ROASTED HOLIDAY TURNIPS

adapted from copyright 2001, Mario Batali

• 2 pounds white Hakureri & Scarlet turnips, cleaned and quartered
• sea salt & pepper
• 4 tablespoons butter
• 2 tablespoons poppy seeds
• 1 tablespoon paprika
• 4 tablespoons red wine vinegar or apple cider vinegar

Season turnips with salt and pepper. In a large ovenproof saute pan, heat butter until starting to brown. Add turnips and toss to coat well. Add poppy seeds and saute until light golden brown, about 8 to 9 minutes. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.

WILTED KALE SALAD WITH CREAMY CHIPOTLE DRESSING

For the wilted kale:

• whole bunch of kale (this will seem like a lot but will wilt down when the salt is added)
• 2T salt 2c baby tomatoes, sliced
• 1c hulled hemp seeds (or raw pine nuts)
• cilantro to garnish

For the dressing:

• 3 avocados
• 2 chipotle peppers *If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
• ½c olive oil
• 2T agave
• ¼c lemon juice

Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.Add the tomatoes, pine nuts or hemp seeds to the bowl and mix in by hand. Blend dressing ingredients in a high-speed blender until creamy and mix into kale by hand.

HOLIDAY KALE WITH CRANBERRIES & PINE NUTS WILTED SALAD

• 1 head kale, shredded
• 1 cup tomato, chopped
• 1 avocado
• 1/2 cup dried cranberries
• 1 cup raw or soaked pine nuts
• 2 tablespoons grapeseed or olive oil
• 1 tablespoon lemon juice
• celtic sea salt, to taste
• ½ teaspoon cayenne
  In mixing bowl, toss all ingredients together. Mix everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest. Wash cayenne off hands directly after.