Apple Cranberry Kale Salad | Sesame Ginger Baby Bok Choy Recipe

Recipe Information

Servings	1
Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins

Ingredients

• 4 cups baby Bok Choy
• 1 tsp chopped ginger
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp salt
• 1/4 tsp allspice powder
• 2 tbsp nutritional yeast

Instructions

Step 1

Rinse the baby Bok Choy thoroughly.

Step 2

Heat the sesame oil in a saucepan over medium heat and add the sesame seeds.

Step 3

Once the sesame seeds begin to pop, add the chopped ginger, baby Bok Choy, allspice powder, and salt.

Step 4

Sauté the vegetables over medium-low heat for 8–10 minutes, or until tender.

Step 5

Stir well to combine the flavors, then sprinkle with the nutritional yeast.

Step 6

Serve as a side dish. This delicate, flavorful green vegetable dish pairs beautifully with a variety of meals.

Nutrition Facts

Calories	58
Fat	3.1g
Carbs	3.4g
Protein	3.2g
Fiber	1.8g

Cost Information

Cost / Serving	$0.85
Cost Tier	Low (under $1.00)

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Recipe Information

Servings	3-4
Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins

Ingredients

• 1 cup uncooked jasmine rice
• 2 cups water
• 6 butterfly pea flowers (or 2 tbsp blueberry puree)
• 2 radish rounds
• 1/2 tsp salt
• 2 carrot wedges
• 2 cucumber wedges
• 1 raw mango or avocado, sliced
• 1 cup tofu or cooked beans

Instructions

Step 1

Cook the jasmine rice with the salt, water, and butterfly pea flowers (or blueberry puree) for 20–30 minutes. Stir frequently and add more water if needed to prevent sticking.

Step 2

While the rice cooks, slice, cube, or cut the vegetables into rounds as desired.

Step 3

Cube the raw mango (or avocado) and tofu, then combine them with the prepared vegetables in a bowl.

Step 4

Once the rice is cooked, remove it from the heat before it becomes mushy and allow it to cool slightly.

Step 5

In the same saucepan, heat the remaining vegan butter over high heat.

Step 6

If desired, drizzle chili oil or sweet chili sauce over the rice and vegetables for extra flavor.

Step 7

Serve the vegetables, tofu, and mango (or avocado) alongside the vibrant blue or purple rice. This visually stunning, nutrient-rich dinner is perfect for sharing with friends.

Nutrition Facts

Calories	300
Fat	3.2g
Carbs	58.9g
Protein	9.7g
Fiber	6.3g

Cost Information

Cost / Serving	$2.30
Cost Tier	Higher (over $1.75)

Recipe Information

Servings	1
Prep Time	10 mins
Total Time	10 mins

Ingredients

• 2 beets, cubed
• 1 cup radicchio, cubed
• 1 cucumber, cubed
• 1 red bell pepper, cubed
• 1 cup arugula
• 1/4 cup walnuts, chopped
• 1/4 cup pomegranate seeds
• 2 organic hibiscus flowers
• Salt and sweet paprika, to taste

Instructions

Step 1

Rinse all the vegetables thoroughly and cut them into cubes.

Step 2

Chop the walnuts into small pieces.

Step 3

Rinse the hibiscus petals gently and pat them dry.

Step 4

Steam the beets and radicchio for 8–10 minutes until tender but still slightly firm.

Step 5

Arrange the steamed vegetables on serving plates with the arugula and cubed red bell pepper.

Step 6

Top with the chopped walnuts, pomegranate seeds, and fresh hibiscus petals.

Step 7

Season with salt and sweet paprika to taste. This vibrant salad delivers an incredible explosion of fresh, colorful flavors in every bite.

Nutrition Facts

Calories	192
Fat	10g
Carbs	23g
Protein	6g
Fiber	7g

Cost Information

Cost / Serving	$1.25
Cost Tier	Medium ($1.00–$1.75)

Recipe Information

Servings	3-4
Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins

Ingredients

• 6 medium asparagus stems, chopped
• 2 cups arugula, finely chopped
• 1 tsp nut butter
• 1 clove garlic, minced
• 1 tsp pepper
• 1 tsp salt
• 3 cups water

Instructions

Step 1

Chop the asparagus and finely chop the arugula.

Step 2

Heat the nut butter in a saucepan over medium heat and sauté the minced garlic for 1 minute.

Step 3

Add the chopped asparagus, arugula, salt, and pepper. Sauté for about 5 minutes.

Step 4

Pour in the water and bring the soup to a gentle simmer. Cook for 15 minutes.

Step 5

Allow the soup to cool slightly, then serve as is or blend until smooth for a creamy texture.

Step 6

Garnish with fresh herbs and seeds, then serve with grilled bread slices. This fresh green soup offers bright flavors that pair wonderfully with almost any meal.

Nutrition Facts

Calories	21
Fat	1g
Carbs	3.8g
Protein	1g
Fiber	1.6g

Cost Information

Cost / Serving	$1.40
Cost Tier	Medium ($1.00–$1.75)

replace with
Servings
1

Prep Time (mins)
10

Cook Time (mins)
5

Total Time (mins)
15

Ingredients
• 2 cups arugula
• 2 cups pink radish
• 1 tsp roasted nigella seeds
• 1 tsp toasted sesame seeds
• 4 tomatoes sliced
• 1 large zucchini, rounds
• 1 onion, sliced
• 3-4 sprigs of parsley or thyme
• 1 cup microgreens of choice

Step 1
1. Rinse and chop the vegetables.

Step 2
2. Dry toast the seeds in a frying pan on low heat for two to three minutes.

Step 3
3. Set aside.

Step 4
4. Arrange the vegetables, herbs, and greens on serving plates.

Step 5
5. Top with toasted seeds and serve. This dish brings a peppery crunch that wakes up my taste buds instantly.

Calories
122

Fat
1.3g

Carbs
23g

Protein
6g

Fiber
8g

Cost / Serving
$1.20

Cost Tier
Medium ($1.00–$1.75)

Recipe Information

Servings	1
Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins

Ingredients

• 2 cups arugula
• 2 cups pink radish
• 1 tsp roasted nigella seeds
• 1 tsp toasted sesame seeds
• 4 tomatoes, sliced
• 1 large zucchini, sliced into rounds
• 1 onion, sliced
• 3–4 sprigs parsley or thyme
• 1 cup microgreens of choice

Instructions

Step 1

Rinse all the vegetables thoroughly and chop or slice them as needed.

Step 2

Dry toast the nigella and sesame seeds in a frying pan over low heat for 2–3 minutes, stirring occasionally.

Step 3

Remove the toasted seeds from the pan and set them aside to cool.

Step 4

Arrange the arugula, radish, tomatoes, zucchini, onion, fresh herbs, and microgreens on serving plates.

Step 5

Sprinkle the toasted seeds over the salad and serve immediately. This refreshing dish delivers a peppery crunch that instantly awakens the taste buds.

Nutrition Facts

Calories	122
Fat	1.3g
Carbs	23g
Protein	6g
Fiber	8g

Cost Information

Cost / Serving	$1.20
Cost Tier	Medium ($1.00–$1.75)

replace with
Servings
1

Prep Time (mins)
10

Total Time (mins)
10

Ingredients
• 2 apples, sliced
• 2 cups red cabbage shredded
• 1 cup kale chopped
• 1 cup lettuce, chopped
• ¼ cup almonds, chopped
• ¼ cup fresh or frozen cranberry
• 2 tbsp nut sauce

Step 1
1. Rinse and prepare the cabbage, kale, and lettuce.

Step 2
2. Slice the apples and chop the almonds.

Step 3
3. Place the chopped greens on serving plates.

Step 4
4. Arrange the sliced apples, shredded cabbage, and chopped cranberries on top.

Step 5
5. Drizzle with nut sauce and sprinkle the chopped almonds over the salad. Need a salad to feed your guests or a festive feel? This recipe is the perfect way to add color and flavor to any meal.

Calories
294

Fat
14g

Carbs
42g

Protein
7g

Fiber
11g

Cost / Serving
$1.30

Cost Tier
Medium ($1.00–$1.75)

Recipe Information

Servings	1
Prep Time	10 mins
Total Time	10 mins

Ingredients

• 2 apples, sliced
• 2 cups red cabbage, shredded
• 1 cup kale, chopped
• 1 cup lettuce, chopped
• 1/4 cup almonds, chopped
• 1/4 cup fresh or frozen cranberries
• 2 tbsp nut sauce

Instructions

Step 1

Rinse and prepare the red cabbage, kale, and lettuce.

Step 2

Slice the apples and chop the almonds.

Step 3

Arrange the chopped kale and lettuce on serving plates.

Step 4

Top with the sliced apples, shredded red cabbage, and cranberries.

Step 5

Drizzle with the nut sauce and sprinkle the chopped almonds over the salad. Whether you’re feeding guests or creating a festive meal, this colorful salad adds fresh flavor and vibrant appeal to the table.

Nutrition Facts

Calories	294
Fat	14g
Carbs	42g
Protein	7g
Fiber	11g

Cost Information

Cost / Serving	$1.30
Cost Tier	Medium ($1.00–$1.75)