RECIPES
©2014 www.HeatherRampolla.com
i. Kale Pesto Pasta
ii. Quinoa & Kale Comfort Bowl
iii. Asian Stuffed Collard Wraps
iv. Curry Kale Chips
©2014 www.HeatherRampolla.com
Kale Pesto Pasta
I love this hearty dish because it tastes incredible and is sure to please all.
This Kale Pesto Pasta recipe is great dish to sneak in veggies for nonveggie lovers. You can’t even taste the dark leafy kale…there’s no
bitterness at all.
You will fool yourself into thinking you are eating traditional pasta, and for
the extra picky eaters you may decide to peel your zucchini before
spiralizing to give the exact look of pasta. If you’ve purchased organic
zucchini try to keep the skin on for additional nutrition.
Also, this dish stores and presents well. So make ahead and take to your
next gathering.
Pasta Ingredients
•
4-5 Zucchini or Yellow Squash
©2014 www.HeatherRampolla.com
Kale Pesto Ingredients
•
1 Bunch Kale
•
10-12 Basil Leaves
•
1 cup Cashews
•
1/2 cup Olive Oil
•
3 Garlic cloves
•
1 teaspoon Sea Salt
Toppings
•
1 pint Cherry Tomatoes, halved
Directions:
First, spiralize the zucchini to make pasta. It’s best if you have a veggie
spiralizer like this one here. If you don’t have a veggie spiralizer, you can
use a veggie peeler to make long thin strips but your pasta will be like
linguine pasta.
Next, roughly chop your kale. You don’t have to de-stem your kale leaves
but do discard the bottom pieces that are predominately stem. You can
save these pieces to use in your green juice or green smoothie. You are
now ready to add your pesto ingredients into your blender or food
processor and blend until creamy.
Mix together the kale pesto with the veggie pasta and top with your
chopped cherry tomatoes.
Serve and smile as you enjoy every bite of this delicious veggie pasta.
©2014 www.HeatherRampolla.com
Quinoa & Kale Comfort Bowl
Ingredients
•
1 cup uncooked Quinoa
•
2 cups Water
•
1/2 cup sliced Almonds
•
1/2 cup dried cranberries or raisins
•
3 cups of chopped kale or spinach
Dressing Ingredients
•
4 tablespoons Raw Apple Cider Vinegar
•
4 tablespoons Water or Veggie Broth
•
1 teaspoon Raw Honey
•
1 teaspoon dried Sage
•
Pinch Sea Salt
Directions:
To cook quinoa, bowl water then add in quinoa. Reduce heat and simmer
for 20 minutes. Next, chop up your kale and add in along with almonds,
cranberries.
Mix together the dressing ingredients and stir in with the quinoa.
©2014 www.HeatherRampolla.com
Sesame Ginger Asian Wraps
Hallelujah! A Plant-Based Recipe The WHOLE Family Will Love
It’s true, getting the whole family excited about the same meal can be a
pretty hard task some nights. Add to it a healthy one and you’re basically
asking for a miracle to occur.
Save your prayers for other events besides dinner time, my dears. Because
this recipe is just that: Healthy, plant-based AND happily loved by all family
members. Plus they’re fun to make!
These Sesame Ginger Asian Wraps pack in lots of fresh
veggies and also happen to be one the kiddos can help you
make. ©2014 www.HeatherRampolla.com
Wrap Base:
Swiss Chard Leaves, or Collard Leaves
Veggies:
1 small Purple Cabbage (approx. 1 cup chopped)
3-4 small Carrots, peeled
1 cup Basil, packed
Marinade Sauce:
1” knob fresh Ginger, peeled
1 clove Garlic
2 tb Sesame Oil
2 Dates, pitted
1-2 tablespoons Water
Pinch Sea Salt
Nut Pate Base:
1/2 small Zucchini (approx. 1 cup chopped)
1 cup Brazil Nuts
1 clove Garlic
1” knob Ginger
1 tb Sesame Oil
1-2 Dates, pitted
Pinch Sea Salt
Directions:
Score stem of large Swiss chard or collard leaves. This will allow you to roll
up the wrap nicely. Set aside until ready to fill. (Click here to learn How To
Make Healthy Green Leaf Wraps).
Slice cabbage into small cuts, peel carrots into thin strips, and chop up the
basil. Place all veggies into a large bowl. If you’re in a hurry simply pulse in
your food processor.
Blend the marinade sauce ingredients. Add into the veggies and stir. Let
marinate for 10 minutes to soften the veggies.
©2014 www.HeatherRampolla.com
Add the Nut Pate ingredients into your food processor and pulse until well
incorporated.
Spoon out the Nut Pate on your wrap. Top with a spoonful of the marinated
veggies.
Roll up tightly and cut in half if desired.
Makes 10-12 small wraps
Curry Kale Chips
Ingredients:
©2014 www.HeatherRampolla.com
Kale Chips:
1 bunch Kale, destemmed
Sauce:
2 teaspoons Curry Powder
3/4 teaspoon Raw Honey
1 teaspoon Coconut Oil
1 handful Brazil Nuts
2 Garlic cloves
1/4 cup water
Pinch Sea Salt
Directions:
Preheat oven to 350 F. Chop up Kale with scissors. Blend sauce
ingredients until creamy. Mix in with kale. Bake in over for 10-15 minutes or
until crisp.
©2014 www.HeatherRampolla.com
Would you like MORE recipes and support to
add in healthy plant-based meals that the
whole family will love?
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©2014 www.HeatherRampolla.com