Quinoa/Buckwheat Tabbouleh

(serves 4)
2/3 cup cooked quinoa ( or 175 g dry buckwheat groats: Cook for 10 minutes until tender)
1/2 cup fresh mint, chopped
1 1/2 cup fresh parsely, chopped
1 large beef tomato, deseeded and diced
1 medium cucumber, peeled and diced
2/3 cuo ( 2-3) finely chopped onions
1 T extra virgin olive oil
1 whole fresh lemon, juiced
1 pinch sea salt
lettuce leaves

Mix all ingredients together in a large bowl. Cover and chill for 20 minutes. Serve tabbouleh mounded on a bed of lettuce, accompanied by lemon wedges.

Wilted Kale Salad with a Creamy Chipotle Dressing

Serves 4-6

For the wilted kale

4 heads 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

For the dressing

3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

* 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 and hemp seeds to the bowl and mix in by hand.

* Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.