Garlicy Kale and Pistacio Pasta

This is absolutely delicious!
Its high in protein and has bursts of salty and garlicy flavor. yumm

What you will need:
3 cloves garlic
1 T butter, 1 T olive oil
Ground pepper
1 bunch kale chopped small, or as liberally as you like.
Quina Pasta cooked, 6 minutes, still al dente
Hand full of salted shelled pistacios
A nice shredded parm or asiago for topping

How To For the Kale:

Start butter, oil andd garlic in sautee pan on low, cook garlic until lightly browned.
Add Kale, toss, continue to cook on low and steam/sautee kale until tender.
Add pepper to your liking.
Next add shelled pistacio's, heat up, and then toss in cooked quinoa pasta.

Plate and sprinkle cheese on top.

Ginger Cake with lots o' Fruit

Cakes can be so bad for you, and they can actually be good for you too. We are so accustomed to cooking with bad and processed ingredients, that we forget that it can be changed with just a few adjustments and just a few changes of mind. Added my twist to this recipe. yummmmmm

Ginger Cake with lots o' Fruit 

What you will need:

Cake

1 3/4 cups unbleached flour

1 cup spelt flour

1 teaspoon baking soda

1 tablespoon baking powder

4 teaspoons ground ginger

3/4 cup warm water

2 T maple syrup

½ cup peach puree

¾ cup molasses

1 egg replacer, about a half a banana or 1/4 cup applesauce 

Pre-heat oven to 325F. Grease and flour a shallow 9” cake pan.

Place all ingredients into a food processor and process until smooth.

Bake for approximately 45 minutes.

Remove from oven and allow to cool.

Peach Filling

1 pound fresh peaches, peeled, pitted and sliced

¼ cup honey

1/4 cup water

½ tsp ground cloves

1 tsp ground ginger

For peach filling:

Combine peaches, honey, water, cloves and ginger in a pot over medium to low heat.

Cook about 10 minutes, or until liquid is reduced, stirring occasionally.

Slice cooled cake in half and spread the filling between the layers and on top.