Green Living November 2018

Page 48

RECIPES Kneaders Pecan Pancakes Recipe courtesy of Kneaders Bakery & Cafe

Serves: 6-8

Crouching Kale, Hidden Berry Bowl

Prep Time: 10 minutes Cook Time: 10 minutes 2 eggs 1 3/4 cups buttermilk 1/2 cup butter, melted, then cooled to room temperature 2 teaspoons vanilla 1 3/4 cups flour 2 tablespoons granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 candied pecans, chopped Kneaders Caramel Syrup In a medium bowl, beat the eggs, buttermilk, butter and vanilla together until they are well blended. In a separate bowl, whisk the flour, sugar, baking soda and salt together. Fold the wet ingredients into the dry ingredients until they are incorporated. Scoop batter onto hot, oiled griddle. Place desired amount of pecans on the batter side of each pancake. Flip the pancake when it is golden brown or bubbles stay open. Serve with butter and Kneaders Caramel Syrup or your favorite syrup.

Recipe courtesy of Pita Jungle

Peanut Butter Dressing 3 fluid ounces Extra Virgin Olive Oil 1 fluid ounce Soy Sauce 1 teaspoon Sesame Oil 3 fluid ounces Honey 3 fluid ounces Rice Vinegar 2 fluid ounces Peanut Butter 1 ½ teaspoons minced garlic 1 ½ teaspoons minced ginger 3 halves fresh lime juice 4 halves lemon juice 2 teaspoons Pita Jungle Red Sriracha Place all ingredients in a mixing bowl, use a whisk to mix all ingredients together or you can also use a blender.

Greens 1 bunch of small chopped curly kale ¼ head thin sliced red cabbage 1 small chopped yellow pepper 1 julienned carrot 4 Tablespoons fresh mint chiffonade 1 ½ teaspoons minced garlic 1 ½ teaspoons minced ginger ¼ teaspoon table salt ¼ teaspoon black pepper 6 fluid ounces peanut butter dressing Wash and chop kale – remove stems. Chop all other vegetables as described above. In a mixing bowl add the salad ingredients and the dressing and fold all the ingredients together.

Garnish 10 Blueberries 2 Tablespoons crumbled walnuts 2 fluid ounces Pomegranate seeds Dress salad on plates and garnish with walnuts, pomegranate seeds, blueberries and enjoy. 46 greenliving | November 2018