May Recipes

May Mad Salad                                  

Mango dressing: 
½ mango, chopped
2 Medjool dates, pitted
1 lime juiced and zested
1 tsp of each onion, garlic powder, and mustard powder
½ of water
Salad ingredients:
 1 head of romaine lettuce
 1 cup/120g chopped red cabbage
1 chopped tomato
1 mango chopped
 ½ avocado, diced Topping
1 cup of any cooked beans
3-4 tbsp fresh parsley and/or cilantro
3-4 tbsp of green chopped onions
sprouts of choice-optional

Mix the dressing ingredients in a blender, thinning it out with more water if it is too thick.  Serve over mixed salad ingredients.

Strawberry Rhubarb Cobbler
Ingredients:
1 pound/500g fresh strawberries quartered
12 oz/340 g rhubarb cut in 1-inch pieces
Zest from 1 medium orange
1 tablespoon orange juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
1 teaspoon apple cider vinegar
10 pitted soaked Medjool dates                 
1 cup of any plant milk or water from soaked dates
1 teaspoon of vanilla
½ teaspoon of cinnamon

Instructions:
Preheat the oven to 375F/180C. Mix all soaked dates in a blender. Then combine date paste with oat and almond flour, vanilla, cinnamon, baking soda with vinegar forming a thick dough. Put strawberries, rhubarb in the pie dish, sprinkle with orange juice and zest. Next spread the dough over fruit. Bake for 35-40 minutes. It could be served warm, cold, or reheated later.