showing 10 - 18 of 29 recipes
Instructions:
Thaw asparagus for about 5 minutes. Cut one inch from the tip of the spear and set aside for the garnish. Then take the roots and cut into ½ inch pieces. In a medium pot bring water to a boil, add root pieces and cook for about 15 minutes then let cool slightly. Carefully puree soup in batches in a blender until smooth. (use caution when blending hot liquids). Transfer back into the pot and add NutraKik® Original and the spear tips. Stir until well mixed and serve with cream or olive oil if desired.
Preparation
In a frying pan add oil and saute onions until soft. Add in the NutraKik® Curry and the garlic. Add the cherry tomatoes and cook for another minute and continue stirring to avoid burning. Add a splash of water to prevent from sticking. Add in the drained chickpeas and coconut milk. Mix everything together. Put a lid on and cook on low for 20-25 mins. Serve with some rice and veggies.
*Can be made with any type of protein
Preparation
In large pot, heat oil over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, and salt cook 1 minute more, or until fragrant. Add the kidney beans, tomatillos, hominy, water and NutraKik® Spicy, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.
Preparation
Place water, tomatoes, garlic, and onion in a blender and puree until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high heat; add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and NutraKik® Original, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork. Serve and enjoy!
Preparation
In a large pot heat the butter and olive oil over medium heat and add the onion, garlic and thyme. Cover and cook vegetables until soft, around 8-10 minutes. Pour the water into the pot, cover again and bring to a boil. Add the cream and NutraKik® Original and stir well. Add the kale and corn and cook until desired doneness. Season with salt, serve and enjoy!
Preparation
Preheat oven to 425 F. Line a large rimmed baking sheet with foil or parchment paper and spray with olive oil. Wash cauliflower heads, then remove outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4 - inch - thick slices. The outer slices will fall apart but you can roast them as florets with the steaks. You will get about 3 steaks per head.
Arrange the “steaks” in a single layer on the baking sheet. Spray their tops with olive oil and sprinkle with half of the seasoning. Bake the cauliflower pieces for 15 minutes. Remove from oven, carefully turn, spray with more oil and sprinkle with remaining spices and cheese. Bake until browned and fork tender and the cheese melts, 10 - 15 minutes. Serve and enjoy!
Preparations
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Combine pecans, almonds, cashews, and pumpkin seeds in a large bowl. Add Kawi Foods Golden Milk powder, cayenne pepper and salt; toss to coat.
Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.