Here’s a video of Chloe preparing this recipe. 🙂
Corn Bread
- 1 1/2 cups yellow cornmeal
- 1/2 cup flour (we recommend whole wheat corn flour, we have it in bulk!)
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins (we recommend golden raisins, and about a cup!)
- 1 egg
- 1 1/4 cups sour cream or yogurt (or 1 cup milk + 1/4 cup melted butter or coconut oil)
Mix cornmeal, flour, soda, salt and raisins together. Beat the egg and sour cream together, add to the flour mixture, mixing well but lightly. Do not over-mix. Pour into a greased 9-inch pan and bake 20-25 minutes at 425 degrees. Let sit for 10-15 minutes after taking the bread out of the oven.
Creamy Kale Salad
- 1.5 bunches of kale
- 1/2 cup olive oil
- 1 red onion
- 6 large cloves of garlic
- 15 sundried tomatoes
- 1/2 cup – 1 cup nutritional yeast (personal taste preference)
- 3 tsp cayenne pepper
- 1 lemon
- 1 tbsp salt
- 2 soft avocadoes or 2 cups plain guacamole
Instructions
Chop kale and tear up, messily. Massage kale with olive oil to let it ‘cook’, let this sit while you prepare the rest of the ingredients. Dice red onion, garlic, and sundried tomatoes. Add to greens. Add nutritional yeast, cayenne, the juice of the lemon, salt, and avocado. Mix with hands. Serve.