Health

Healthy, Easy Appetizer Recipes For The 3-Day Weekend

A unique twist on the trendy kale chip, a new way to taste pineapple, and a dip you will die for.

Cheesy Kale Chips

By certified raw food chef and nutritionist Sophie Jaffe

Ingredients

  • 1 large bunch of kale
  • 1 cup cashews (soaked 2 hours)
  • 1 red bell pepper, seeded and chopped
  • 3-4 Tbsp fresh squeezed lemon juice
  • 1 Tbsp Green Bee Manuka Honey
  • 2 Tbsp nutritional yeast
  • 1 Tbsp Green Dream Superfood + Protein Blend
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp Himalayan sea salt

Directions

Rinse the kale and spin dry. Remove the stems and tear into bite-size pieces. Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in the blender until smooth. Transfer kale and seasoning to a large bowl and mix well, using your hands to ensure the leaves are well coated. Spread kale leaves out on a cookie sheet. Bake for 15 minutes, or until leaves are crisp when shaken in pan.

Grilled Veggies + Pineapple & Sliced Watermelon

By certified raw food chef and nutritionist Sophie Jaffe

Ingredients

  • 1 eggplant, sliced
  • 1 red onion, sliced
  • 4 to 5 carrots, halved
  • 2 to 3 bell peppers, sliced
  • 1 pineapple, sliced
  • 2 to 3 peaches, halved
  • 1-2 Tbsp Cacao Bee Manuka Honey
  • 1 watermelon, cubed

Directions
Grill veggies and pineapple until grill marks are visible, and then remove from heat and serve. For the peaches, dry grill them on a grill pan over medium high heat until the grill marks are visible and then drizzle on the manuka honey. Cut the watermelon into bite-sized cubes (great for small kiddos!) or go with the traditional summer triangles!

Roasted Butternut Squash Queso

By The Concentric Circle Blog

Ingredients

  • 8 cups peeled, de-seeded, cubed organic butternut squash
  • 1 1/2 Tbsp organic grapeseed oil
  • 1 1/2 cups organic, low-sodium vegetable broth
  • 2 tsp organic, grass-fed unsalted butter
  • 2 cups grated organic pepper jack cheese
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander (cilantro)
  • 1/4 tsp crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

Preheat the oven to 425 degrees Fahrenheit. Arrange the cubed butternut squash on a half-sheet pan. Drizzle with oil and toss to coat. Roast for 25 minutes, tossing the squash once halfway through the roasting process. Remove the squash from the oven and transfer it to a blender. Add the vegetable broth and blend until the squash is puréed. Transfer the squash mixture to a large pot over a medium-low heat. Stir in the butter, cheese, cumin, coriander and red pepper flakes. Stir until the butter and cheese are melted into the squash mixture. Add salt and pepper to taste. Serve the queso with your favorite non-GMO corn tortilla chips.