Make your next meal a body-happy meal.
Here are a few of our Café faves.
Cook on, wok stars!
1 bunch of kale, spines removed and leaves torn into bite size pieces
¼ to ½ Chopped Red Onion
2 shredded carrots
½ cup olive oil
3 Tablespoons Apple Cider Vinegar (any kind of vinegar will do)
1 ½ Tablespoon Braggs Liquid Aminos
3 small pinches of Cayenne Pepper
Pepitas (plain or spiced)
Combine all salad ingredients in large bowl.
Combine all dressing ingredients in a small bowl or measuring cup. Stir and pour over salad mixture. Let salad marinate for at least ½ hour before eating. Best if sits overnight. Sprinkle with Pepitas and Enjoy!
4 1/2 cups rolled oats
1 1/2 cups whole wheat flour, or spelt
1 tsp baking soda
1 tsp vanilla
1 cup butter, softened*
1 cup honey
Add-ins: 1 cup mini semi-sweet chocolate chips, 1 cup chopped walnuts, or try any combination of 2 cups or less of dried fruits, sunflower seeds, coconut, nuts…whatever…add your favorites!
Butter a 9×13-inch pan. In a large mixing bowl combine butter and honey first:
Add all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into pan — really jam it in there so your bars don’t fall apart. (You can use your hands!) Bake at 325 degrees for 18-25 minutes until golden brown on the edges. Let cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.
• Add 1/4 cup cocoa powder and skip the chocolate chips
• Use 1/2 cup natural peanut butter in place of 1/2 cup of butter (tried this today – it is divine!)
• The honey flavor is very distinct in this recipe, but when using peanut butter, it almost disappears. If PB is sweet enough , cut out some honey…
• Want crunchy bars? Spread a full batch into a large cookie sheet or a half batch in a 9×13 pan. Press firmly and bake as usual. Cool completely and cut apart, then spread individually on a baking sheet or stone and toast again for ~10-13 minutes in a preheated 325F oven. Watch carefully for browning on the edges. Now, listen closely – do not touch. Got that? Wait until the bars are totally and completely cooled on the pan before removing, and you will have sturdy, crunchy granola bars to die for.
8 heirloom tomatoes, slice or diced
3 cups organic whole milk (preferably from a local farm)
8 large eggs(preferably from a local farm)
1 cup parmesan cheese (freshly grated)
2 cups cheddar cheese (freshly grated)
1 cup fresh mozzarella (sliced)
1 loaf sourdough bread (cubed)
4 cups fresh greens of your choice (chopped – kale, spinach or arugula)
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh basil
2 tablespoons olive oil
1/2 tablespoon Sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoonblack pepper
Preheat the oven to 350 degrees. Toss tomatoes with the fresh herbs, olive oil, salt and black pepper in a bowl. Spread on a baking sheet and roast until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
Whisk the milk, eggs, cheddar (save a 1 cup of cheddar for the top), parmesan, cayenne, salt and black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Sprinkle the remaining 1 cup of cheddar over the strata (leaving some of the tomatoes showing) and bake, uncovered about 45 minutes. Turn off the oven. Evenly placefresh mozzarella slices on top of the strata. Finish with some fresh basil leaves for garnish. Put the strata back in the oven for about 10 minutes to rest. Serve right away – best when warm.