30 Nov Kale Apple Coconut Smoothie, Chickpea Salad with Curry Ginger Dressing, Fire Garlic Chicken

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So today I have a Kale, Apple, & Coconut Smoothie for you!!  Yaaay for more kale!  I use coconut water, not coconut milk in this recipe.  I think the coconut tastes great with the apple and carrot.  Try to find good quality coconut water, with pulp if possible.  The quality will definitely make a difference in the taste.  If you can find a fresh coconut and crack it open for this smoothie, go for it!

Chickpea Salad with Curry Ginger DressingChickpea Salad with Curry Ginger Dressing


Now this Chickpea Salad with Curry Ginger Dressing is sooooo good!  I love chickpeas, also known as Garbanzo Beans, because they have a mild flavor, so they don’t overpower other flavors in the dish like other beans would.  The sauce has a nice Moroccan flair with the cinnamon and cumin seeds I use in the recipe.  In the cooking video for this recipe you’ll see that I use cinnamon sticks, but that’s only because I ran out of ground cinnamon.  Using cinnamon in a savory dish may sound a little weird to Westerners, but cuisines from several different countries use cinnamon in savory meals.  It’s very common and VERY tasty, so please don’t be temped to omit it from the recipe.  Give it a try.  I’m sure you will love it and start putting cinnamon on everything!!


Well, that’s what I did that first time I had cinnamon in a savory meal, several years ago.  I think it was a chicken stew with apricots and cinnamon.  At first I was like ????.  But after tasting it I was hooked on this different combination of sweet and savory flavors.

Chickpea Salad with Curry Ginger Dressing


Now for the Fire Garlic Chicken!! This dish is super easy and quick to make once you’ve chopped everything.

Fire Garlic Chicken Stir-Fry


And don’t worry.

It’s not spicy!  Unless you choose to chop your dried chile peppers so the seeds spread throughout the sauce.  The seeds of peppers is where the spice is.  If you leave them whole, you only get a tiny tiny little kick from the peppers. Even children can eat this dish if you leave the peppers whole.  The garlic is the best part of this dish for me.  I LOVE garlic!!  You can use more or less in this recipe depending on your taste, but it was hard for me NOT to use an entire head.  Garlic makes everything better in my book, plus it has SOOO many health benefits.

Fire Garlic Chicken Stir-Fry


Alright, here are the recipes.  Enjoy!!






Kale Apple Coconut Smoothie
Prep time
Total time
Recipe type: Breakfast
Serves: 1 - 2
  • 1 ½ cups kale
  • 1 gala apple, quartered
  • 2 carrots
  • 5 – 7 dates, depending on your taste for sweetness
  • 3 cups coconut water
  1. Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.
There's no need to peel and core your apple, unless you want to. There are actually plenty of nutrients in the core and seeds of apples!

Chickpea Salad with Curry Ginger Dressing
Prep time
Total time
Serves: 2 - 3
  • 2 zucchini, 1 peeled & cut in large chunks, and 1 diced small with the skin on
  • ½ cup cashews
  • ¼ cup olive oil
  • ½ inch piece of ginger
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin seeds, or ground cumin
  • ¼ teaspoon ginger powder
  • ¼ teaspoon ground cinnamon
  • juice of 2 lemons
  • ½ cup water
  • ¼ cup cilantro (optional)
  • 2 cups cooked chickpeas/garbanzo beans
  • 1 red bell pepper, diced
  • 1 ½ cups pico de gallo, or 1 large diced tomato
  • salt and pepper to taste
  1. In a blender, add the peeled zucchini, cashews, olive oil, ginger, curry powder, garlic powder, cumin, ginger powder, cinnamon, lemon juice, water, salt, and pepper and blend until smooth.
  2. Add the cilantro and pulse for 1 or 2 seconds so there are green specs of cilantro throughout the sauce. Set Aside.
  3. Place the chickpeas in a bowl with the bell pepper, and pico de gallo. Add the dressing and toss. Adjust seasoning with salt and pepper if desired.
If you can't find Pico De Gallo, you can just used a regular chopped tomato. Also, you can omit the olive oil if you want. I use it because it helps mask some of the cashew flavor in the dressing.

Fire Garlic Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2 - 3
  • ¼ cup light soy sauce
  • ¼ cup low sodium vegetable stock, chicken stock, or water
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon sesame oil
  • 1 ½ tablespoons olive oil
  • 1 cup carrots, sliced
  • 1 red bell pepper, cut in small chunks
  • 1 cup celery, chopped
  • 2 boneless chicken thighs or breasts, sliced thinly
  • 5 garlic cloves, minced
  • salt and pepper to taste
  • 3 dried chile peppers (optional)
  • ¼ cup green onions, chopped
  1. In a small bowl mix the soy sauce, stock or water, honey, cornstarch, garlic powder, ginger powder, and sesame oil. Set aside
  2. Place a pan or wok on medium-high heat. Move quickly for these next few steps so you don't burn the vegetables. Add the olive oil, carrots, and red bell pepper. Cook for 1 – 2 minutes, stirring constantly.
  3. Add the celery and cook for another minute. If the pan gets a litle dry, add another teaspoon or two of olive oil as needed.
  4. Add the chicken, garlic cloves, salt, and pepper. Cook for 3 – 5 minutes, or until the chicken is about 75% cooked.
  5. Add the soy sauce mixture that you set aside. You may not want to use all of the sauce, so pour it in slowly and see how much you want in your meal. Add the chile peppers. Simmer for 2 – 3 minutes, until the chicken is fully cooked.
  6. Add the green onions. Stir. Enjoy!
You can use any dried chile peppers you want in this recipe. Also, if you are Soy-Sensitive, use Coconut Aminos instead. This is what I always use because I try not to eat much soy. Most natural food stores sell it.


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  • SImon
    Posted at 22:08h, 05 February Reply

    Once again the recipes and photography look stunning but however the first look stunning I would go for a day eating fire garlic chicken 🙂

    Looks fingerlicking good if you ask me!!!

    Keep them coming thos delicious recipes!

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