Healthy Recipes


Recipe adapted from Food and Wine and Oh She Glows

I keep my nutritional yeast in the fridge. It lasts longer this way. You can buy it online or at any health food store. If that sounds fussy to you and you don’t care about the vegan element here, you can use finely grated parmesan in it’s place for both the crumble and dressing. 
I use a food processor but a high-powered blender such as a Vitamix works great too. The dressing will keep a week covered in the fridge. 

3/4 cup raw almonds
1/4 cup hulled hemp seeds
2 Tbsp. nutritional yeast
1 tsp. smoked paprika (or sweet is fine if you don’t want the smokiness)
1 tsp. extra virgin olive oil
1/4 tsp. sea salt, to taste

1/2 cup cashew butter
1/3 cup water
1-2 garlic cloves
2 Tbsp. extra virgin olive oil
1 Tbsp. capers
1 tsp. dijon mustard
1/2 tsp. vegan worcestershire sauce
1 tsp. nutritional yeast
4 Tbsp. fresh lemon juice (I may have used a little more but I like it lemony)
pinch of fresh parsley leaves
1/4 tsp. sea salt and pepper to taste

1 head of romaine, chopped
1 large head of tuscan kale, stemmed and chopped

Make the crumble. In a food processor, pulse all the ingredients until the mixture resembles fine crumbs. It should start to stick together a little bit. Transfer the crumble to a bowl and wipe out the processor.
For the dressing, into the processor, puree the ingredients until smooth. Taste for salt and pepper. Add a splash of lemon juice or water if it looks too thick. 
Place the chopped greens in a large bowl and drizzle desired amount of dressing. Toss to coat. Serve with a sprinkle of the crumble on top. 

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