TYT cooking (healthy)

KALE CHIPS
Wash and thoroughly dry a large bunch of kale leaves and discard the stems. Rub a spoonful extra virgin olive oil on to the kale leaves until everything has a nice even coating. Add garlic powder and kosher salt to taste. If you have a dehydrator, it would be best! If not, you can bake the kale chips at 200F for 2-3 hours until crisp.

VEGGIE CHIPS DESSERT
Carrot, Beet, Turnip (dehydrated)
Maple syrup almond dip with cinnamon.

FIG SALAD
Fresh figs, arugula, feta cheese & walnuts (no dressing needed, since there’s plenty of salt/oils from cheese/walnuts).

Noted on the dressing! If you have recommendations please post them =] I am not so good with dressings. Thanks!

CITRUS SHAVED ROOTS SALAD
Beet, turnip, radish, kumquat, lemon, arugula, red carrots.
Dressing: Coconut vinegar, olive oil, chili powder, honey, lemon juice.

SPICY TUNA TARTARE ARUGULA SALAD
Spicy tuna sauce:
1/4 parts Siracha sauce
2 parts Raw Mayo (check previous post for raw mayo recipe)

Other ingredients:
Tobiko
Avocado
Turnip sprouts
Arugula
Tuna tartare

BEET SMOOTHIE
Red apple, carrot, beet, lime, ginger, spinach.

SALMON & AVOCADO SALAD
The Japanese green sprout is called Kaiware, a bit bitter in taste.

BANANA & PARSLEY SMOOTHIE
1 banana
1/2 cup chopped parsley
1 cup almond milk

RAW NATTO DONBURI
To make the raw “rice”:
1 cup soaked cashews
1/2 teaspoon celtic salt
1 1/2 cups peeled and diced turnips or daikon radish
1 1/2 finely chopped cauliflower head

Chop, chop, chop everything into small pieces! Or use food processor.

PICKLED VEGETABLES
1 cup water
1 cup brown rice vinegar
3-4 bay leaves
2 tablespoons salt
1/3 cup of sugar

Bring mixture to a boil and simmer for 5 minutes, let cool, then add to chopped veggies. Wait 3 days before eating.

Vegetables to pickle: cauliflower, garlic, cabbage, turnips, radish, beets, broccoli stems, and more. Red cabbage or beets will get you that pretty pink color!