flesh down.
Bake for 45-60 min, until the flesh is soft and easily scoopable.
Put the soft flesh in a blender and mix until it becomes a smooth puree.
Transfer 2 cups of the puree into a bowl and incorporate the rest of the ingredients et voilà!
Enjoy in good company!
PRO TIP!!
Freeze individual portions of your pumpkin spice puree using an ice cube tray. That way, you can make the pleasure last longer and only use what you need that morning for your lattes.
Cheers to you and your family and friends. May this holiday season be filled with love and joy, bliss and laughter.
Love & Light
Kim
Overnight Metabolism Boosting Superfood Chia Pudding
This chia seeds pudding is my new favorite breakfast! It is so easy to make and perfect for quick mornings on the go.
This brekkie will keep you feeling satiated until lunch and all its deliciousness are super nourishing to your body. The coconut water is full of natural electrolytes that keep you hydrated which is especially important in the morning. The Metabolism Super Powder tastes just like chocolate, activates your metabolism, stabilizes blood sugar and reduces sugar cravings. It also eliminates bloat, gives you energy and helps shed a couple extra pounds. I have a scoop of it every single day either in this pudding, my coffee or in a glass of almond milk. It is so good! Maca Powder is an adaptogen and a natural mood enhancer known for it’s fertility and sex drive properties. Chia Seeds are full of fibers and antioxidants and give you sustained energy making this recipe, your new morning bestie!
INGREDIENTS :
For The Pudding :
1 cup of Coconut Water
1 scoop of Sakara’s *Metabolism Super Powder
1 tsp of Maca Powder
2.5 tbsp of Chia Seeds
2 tbsp of Oats
1 tsp of Maple Syrup or Honey (optional)
For The Toppings :
1/2 a cup of Fresh Fruits. I personally enjoy mango, pineapples and any kind of berries!
Bee Pollen
Pumpkin Seeds or sliced Almonds
Cocoa Nibs
RECIPE :
Mix the Coconut Water, Metabolism Super Powder and the Maca Powder together well.
Add the Chia Seeds, Oats and natural sweetener, stir well and put in the refrigerator for 30 minutes or over night.
When ready to eat, add in all of your favorite toppings.
ENJOY!
* You can enjoy -20% off your 1st Sakara order (e.i. the Metabolism Super Powder) with my code “XOKIMKLEAN”
