Kale Salad

 My personal favorite.  It is so good!  

1 head Kale
Sprouts
1 Tomatoe
1 Avocado
Nori Wrappers
Juice of 1 Lemon
1 Tbsp. Nutritional Yeast
1 Tbsp. Dulse
Pinch Salt
1 Tbsp. Olive Oil

Combine lemon juice, nutritional yeast, dulse, salt, and olive oil for the salad dressing.  Wash kale, remove the spine and save for juicing, and rip into pieces for the salad.  Top the kale with the dressing and rub it in.  Add sprouts, tomatoe, and avocado (I usually save the avocado for making avocado toasts).  Nori wrappers are optional.  I usually have one wrapper cut into four pieces and use it to make a few nori tacos with the salad as the filling.  

Serves 1.  

Adapted from Dharma's Kale Salad from The Beauty Detox Solution. 

Avocado Toast

  These are my favorite and I want to eat them every day.  I think that avocados are the cream cheese of the plant world.

1 avocado
1/4 lime
2 whole wheat bread slices
salt
pepper

Toast the bread.  Mash the avocado and spread it on the toast.  Squeeze the lime over the avocado toasts and add salt and pepper to finish.

Adapted from Crazy Sexy Kitchen.

Strawberry Banana Smoothie

Good for kids.  My daughter calls it a pink smoothie.

1 C. almond milk
1/2 frozen banana
3-4 frozen strawberries
pinch cinnamon
1 tsp. agave/honey

Serves 1

Adapted from Blissful Bites.

Mango, Rice, and Chickpea Salad

A perfect summer meal.

2 ripe mangos (Juice enough to get 2 Tbsp., dice the rest for the salad)
3 C. cooked brown rice
Can Chickpeas
1 Red Bell Pepper, diced
1/4 C.  Scallions
1/3 C. Currants (or golden raisins)
2 Tbsp. chopped parsley
2 Tbsp. Olive Oil
2 Tbsp. Mango Juice
1 Tbsp. Rice Vinegar
1 Tbsp. Curry Powder
1 tsp. Salt
1/8 tsp. Pepper

Combine diced mangos, rice, chickpeas, red bell pepper, scallions, currants, and parsley in a large bowl.  Whisk the olive oil, mango juice, rice vinegar, curry powder, salt, and pepper and then pour over the salad and toss.  

Adapted from: Quick Fix Vegan.