Sesame Kale Macro Bowl

Inspired by the Macro bowls at Native Foods and the Green Owl Café.

This symphony of flavors is so nourishing, it will soon become one of your comfort food dishes. This dish uses traditional sauerkraut that’s been lacto-fermented because it contains a plethora of wonderful bacteria and enzymes that will make your gut happy. If you’re new to fermentation, lacto, in this case, has nothing to do with cow’s milk. The process is named after lactobacillus bacteria, a salt-tolerant micro-organism found in most probiotic supplements. After the salt has destroyed potentially harmful bacteria, lactobacillus and other “good” bacteria start to convert sugars and lactose in the cabbage to lactic acid, which preserves the food and gives it the tang of sauerkraut.

• 1 C dry black beans (soaked and cooked)

• 2 Portobella caps (sliced)

• 1 head curly kale (or any kale you prefer)

• 1 C lacto-fermented sauerkraut

• 1 C tahini sauce (recipe below)

• 1 T coconut oil

• Sea Salt to taste

• Sesame seeds for garnish

Soak your black beans for >18 hours, starting with hot water. Simmer for 1 hour while you prepare the rest of the ingredients. When soft, add a dash of salt and let rest. Cut the mushrooms and slice the kale in 2 inch strips (I leave the stem in). Salt the mushrooms and sauté in the coconut oil on a skillet until juicy and browned. Steam the kale in a separate pot. Make the tahini dressing (below) while all this is cooking. Once the mushrooms are done, make some room in the skillet to warm the sauerkraut. Drain the beans and gather the greens, beans, mushrooms and ‘kraut in a bowl and drizzle with your prepared tahini sauce. Sprinkle with sesame seeds and enjoy with friends! Makes about 4 servings.

Tahini Sauce

Inspired by About.com’s Tahini Sauce

• 1/2 cup tahini (sesame seed paste)

• 1 glove garlic {crushed or chopped}

• 1/2 t sea salt

• 2 T olive oil

• Juice of 1 lemon

• 1/4 C – 1/2 C water

Blend all ingredients except water in a blender. Add water to desired consistency. Enjoy drizzled on just about anything!

Raw Coconut Macaroons

I didn't measure while I was making this recipe, but these measurements will bring you close to the cookies pictured. Adjust as needed.

Safe for diabetics, xylitol is a low-glycemic sweetener that can be good for your teeth. A sugar alcohol, it's treated differently than simple sugars in the body. Dates, figs or coconut sugar can be substituted if you have dogs (xylitol is toxic to them) or are sensitive to sugar alcohols.

• 1 ½ C almond flour

• ½ C cashews

• 3 T coconut butter

• ½ t sea salt

• 2 teaspoons xylitol or

  • 6 dates

  • 5 figs

  • 2 Tablespoons coconut sugar

• ½ t vanilla powder or extract (optional)

• 1 ½ C coconut flakes or chips

• a dash of cinnamon

• 2 Tablespoons coconut water

Toast 1/2 Cup of coconut chips or flakes in a toaster oven and set aside. Blend the remaining items (except for coconut water) in the food processor until ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll batter into balls and then roll onto the toasted coconut chips or flakes. These cookies can be refrigerated for up to 5 days. You may take them out about 15 minutes before enjoying to let them warm up.