RECIPE: Collard Greens

INGREDIENTS
Collard greens (washed and cut to your liking) - 1 bunch
Onion - 1/2 medium sized onion
Garlic - 1 tablespoon minced
Pickled burdock juice or rice vinegar - 1/4 cup
Coconut water - 1 1/2 cup
Coconut sugar - 2 1/2 tablespoons


INSTRUCTIONS
Pour coconut water into pan 

Add onions and garlic, once the water comes to a boil

Add collard greens and reduce to low heat, add pickled burdock juice or rice vinegar

Sprinkle with coconut sugar, and allow it to get golden brown 

RECIPE: Vegan Crab Cakes

When eating vegan, sometimes you're looking for more flavor profiles to help satisfy your taste buds. Here's a dish that is delicious, healthy and satisfies the nostalgia flavors you're used to.

To mimic the fish flavor, while providing a healthy dose of trace minerals like iodine, potassium, magnesium, calcium, B-Vitamins and much more; I added kelp seasoning. I used the Main Coast brand, which can also be found in your local health food store. 


INGREDIENTS
Hearts of palms - one can
Onions - 2 tablespoons (diced)
Green peppers - 1 tablespoon (diced)
Kelp flakes - 4 tablespoons
Onion powder - 2 tablespoons
Garlic powder - 2 tablespoons
Old Bay seasoning - 2 tablespoons
Dill - 1 teaspoon
Black pepper - 1 teaspoon
Hemp seeds - 1/4 cup
Panko bread crumbs - 1/2 cup
Sunflower or Peanut oil 



INSTRUCTIONS:
Using a food processor, pulse the hearts of palms 3-5 times until all pieces are evenly crumbled into crab meat size. 

Add to a large bowl, adding the seasonings, hemp seeds then panko bread crumbs

Roll into preferred crab-cake size

Fry in oil, then until evenly in crispy brown on all sides

Remove from pan and place on plate with paper towel to drain excess oil and serve


*BAKING: If you don't want fried food, try placing on a baking pan drizzle with olive oil and bake in oven set to 450-degrees, until golden brown on one side then flip them over until the other side is also golden brown