Afternoon Vibes

Creamy Red Pepper Kale

I have been experimenting with greens lately, and this is one of my favorite versions. It has a great balance of tangy and spicy, with a subtle sweetness and extra creamy goodness.

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Ingredients

2 Tbsp avocado oil
1/4 cup of cashews
1 - 2 tsp of lime juice (Optional)
1/2 of chopped red onion
1 tbsp of chopped garlic
3 -4 chopped sweet peppers
1 Tbsp + 1 tsp Fermented Red Pepper Paste
Two bunches of Kale
1/3 cup of liquid amino
1 13.5 fl can of coconut cream
Salt and pepper to taste

‍

Purple Kohlrabi

Fermented Chili sauce by @aliveferments
Avocado oil
Chopped chives
Salt and pepper to taste

‍

Other ingredients

Wild Rice

Directions

In a large pan, add avocado oil to the pan with cashews and toast for 1 minute.
Add onions, garlic, and sweet peppers and saute for 2 minutes. Mix in fermented red pepper paste and cook for one more minute.
Add the chopped kale and liquid amnio mix and place the lid on top. Cook for 5 - 6 minutes or until the greens are tender. Stir
Add coconut cream, mix, and cover with top. Cook for 8 - 10 on low.

Shopping List

Ingredients

2 Tbsp avocado oil
1/4 cup of cashews
1 - 2 tsp of lime juice (Optional)
1/2 of chopped red onion
1 tbsp of chopped garlic
3 -4 chopped sweet peppers
1 Tbsp + 1 tsp Fermented Red Pepper Paste
Two bunches of Kale
1/3 cup of liquid amino
1 13.5 fl can of coconut cream
Salt and pepper to taste

‍

Purple Kohlrabi

Fermented Chili sauce by @aliveferments
Avocado oil
Chopped chives
Salt and pepper to taste

‍

Other ingredients

Wild Rice

Directions

In a large pan, add avocado oil to the pan with cashews and toast for 1 minute.
Add onions, garlic, and sweet peppers and saute for 2 minutes. Mix in fermented red pepper paste and cook for one more minute.
Add the chopped kale and liquid amnio mix and place the lid on top. Cook for 5 - 6 minutes or until the greens are tender. Stir
Add coconut cream, mix, and cover with top. Cook for 8 - 10 on low.

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