INGREDIENTS:

2 Cups Rhubarb, washed and chopped

1 Cup Strawberries, washed, hulled and chopped

1/4 Cup Honey

1 tbsp Lemon juice

Honey flavored Greek yogurt

Granola, crushed Biscotti, or Graham Cracker Crumbs for texture mixture

Sliced fresh fruit, if desired

STRAWBERRY RHUBARB SAUCE:

In medium sized sauce pan add rhubarb, strawberries, honey, and lemon juice. Simmer over low heat until fruit breaks down, softens, and sauce thickens. Pour sauce into jar bowl, or glass measuring cup. Cover with plastic wrap. Cool for at least one hour.

***Optional, place six 2-3 inch pieces of rhubarb in sauce pan with chopped strawberries and rhubarbs, remove the 6 larger pieces of rhubarb before pouring into bowl to cool. Place on a separate plate to cool. Use as optional garnish.

ASSEMBLY REQUIRED:

In 8oz glass or jar, layer large spoonful of sauce, followed by texture mix of your choice (granola, graham cracker or biscotti), lastly large spoon of Greek yogurt. Top with sliced fresh fruit and/or larger (2-3 inches) cooked rhubarb as your optional garnish.

Makes six (8oz) servings. Refrigerate leftovers.

INGREDIENTS

1/2 c hot sauce (we like Frank’s)

1/3 c butter

1 tbsp white vinegar

1/4 tsp Worcestershire sauce

1/4 tsp Cayenne Pepper

1 clove crushed Garlic

1/4 tsp salt

2 tbsp cream cheese

1lb cooked chicken

1 bunch washed celery cut into 2-3 inch long pieces

1 bunch butter lettuce, washed

Green onions, washed, chopped

DIRECTIONS

In a medium sized saucepan over medium heat combine hot sauce, butter, vinegar, Worcestershire, cayenne, garlic and salt.  Bring ingredients to a boil while whisking constantly.  Once sauce is boiling, remove from heat and add cream cheese.  Whisk until combined.

Add shredded chicken to the sauce and toss until chicken is coated.

Fill each celery stick with 1-2 tablespoons of buffalo chicken.  Top with green onions.

FOR LETTUCE CUPS

To coated shredded chicken add chopped or diced celery.  Spoon 2-3 tablespoons of buffalo chicken into lettuce cup.

ENJOY!

Begin meal prep by washing all produce with Purely Essential Fruit and Vegetable Wash

INGREDIENTS

• 1 large mango, washed and chopped
• 1 avocado, washed and chopped
• ½ cup washed and chopped red bell pepper
• 1 medium jalapeño, washed and finely chopped
• 1 scallion, washed and sliced
• 3 tablespoons washed and chopped cilantro
• 3 tablespoons liquid coconut oil, divided
• 1 ½ tablespoons lime juice, plus wedges for serving (wash before slicing or juicing)
• ½ teaspoon salt, divided
• 4 cups cauliflower florets, washed
• 6 tablespoons reduced-fat coconut milk
• 2 tablespoons toasted unsweetened coconut flakes
• 1 pound raw shrimp (16-20 count), peeled and deveined
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

DIRECTIONS

MANGO SALSA

Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tbsp oil, lime juice and 1/4 tsp salt in a medium bowl

CAULIFLOWER RICE

Place cauliflower in a food processor, pulse until chopped into rice-size pieces

Heat 1 tbps oil, coconut milk and remaining 1/4 tsp salt in a large non-stick skillet over medium-high heat.  Add the riced cauliflower and cook, stirring occasionally, until softened approximately 5 minutes.  Transfer to a large bowl and stir in coconut flakes.  Wipe out the pan.

SHRIMP

Toss shrimp with chili powder and cumin.  Add the remaining 1 tbsp oil and the shrimp to the pan.  Cook over medium heat, stirring frequently, until just cooked through, 3-4 minutes.

BUILD BOWLS

In 4 bowls, divide rice, shrimp, and mango salsa.  Serve with lime wedges. ]]> https://www.purelyessential.com/kale-caesar-salad/?utm_source=rss&utm_medium=rss&utm_campaign=kale-caesar-salad Tue, 15 Sep 2020 23:42:30 +0000 https://www.purelyessential.com/?p=1415 Healthy eating begins with washing all produce with Purely Essential fruit and vegetable wash.

INGREDIENTS

DRESSING

1/3 cup olive oil

1 garlic clove

2 anchovy fillets OR 1 tsp anchovy paste

1 tsp Worcestershire sauce

Salt and pepper to taste

CROUTONS

1-1/2 cup Crusty bread cubes

SALAD

1-1/2 lb chopped kale

1/4-1/2 Fresh lemon

1/2-2/3 cup grated parmesan

DIRECTIONS

Before chopping or slicing, wash kale and lemon with Purely Essential Fruit and Vegetable Wash.

Puree olive oil, garlic, anchovy, Worcestershire sauce, and salt and pepper in a blender.

Toss bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes.

On another baking sheet toss kale with the remaining dressing, broil 5-8 minutes or until crisp.  Sprinkle with croutons.  Top with lemon juice, and grated parmesan.

OPTIONS:

Add a sliced hard boiled egg.

Add sliced chicken or salmon.

Ingredients

Serves 4

1 small Zucchini

1 small Eggplant

1 cup Broccoli Florets

10-12 Yellow Pepper strips

8 oz Grape Tomatoes

4 cloves Garlic

2 Lemons  

8oz Ricotta Cheese

1oz Basil

4 tsp Honey

16oz Pizza Crust

Directions

Place a lightly oiled pizza pan on top rack and preheat oven to 450 degrees.  Wash all produce with Purely Essential Fruit and Vegetable Wash, and dry.  Slice halved zucchini into half-moons.  Halve tomatoes.  Mince garlic.  Zest, and quarter lemons. 

In a small bowl combine tomatoes, garlic, and a drizzle of olive oil.  Salt and pepper to taste.

Drizzle a large pan with olive oil, place over medium-high heat, add zucchini, broccoli, and eggplant, yellow peppers, and cook, stirring, until softened.  Salt and pepper to taste.

In a second small bowl, combine ricotta, lemon juice to taste (we like juice of one lemon), 1 tsp olive oil, and half the lemon zest. Salt and pepper to taste. 

Place flatbread on warmed sheet.  Evenly spread with ricotta.  Top with sautéed veggies.  Lastly, top with tomatoes.  Bake until golden brown, 10-12 minutes. 

Remove from oven and top with torn basil, and lemon zest.  Drizzle with honey, then slice and serve with remaining lemon wedges.   

Ingredients

Cauliflower

• 1 head cauliflower
• 3 eggs, beaten
• 3/4 cup almond flour
• 3/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and Pepper to taste

Sauce

• 1 cup hot sauce, we like Frank’s
• 4 tablespoons butter

Instructions

• Preheat air fryer to 400 degrees or oven to 420.
• Wash cauliflower with Purely Essential; blot dry with paper towels.
• Core the clean cauliflower and cut into larger florets.
• In a small bowl, beat eggs.
• In a separate bowl, combine almond flour, Parmesan, garlic powder, smoked paprika, salt and pepper.
• Dip cauliflower into egg mixture, and then coat in almond flour mixture.
• Transfer to silicone mat lined baking sheet until ready to cook.
• Continue dredging remaining cauliflower.
• Spray the bottom of your air fryer lined baking sheet with oil.
• Add the cauliflower in a single layer. Spray the top.
• Cook for 10 to 12 minutes in the air fryer or 15 to 18 minutes in the oven, until golden brown, turning over half way through.

Sauce

• While the cauliflower is baking, make sauce by combining hot sauce and butter in a small saucepan.
• Heat over medium low heat until butter melts.

To Combine

• Toss the crispy cauliflower with sauce, and serve using a slotted spoon.

Serve with your favorite blue cheese dressing, washed celery and carrot sticks. ENJOY!

• 2 large eggs
• 2 Medium Zucchinis, washed with Purely Essential, and spiralized
• 8-10 grape tomatoes  (red and yellow for color) washed, and halved
• 2 TBSP Olive Oil
• 1 large garlic clove, minced
• 1 small pinch red pepper flakes
• 1/8 teaspoon dried oregano flakes
• 1/8 teaspoon dried basil flakes
• 1/8 teaspoon dried parsley flakes
• salt and pepper – to taste
• fresh basil for garnish

Sprinkle oregano, basil, parsley, salt and pepper over zoodles in bowl.  Gently toss.

Place a large skillet over medium-high heat and add in 1 TBSP olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the seasoned zucchini noodles (zoodles) and toss for 3-5 minutes.  At 2 minutes add tomatoes.  Cook zoodles until they have reached your desired consistency (about 3 for al dente.)  Remove zoodles from pan.

Place the medium skillet back over medium-high heat and coat remaining Olive oil (approximately 1 TBSP). Once heated, add in the eggs and cook for 3-5 minutes or until egg whites set.  For richness cook egg to over easy.

Plating, place zoodles and tomatoes on plate or bowl, place fried egg on top of zoodles.  Garnish with fresh basil. 

SPICED CIDER
4 cups apple cider
3 cinnamon sticks
3 star anise
1/2 tsp cloves
1/2 tsp nutmeg

COCKTAIL
1 jigger (1-1/2 oz) spiced rum
1/2 cup apple cider
1/2 cup hard cider
2-3 dashes lemon bitters

1 tbsp cinnamon sugar, (Granulated is fine, or coarse sugar for a grander effect)
1 apple, washed with Purely Essential FVW, sliced

DIRECTIONS
To make the spiced cider, combine apple cider, cinnamon sticks and star anise in a mason jar.  Add cloves and nutmeg.  Seal jar, shake, and refrigerate for at least 1 hour.

Dip rim only of glass in apple cider, then into cinnamon sugar.  Fill glass with ice, pour spiced rum, then spiced cider into glass over ice.  A small funnel can be used to not disturb sugared rim.  Stir well.  Top with hard cider and lemon bitters.  Add one or two apple slices to glass, cinnamon sticks and star anise for garnish. Cheers!

INGREDIENTS

1 Lg Spaghetti Squash (approx 5 lbs) washed with Purely Essential Produce Wash

4 TBSP Olive Oil

Kosher Salt

Fresh Ground Black Pepper

DIRECTIONS

Cut the squash in half lengthwise and scrape out fiber and seeds.  Brush the flesh with 2 TBSP of oil and generously salt and pepper.  Cut side up, place the squash halves on a baking sheet and roast at 400 degrees F until tender when pierced with fork.  (Approx 50-60 minutes).  Remove the squash from the oven and let sit at room temperature until cool enough to handle.  Scrape the flesh with a fork to make long strands.  Use the roasted long strands of Spaghetti Squash in your favorite recipe.

ENJOY!