Wednesday, June 25, 2014

Kale Salad & Sweet Potato Quinoa Patties

Meal recipes:
  1. Sweet Potato Quinoa Cakes
  2. Raw Kale salad  
  3. Avocado-Lemon Dressing
  4. Sweet Ginger/Carrot Dressing

Sweet Potato Quinoa Cakes 

  • 3 large sweet potatoes (skins discarded)
  • 2 cups quinoa
  • 1 large red onion, finely minced
  • 1 tomato 
  • a couple handfuls of fresh spinach
  • shredded and drained zucchini
  • 1 egg
  • 3 garlic cloves, minced
  • 1/2 tsp. ginger
  • Himalayan salt to taste
  • 1 green chili pepper, minced
  • 1 tsp. cumin powder
  • 1 tsp. jeera (cumin seeds, freshly ground)
  • 1 tsp black mustard seeds (freshly ground)
  • olive oil (or Ghee)
Peal, chop into small pieces, and boil sweet potatoes until soft enough to mash. Cook quinoa to a nice firm texture. Use slightly less than twice as much water to quinoa seeds, and boil covered until all water is gone (usually around 12 minutes).

Heat 1 tsp of ghee and add in the jeera, black mustard seeds, cumin powder, garlic and green chili. Add in the finely chopped onion and stir in for several minutes. Then add the tomato and keep string until the tomato starts to fall apart. 
Place prepared sweet potatoes in a large bowl and mash potatoes. Stir in quinoa, and onion mix thoroughly combine ingredients.

I had some frozen shredded zucchini from my garden, so I thawed that and drained it well. I then heated it on the stove with a little bit of ghee, small amount of crushed jeera seeds and black mustard sees to slightly flavor it. After it softened up and slightly cooked I added it to the sweet potato mix, along with one stirred up egg, and blended very well. 

Shaping quinoa mixture into palm-sized patties as you add it to the stove. Heat up some oil on pan and saute on each side until it starts to brown. Flip once one twice, until desired look.

Top with home made ginger dressing, and/or Avocado-Lemon Dressing. For extra spice drizzle add some Sriracha on top as well.


Raw Kale salad 

  • 1 bunch of Kale
  • 2 avocados
  • 2 small organic tomatoes
  • ½ an organic cucumber
  • ½ organic lemon
  • ½ Sweet Red Bell Pepper (add yellow, orange and as much as you want)
  • Cold pressed extra virgin olive oil
  • 1/4 -1/2 tsp of Himalayan salt 
  • 1 1/2 cups Quinoa 
  • Sweet Ginger sauce (recipe below)


  • Cook quinoa (add slightly less than double the amount of water to quinoa. Boil on stove until water is gone (roughly 12 minutes). Once it gets to a boil turn to a medium high and cover. 
  • Wash veggies and your hands well
  • Chop up all ingredients into pretty small pieces. No need to chop up the avocado.
  • Very finely chop up all the kale. Then put chopped up kale in large bowl
  • Pour in juice from lemon, Himalayan salt and drizzle with olive oil
  • Massage kale until nice and soft (with your hands)
  • Then add in avocado and squish in (avocado, lemon and olive oil are all great for your skin! So dig in there)
  • Throw in the rest of the veggie ingredients and mix up.
  • If you didn't cook the quinoa in advance (I like to do it the day before and refrigerate it) let it cool by leaving it uncovered for awhile then put in the fridge until completely cooled. Once cooled add in several generous table spoons of the sweet ginger sauce until it's sweet to the taste. Then mix into the kale salad.
  • Your kale salad is ready to eat:)
 also posted here:


Avocado-Lemon Dressing (gluten-free and vegan)

  • 1 avocado, peel and pit removed
  • 1 Tbsp. of sesame tahini
  • small bunch of cilantro, minced
  • juice of 1/2 lime or lemon
Place all ingredients in a high speed blender and pulse until smooth

Also posted here:


Sweet Ginger/Carrot Dressing (gluten-free and vegan)

  • 1/2 cup peanut oil (or olive oil if you don't want the nutty flavor)
  • 1/3 cup minced onion
  • 1/4 cup rice vinegar
  • 2 tablespoons minced fresh ginger
  • 4 teaspoons soy sauce (I use Ojio organic soy sauce alternative- from coconuts)
  • 2 teaspoons of organic ketchup
  • 2 teaspoons coconut palm sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Himalayan salt
  • sprinkle of ground black pepper
  • 1 stalk minced celery
  • around 10 baby carrots


Throw everything in a high speed blender and blend until smooth. Let sit in fridge for a few hours to let flavors blend (but can be used immediately too).
Serve on any number of dishes as a dressing or added sauce. 

Also posted here: