dragon fruit "ice cream" + brown rice kale salad
the perfect meal to make a loved one... or yourself hehe
Hi cuties!! Long time no date 🥹 I have missed you!!! I’ve spent the past few weeks in Paris, Portugal, and London, taking some much needed time to hang out with family, explore, walk until I can’t feel my feet (literally 😀), and just have fun. It’s been a great start to the summer and has been the perfect creative reset. I am so excited for all of the summer recipes to come (and you should be too 🤪). I’ve got some good sh!t cookin… literally and figuratively lmao. Anyways, enough yap. Today’s recipes are some of my favorite and this salad has been on repeat for MONTHS. I can’t wait for y’all to try it!!! TTYL luv ya <3
The recipes included in this video are below:
Brown Rice and Kale Salad with Crispy Tofu -
MAKE TIME: 40 minutes
SERVINGS: 4
Ingredients:
Crispy Tofu:
1 block extra firm tofu
1 TBSP cornstarch OR tapioca starch (for grain free)
Garlic powder
Onion powder
Salt
Olive oil spray
Salad:
2 heads of dinosaur kale (also known as lacinato kale or tuscan kale)
1 avocado
1 apple
1 cup of brown rice
1/4 cup dried cranberries
1/4 cup pumpkin seeds
Olive oil
Juice of 1/4 lemon
Optional: Goat cheese (regular or vegan)
Dressing:
1/2 cup olive oil
3 TBSP balsamic vinegar
Juice of 1 large lemon
2 tsp maple syrup
3-4 tsp dijon mustard
1/2 cup cilantro
1/2 tsp salt
1/4 tsp black pepper
Directions:
Press tofu for at least 30 minutes to get rid of as much moisture as possible
Cook 1 cup of brown rice according to the package
Once tofu has been pressed and drained, chop into cubes and trasnfer to a large bowl
To the bowl add the corn starch (or) tapioca starch, all of the seasonings (measure with your heart <3), and mix until all of the tofu is evenly coated
Transfer to an air-fryer baking sheet, spray with olive oil spray, and bake at 415F for 20 minutes
Halfway through baking, flip the tofu over, spray with olive oil spray again, and cook for the remainder of the time
While that is baking, get started on the salad. Remove the stems from all of the kale and then chop finely
Add the kale to a bowl and then add in a drizzle of olive oil and a squirt of lemon juice. Massage for a few minutes, until all of the kale is evenly coated
Dice the apple into super small chunks. Dice the avocado into chunks as well
Chop the dried cranberries
Once the tofu is done baking, let it sit for at least 5 minutes to cool
Add all of the dressing ingredients to a blender and blend until smooth
To the bowl of kale add half of the cooked tofu, the finely diced apple, avocado, 3/4 cup of cooked brown rice, chopped dried cranberries, pumpkin seeds, (optional) a crumble of goat cheese, and then top with the dressing.
Mix until the salad is fully combined and evenly coated by the dressing and enjoy!! <3
Pink Piña-Colada “Ice Cream” -
MAKE TIME: 1 HOUR
SERVINGS: 4-5
Ingredients:
4 frozen bananas (chopped into bite size pieces)
12 oz (about 1 1/2 cups) of frozen dragon fruit
1 cup frozen mango
1/2 - 1 cup coconut milk
(Optional for chocolate hardshell) -
1/2 cup chocolate chips
1/2 TBSP coconut oil
(Optional for topping) -
Sprinkle of flaky salt
Drizzle of honey
Directions:
To a high speed blender add the bananas, dragon fruit, mango, and 1/2 cup of coconut milk
Blend on medium strength, slowly working up to full speed. Slowly add more coconut milk if needed to help with blending
Continue blending until a smooth, thick consistency is formed
Transfer to a bread tin, deep baking dish, or any large bowl
Place in the freezer for 45-60 minutes to harden
(Optional for chocolate hardshell) - to a bowl add the chocolate chips, coconut oil, and microwave in 30 second increments until fully melted
Once the “ice cream” has reached your desired consistency, use an ice cream scooper or spoon to transfer it to a bowl
Top it with the melted chocolate (if you want), a sprinkle of flaky salt, a drizzle of honey, and enjoy!! <3
This salad is my love language 🩷