Dessert Balls!

Chocolate Nut Butter Balls

3 cup dates, pitted

2 cup walnuts or almonds or a combo of both
1 cup of shredded coconut

6 tablespoons cacao powder

1 teaspoon celtic sea salt

6 teaspoons vanilla extract

3 tablespoon water

Place dates, nuts, coconut, cacao powder, salt, vanilla and water in a food processor

Pulse on high speed until pasty but chunky

Remove mixture from food processor and roll into little balls

Place in the fridge to harden

Lentils Anyone?

Curry Lentil Soup

Ingredients:
1 tablespoon olive oil
1 tablespoon butter (the real stuff)
1 medium onion, chopped
1 large clove of garlic, chopped
1 teaspoon cumin powder or seed
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon turmeric powder
1/2 teaspoon coriander
6 cups water
1 cube vegetarian bouillon (or use vegetable stock instead of water)
1 pound lentils

Directions:
Sauté the onion and garlic in the oil and margarine in a large pot until tender.
Add the spices and sauté for 1 minute.
Add water, vegetarian bouillon cube, and lentils.
Cook until lentils are tender, about 1 hour.

A Great Kale Salad Recipe

Kale and Brussels Sprout Salad

8–10 servings

Ingredients

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

Preparation

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Add Some Fiber to Your Tuna Salad!

Here's a great alternative to the basic tuna sandwich!

1 Whole Wheat Tortilla - high in fiber (5+ grams or more)
1/2 can of Garbanzo Beans - which are high in fiber
1 can of tuna - drained
1 TBS Low Fat Mayo - or Olive Oil if  you aren't a Mayo Fan
1 handful of chopped Cilantro
1 handful of chopped white onion
1 TBS of relish

Makes 2 servings. Mash together in a bowl.  Heat tortilla over medium heat for a few minutes, add half of mixture and it's "a wrap!!"