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Raw Vegan Creamy “Pistachio Ice Cream” Kale Shake & Pan Roasted Garlic, Kalamatas and Tomato Sauce over Penne for Meatless Monday!

Happy Monday football fans! Do we need to kick our ‘diets’ into high gear to recover from our over indulgences from Superbowl Sunday?! If that’s the case, I’ve got a super delicious smoothie to help you start your day! It’s packed with stress busting, mood soothing tryptophan from cashews, contains a hefty dose of bone supportive calcium and magnesium from kale and best of all, it tastes like pistachio ice cream!! Yummmmmy! Also on the menu is a simple Mediterranean pasta dish; an easy and healthy meal for a fast Meatless Monday dinner. Enjoy!

Raw Vegan Creamy “Pistachio Ice Cream” Kale Shake
This recipe was adapted from The Blender Girl. Visit this site for other amazing healthy recipes!

Ingredients:
1 cup curly green kale leaves (about 3 large leaves)
2 ripe bananas – fresh or frozen
2 cups ice (a little less ice if using frozen bananas)
1/2 cup filtered water
1/2 cup raw cashews
3 Tbsp raw agave nectar or yacon syrup
1 tsp pure alcohol-free vanilla extract
1/2 tsp finely minced ginger or powder
pinch of Celtic sea salt

Throw all of the ingredients in your high speed blender and puree until smooth and creamy. YUM!

Pan Roasted Garlic, Kalamatas and Tomato Sauce over Penne
Adapted from Big Vegan cookbook

Ingredients:
1/4 cup extra virgin olive oil
10-12 garlic cloves, peeled
1 cup onions, chopped
1/2 cup carrots, chopped
1 tbsp fresh rosemary, chopped
1/4 cup white wine
1/2 cup kalamata olives, pitted and halved
14 oz can organic diced tomatoes with juice
2 cups arugula, chopped
dash red pepper flakes
pinch sea salt
8 oz whole wheat or brown rice penne

Directions:
In a large frying pan, heat oil for a few seconds. Halve garlic lengthwise and add to oil. Add onions, carrots and rosemary, stir. When olive is bubbling, reduce heat to medium/medium-low, just to keep oil bubbling slightly, Cook, stirring occasionally, for 7 minutes. The garlic should be nearly tender when pierced with a knife. Add the wine and olives, turn heat to high and boil for about 4-5 minutes, until the sauce is reduce to almost a syrupy consistency.
Add tomatoes, arugula and pepper flakes. Simmer until the sauce is thick and the greens wilted. Add salt.
Cook pasta according to package, drain well and toss with the sauce in the pan. Serve hot!
Enjoy!!

Health & Abundance,
Samantha 🙂

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