At our May 13 seminar, Ditch the Diet, Focus on Your Fuel, Plant-based Nutrition Specialist Barbara Penaranda shared two of her delicious recipes, Kale & Mango Ceviche and Cacao Pudding with Walnuts & Dates Crumble.
Barbara is on a mission to work with people to create a sustainable change in our world – starting by what we eat. From there, we can expand our consciousness and harvest healthy habits for future generations. She coaches on nutrition, teaches cooking classes, gives nutrition lectures and creates menus and recipes. She also provides weekly meal planning and cooking to help individuals achieve their nutritional goals.
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Kale & Mango Ceviche
3 mangos (not very ripe, not too green), chopped in strips
½ red onion, diced
1 can whole corn in water
1 red pepper, cut in strips
4 cups organic kale washed, without stem, chopped (whole bunch)
1 cup cilantro, without stalk, washed and chopped
4 limes (juice)
½ tsp Himalayan salt
Pinch of pepper to taste
Pinch of garlic powder
Pinch of turmeric powder
Pinch of cayenne pepper powder (optional)
1 can chickpeas (preferably organic, in water, or equivalent to 2 cups of freshly cooked chickpeas)* *Optional for higher protein intake as a main dish
In a large bowl, add all the kale. Sprinkle some salt onto the kale; massage with your hands the leaves for about three minutes. You will notice how the color and texture change. This process is important for better digestion and flavor. After doing this, add the rest of the ingredients. mix and let stand for a few minutes, stirring a little. Serve cold with corn tortillas.
Cacao Pudding with Walnuts & Dates Crumble
1 block firm or extra firm tofu
½ cup cacao powder, unsweetened
½ cup whole pitted dates
1/3 cup plant milk, unsweetened
1 cup walnuts
1 cup pitted dates
Pudding | In a blender or food processor, add all the pudding ingredients, liquefy well until a thick and creamy mixture is obtained. The pudding will get a firmer consistency when you refrigerate it. Transfer your pudding to small containers, if you want them as shots. Refrigerate for 45 minutes.
Crumble Topping | Place all ingredients into a food processor. Chop until a lumpy mixture is obtained. Add to pudding as topping. Serve cold.