This hearty dish is comfort food with a kick of healthy kale. We get the groundedness of the potato root vegetables. The kale adds the benefits of iron, vitamin c and antioxidants nourishing veggies and whole foods
Hearty Baked Potato and Kale Mash
Recipe by Leslie Indigo AlisonDifficulty: easy
One bag yellow potatoes (other potatoes can be used but may need to be peeled after boiling)
Lacinato kale (also called dinosaur kale!) 🙂
1 cup plant milk such as oatmilk
1 cup vegan cream cheese
1 tablespoon minced garlic
Salt and pepper to taste – generous is delicious in this dish
Fresh Herbs to Garnish if available
Wash and boil the potatoes in a large pot of water until tender to the prick of a fork
Strain the water off the potatoes and set aside
Rinse kale and pull kale leaves from stems ; break leaves into bite sized pieces
Mix potatoes, oatmilk, cream cheese, garlic, and kale in mixer until chunky but smooth and well incorporated together. Add salt and pepper to taste. Note : If using a high speed blender mix ingredients in two batches. If using a large countertop mixer all ingredients can likely be added into large mixing bowl.
Spread the potatoes into a large oven safe casserole dish and use a fork to create hatch marks across the top of the mashed potatoes. This creates even more surface area to brown in the oven. Note : This Potato Mash is delicious once blended, and can be eaten right away, but baking in the oven allows all the ingredients to further infuse and allows the top of the potatoes to crisp in the heat of the oven.
Bake in the oven for 20-30 minutes at 350-400 degrees depending on your oven. For extra browning, turn the broiler on for a couple minutes. Watch closely so its browned just perfectly. Its easy to burn if you step away for too long.
Plate and sprinkle with fresh herbs, salt and pepper, and even a dallop of vegan cream cheese if you like. This stores well in mason jars for reheating throughout the week.
When its cold outside I like to make my own sunshine by wearing bring colors and drinking hot golden milk. I can feel my Solar Plexus just perk right up and shine a little brighter when I take the first sip of this delicious and deeply restorative drink.
Turmeric is known for its healing properties. When I feel into it I get a sense of strength and increased will to thrive. What does Turmeric conjure in you?
This recipe is super simple at its base & there is lots of creative opportunity. Do you like ginger? Add a little fresh ginger to the saucepan and heat this up with a spicy boost. A dash of fresh ground pepper is also common. I like to stir mine at the end with a cinnamon stick because it just looks lovely and smells delicious as it steeps. I also like to sprinkle dried cinnamon on top and add a heaping teaspoon of maple sugar.
I hope you stay warm and cozy in the winter and maybe this drink will give you an extra boost as it does my body.
Blessings and love, Indi
Rating: 5 out of 5.
Golden Milk : Hot Turmeric & Oatmilk
Recipe by Leslie Indigo AlisonCourse: DrinksDifficulty: Easy
1 Cup oatmilk
1 Tablespoon turmeric powder
1 cinnamon stick
maple sugar or syrup
Add all the ingredients to a saucepan and gently heat. Whisk until everything is combined. Froth with a wisk and add cinnamon stick as garnish.
• 1/4c. Oats(Old Fashioned) • 1 Banana, sliced • 1tsp. Cinnamon, ground • 1 pinch Himalayan Salt • Sweetener of choice(Honey, Stevia, Monk, Brown Sugar)
Slice banana and place on non-stick tray in Airfryer or Broiler on low until soft and brown, about 10 minutes. Cook oatmeal to box specifications, Add Cinnamon and Himalayan while cooking. Once oatmeal is done, plate and place cooked banana on top. Sprinkle with Cinnamon and sweetener of choice.
• 1c. Almond Milk Ricotta (Kite Hill brand) • 2c. Tomatoes (any kind) • 1 Tb. oil of your choice • 1c. Roasted Red Peppers, chopped • 1 bx. Pasta(shells) • Salt/Pepper, to taste • Crushed Red Pepper, to taste • 2 Jalapeños, sliced • 1 1/2 cup water (as needed)
Pre-cook pasta to directions on box and set aside. In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.
This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day! Serving: 6
Dressing: • 1c. EVOO • 2 cloves GARLIC, diced • 1/2 c. MANGO JUICE • SALT/PEPPER to taste • CHILI PEPPER, to taste
Cook/Prep Instructions Wash and dry all salad ingredients. Chop and combine as directed. Toast hazelnuts for 20 minutes until light brown and fragrant. Remove and wrap in a towel for 5 minutes then rub nuts in towel until brown casings come off. Add to salad. In medium bowl: Whisk together all dressing ingredients. Add salt, pepper and crushed pepper to taste. Dress salad as desired or leave on the side.
Ummmmhmm. Starting the morning with hot tea and peanut butter granola. I’m going to play in the kitchen on this wintery Sunday. I have started getting the recipe cards online and will continue sharing. This one is so very simple you could make it today. I love putting something in the oven when it’s cold outside. #sundayslowdown#creatinginthekitchen#divinelifekitchen#happyplace
Cold winter days are made warmer by soup. Yet, who has time to make soup in the middle of the day when lunch hunger kicks in? This soup base can turn into several different kinds of soup throughout the week, just by heating and adding a few new ingredients… rice, noodles, fresh veggies, mushroom. This base once cooked up on Sunday afternoon, goes into mason jars to make soup the rest of the week in the winter.
Variation one : Vegetable Noodle : when reheating on the stove, add in more fresh celery, mushrooms, noodles and chopped chixen. A little chopped cilantro on top is bonus deliciousness.
Variation two : Hot Chixen : when its cold outside we get to turn the heat up twice with hot soup that is spicy. For extra green veggies we added green peas. For extra spice… hot sauce on top.
• 1-2 heads of cauliflower depending on size • Olive oil or coconut oil • 1/2 cup onion diced • 2-3 cloves of garlic • 1/2 cup fresh thyme chopped up for flavor • 1/4 cup fresh rosemary chopped for flavor • 1 can of coconut milk • 2 boxes of vegetable or chicken broth or 2 large jars of homemade stock • Salt and pepper generous
Cook/Prep Instructions Wash cauliflower and cut into small pieces. Toss in melted coconut/olive oil, salt and pepper. Roast at 400 in the oven until golden brown and starting to char just a bit on the edges (20-30 minutes)
In Saucepan :sauté garlic and onions add in fresh spices, add in cauliflower, coconut milk, broth and simmer for 5 minutes or so to let all the flavors meld together. Blend in Vitamix :let the soup cool add to vitamix and blend until creamy Servings: 8-10 short jars of soup
Been making spinach soup almost daily over here. Garlic, celery, tomatoes, a splash fresh squeezed orange juice and bowls and bowls of spinach. I love a heavy sprinkle of hemp seeds on top. Sea salt and orange zest makes it irresistible.