Mitch outdid himself tonight with a 3-course meal :). He began preparing the Marinated Kale Salad last night:
Combine all ingredients except pine nuts and balsamic vinegar in a large bowl. Mix the salad and crush the kale with your hands. Cover and leave in the refrigerator overnight. Before serving, tip salad and balsamic vinegar into a saucepan and stir over high heat until the kale is slightly wilted. Toss and top with pine nuts to serve.
Main course was..
300 g broccoli, steamed for 5 minutes
Preheat the oven to 150 C. Warm pita bread in oven for 10 minutes. Remove from oven and spread with tomato paste. Layer toppings evenly onto pitas and bake for 30 minutes. I sprinkled some of my home-made Wakame seasoning over them to serve.
And the piece de resistance:
Coconut carrot cream pie
For pie crust:
Place almonds and oats in food processor and process until very finely ground. Add dates and process until chopped and mixed well. Add chia seed and water and pulse to mix in. Press mixture into a pie plate to form shell.
Marinate chopped dry apples and apricots in juice overnight in refrigerator or at room temperature for 1 hour.
Combine apples, raisins and walnuts in food processor or blender, then add in the soaked dried fruit mixture and vegetables and process until combined. Drain and press excess moisture from carrots, zucchini and beets and mix into apple mixture along with coconut, cinnamon and nutmeg.
Add filling to prepared pie crust.
For Macadamia Cream Topping:
Blend all ingredients until smooth and creamy. Spread on top of pie.