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2 cups cooked quinoa Extra virgin olive oil, as needed 1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry Sea salt, to taste 2 fresh tangerines 1 tablespoon gluten-free low sodium tamari sauce 2 tablespoons raw organic agave or brown rice syrup, to taste 1 teaspoon grated fresh ginger 1 garlic clove, minced Fresh cracked pepper 1/4 cup roasted almonds
Raw Avocado Kale Pesto. I am including this recipe because I love the idea of such a healthy 'pesto' with avocado and kale, but also to remind you that you can make your own noodles. If you don;t have a spiraliser (must get one!), just make flat 'noodles' with your normal peeler.